Doughnut, the traditional Chinese morning snack, I believe that many people like to eat, although nowadays are advocating less fried food, often eat harmful to the human body, but there are still a lot of people still like this food.

Materials: 500g of flour, 5g of salt, 3g of yeast, 3g of baking soda, 280g of water, about 800g of oil (about 20 pcs)

The way to make the doughnuts

1, put the flour, salt, yeast, and baking soda into a dough bowl, and slowly add the prepared water, and add it while mixing with chopsticks, so that you can't see the dry flour, and then knead it with your hands until the surface is smooth. The surface of the dough is smooth.

2. Cover the dough with plastic wrap and let it rise at room temperature for about 1 hour (until the dough appears honeycombed).

3: Chill the dough in the refrigerator overnight.

4: The next morning, take the dough out of the refrigerator, add a little oil and knead the dough well.

5: Roll out the dough into a rectangular shape, about 1cm thick.

6: Add oil to the pan and start heating. While the oil is heating, cut the rolled out dough into small strips about 1.5cm wide.

7: Stack the two strips on top of each other and use chopsticks to gently push down on the center.

8, when the oil is heated to 80%, pinch the ends of the crust, gently pull and new two, down in the pot, turn with chopsticks, and so on until the frying of golden can be removed from the pot.

Materials

High-gluten flour 300 grams, 180 grams of water, 4 grams of ammonia, 4 grams of alum, 3 grams of baking soda, 4 grams of salt

Methods

1. alum dissolved in about 20 ㏄ of water, and then all the ingredients together and kneaded well to knead from the outside inward until the gluten.

2. 1 will be covered with plastic wrap, leave to ferment for about 40 minutes, and then repeat the kneading pressure, until the surface is smooth, and then formed into a rectangle, wrapped in plastic and placed at room temperature, leave for about 6 hours.

3. Sprinkle a little flour on the table (outside of the ingredients) to prevent it from sticking. Place the dough from recipe 2 flat on the table, gently pull it into long strips, and then use a dough stick to form long strips that are about 10 centimeters wide and 0.5 centimeters thick, and then cut the strips into straight ones at intervals of 1 centimeter, and then use chopsticks to press down from the middle of the strips to form them into fritters.

4. Heat the frying pan to about 180℃, stretch the dough into the frying pan, and deep-fry until golden brown and crispy.