Required ingredients:

500g of medium gluten flour, 4g of salt, 3g of baking soda, 5g of baking powder without aluminum, 10g of sugar 10g, 280ml of cold water, one egg and 30g of cooked oil.

Steps:

1. Prepare a large bowl and add 500g medium gluten flour, 4g salt, 3g baking soda, 5g aluminum-free baking powder and 10g sugar. Stir all the ingredients well first, then beat in an egg and stir well again. Mix the dough with 280 ml of cold water, while pouring water until the dough is flocculent, add 30 g of cooked oil and knead it into dough.

2. After dough proofing 15 minutes, knead the dough for the second time in the same way. Fold back after flattening and continue kneading. Repeat this operation for about two or three minutes. Cover and wake up again 15 minutes. Crush the dough directly, and then roll it from the middle to both sides with a rolling pin to make the dough thin and long. You can push the uneven part with a rolling pin until it is about half a centimeter thick.

3. Cut the dough into strips with a width of 2cm, and then put a watermark in the middle of every other strip with chopsticks, which will make the fritters stick tighter and not easy to fall off when frying. Press the dough without water on top of the dough with water, and press it again with dry chopsticks in the middle. It should not be too tight or too loose here. When all the green bodies are ready, you can fry them in the pan.

The oil in the pot is boiled, and the oil temperature can be tested with the scraps of fried dough sticks. If you throw it in for 3 seconds, the dough can float, indicating that the oil temperature is enough. Stretch the fritters slightly and put them in the pot. After the fried dough sticks float, turn them over with chopsticks, which will make them fluffy, good and big, and fry them for about 2 minutes on medium fire.