How to make the doughnut is fluffy and not retracted?

It's normal to have the proper retraction when you don't have a good grasp of the rising time, and there's no more tendon at all, so it's not a good idea to shape the fritters

Fritters

Materials

Materials 1: 300 grams of flour, 180 grams of water, 5 grams of yeast, 20 grams of sugar, and Materials 2: 1 gram of cooking soda, 5 grams of salt, and 15 milliliters of lukewarm water

Methods

Methods

Methods of production: 1.

1: Mix all ingredients of Ingredient 1, knead the dough, and let it ferment in a warm place for about 1 hour until it doubles in size

2: Mix all ingredients of Ingredient 2, and knead the dough into the fermented dough little by little, and then knead it thoroughly

3: Continue to ferment the dough for about 1 hour until it doubles in size

4: Wipe the board with a layer of oil, and also wipe the hands with oil, because the dough is very soft and moist and can be easily sticking

5: Spread the dough into a long shape, and then put it into a small circle, and then put it into a small circle.

2, alkali can also be used instead of baking soda, also 1 gram

3, Chinese food is not as precise as the amount of Western food, such as the ratio of flour and water, including yeast, I refer to the two recipes, and then use the amount of compromise

4, because of a very small pot, afraid of fiddling with the open, so there is no two pieces of pasta folded I'm not sure if I'm going to be able to do that, but I'm going to be able to do it in a way that I'm not going to be able to do it. The normal is two pieces oh

5, deep frying time should not be long, the surface is golden brown on the pot