and doughnut noodles recipe and practice are as follows:

Materials: flour, oil, yeast, baking soda, eggs, salt.

1, first of all, we prepare 500 grams of flour, add 5 grams of yeast, 5 grams of baking soda, 5 grams of salt, inside the beaten 2 eggs, an egg about 50 grams, and then the first egg to it to stir the eggs, in a small number of times to the side of the water, if you like to eat creamy fritter can also be put on the milk, this according to their own preferences can be determined. While pouring water while stirring, let the flour form large flakes, then the next step is particularly important and dough.

2, and a good noodle is the key to our fried fritters, flakes stirred well after we do not knead by hand, because in the process of kneading will make the dough to form gluten, after the flour is strong in the fritter and then fried to the time it is not easy to bulge the big bubbles, which will lead to the lack of crispy. The correct way is to use your fist to push the dough, push a few times, and then fold again, repeat this process, in this process you will find it more sticky hands, but do not worry, push through about 3 times will not stain the hands, this time the dough is also good.

3, because we all like to eat in the morning when the doughnuts, breakfast to eat a few crispy big doughnuts a cup of thick soybean milk, and then with an egg, it is really a perfect match for breakfast mark. So we have to advance the noodles and good, that is, the night to the dough and out, 500 grams of flour and good after I gave him divided into 2 pieces, placed in a container, covered with plastic wrap placed in the refrigerator at low temperature fermentation for one night, can be.

4, the next day, get up early, directly from the refrigerator out of the dough, gently to the board, remember to brush the top of the board with cooking oil, so as to avoid sticking, and then give it to the press or use a rolling pin to the dough to give it rolled out, finishing a little bit of a long quadrilateral, in the cut it into the right size of the dosage, when cutting, everyone must be a little bit of uniformity.

5, cut the small dosage, every other one with chopsticks in the top dipped in a little water, and then the other to it buckle on the top, you will find that another small dosage in the time it may have become longer, do not worry about it, in the placement of the inverted over, inverted attention to the technique, and slowly with the hands of this small dough, so that it returns to its original size can be. Next, use chopsticks to press down on the top edge to make the two dosages stick together more firmly, and then pinch the ends together.

6, the oil temperature in about eighty percent heat into the fritter small doses, different turning, so that the small doses of uniform heat, in the process of hand heat slowly bulging large bubbles, because the dough is placed in the refrigerator, so there is a principle of thermal expansion and contraction, the fritter will quickly expand, adding baking soda, will make the fritter more crispy and delicious, deep-fried on the pan it can be.