1, raw materials: gluten flour, eggs, baking soda, baking powder, vegetable oil, water, salt.

2, first of all, prepare the flour, here is the flour is medium gluten flour, that is, ordinary flour.

3. Then add four grams of salt. Salt can make the noodle more strong.

4, and then add baking powder, here baking powder belongs to the chemical fermentation yeast, belongs to the physical fermentation, double fermentation will make the doughnut more fluffy.

5, and then add seven grams of vegetable oil, the addition of vegetable oil can make the doughnut more crispy. Add two grams of baking soda, baking soda will be the doughnuts, eat more fragrant. And the color of the doughnuts will also be more golden, add 135 grams of water, and live the noodles into a ball.

6, don't worry, this will enable him to ferment more fluffy, cover with plastic wrap and put in the refrigerator. You can make the dough at night and fry the doughnuts in the morning through the night fermentation. The organization of the doughnut will be very fluffy.

7, get up in the morning and take out the dough, do not rub, put it on the table and press flat, and then cut into strips and press with chopsticks. Organize the shape. Put 2/3 of the oil in the pan. Have asked for it to be nine layers hot. It's about two hundred degrees before you can drop the fritters, the heat will make them fluffier. With this recipe to fry out of the fritters, the color of golden, fluffy tissue taste crispy.