Main Ingredients
Flour
200g
Supplementary Ingredients
Yeast
Among other things
Warm Water
Among Other Things
Salt
Amoung other Things
Cooking Oil
Among Other Things
Sedimentary Soda
Measurement
Steps
1. Take 200g of flour, a small spoon of Angie's yeast in a bowl and melt it with lukewarm water, pour the water slowly on the surface, and mix it with chopsticks to form a crumbly dough. Because of the warm weather, the dough was fermented at room temperature, and it took less than two hours to ferment, the picture shows the fermented state. The picture shows the fermented state. When I peeled the dough, it was already in the shape of air holes.
2. After the dough has finished fermenting, take a small bowl and put in salt and a little lye to dissolve it.
3. Add the water mixed with salt and lye to the fermented dough one at a time. Do not add it all at once, it is not good for the dough, add a little bit at a time, knead the dough slowly and then add it again after it has absorbed the water.
4. After adding the salt water, the dough will become very thin and soft, and can be pulled up to a long length with a gentle tug of the hand.
5. Coat the rolling pin and the board with cooking oil to prevent the dough from sticking to the surface.
6. Grab a ball of dough with your hands and place it on the board. You can flatten it with your hands or roll it out with a rolling pin.
7. Use the tip of a knife to cut a few slits in the flattened dough, so that it is easy to fry, today I also tried not to cut the slits, in the frying pan is not conducive to deep frying, the expansion of the time is not uniform, or cut the slits of the easy to make.
8. pot of oil to open fire, see the surface of the oil has a slight smoke, you can put into the oil cake embryo, you can also pull a little bit of the surface of the pot, see whether the oil temperature is appropriate, the oil temperature is appropriate, the surface of the embryo down to the pot, can quickly expand.
9. One side of the golden brown, turn over and fry the other side, pay attention to the fire, so as not to fry paste.