Hollow crispy fritters

All the points of the fritters are hollow and crispy, all here

Ingredients

All-purposeflour 300 g

Bakingpowder 7 g(halfatablespoon)

Bakingsoda 2 g(halfateaspoon)

Water 195 g

Salt 3.6 g(0.7 tsp)

Oil 15 ml(1 tbsp)

Cooking Instructions

Flour (300g) Add baking powder (7g) and baking soda (2g) and mix well
Add salt (3.6g) to room temperature water (195g) and stir well
Add the water to the flour three times and stir constantly with chopsticks
Stir well and add vegetable oil (15ml)
Use your fists to make noodles
After the clump is formed, apply an even layer of vegetable oil to the surface and let it rest for 20 minutes
Roll the dough again and knead the dough evenly (it doesn't matter if the dough is not smooth)
Shape the dough into long strips (so that it can be stretched later), wrap it in plastic wrap, put it on a plastic bag, and let it rest for at least two hours
Sprinkle enough dry powder on the table, remove the dough, and sprinkle the front and back with plenty of dry powder
Roll the dough into 8 mm thick and 7 cm wide sheets
Sprinkle dry again (always keep the surface of the dough sheet dry enough)
Cut into 3-3.5cm wide dough pieces
Prepare a pair of chopsticks, a glass of water, dip the chopsticks in the water, and smear the water marks in the middle of a piece of dough
Stack the other piece without a waterline
After stacking, apply a generous amount of dry powder to the sides (as the cuts on the sides tend to stick)
Use chopsticks to press down in the middle of the place, so that the middle of the two pieces is touched (do one and fry one, don't do it all at once, it will stick too tightly after a long time)
Start the oil pan with an oil temperature of 190 degrees (do not lower than 180 Â°C, otherwise it will not expand into place)
Pull the fritters to the same diameter as the oil surface and put them in the pan
Once the fritters float, gently flick them with chopsticks and keep turning them back and forth
After shaping, reduce the flipping and let both sides fry and color
Seeing the bubbles bulging in the middle, it means that the fritter is inflated in place
If the middle sticky is too tight, you can use chopsticks to peel it apart and let the inside be exposed to continue to expand