The reason for this is that a certain amount of salt is put into the doughnuts and noodles, and the salt can make the noodles in the wheat flour (proteins) transsexual, and in the whole process of the noodles and noodles, the noodles are repeatedly sorted into a well-organized network, which makes the batter more with strength.

If you pick a high gluten flour, the noodles are not easy to straighten out when stretching, and when they do straighten out, they shrink back down, so it's usually a half-hearted effort.

If you pick low-gluten flour, then you are decorating the strips into the pot will be deep-fried doughnut blanks pull a pull, and no strength, sometimes may also be pulled off, did not pull to the length of the need to enter the pot, deep-fried doughnuts and deep-fried look is not Trojan. This is the reason to select the center tendon.