Shortbread Fritters

Shortbread Fritters

1. Add salt to the water to melt, pour it into the flour with fritters leavening agent and sugar.

2. Mix evenly, don’t knead the noodles like steamed buns, this way you can make the noodles

3. Fold the noodles by folding the quilt, about 3-5 minutes

4. Grease, cover with plastic wrap, and wake up for half an hour

5. Try to figure it out for another 2 minutes, and wake up for about an hour.

6. The dough after waking up this time is smoother

7. One hour later, the dough is wrapped in a fresh-keeping bag, fried after 2 hours in summer, and 6-8 hours in winter.

8. Sprinkle flour on the top and bottom of the dough, stretch the dough, and use a rolling pin to roll it to a thickness of 1 cm and a length of 8 cm (this depends on the size of the fryer to determine the length)

9. Stack the two pieces together and press them with chopsticks or bamboo chips, stretch the noodles, pinch the two ends tightly, and fry them in the oil at a temperature of about 180 degrees.

10. Keep flipping the fried dough sticks, you can get out of the pan when you see golden brown in about two minutes

11. Ready to eat

Tips:

Generally, the dough is put in the refrigerator after waking up in summer, and it is taken out half an hour in the morning and fried.