Raw materials: flour

500g; oil;

Other seasonal ingredients:

Spring and Autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of 30-degree warm water

Summer: 16 grams of alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of 30-degree warm water

Winter: 14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of 45-degree warm water

What is the best way to make fried doughnuts? p>Winter: 14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 45 degrees of warm water 325 grams

Method:

(1) alum, salt, alkali (all powdered) into the basin, slowly add said, so that all of them are dissolved; add the flour, mixing well with the hands and kneading vigorously until the "three light" (i.e., the face of the light, the hand light), The basin light, hand light); rest for about 30 minutes, and then knead again, and so on 3 times, until the dough skin smooth and moist, with good ductility, toughness, elasticity and plasticity; in the dough and the basin contact with the place smeared with oil, the dough will be organized, covered, and according to the season (in winter pay attention to the heat preservation) placed in about 4 ~ 8 hours.

(2)Brush a layer of oil on the surface of the case, invert the dough on the case, spread it out and pull it into a rectangle, cover it with plastic wrap and leave it for a while.

(3) the dough will be organized into about 10CM wide, 1CM thick strip, and then top knife cut into 3CM wide strips, and then each of the two opposite together, with chopsticks along the strip pressure, so that the two bonded together, pinch the ends of both hands stretched to 26CM, down into the wang oil pan frying, diligently turn, see the fritters bulging with golden brown, cooked when fishing can be. Hope to adopt