2. Add 12.5ml baking powder, 45ml peanut oil, a pinch of salt and 108g cold water, and mix well with chopsticks.

3. Then knead the dough by hand until smooth and elastic, about 3 minutes. Return the dough to the large bowl and cover with plastic wrap to rest for 1 hour.

4: Remove the dough, flatten it slightly with your hands, then lift one side and fold it in half.

5: Press the dough hard with your fist. Turn the dough at a slight angle, then lift one side and fold it in half again, again pressing hard with your fist. Repeat this 10 times, then turn the dough over and repeat 10 times again. Repeat this operation for 5 minutes. During this process, the dough is constantly being stretched and folding will be more laborious than ever. after 5 minutes it will be difficult to do the folding again.

6, put the pressed dough into a plastic bag, exhaust the air in the bag, then tie the bag tightly, cover the outside with another plastic bag, and exhaust the air and then tie the bag tightly, and finally put the dough into the refrigerator in the freezer overnight.

7: Let the dough rest for 45 minutes to return to room temperature. On a dry cutting board, grease it with peanut oil to prevent sticking, then roll the dough into long, even strips, about 30 centimeters in length.

8. Using your hands, press the noodles into a 8-10 cm wide loaf, cover with a layer of plastic wrap, and set aside.

9: Prepare a frying pan. In order to save oil, you can use a smaller pot, but not too small, otherwise the fried doughnuts are too short. This article demonstrates for the diameter of 24 cm pot, add the oil to have a certain depth, 3-4 cm is appropriate.