320g of flour (Wudeli high-gluten flour)

Milk (Mengniu Pillow) 190g

Salt 1 g

Yeast 3g

Eggs 1 g food

Proper amount of vegetable oil

Recipe practice:

1. Beat the flour and eggs, pour the salt and yeast into the basin, add the milk and knead until soft. Milk should be added in stages, kneaded bit by bit and fermented in a warm place. Knead noodles will stick to your hands. You can knead them into a ball with a little oil. )

2. The dough is fermented to twice its original volume.

3. Brush the chopping board with oil, and put the fermented dough on the chopping board to make a strip with a thickness of 1 cm. (Oil your hands, too)

4. Grease the knife and cut it into strips about 3 cm wide.

5. Fold the two pieces together and press them in the middle with chopsticks to make fried dough sticks.

6. Put the right amount of oil in the pot and heat it to 70% to 80% heat on medium heat. You can put a small piece of batter first to test the oil temperature. If you put it in oil, it will float quickly. )

7. Pinch the ends of the fritters and gently pull them into the oil pan.

8. Fry until one side is golden, and then fry the other side.

9. Take out and drain the oil on both sides.