Two methods of baking powder and yeast powder were chosen, and the effect of yeast powder was better.
Mix flour, yeast powder, baking powder and salt, add 150g of water and form a dough, cover with plastic wrap and ferment at room temperature for 2 hours until the dough is 2 times larger;
Put the cooking oil into the dough in a palm oil and cover it with a plastic wrap for 20 minutes.
Eat baking soda with 15 grams of water to dissolve, hand rub the hand with soda, and evenly into the dough; cover the plastic wrap, continue to ferment for 2 to 3 hours, until the dough is 2 times larger; after the fermentation, The oil dough is ready;
The oil dough is kneaded into a long strip of half a centimeter thick and one finger long; the distance is cut into 2 fingers wide per section, and the two small sections are stacked together, and the chopsticks are pressed in the middle to make the fritters embryo;
Pour the pan into half a pot of oil, heat to about 70%, stretch the fritters to the width of the pot, gently put into the oil pan, fry until the fritters expand into golden yellow.
There is no large-caliber pot at home, so the fried fritters are short and fat. However, the hole inside the fritters is very large, and the bite is very fluffy, indicating that the dough is fermented successfully. It is too long to start the process of waking up twice before fermentation. It seems necessary now; only after sufficient fermentation can the oil dough be soft, lubricious and malleable, and the fried fritters will be fluffy.