High-gluten flour 300 grams of yeast 5 grams of water 180 grams of vegetable oil 15 grams of salt 2 grams of sugar 10 grams of cooking soda 1/4 tsp of water 1/4 tsp of water
Steps
1. Pour all the ingredients except the vegetable oil into a bowl 2. Add the vegetable oil after forming a dough 3. Knead until it can be pulled out of the film state can be not like handmade and the dough, you can put the main ingredients together in a chef's machine or bread machine, and knead until it comes out 4. If you don't like to make the dough by hand, you can put the main ingredients into a chef or bread machine and knead until a film comes out 4. Roll out the smooth dough and put it into a bowl 5. Cover it with plastic wrap and put it in a warm place to ferment until it doubles in size 6. Tear one corner of the dough from the corner and fill it with dense holes Inside the dough, it needs to be fully fermented so that the dough will be fluffy and delicious in later stages of deep-frying, but the dough that has been fermented to this level (also called old dough) will have a sour taste, so you need to add a little alkaline water to neutralize the taste. A small amount of lye should be added to neutralize the sourness. Like the most traditional steamed buns with old noodles that we ate when we were young, we also need to add alkali to neutralize the sour taste. The alkali will cause the food to lose some of its vitamins, but adding a small amount of alkali to the old noodles will cause a negligible loss of vitamins 7. Mix the lye with the water, make a fist and dip it in the lye a little bit and push it into the dough until it is completely kneaded, then put it on the countertop and let it rest for 10 minutes 8. Press the dough with both hands and spread it out into a long strip that is 10 centimeters wide, then cover it with plastic wrap and let it ferment for the last time. Cover with plastic wrap for final fermentation. When you press the dough lightly with your fingers, the dough will finish fermenting when the hole does not rebound or collapse, about 40 minutes 9. Cut the dough into 2-cm wide strips using a spatula 10. Stack two groups of strips on top of each other, and take a chopstick smeared with oil and press it in the middle to make strips of dough, and let it relax for 10 minutes 11. Pour 600 grams of oil into the pan and heat it up on a medium flame, and then when you throw in a small piece of dough, which will float up immediately and produce a lot of oil bubbles, pick up the oil with both hands. When the oil bubbles, pick up both ends of the doughnut embryo with both hands, twist it and put it into the pot 12. Wait until one side of the expansion of the frying until golden brown, then turn over, frying until both sides of the golden brown can be fished out