Not only is it clean and hygienic, but it's also more reliable to do it yourself, so you don't have to go to the street to buy them every day!
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Baking powder version of fritters
Picture |Smokey Mind
Jinshahe high-gluten wheat flour 300g non-aluminum baking powder 6g baking soda 1/4 tsp salt 5g 1 small egg (about 40g) corn oil 20g water 150g corn oil a little
1. Add baking powder, baking soda and salt to the flour, mix well.
2.
2. Add egg, corn oil and water.
3. Knead into a smooth and soft dough, molasses for about half an hour.
4. Punch down the dough.
5. Fold the dough up and down as shown in the picture.
6. Fold again, seal side down.
7. Grease the surface of the dough, seal with plastic wrap and refrigerate overnight.
8. The next morning, take out the dough and let it rest at room temperature for about 10 minutes. Remove the plastic wrap and press the dough directly into a rectangular shape with your hands, about 5/6 mm thick.
9. Divide the dough into 2-finger wide sections (my fingers are thicker).
10. Split each section in half again.
11. Fold over.
12. Use chopsticks to press in the center of the stacked sections.
13. Pinch the ends of the sections and stretch them evenly.
14. Heat oil in a pan at about 60% (the doughnut shells will float right away), then add the doughnut shells, and repeat the process with chopsticks so that the doughnut shells are evenly colored by the heat.
15. Waiting for the fritters to expand, the color is golden, you can fish out the oil control.
16. The finished product, the inner hole is not bad.
Tips:
I use soybean oil to fry the fritters, so the color of the fritters is darker, not over-fried.