One, crispy fritters
Main ingredients: 220 grams of flour 5 grams of non-aluminum baking powder 3 grams of baking soda 2-3 grams of salt
Accessories: 20 grams of eggs 118 grams of water 15 grams of vegetable oil
Making process:
1. ready to use the materials
2. water, eggs, oil mixed well
3. baking powder and baking soda, salt into the high flour mixed well
4. mixed liquid into the flour mixed into fluffy
5. with a spatula compact, and then knead the dough into a smooth surface (this process I kneaded about 5 minutes) do not have to knead to the degree of bread that degree of laziness hand kneaded with a bread machine is also OK ~
6. kneaded dough knead a little longer, patted down. The first thing you need to do is to make sure that you have a good idea of what you are doing. The thickness is about 2 centimeters. The surface of the mold a layer of oil
7. Put in a plastic bag, into the refrigerator overnight
8. The next day, take out the dough, let it rest for 30 minutes, the dough rolled out a little longer, with a spatula cut into 3 cm long strips, the width of each strip should be equal to the ~ will be the two sides of the stacked together, with chopsticks coated in oil in the middle of the press a little bit so that the two sides can be bonded to the together ~ for the sake of good-looking can be flipped over and then pressed again! I like small fries, and I cut a slice in the middle of each one to make two short fries
9. When the oil is 8-9% hot, gently pull the fries long by picking up the ends and put them into the frying pan. Note that the oil temperature must not be too low, if you can not grasp the oil temperature, you can first put in a small piece of interview, put in 5 seconds within the pasta block expansion and float up to prove that the oil temperature is almost ~ low oil temperature, if the impact of the fluffiness of the fritters. If the oil temperature is low, it will affect the fluffiness of the fritters. If the fritters are golden brown on both sides, you can take them out of the pan.