Input preparation

Flour, oil, yeast, baking soda, eggs, salt

Process

1, first we prepare 500 grams of flour, add 5 grams of yeast, 5 grams of baking soda, 5 grams of salt, and inside the beaten 2 eggs, an egg about 50 grams, and then the first to the egg to give it stirred, in a small amount of times to the side of the water, and then the egg to the side of the water, and then the egg to the side, and then the egg to the side, and then the egg to the side of the egg to add the water. If you like to eat creamy fritters can also put pure milk, this according to their own preferences to determine it. While pouring the water and stirring, let the flour form large flakes, then the next step is particularly important and the dough.

2, and a good noodle is the key to our fried fritters, flakes stirred well after we do not knead by hand, because in the process of kneading will make the dough to form gluten, the flour is strong in the fritter and then fried to the time will not be easy to bulge the big bubbles, which will lead to the lack of crispy. Then we correctly do is, with a fist to put the dough, put a few times, and then folded, repeat this process, in this process you will find it more sticky hands, but do not worry, put it through 3 times or so will not be stained hands, this time the dough is also and good.

3, because we all like to eat in the morning when the doughnuts, breakfast to eat a few crispy big doughnuts a cup of thick soybean milk, and then with an egg, it is really a perfect match for breakfast mark. So we have to advance the noodles and good, that is, the night to the dough and out, 500 grams of flour and good after I gave him divided into 2 pieces, placed in a container, covered with plastic wrap placed in the refrigerator at low temperature fermentation for one night, can be.

4, the next day, get up early, directly from the refrigerator out of the dough, gently to the board, remember to brush the top of the board with cooking oil, so as to avoid sticking, and then give it to the press or use a rolling pin to the dough to give it rolled out, finishing a little bit of a long quadrilateral, in the cut it into the right size of the dosage, when cutting, everyone must be a little bit of uniformity.

5, cut the small dosage, every other one with chopsticks in the top dipped in a little water, and then the other to it buckle on the top, you will find that another small dosage in the time it may have become longer, do not worry about it, in the placement of the inverted over, inverted attention to the technique, and slowly with the hands of this small dough, so that it returns to its original size can be. Next, use chopsticks to press down on the top edge to make the two dosages stick together more firmly, and then pinch the ends together.

6, the oil temperature in eighty percent of the heat into the fritter small doses, different turn, so that the small doses of uniform heat, in the process of hand heat slowly bulging large bubbles, because the dough is placed in the refrigerator, so there is a principle here is the expansion of heat and cold contraction, the fritter will be rapidly expanding, the inside of the addition of baking soda, it will make the fritter more crunchy and tasty.

Family version of the crispy doughnuts on the production of good, do it yourself to eat at ease, according to this method to do the future no longer need to buy, fried oil can also be used to fry food to eat, especially fragrant, will not be wasted, so the oil is called cooked oil, do not say again after a good waste of oil Oh!