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Weigh the flour and baking powder, put them into a basin, and mix them well with your hands

2. In another container, weigh out the water, eggs, baking soda, salt and oil needed for the recipe; stir well until the salt melts.

3. Pour the liquid into the flour and gently toss with your hands in one direction.

4. Mix until the dry flour disappears, then begin to make the noodles. Note: The doughnut noodles are made by making and folding the noodles, not by kneading them. The first thing you need to do is to make a fist with both hands and use your own weight to press down on the dough, then fold the sides inward and continue to make it

5. Because the doughnut noodles have a lot of water, they will be a little sticky at first, but after 3-5 minutes of making them smooth, they will not be sticky at all. After the first time, cover with plastic wrap to prevent drying and bursting, let it rest for half an hour for the second time, and then let it rest for another half an hour for the third time.

6. When you're done, it's time to divide the dough into 3 equal portions and sprinkle the board with flour to prevent it from sticking. Divide the dough into 3 parts

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7. Wrap the dough in a food bag and put it in the refrigerator for 8-12 hours

8. Take the dough out of the refrigerator half an hour beforehand and return it to its original temperature in the morning. The dough is very soft, don't make it soft. Stretch the dough with a rolling pin from the center to the ends, cut into 2 cm wide strips

9. Stack the two strips together, in the middle of the chopsticks pressure

10. frying pan burned to 180-200 degrees, pick up a frying embryo, gently pulling away from both ends, to maintain uniformity and stretching to fry out of the thickness of the same, the pot can float up in about 5 seconds, indicating that the oil temperature is appropriate, floating up with chopsticks keep turning, to the overall fried to the color of golden brown on the oil can be controlled fish out.

Tips

1. The recipe uses ordinary medium-low gluten flour, use the special flour for the fritters for better results.

2. Stacking two pieces of dough on top of each other and pressing them together in the center is the key to expanding the doughnuts. The water vapor between the sheets and the gas generated within the sheets is constantly overflowing, and when they are turned in the oil, the hot oil will not immediately touch the combination of the sheets, so the combination will be in a softer state, and that's why the sheets can continue to expand. Or in addition to using baking powder, add 5g fritter puffer, it will make the fried fritters have a better expansion effect.

3. The softness of the dough is very important, too hard, you need a longer relaxation time, otherwise it is easy to pull back after stretching, the doughnut expansion is not big; too soft, if you stick to the operation of the hand difficult; the ideal softness is not sticky, easy to stretch, will not be obvious retraction. 4. Frying oil temperature control between 180-200, low temperature oil will soak through the dough, affecting the expansion of the doughnut; oil temperature is too high, easy to fry the doughnut paste, not good control. 5. When frying the pan is best to use a bottom is flat, round bottom of the frying pan is not very good to use, the frying embryo into the oil, by the round bottom of the pan, it will become a curved, floating up after the curved, the shape is not very beautiful. Outside the fried doughnut are very big flat bottom frying pan, or special frying stove.