Homemade Safe Fritters
1.
Before going to bed the day before: Put flour in a basin, add yeast powder, baking soda and salt and mix well
2.
Pour in water and stir to form a small dough, and then knead it into a smooth dough. Because the water absorption of the flour is different, the water can be poured in in stages. The kneaded dough is very soft, but it is by no means the kind that is too thin to touch your hands. It can be as soft as the earlobe.
3.
Add 15 grams of cooking oil and knead the oil into the dough. At first it feels that the dough will be greasy and greasy. After kneading, the oil is no longer visible, but the dough is very moisturized.
4.
Put the kneaded dough in the basin and cover it (set aside) for 10 minutes, then knead and knead it to cover the fermentation
5.
Make the dough twice as big, it doesn’t matter if you make it bigger
6.
The next morning: Open the dough with your hands and you will find a lot of holes. The dough is very soft but not very runny. Take it out of the pot because the dough is oily and will not stick. Put your hands in the pot. Wipe it and it will take it all out
7.
Apply a layer of oil on the operating table so that the oil on your hands will not stick to it. Put the flour on the panel and knead it a few times to form a dough. Reserve 80 grams of dough for sugar crust
8.
Use a rolling pin to roll the remaining dough into 0.5~1cm thick slices (not too thin, otherwise the inside will not be soft but crispy, as you like), and cut into pieces that suit you according to the size of your pan Length and width
9.
Let the cut strips stand for a few minutes before making them. This will make them more fluffy. Take two pieces of noodles and stack them together and put the chopsticks upright in the middle of the noodles. Press the two ends of the chopsticks to place the noodles in the middle. Press a stamp and press it a little bit deeper so that the two dough pieces will not separate when they are fried
10.
Stretch the two ends of the dough a bit longer
11.
Put it directly into an oil pan that is 70 or 80% hot (you can heat the oil before you roll the noodles). You can put a small piece of noodles in the oil pan for a try. Put the dough in it and it will float to show the oil. Wen is fine
12.
The raw dough sticks will rise immediately after putting them in the frying pan. Use chopsticks to flip them over, and fry them over medium to high heat. Do not use low fire. The fried dough sticks will be hard. Wait until both sides of the dough sticks are golden brown. Take it out and place it upright to control the excess oil.
13.
Divide the reserved 80 grams of water into 25 grams and 15 grams each
14.
Mix 15 grams of two doughs with soft sugar, add dry flour and knead the dough and brush the surface with oil for use.
15.
Divide the reconciled sugar noodles into two portions and place a piece of sugar noodles on the water surface. Roll the sugar noodles and water noodles into round pancakes
16.
Use a knife to make 2 cuts on the rolled pancake (not cut)
17.
Continue to use the hot oil from the fritters you just fried. After the oil is 70% hot, put the pancakes with sugar side down in the pot
18.
Fry until the sugar noodles are discolored, then turn them over until they are cooked, remove the oil to control the finished product
