The first thing is to mix flour. First, add 6 grams of baking soda and 65,438+0 grams of baking soda to the flour, but don't add them all at once. Because baking soda will partially lose its effect when it meets water, let's put half of it here first. After adding butter and lard, everyone should know that butter and lard are good things that can be crispy, and lard is the best. So here, I choose two different oils. Add an egg, not too small, it's a standard egg.

Take salt as an example. There is a saying in our industry that salt is bone and alkali is tendon. It is not recommended to add a lot. Salt itself will harden, and fritters don't need to be very salty. Add a little and it will be delicious.

Generally speaking, 285g of water should be enough, but it is not excluded that a friend can put 290g of high draft flour. The dough of fried dough sticks is soft, so it doesn't matter if it is a little wet. There is also the need to add water bit by bit, not to fill it all at once.

I want to explain here, don't underestimate the dough of fritters, it also needs to be kneaded, not to mention there are such ingredients in it. After the first kneading, we need to add the remaining baking soda and baking soda to the dough and continue kneading. This step is even more critical than the first kneading. If everyone is a toaster, we should do more processes. Anyway, you can't make it without yeast.

I have repeatedly stressed in my cookbook that kneading dough is very important. Knead the dough well, no matter what will be fine, the steamed bread is well kneaded, beautiful, white, and the fritters are well kneaded and fluffy.

Knead the dough, and then we will enter the state of three kneading and three waking, that is, to make the dough more resilient and make the dough hair better.

The specific operation is to knead dough, wake up for half an hour, then knead dough, wake up for half an hour, and wake up for half an hour while kneading. Knead the dough three times and wake up three times.

Three rubs and three awakens, it's not over yet. It is only the first awakening stage, and there is also a deep awakening stage. Tell the awakened dough to knead it into strips, wrap it with plastic wrap and put it in the refrigerator for 8 to 10 hours. It is recommended to knead at night and fry in the morning.

The next day, remember to take out the dough in advance and heat it at room temperature. Don't fry directly, it will be hard. However, according to the season, it is estimated that half an hour is enough in summer and 1 to 2 hours in winter.

Gently press the strip dough, don't knead it or use force. Now the dough is in the most relaxed state. If you knead or exert yourself, and then exert yourself, you will not feel empty and fluffy.

Cut it into strips, fold it into two pieces, press it with chopsticks, stretch it and fry it in an open oil pan. Here, don't stretch them too long. I have taught a few friends, and if they are stretched for too long, there will definitely be no empty and fluffy feeling inside. Just like the relationship between a long thin man and a short fat man. That chubby guy must be fluffy, right?

If the oil temperature is high, 200 will do. Too high is easy to set in an instant, and the color is too serious. After all, there are eggs in it, which are still easy to color. Blow it until it grows up.