Hello, the recipe of crispy glutinous rice fritters without alum: glutinous rice flour 800g, flour 200g, lard 200g, sugar 200g, yeast 8- 10g, foam source 20g, edible salt 5- 10g, boiled water 560g, normal temperature water1kloc. Technology:

1. Mix flour and foam evenly, dissolve yeast with warm water, and add flour.

2. Sugar and salt are dissolved in boiling water.

3. Pour glutinous rice flour into boiling water and stir it into paste, then add lard and stir it evenly, then add the rest normal temperature water and stir it evenly, and add flour after cooling to 40℃ to form dough.

4. Proofing the dough for 30 minutes, kneading the dough once, sealing with plastic wrap, standing for 5-8 hours, and then molding to make the glutinous rice fritters into a single blank.

5. Frying temperature: 70℃ in the pot, slowly raise the temperature, stir fry constantly, and fry until the skin is crisp.