If you want to eat hollow fritters at home, you can make them without baking powder, golden and crispy, clean and hygienic

Today, Qingdou Mom will share with you the practice of the family version of ghee, no alum, healthier, using the low-temperature fermentation method, the noodles are reconciled one night in advance, so that the gluten is formed in the process of low-temperature fermentation, so that the fried fritters will be more crispy, so that you will learn it, the disadvantage is that the family fried fritters are more oil-intensive, the oil in the pot should be a little more, if you want to use less oil, you can cut them into relatively short small fritters, which will not affect the taste, and friends who like it can try it!

We mix the noodles one night in advance, add 5g of yeast, 2 eggs, 3g of baking soda, 5g of salt to 500g of flour, baking soda is the key to the crispiness of the fritters;

Slowly add 250ml of warm water, first dissolve the yeast, stir the dough evenly after the yeast is dissolved, stir it into a flocculent shape, add about 25g of cooking oil, knead the dough smooth, this step must be kneaded in place, the smoother the kneading, the fluffier the fritters made;

After the dough is finished, pour some cooking oil on the surface, spread the cooking oil evenly, cover it with plastic wrap, and put it in the refrigerator to ferment overnight.

In the morning, remove the dough directly from the basin without kneading;

Brush with some cooking oil, flatten and stretch the dough, roll it into a dough with a uniform thickness of about 0.5 cm, and cut it into noodles about 2 cm wide after rolling;

If the pot is not big enough, you can cut it in half again, stack the two on top of each other, press it in the middle of the noodles with chopsticks, press it again at both ends, press it tighter, but don't break it, so as not to spread out when frying, so that the shape of the fritters will come out;

Make a good plan and set aside to let rise for 15 minutes before frying;

Add a little more cooking oil to the pot, burn the oil temperature until the chopsticks are put in, and small bubbles can be bubbled around it to fry in the pot, roll the fritters, put them in, fry them over medium-low heat, and then gently dial the dough when the fritters float up, so that it is heated evenly, so as not to fry the paste, fry for about 2-3 minutes, and you can fish it out when the surface color is golden;

Summary of the practice of fritters:

1. You can put less salt in summer to make fritters, and increase it to about 10g in winter;

2. When kneading into a smooth dough, it will be difficult to knead at first, you can let the dough rise for 15 minutes before kneading;