Ingredients: 300 grams of plain flour, 3 grams of yeast, 3 grams of salt, 1 egg, 170-180 grams of lukewarm water, about 30 grams of brown sugar, and the right amount of oil.
Specific method:
1, add the egg and salt to the flour. Eggs are not a necessary ingredient here and can be added or not according to personal preference.
2. Melt the yeast in warm water, pour it into the flour, and stir with chopsticks until it flakes. Reserve ten grams of water and add as much as you like, depending on the absorbency of the flour.
3, under the hands, the flakes and into a fine surface, and then take out one-third of the white dough, the rest of the surface covered with plastic wrap, room temperature fermentation, if not using plastic wrap, you need to apply a layer of oil on the surface to prevent drying.
4, take out the small surface to the board, add brown sugar. The brown sugar does not have to be fixed, can be increased or decreased according to personal taste preferences.
5, underhand, the small noodles and brown sugar and knead well. Brown sugar if there are lumps or large particles, you need to roll it into powder in advance. Brown sugar can be replaced by white sugar here. I asked the owner of the breakfast stall that apart from brown sugar and white sugar, you can also use sugar thinning to make sugar noodles. Its main ingredients are maltose, dextrose, and dextrin, and its flavor is sweeter and softer than brown and white sugar. However, brown sugar and white sugar are more common and available in every home, so it is more convenient to make sugar noodles with them.
6. Cover both white and sugar noodles with plastic wrap and let them ferment. If the room temperature is too low, you can put the basin in hot water or use the fermentation function of the oven as an aid.
7. When the dough has doubled in size and the interior is honeycombed, it's ready to be worked on. Brush oil on the board, take the two doughs to the board, don't knead, directly roll into long round strips, divided into small doses, in which the small doses of sugar dough should be a little smaller than the folded dough, a little while later, the two doughs should be folded operation.
8, white dough on the bottom, sugar dough on the top, press two times.
9, and then use a rolling pin to roll out the dough into a round cake shape, the thickness should be moderate, and then the center of the cut two or three cuts, as shown in the picture. Before the frying pan, the oil cake raw blanks should be left to relax for a few minutes to let it molasses, or fried out will be hard.
10, if you make regular fritters, you don't need to layer sugar dough on top of white flour, just roll it out and make a few small cuts.
11, the oil to six or seven percent of the heat (hand on top of the frying pan to feel the temperature or take chopsticks to the oil to test whether the small bubbles), the oil cake in the pan, the oil cake encountered in the hot oil will quickly expand.
12, turn over in time, fry both sides until golden brown, you can get out of the pan, in order to prevent the intake of more fat, it is best to put a funnel on the side, the oil cake put in the funnel, the excess fat to filter out before eating.
13, made a few sugar doughnuts a few doughnuts. If you do not do a lot at a time, the oil in the pot does not have to be too much, a pot of oil cake is more convenient to operate, so you can also save oil.