02. The dough should be fully fermented. If the dough does not rise, it will not reach its due bulkiness;
03. Knead the dough evenly with oil in front of you, and then simmer a few times to make the dough soft and smooth and the fritters delicious;
04. Only when the oil temperature reaches a certain height can the fried dough sticks expand quickly. Generally, it reaches 150 degrees, and the fried dough sticks can form bubbles when put in.
material
250g flour, 0/50g water/kloc-0, 2g salt, 5g yeast, 2g baking soda 1.2g oil.
working methods
1. Dissolve yeast, salt and baking soda in warm water, add flour to form dough, and bake for 20 minutes;
2. Grease the dough and knead it evenly, then simmer for 20 minutes to make the dough soft and smooth for three times;
3. Put the kneaded dough in a warm place and ferment it to twice the size;
4. Roll the dough into pieces with a thickness of 0.5 cm and simmer for 15 minutes.
5. Cut into two overlapping strips with a width of 2 fingers, press them together with chopsticks in the middle, and clamp them at both ends for stretching;
6. Heat the oil pan and fry it in the oil pan until golden brown.