1. Mix water, oil and egg liquid evenly.
2. Weigh the high powder, salt and leavening agent and mix well.
3. Slowly pour the liquid into the powder and knead it into a smooth dough (if it is too sticky, put a little dry powder on your hands).
4. Kneaded smooth dough. The kneading time is about 5 minutes.
5. Prepare a long plate, spread a layer of plastic wrap on it, smear a little vegetable oil on the plastic wrap to prevent adhesion, shape the kneaded dough to the same length as the long plate, wrap it in plastic wrap, and keep it in the refrigerator overnight (or 8 hours or more).
6. Take out the dough the next day and pat it a few times without kneading.
7. Use a rolling pin to gently roll the dough into a rectangular shape.
8. Cut the dough into strips of equal width and length.
9. Fold the two noodles together, press them in the middle with chopsticks to prevent them from spreading during the frying process.
10. Heat the oil pan, the temperature is about 190 degrees, gently pull the shaped dough sticks, put the middle section into the oil pan first, and then gently put the two ends into the oil pan to fry.
11. Wait for about 5 seconds for the dough stick to float and swell up, then gently flip the dough stick with a clamp to heat it evenly.
12. Each fried dough stick takes about one minute to fry, and the golden on both sides can be clipped out and placed on the drying net to control the excess oil.
13. If you are not sure about the oil temperature, you can take a small piece of dough and put it in the pot. If it rises quickly for 2-3 seconds, it means the oil temperature is right.
Tips:1. You should use high flour for fritters and refrigerate them for more than 8 hours to make the dough expand better. Do not knead the dough after taking out the refrigerated dough, just roll it out gently, so that the fried fritters will not be too tight and fluffy. better.
2. If you are not sure about the oil temperature, you can check the oil temperature by referring to the last picture, or you can measure it with an edible thermometer.
