Materials: 250g of flour, 150g of water, 2g of salt, 5g of yeast, 1.2g of baking soda, the right amount of oil

The way to make the doughnuts:

1, dissolve the yeast, salt and baking soda in warm water, add them to the flour and form a dough, and then molasses for twenty minutes;

2, knead the dough with oil and molasses for twenty minutes, and then molasses for another twenty minutes, and so on three times, to make the dough soft and smooth;

3, put the kneaded dough to ferment in a warm place until twice as big;

4, roll out the dough into a ball.

3. Put the kneaded dough into a warm place and let it ferment until it doubles in size;

4. Roll out the dough into a 0.5 cm thick sheet and let it molasses for 15 minutes;

5. Cut the dough into strips of 2-finger width, overlap the two strips, and then press them in the middle with chopsticks, pinch the two ends to elongate them;

6. Heat up the oil in a frying pan, and then put it into the frying pan to fry until it turns golden brown.

How to make fluffy fries?

1, the dough and try to soften some, if the dough and too hard, the fried dough will be too solid not good;

2, the dough should be fully fermented, if the dough did not rise, it will not reach the fluffiness;

3, the dough will be kneaded with oil, then molasses, and so on a few times, so that the dough is a soft and lubricated state, to make the dough is delicious;

4, the oil will be used in the oil, the dough will be used in the oil, the dough is soft and lubricated state, to make the dough is delicious;

5, the oil will be used in the oil, the oil is not good. p>

4, the oil temperature should reach a certain height, under the doughnut can quickly fluff up. Usually reaches 150 degrees, under the doughnut when the small bubbles can be.

This fritter was made a long time ago, because there is no step-by-step diagram, and I have time to redo it again. In response to some of the questions raised by the tube, wrote a little making tips. In fact, I made this time because of time, the fermentation will not be enough, but it is already very delicious, absolutely comparable to Yonghe's doughnuts, if more fermentation a while, it will be more fluffy.