Stay at home every day, so that everyone has plenty of time to study and cook delicious food at home. Brush the circle of friends, and see that our friends in the south are challenging steamed buns, steamed buns, and spreading cold skin ..... Family cooks want to cook pasta for their families in a different way, which can save vegetables and make them happy every day. Today, I'm going to share with you one of the best ways to eat flour-fried fritters. I'm going to teach you how to make a small home-made fritters. Not only is the fried fritters high in value, but their taste is no less than that sold in the outside store. A bowl of flour and an egg can make fritters at home without baking powder, which is more delicious than buying them!

Egg-milk-flavored fried dough sticks

Prepare ingredients: flour, eggs, milk, salt, baking soda, yeast powder and cooking oil

Production steps

Step 1: Prepare a large basin, pour proper amount of flour into it, add proper amount of baking soda and yeast powder, then add an egg, and inject milk several times while stirring with chopsticks.

Step 2: Pour a little cooking oil into the flour wadding in the basin, then take it out and put it on the chopping board to knead it into dough with smooth surface, then put it back in the basin, seal the mouth of the basin with a layer of plastic wrap, and let it wake up in a warm place for about 4 minutes.

Step 3: Take out the dough that you just woke up and put it on the chopping board, roll it into long pieces with a rolling pin, then cut it into small pieces with the same width, then take a chopstick and press it in the middle of each piece, so that the green embryo of the fried dough sticks is ready.

Step 4: Cook the oil in a pan. When the oil temperature reaches 5%, put the fritters into the pan and fry them, while turning them with chopsticks, so that the fritters can be heated evenly. When they are fluffy and float slowly, they can be taken out and eaten with oil control.

secret:

1, warm water and flour, the water temperature should be about 4, and it should not be too high. If the temperature is high, the yeast will lose its activity and the fermentation will fail.

2, the dough is best fermented in a warm place: the water in the steamer is heated until it is not hot, turn off the fire, and then add the dough to ferment, and the pot will be full in 6 rounds, which is convenient and quick.

3. There is another method. After kneading the dough the night before, cover it with plastic wrap and put it in the refrigerator for cold fermentation overnight. It is more convenient to take it out the next morning, warm it back and forth, reshape it and fry it directly.