1 milk powder + sugar + yeast with warm water 190ml mix well.

2Flour in a bowl.

3Pour the yeast water into the flour first and knead the dough, then add cooking oil and continue to knead.

4Knead and ferment for one hour.

5Rise the dough until it doubles in size.

6Mix salt + baking soda, dissolve it with 15ml of warm water, and knead the dough again with the baking soda water. (It is best to knead the water sub into the dough)

7Cover with safety film and continue to ferment, and rise again until double in size, and use the next morning. (You don't always need to ferment the dough a day in advance, but it's okay to ferment it on the same day, as long as you have enough time.)

8 Grease the board and oil your hands, and press the dough into a rectangle on the board.

9 Oil the knife as well and cut the large pasta sheet into small strips.

10Fold two noodles together, flatten them, and use chopsticks to press a groove out in the center; this is the processed doughnut blank.

11 frying pan to 70% heat, under the fritter blank fried, while frying to turn it.

12Fried fritters, delicious and soft