The practice of matt crisp

Materials?

200 grams of medium gluten flour

Water105g

Yeast 2 g

40 grams of sugar

3 grams of baking soda

maltose

50 grams of low-gluten flour

50 grams of sugar

Water 35 grams

How to make horseshoe crisp?

After dissolving sugar in warm water, add yeast and flour, knead into dough without dry powder and hands, and ferment at room temperature to 2.5 times the size.

Add baking soda to the fermented dough, knead it evenly, let it stand 1 hour, and roll it into rectangular noodles with a little thickness. If it is irregular, it needs to be trimmed, coated with syrup (not too thick) and folded to cover it.

It should be noted that the dough is sticky and needs to be sprinkled with a little flour on the chopping board, which also contributes to the crisp taste of fried horseshoe crisp.

Small fire (medium fire all the way), put more oil (wide oil warning). Oil temperature 180℃ Put the dough (thermometer? After the dough is slightly shaped, turn it over and push it away with chopsticks, so that the thin sugar surface in the middle also touches the oil (the key point to form a horseshoe shape)

Take it out after it is golden on both sides, and it will taste better when it is cold.

It is recommended to prepare long chopsticks for easy operation.