Homemade Safe Fritters

Name: Homemade Safe Fritters
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 3g Aluminum-free baking powder; 2g Edible baking soda; 3g salt; 1 piece egg; 20g Cooking oil; 110g warm water

by Rainbow breakfast

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Every time I go out to buy fried dough sticks, I have a lot of scruples in my heart. Don't buy it, and want to eat it. Buy it, but I am afraid that eating too much is bad for your health. After all, the merchants add a lot of additives in order to make the dough sticks fluffy and delicious. There are also waste oil and the like, so I don’t dare to eat too much every time.
So do it yourself! Although it's a little troublesome, let's rest assured! The taste is a bit inferior to that sold outside.
Homemade fritters are healthy and delicious, without any additives, eat at ease, make good noodles in the evening, get up and fry in the next morning, and pair with a bowl of white porridge. This is called a delicacy and full of vitality throughout the day. "

Ingredients

Homemade Safe Fritters

1. Prepare the ingredients first;

2. Stir together the flour, baking soda, aluminum-free baking powder and salt;

3. Then beat in an egg, add cooking oil, slowly add warm water and stir;

4. Stir it into flocs first;

5. Then knead it into a smooth and soft dough;

6. The kneaded dough is very soft, slightly softer than the dough for making buns, then wrap it with insurance film and let it sit in the refrigerator overnight. It’s okay to keep it cold in hot weather, and it’s okay to keep it outside in cold weather. The purpose of this step is to relax the gluten and make the dough more malleable;

7. Take out the dough in the morning, sprinkle some dry powder on the silicone mat, and roll the dough long, not too wide, but as long as possible;

8. Use a noodle scraper to cut into strips, the width is about two fingers wide, if the pot is big enough, roll it out, wide or long, it doesn't matter;

9. Stack the cut noodles in two; (when rolling the noodles, the bottom should be sprinkled with enough dry flour in advance, otherwise the noodles will stick to the panel and it will be difficult to pick up.)

10. Press the folded noodles in the middle with chopsticks; (If the chopsticks will stick, stick some flour on the chopsticks.)

11. When the oil is 70% hot, pinch the two ends of the dough stick and stretch it out. After the dough is stretched, slowly put it in the pot for frying. Be sure to squeeze the two ends tightly, it will expand after the pot is placed. If you don't squeeze it tightly, the pot will be loosened.

12. Five or six seconds after it comes up, use chopsticks to gently flip the fried dough stick from one side and turn it over to continue frying. When the dough stick is basically shaped, it must be flipped frequently to prevent it from being fried on one side and the other side is not cooked. When the deep-fried dough stick turns golden brown and swells greatly, you can take it out and enjoy it!