1000g flour, 20~30g aluminum-free fritter mixer, 15g salt, 1g sugar, 50g oil, 560~600g water

Practice

1. Stir the fritter mixer with the flour, salt, sugar, water, and oil until gluten is fully formed, and form a dough

2. Relax for 15 minutes, and then tweak the dough with both hands, repeating 3 times until the dough is smooth. Repeat the process 3 times until the dough is smooth

3. Divide the dough into smaller pieces and let it rest for 2~3 hours

4. Pull out the relaxed dough and roll it into a long, even strip

5. 200~220 ℃), the fritter blanks into the frying pan deep-fried

8. until the fritter deep-fried to golden brown when ripe take out can be (if sprinkled with frosting is made into frosting fritters)