2. Warm the milk first, then put the flour, eggs, yeast and baking powder into a basin, knead it into a smooth dough, cover it with plastic wrap, and put it in a warm place to ferment to 3 times the size.
3. Take out the fermented dough, knead it evenly and exhaust it, then knead it into long strips and flatten it into thin slices with a thickness of 1cm and a moderate width. Spread a layer of oil on it, cover it with plastic wrap and continue fermentation for about 10 minutes.
4. After fermentation, cut the dough into strips almost 2cm wide, then put the two strips together, and you can press a mark with chopsticks in the middle.
Take a pot and put enough oil in it. When the heat reaches 70% on a small fire, put the pressed dough in. The high oil temperature soon makes the fried dough sticks brittle. After frying until golden brown, turn over and continue frying until golden brown. You can cook.
6. Crispy and fluffy fritters are ready.