1, put the flour into a pot, add yeast, baking soda and salt and mix well

2, pour in water and stir into a small waddle, then knead into a smooth dough. Because of the different water absorbency of the flour water can be poured into the kneaded dough is very soft, but never too thin to stain the kind of hands, and earlobes as soft as you can

3, and then into the 15 grams of cooking oil (I usually use salad oil, other vegetable oils can be), will be the oil kneaded into the dough, the beginning of the feeling of dough will be slippery and greasy, kneading a little bit can not be seen on the oil, but the feeling of very moist dough. The dough will be very moist

4. Put the kneaded dough into a basin and cover it with molasses (let it rest) for 10 minutes, then knead it again and cover it for fermentation

5. soft but not very thin state, from the basin out, because there is oil in the dough, will not stick, with a hand in the basin to wipe a little bit will be all out

7, will be on the panel with a layer of oil on the hand, so that there is oil on the hand will not be stained, will be well into the panel of the dough into the dough a few times to knead it

8, and then use a rolling pin rolled out into a 0.5 cm thick (not too thin, or fried out of the inside is not soft), and then cut into 10 cm long and 3 cm wide strips with a knife, according to the size of your pot can be cut into your length and width, 300 grams of flour can be done about 12 fritters

9, will be cut into strips to rest for a few minutes and then continue to do so, so that it will be fried fluffy, I am sometimes in a hurry to do not rest! I have sometimes been in a hurry to do not rest the effect is also good, you can see how it! The first thing you need to do is to put the chopsticks in the middle of the sheet, and press the ends of the chopsticks with your hands to press a mark on the middle of the sheet, and press it a little deeper so that the two sheets won't separate when you fry them

9. Stretch the ends of the sheet, and then twist it in the opposite direction with both hands

10, and then put it into a hot oil pan (which you can roll the sheet of dough in) and put it in the oven. (you can light the fire to heat the oil before rolling out the dough), you can first use a small piece of dough into the frying pan to test, the dough into the float up that the oil temperature can be

11, the doughnut blanks into the frying pan will immediately float up, to use chopsticks to fiddle with the flip, medium-high heat deep-frying, don't use a small fire, so that the fried doughnuts out of the outer layer will be very hard, and wait until the doughnuts are both golden brown, then you can fish out. Both sides of the doughnut into a golden brown can be fished out, placed vertically will be excess oil control a control

Extended information

1, the doughnut is the flour as the main raw material, add an appropriate amount of water, salt, additives, by mixing, pounding, specimen, wake up, deep-fat frying of food made in the form of strips. Currently, most areas of the doughnut contains a large amount of aluminum, fat, carbohydrates, part of the protein, a small amount of vitamins and minerals such as calcium, phosphorus, potassium, is a high-calorie, high-fat food.

2, the traditional way of eating doughnuts is sandwiched between biscuits with soybean milk, if the quality of protein, soybean milk is rich in Iysine (Iysine), but the lack of potassium thiamine (Methionine), while the doughnuts, biscuits is just the opposite of the two complement each other, is the perfect combination.

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