Don't worry about breakfast anymore?! Crispy race over the breakfast shop downstairs!

It's really not that hard to make churros

But I always feel like I've done it

Not as fluffy and chewy as the fritters sold outside

This recipe is the closest to a breakfast shop

There must be less fritters leavening agent

Fritters

Prepare the ingredients, it is best to use special flour for fritters to make fritters, the taste is more chewy, if not, you can use general all-purpose flour instead.

Add the baking powder and leavening agent to the flour and mix well.

Add water, eggs, salt, baking soda cooking oil to the basin, and baking soda can be left out

Stir well until there are no obvious particles, let it sit for a while to allow the eggs to defoam.

Then pour it all into the flour and stir it into a large dough.

Mix until the dry powder disappears and start kneading the dough, not kneading it with your hands like kneading bread dough, but making fists with both hands, pressing down with your own strength, and then pulling the dough on the side inward, and continuing to press, because the water content of the dough is relatively high, it will be more wet at first.

After 3~5 minutes, it will become smooth, wrap it in plastic wrap and let it stand for 30 minutes.

Then start the second dough rubbing, the technique is the same as the first time, the same 3~5 minutes, then cover with plastic wrap and let stand for 30 minutes.

Then do a third dip, this time without resting.

When finished, divide the dough into three portions, wrap it in a plastic bag, and put it in the refrigerator for 8~12 hours.

When the time is up, take it out and warm it up, roll it down slightly and roll it flat, and don't rub the noodles after waking up.

Since the dough at this time is very soft, you can gently stretch it with both hands, and then roll it out from the middle to both ends with a rolling pin, the width of the whole dough should not be too large, which will cause the whole to be too thick and unable to expand.

Cut into strips about 2 cm wide.

Stack two pieces on top of each other and press them down the middle with chopsticks.

Pour oil into the pot and boil to 180°~200°.

Take a portion of the fritter embryo and gently pull it away from both ends to ensure that it is evenly elongated and the thickness will be consistent.

Then put it into the oil pan, after the pot can float up in about 5s, the oil temperature is suitable, after floating, use chopsticks to keep turning so that both sides are evenly heated, the fritters will expand rapidly, and wait until all the golden brown can be out of the pot.