Air Fryer Fritters:

Main Ingredients: 100g of bread flour, 20g of whole egg, 50g of water, 5g of sugar, 1g of baking soda, and 2g of high-sugar-resistant yeast.

Accessories: 6g corn oil, 0.5g salt.

Steps:

1. Take a large clean bowl and pour in all the ingredients. Water can be replaced with equal amount of milk. Sugar can be increased a little.

2. Knead into a smooth dough and cover with plastic wrap and keep it in the refrigerator. Note that the dough should be a little softer than the earlobes, but not too wet. My dough was a little wet and not very workable.

3. Take the dough out early the next morning, and you can see that it has fermented until it has doubled or tripled in size, with very large bubbles. Return to temperature for a few minutes.

4: Sprinkle a thin layer of flour on the board, take the dough out and gently roll it into a rectangular sheet, don't deflate it! Don't push hard!

5: Cut the dough sheet into 1?-finger widths, being careful not to exceed two-thirds of the length of the air fryer.

6: Take one noodle sheet, dip it in a bit of water with chopsticks, and press it gently on top, then cover the other one with another sheet and press it gently again to make a doughnut embryo.

7: Let the doughnuts rise for 10 minutes, then brush with a thin layer of oil.

8: Pinch both ends of the doughnut and gently stretch them, then put the oiled side down into the air fryer basket and brush the surface with a thin layer of oil. bake at 180 degrees for 5 minutes.

9: When the time is up, take out the basket, turn the fritters over, brush the surface with a thin layer of oil, and bake again for 5 minutes.

10, finally baked out is like this. Not as big as the deep-fried ones so swollen.