Shortbread Fritters

Name: Shortbread Fritters
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 10g You Tiao Raising Agent; 5g salt; 5g Sugar; 1g baking soda; 50g Egg liquid; 60g milk; 30g butter; 20g Corn oil; 210g water

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My family and I especially like to eat fried dough sticks, but the fried dough sticks I bought were really uneasy, so we decided to make it ourselves. However, fried dough sticks are delicious but not easy to make. A little carelessness will lead to failure. Fortunately, I have a die-hard spirit of food-eaters. From the beginning of the fried dough sticks to the fluffy and crispy present, the saying goes: "Nothing is unachievable".
Nowadays, fried dough sticks are made handily. I make them almost once every one to two months. Every time I make two catties of noodles. If you can’t finish eating fried dough sticks, put them in the refrigerator and put them in the pot when you want to eat them. Kang, the taste is as good as the texture, and it is very easy. "

Shortbread Fritters

1. Put salt, sugar, baking soda, and dough stick leavening agent in the flour and mix well

2. Then add milk, butter, corn oil, egg liquid, and then gradually pour in water and noodles

3. After mixing into a softer dough, start to make noodles

4. After stacking the dough, let it rest for 10 minutes and repeat it.

5. After the noodles are set up, they will grow into strips.

6. Wrap it in plastic wrap and put it in the refrigerator for more than 2 hours (I usually put it overnight and fry the next morning)

7. Sprinkle flour on the panel, put the good dough on top, and divide it into two

8. Take one of the stretched strips

9. Cut into 2 finger-wide strips

10. Then stack the two small strips face to face, and use chopsticks to press down firmly in the middle.

11. Pour more rapeseed oil, it will heat up on medium heat, put the chopsticks in the oil, there will be a lot of bubbles that can be fried

12. Slightly stretch the dough sticks, put them in a frying pan (put it lightly, and be careful not to burn your hands), turn to medium and low heat to fry. After the dough sticks float up, use chopsticks to flip them quickly so that they can be heated evenly and quickly expand

13. Fry it until golden and you can take it out. It is very tender and crispy to eat while it is hot!

Tips:
1. If there is no leavening agent, you can use aluminum-free baking powder instead. 2. Butter can increase the fragrant and crisping effect, so try not to reduce it. 3. I use rapeseed for deep-frying. I think it will be more fragrant. Use other oil for frying. 4. Deep frying will save more oil. 5. You can put the fritters that you can’t finish eating in the refrigerator and freeze them. When you eat them, put the kang (no need to put oil) in the frying pan. As before