The reason why the doughnuts don't expand is related to the fact that the fermentation time of the dough is not enough or the fermentation temperature is too low. It is very important to make the dough before frying, use fresh yeast or old flour leavening and flour together with water and kneading, so that the flour fermentation to a certain extent, and then add the appropriate amount of soda ash, salt and alum for kneading and. Then cut into strips, rotated and stretched into a hot frying pan to fry, so that it expands into a loose, crispy doughnut.

Breakfast often buy doughnuts to eat, because the doughnuts are considered a traditional snack, many people have nothing to do is like home to do it yourself. Look at others fried out of the doughnut fluffy and crispy, their own fried out of the doughnut is a stick. As long as you master the 2 secrets, you do out of the doughnut fluffy and crispy, each hollow and delicious.

The easiest way to fry doughnuts at home

1, prepare 500 grams of plain flour, and beat two eggs inside.

2, add three grams of salt to the flour, two grams of baking soda, 5 grams of yeast, 220 milliliters of warm milk and flour, stirred into a floury, add 15 grams of cooking oil, kneaded underhand into a softer dough.

3. Grease the surface of the dough with a layer of oil, wrap it in plastic wrap and let it rise at room temperature for about one and a half hours.

4: Sprinkle some dry flour on the board, take out the dough without kneading, press the dough directly with your hands, then use a rolling pin to roll it into a long strip, and cut it into two-centimeter strips with a knife.

5, chopsticks dipped in a layer of water on top, pressed on top of the pasta, two pieces folded up against each other, with a chopstick from the center gently press a little.

6, and then cut in half from the center, so a doughnut raw embryo is ready.

7, and so the oil temperature to 7% heat, into the doughnut embryo, open medium heat, with chopsticks constantly turning the doughnut, so that it is evenly heated, until the surface of the golden brown can be out of the pot.