Fried Daikon Recipe Fried Daikon Recipe and Directions

1, 8g yeast, 300g high gluten flour, salt, cooking soda, oil, 1 tbsp sugar, 260g milk or water.

2: 300g flour, 8g yeast, 1 tbsp sugar, 260g milk or water, stir with chopsticks and knead for 10 minutes to form a dough, cover with plastic wrap and let rise in a warm place.

3, this morning's good look, the dough is very soft, before taking pictures with a little cooking soda, salt, warm water, a little bit of rubbing into the dough, the purpose is a long time to ferment excessive don't have a sour taste ah! Then wake up for 20 minutes.

4, in the panel brush oil, hands and then dipped in oil, the purpose is not to make the dough hands and panels, the dough spread into a rectangle, to be slightly thinner.

5, cut into long strips, will naturally shrink to leave a gap.

6, two groups of overlap placed, with chopsticks on the top of the pressure marks.

7, ready to do a good job, just to be in the frying pan fried. Unfortunately, into the frying pan photos did not shoot, because full of hands are oil afraid to be too late only out of the finished piece. The best oil temperature is 180 degrees, see the frying pan smoke can be put into the frying pan billet twist, billet into the pot immediately can float.

8, use chopsticks to press the fritters evenly heated, both sides were golden brown on the pot, a fritter almost a minute, do not worry about not cooked, high temperature so that the fritters will quickly foam inside, the formation of hollow tissue.