200g of high-gluten flour, 5g of yeast, sugar 1 tablespoon, milk (or water) 175g, alkali 1 4 tablespoons, salt1tablespoon.
Production method:
1. Mix flour, yeast, sugar and milk, knead into dough, wrap it in plastic wrap and put it in a warm place for about an hour, or ferment it to two or three times its size.
2. Melt the alkali and salt with a tablespoon of warm water, then add it to the dough a little bit and knead it thoroughly until it is uniform. Cover with plastic wrap and continue to ferment until the dough is twice as big.
3. Brush the chopping board with oil and oil with both hands, spread the dough into a rectangle (10cm wide and 5mm thick) and cut it into vertical strips with a width of 3cm-4cm.
4. Fold them in pairs and press them vertically in the middle with oiled chopsticks.
5. Heat the oil to 80% maturity, put the fritters in the pot and turn them repeatedly until they are fried to golden brown.