Steps for deep-fried doughnuts are as follows:

Materials: 500 grams of flour, egg + 350 grams of flour, 5 grams of baking soda, 3 grams of yeast, 6 grams of salt, 100 grams of brown sugar (sugar doughnut ingredients), a little bit of water (sugar doughnut ingredients), 80 grams of flour (sugar doughnut ingredients).

1, fried doughnut ingredients: 500 grams of flour with 5 grams of baking soda, 6 grams of salt, 3 grams of yeast, 1 egg.

2, one by one, add warm water stirred into the flocculent, dripping 20 grams of cooking oil underhand to knead the dough smooth.

3. Knead the dough smooth.

4: Wrap the dough in plastic wrap and let it rise.

5: Remove the dough from the refrigerator and let it rest at room temperature for 20 minutes to warm up. Once warmed up, remove the fermented dough from the plastic wrap and do not knead.

6, do not knead the warm dough, the dough is very ductile, directly with the hands of a long strip, with a rolling pin gently rolled into a more regular width of five or six centimeters thickness of half a centimeter of the long strip.

7, with a knife cut into two or three centimeters wide section.

8, cut every two stacked together, with chopsticks in the center of the pressure.

9, pressed and pinched at both ends, slightly stretched.

10, put the oil in the pot, the oil temperature rises to 180 degrees or so, into the fritter blanks began to fry, do not turn immediately after putting in, frying about a few seconds later, a little stereotypes in the constant flip, to prevent one side of the frying over one side is not cooked.

11, fried to golden brown can be fished out.