Homemade Safe Fritters

Homemade Safe Fritters

1. Yeast is melted with 35 degrees of warm water, and let it stand for a while to fully activate it

2. Add white sugar and baking powder to the flour and mix well (white sugar can help fermentation)

3. Pour the yeast water into the flour and stir as much as possible

4. Add warm water to the flour, add little by little, and stir while adding, until it becomes a snowflake shape, which is slightly softer than the usual buns.

5. Knead the dough vigorously until the surface is smooth (about 15-20 minutes)

6. Cover with plastic wrap, leave the basin in a warm place to ferment for 2-3 hours

7. When the dough is twice as large as its original volume and has a dense cellular structure, the dough will be ready.

8. Take out the cooked noodles, put a little salt and alkalinize in a bowl

9. Add the melted saline-alkali water little by little into the dough, and knead it while adding it

10. After the dough is kneaded again, wrap it in plastic wrap, and wait for it to ferment again (for this step, I will put it in the refrigerator and keep it in the refrigerator until it is taken out the next morning and it can be fried after a little wake up)

11. Brush oil on the chopping board, take out the prepared noodles, divide them into small pieces, and press them into thick noodles. At this time, the dough is very wet and soft. In order to prevent sticky hands, you can apply some oil on your hands or brush the surface less oil

12. Cut the dough into evenly sized dough sticks

13. Flatten the small noodle sticks by hand

14. Stack the pressed noodles in pairs, and press down from the middle with chopsticks or the back of a knife after folding to glue the two noodles

15. At this time the raw dough sticks are ready

16. Put the oil in the pot and heat it to 8 to 90% heat, put the raw dough sticks in and fry them until golden on both sides (the oil temperature must be high, put the raw dough sticks in, it can float immediately)