2, add three grams of salt to the flour, two grams of baking soda, 5 grams of yeast, and 220 milliliters of warm milk and flour, stirred into a floury shape, add 15 grams of cooking oil, and kneaded underhand into a softer dough.
3. Grease the surface of the soft dough with a layer of oil and wrap it in plastic wrap.
4, room temperature rise for about an hour and a half, you can also put the refrigerator overnight, wake up the dough, obviously expanding bigger.
5, the panel sprinkled with some dry flour, take out the dough without kneading (a kneading will not be fluffy), directly by hand, and then use a rolling pin to roll into a long strip, cut into two centimeters with a knife.
6. Dip the top of the chopsticks into a layer of water and press it on top of the pasta, fold the two pieces in pairs, and use one chopstick to gently press it from the center.
7, and then cut in half from the center, so a doughnut raw embryo is ready.
8, pour oil in the pot, oil temperature to 70%, into the fritter embryo, open medium heat, using chopsticks constantly turning the fritter, but it is evenly heated, until the surface of the golden brown can be removed from the pot.
9, simple and delicious crispy small fries on the ready, which added eggs and milk, very delicious, crispy skin, soft inside, each hollow, practice is also very simple.