Method of making crispy fritters is as follows:

Ingredients: 500g of medium gluten flour, one egg, 8g of non-aluminum baking powder, 3g of baking soda, 40g of cooking oil, 5g of salt, 260g of water.

Step 1: Prepare all ingredients, oil, baking soda, non-aluminum baking powder, egg, salt, flour, water.

Step 2: Pour all ingredients except water into a bowl.

Step 3: Grab the ingredients evenly.

Step 4: Add the water in three batches, scrunching well each time before adding the next.

Step 5: Grab the dough until there is no dry powder, the dough must not be kneaded.

Step 6: Mix the dough well and start to make it, folding and pressing the dough. One time, two minutes, three folds at a time, one time, wake up ten minutes, and then figure the second time, repeated folding and pressing to figure three times, figure until the dough is smooth.

Step 7: Put the dough on the plastic wrap and press it into a rectangle, then roll it up from one side and shape it into a cylinder. Clingfilm wrapped in the refrigerator for eight hours, I do the dough in advance of the night, the next morning to get up to fry the doughnuts.

Step 8: When you get up in the morning to make the fritters, take the fritter noodles out of the refrigerator half an hour beforehand and let them come to room temperature; if you do it directly, the dough will be too cold to fry.

Step 9: Sprinkle cornstarch on the board, dip your hands in the cornstarch, stretch the dough a little bit, and move gently to make a long strip, about 0.8 thick, not too wide.

Step 10: Using a kitchen knife, cut the dough into pieces, two fingers wide for each piece.

Step 11: Dip chopsticks in water and press the dough.

Step 12: Stack two pieces of doughnut noodles on top of each other and press the center with chopsticks.

Step 13: Pour oil into a wok at 170 degrees Celsius, turn the heat down to medium-low, add the doughnut noodles, stretch the doughnut noodles a little bit, move gently and pinch off the ends.

Step 14: When the fritters rise to the surface, turn them over quickly so that they roll evenly, but don't stop.

Step 15: Fry the fritters until golden brown on both sides.