300g of high-gluten flour, 8g of baking powder, 185-190g of water, 2-3g of salt.

2, Practice:

(1) Mix the high-gluten flour, salt and baking powder well.

(2) Add water and corn oil, first mix with chopsticks to form flocs, then knead for about 15 minutes to form a smooth dough, cover with a bowl to prevent the dough from drying out, and relax for 20 minutes.

(3) Roll into a long strip, coat the outside of the dough with a layer of oil, wrap in plastic wrap and refrigerate overnight.

(4) The next day, take out the dough and let it rest for 1 hour. Bring it back to room temperature, roll it out with a rolling pin (1cm thick) and let it rest for 10 minutes.

(5) After relaxing, cut the dough into strips 2-3 cm wide, sprinkle with a little flour and fold two pieces of dough together.

(6) Coat the chopsticks with flour to prevent sticking, and press them vertically on the stacked dough.

(7) Pinch the ends, and pull the ends to elongate the doughnut slightly.

(8) Pour corn oil into the pot (the oil needs to be 3-4cm deep), and turn on the heat to medium. Detect the oil temperature: wait for the oil at the bottom of the pan to disappear, put a piece of dough, the dough can float up in 3-5 seconds, the oil temperature is ready.

(9) Twist the fritters and put them into the frying pan. When the fritters float up, turn them with chopsticks so that all sides are evenly heated.

(10) Fry each fritter for 1-2 minutes, after coloring.