Fried fritters - Chinese breakfast

Fried fritters, sometimes I admire myself, the first time to find a recipe, friends who have eaten it say it is delicious, so I have to sigh! A good recipe will definitely be built to record the recipe, and it is also a memory recipe built for yourself, and we will do it together with interested friends.

Ingredients

Ingredients:

Flour 500 g

Water 200 g

Puremilk 100 g

Sugar 20 g

Salt 6 g

Angelfritterleaveningagent/yeastpowder 20 g/6 g

Cornoil Appropriateamount

Ifyoudon'tliketouseAngelfritterleaveningagent,youcanuse6gramsofyeast,andtheotherproportionsremainunchanged

Cooking Instructions

Since it is eaten for breakfast, it is necessary to knead all the ingredients one night in advance and put them in the refrigerator overnight. (If you eat it on the same day, add warm water to the milk at room temperature and mix the noodles together, and let it stand for 30 minutes ~ an hour).
Stir with a rubber knife first, then wear disposable gloves and continue to knead well, the more you knead, the more you will feel very sticky, and finally add an appropriate amount of oil to knead the sticky noodles around the area.
I used this fritter leavening agent, or 6 grams of yeast powder, and the other ingredients remained the same.
Add some oil to not stick to your hands, the dough is about even, cover with plastic wrap and put in the refrigerator to ferment.
When you get up in the morning, take out the dough in advance and warm it back, pour an appropriate amount of corn oil into the pot to heat, grease the panel, press the whole dough into a rectangle with the palm of your hand, and then divide it into two long strips. Then gently press the palm of your hand to adjust the thickness evenly, and continue to cut from top to bottom into the shape in the picture, each with a width of about 3 cm.
Two are stacked on top of each other
With a chopstick, grease the chopsticks and press them down in the middle
When the oil temperature is 6 or 7 hot, fry in the pan
Fry until golden brown on both sides, remove the oil
The fried fritters are not very perfect, but the shape is not perfect
My fritters are really invincible and delicious~
This is the first time I have done it, and it is soft and delicious after four or five hours of cooling. That is, before getting into the oil pot, it was not stretched in place, and due to the rush and did not grasp the stretching, the dough quickly shrank after entering the oil pot. The fried fritters become "short, thick and fat". Pull the dough into place before putting it in the pan, but don't pull it too much, the fritters will be seriously deformed.
A fritter with a large hole is perfect!