Many of us are used to the combination of soy milk and doughnuts in the morning. But when you buy doughnuts from outside, you are always worried that alum or gutter oil has been added. Then simply do it yourself at home as I do, it's easy and delicious.

Equipment Preparation

Flour (choose gluten or high gluten) 250g (half a catty)

Salt 4g

Baking Powder 5g

Baking Soda 2g

Water 180g

Egg 1

Cooking Oil

Practice

1. In a bowl, add baking powder, baking soda and salt and mix well.

2. Beat in an egg, not only to increase the nutritional taste is also better Oh

3. Pour in water and stir into a small floury, with hands and noodles, because the subsequent pulling of the dough, so the dough does not need to knead particularly smooth. The water can be poured into the dough in small batches because of the difference in water absorption of the flour. Mix the dough until it is soft and no longer thin and slippery~4. Mix the dough until it is soft and no longer thin and slippery, the surface of the dough is smooth, when mixing the dough use your hands to pound the dough vigorously to give the surface strength. Cover the dough with plastic wrap and let it rest at room temperature for half an hour.

5. Knead the dough again and press it into long strips, then brush the surface with oil (cooking oil is fine). Knead the dough into a ball and rub the oil into the dough. At first the dough will feel a little slippery, but after a little kneading, you won't see the oil anymore, and the dough will feel very moist.

6. Put the kneaded dough on a plastic wrap, wrap it up and put it in the refrigerator to chill, and let it rest for about 4-5 hours to ferment. The dough will be about twice as big as it was before.

7. Wipe a layer of oil on a lightly floured surface so that the dough doesn't stick to the surface, or on your hands if you're afraid to get it wet. Tear the dough into long strips and cut into sections. Stack the two sections on top of each other, press them down with chopsticks, and pull them out longer.

8. Check the temperature of the oil and make sure that the oil disappears from the bottom of the pot before frying the doughnuts, or put a small piece of dough in the pot to test the oil temperature, and if the dough floats, it's ready to be fried. After the oil temperature is appropriate, the fritters in the pot and keep turning, the surface of the golden brown can be out of the pot.