Hollow sparkling traditional large fritters, 10 minutes a day to get breakfast after learning, and sleep for half an hour more

The hollow fritters shared today are light and soft, hollow and foamy, crispy on the outside and tender on the inside, delicious and salty, and not hard when cool

Ingredients: (8-10 sticks)

200 g of flour

Aluminum-free baking powder 4.5g

About 1g of baking soda

Salt 3.5 g

Milk 12g

Water 116 g

Oil to taste

Steps:

Friendly reminder, this tutorial is time-saving to do before going to bed and noodles the next day!

1. Add baking soda, baking powder and salt to the flour and stir well

2. Since there is less milk, it is added at one time, and in the case of water, a small amount is added many times to stir the dry powder into a dough

The amount of water is a reference amount, because the water absorption of different brands of flour is different, you can adjust it appropriately.

But try to ensure the softness of the dough so that the fried fritters can be fluffy and hollow

3. Mix the dough into a dough, and then use your fist to repeatedly stack and press the dough for about 5-6min

4. Cover the pressed dough with plastic wrap and let it rise for about 20min

5. After the dough is raised, stack and press again for about 3-4min

6. Arrange the pressed dough into a long shape similar to an olive, then grease both sides

7. Wrap the oiled dough in plastic wrap and put it in the refrigerator to relax overnight (about 8 hours)

This makes it easier for the dough to form gluten

8. Take out the refrigerated dough 1 hour in advance and warm it up

The dough that absorbs the oil to form gluten is soft and smooth, so don't knead the dough at this time~

9. Gently and forcefully, stretch the dough into a long strip with a thickness of 5 mm and a width of 7-8 cm

If the length is extended, you can gently stretch it in this way by overlapping the palms and backs of the hands

If it is wide, you can stretch it both sides of the hand statue, don't pull too hard and too thin, it will break the tendons

10. Cut into dough sheets about 2 cm wide.

11. Overlap the two pieces of dough and press them in the middle with chopsticks

If you are afraid of stickiness, you can spread a thin layer of flour on the chopsticks,

In order to open the fritters evenly and the size of the fritters during the frying process, the force should be evenly and vertically downward in the process of pressing

In this way, when fried, the fritters will be the same size and evenly opened

12. Add enough oil to the pot to float the fritters, heat it up, insert a chopstick, and then put in the fritters after dense small bubbles emerge around it

Or throw down a small piece to check the oil temperature, and pull the fritters evenly and vigorously, about twice as long, and put them against the oil pan

13. After the fritters are put into the pot, use chopsticks to push the fritters to make the fritters float up, and after the fritters float up, gently turn them over with chopsticks

When the whole fritters are golden and light, you can scoop them up and control the oil!

14. The fried fritters that you fry at home are safe and secure, delicious and delicious, light and fluffy, and there are no hard noodles and dead noodles in the middle.

Crispy on the outside and tender on the inside, fresh and salty and crispy, with a glass of soy milk or milk in the morning, breakfast is done!

Don't miss the fritter control and the bed party~

Today's tutorial is overnight dough hair, which takes a bit long, but it is also a traditional method of fritters, in order to save time,

It is recommended that you mix the noodles the night before, put them in the refrigerator to relax after they are reconciled, and you can fry the dough after tidying up the next day, saving time and effort!