Most people like to eat fried dough sticks, but almost all fast food restaurants sell baking powder, and some say no aluminum baking powder. In fact, there is aluminum in the baking powder, it is a chemical additive. For health, we must avoid these things when we eat ourselves. If there is no electronic scale, the following ingredients need not be so accurate, just follow the daily experience, because the practice of Chinese noodles does not need to be accurate like western food~
Stir all the liquid materials evenly, put the yeast into it, and pour it into the flour.
Smooth the face, be sure to be soft, like the earlobe. It takes some time to start kneading. It will stick to your hands. You can apply some oil on your hands. Then you can beat the dough while you are licking. When the gluten is formed, it will not stick. It is sealed with plastic wrap and fermented in a warm place.
When it is twice as large. In winter, the indoor temperature in the north is not low, basically more than two hours.
Apply a layer of oil on the chopping board, then pour out the dough. After a few simple steps, press the dough into the dough in 1cn, seal with plastic wrap, and relax for 20 minutes. Don't take a long time, because the honeycomb in the finished fritters is formed by heat after the dough is fermented. (Remember that in the early days, there was a media exposure. The vendor used washing powder instead of baking powder, and the foam was not too much.)
Cut the awake dough into strips, press them together, press them with chopsticks, and master the width and length. When the oil temperature in the pan reaches 60%, the pan can be placed. The oil temperature is just that the noodles can be floated immediately after the pot is placed. This will be experienced by everyone (we can see it when the fast food restaurant is operating). It’s been fried in the middle, it’s golden
Take out the oil control. Too sweet
If you like salty, you can put a little more salt. The surface must be soft.