Crispy small fritters, no baking powder, no drop of water, fluffy and crispy with a good taste.

Today I would like to share with you the practice of a crispy small fritters, without baking powder, without a drop of water, with milk and eggs and noodles, fermented with yeast, and decide whether to add a little baking soda according to personal preferences, the fritters made are fluffy and crispy, which is both nutritious and delicious

Crispy fritters

300 grams of bread flour, 1 egg, 160 grams of milk, 3 grams of yeast, 3 grams of salt, 2 grams of baking soda (can or may not be put away). Appropriate amount of cooking oil (for frying fritters)

Use 160 grams of milk to melt 3 grams of yeast, put 300 grams of high-gluten flour in a basin, add 3 grams of salt, 2 grams of baking soda, beat an egg, pour in the melted yeast water, stir into a flocculent, knead into a soft and smooth dough, cover and ferment. Adding salt is to increase the gluten of the noodles, and the second is to fry the fritters with a slight salty taste and a more fragrant taste. A large egg peeled about 55-60 grams, plus milk liquid amount is about 215-220 grams, if there is no high-gluten flour, you can also use ordinary flour, milk with 140-150 grams, back to the absorption of ordinary flour is not as strong as the absorption of high-gluten flour.

The dough is sealed and rises to twice its size.

Pull the dough open and look at it, and the inside is full of fine honeycomb tissue.

Sprinkle a little dry flour on the cutting board, take out the dough and knead it directly into long strips without kneading the dough. When kneading the dough, the dough is gluten, one is not easy to roll, and the other is not easy to fluffy when frying.

Press flat, roll out into a rectangular dough sheet with a thickness of about 1 cm and a width of about 10 cm, sprinkle a little dry flour on the surface to prevent it from sticking to each other when cutting, and then cut it into small rectangular dough sheets of about 2 cm.

Stack the cut rectangular dough sheets on top of each other and press gently in the middle with chopsticks.

Cut in the middle, the pot for home use is small, which is convenient for fritters to swim.

Pinch the ends to prevent them from falling apart when frying.

Cover with plastic wrap and let the fritters ferment for 10 minutes to make the fried fritters fluffier.

Put oil in the pot, heat it over medium heat, about six or seven percent of the heat, put in the fritters, float quickly, and turn over immediately to make it evenly heated. You can use chopsticks to test the temperature of the oil, put the chopsticks into the oil pan, and dense small bubbles will immediately appear around it. You can also use a small fritter to test the temperature, and put one in, which can float quickly, indicating that the oil temperature is OK.

Fry until one side is golden brown and you can start flipping.

Turn it all over.

Fry until the other side is golden brown and ready to serve.

Scoop the oil into a colander and put it on a plate. Small fritters, about 3 minutes in one pot.

Tear one apart and take a look: crispy on the outside, soft on the inside, and the fritter tissue is more delicate when fried with milk and eggs. If you want to eat it in the morning, you can mix the noodles one night in advance, put them in the refrigerator and ferment them, and make them the next morning to save time and enjoy the food.