Deep Fried Doughnuts

Formula:

High-gluten Flour:200g

Egg:1

Baking Soda:3g

Activated Yeast:3g

Incorporation:

Cooking Oil, Salt

Practice:

1. Beat in 1 egg.

2. Add 3g of baking soda, 3g of yeast and 1 teaspoon of salt to thicken the flour.

3. Add water while stirring to form a floury consistency.

4. Flour has different water absorption. Add small amounts of water several times and the dough should be slightly softer. Add flour when there is more water, and add water again when it is dry.

5. Knead the dough with your hands. The dough for making noodles should be slightly wet, it will stick to your hands at first. Knead until the dough doesn't stick to your hands.

6. At this point, add 1 tbsp of vegetable oil and knead the noodles again to mix well with the oil.

7. After kneading well, rub another layer of oil on the surface to prevent sticking.

8. Cover with a damp cloth and let it ferment for 2 hours until it doubles in size.

9. Remove the dough completely after 2 hours without pulling; the best temperature for yeast fermentation is 35 degrees. You can ferment it in a steamer basket insulated from water by heating the water in the steamer basket to create a temperature similar to that of summer.

10. Grease a sheet pan with oil.

11. Flatten the dough without kneading it.

12. Then roll it out with a rolling pin.

13. Once rolled out, cover with a layer of plastic wrap and let the dough relax for 10 minutes; it will be fluffier when fried.

14. After 10 minutes, remove the plastic wrap and cut the dough into slices.

15.Fold these two pieces together.

16. Finally, press the center with chopsticks.

17.Press the ends a little harder so that they can be fried.

18. Put more oil in the pan and heat it to 90%. Pull the noodles gently, put them into the frying pan and fry them on low heat.

19. When the fritters float, turn them over and fry them with chopsticks.

20, the fire should not be too small, or not crispy, fried until golden brown can be clamped out.