2, dough mixing: put the flour into a container, then add salt, sugar, baking soda, and mix well with chopsticks first; Melt the yeast with warm water of 30 degrees, slowly pour it into the flour, stir it with chopsticks into a flocculent shape, break up the eggs and pour them into the flour, then pour in half of the cooking oil, and continue to stir it evenly with chopsticks to form a ball.
3. Next, knead the dough by kneading the dough. The dough is soft, and the hands are stained with a proper amount of remaining cooking oil for kneading. The dough is kneaded for the first time until it is slightly smooth. After waking for 20 minutes, the dough expands in a cohesive way and the surface is smooth. Continue to knead the dough by kneading, then wake up for 20 minutes and knead the dough for the last time. The kneaded dough is wrapped in a food bag and put in a refrigerator for overnight, and fried for preparation the next morning.
4. I don't want to fry the yeast dough overnight at room temperature for 2 hours.
5. Take out the proofed dough, gently pull it out by hand, and then shape it. Roll it into a strip with the thickness of 1 cm, then cut it into strips with the width of about 3 cm with a knife, stack the two noodles together and press them in the middle with chopsticks, and the fritters will be made.
6. Add wide oil to the pan, and the oil temperature is 70% hot (2 10 degrees). Stretch the fritters slightly and put them into the oil pan. During the floating period, the fritters are constantly turned over with chopsticks, so that they are heated evenly, fried until several sides of the fritters are golden, and then taken out to control the oil.
7. Tip: When making fried dough sticks and noodles, baking soda should not be in direct contact with water. After mixing with flour, add water and noodles. Because the speed at which baking soda produces gas is greatly affected by temperature, if it comes into direct contact with clean water, its carbon dioxide will foam ahead of time, and the fluffy effect will not be very good. The fried dough sticks with crisp outside and soft inside must ensure its water content. In this way, the water loss in the frying process will not be too much, and the taste will not be affected. There is no need to knead the dough to make fritters, but it can be formed by pressing slightly. If the gas is rolled out, the expansion of the fritters will be bound.