Cooking Steps

1. 

   Step1:300 g flour, 3 G yeast powder, 3 g salt, 3 G non aluminum baking powder, 3 G baking soda in a basi

2. 

   Step2:Put in an egg and slowly pour in milk (or warm water) while stirring to form a large piece of dough (as shown in the figure below). Because the water absorption of flour is different, 160ml is only a approximate amount.

3. 

   Step3:Add 20 grams of corn oil. Knead. Just rub it a few times. There is no dry powder.

4. 

   Step4:It's a little sticky after rubbing.

5. 

   Step5:1. Put it in a plastic bag or a sealed fresh-keeping box. Put it in the refrigerator for cold storage and fermentation overnight. It's just ready for use in the morning. Or if you have plenty of time in the daytime, you can get better at room temperature of more than 20 degrees and stay for about an hour. (because I am an office worker. I don't have time to work in the daytime. The cold fermentation method is particularly suitable for me.) 2. Fermented dough. The honeycomb shape is shown on the right.

6. 

   Step6:Do not knead the fermented dough. Roll it directly or stretch it into a rectangl

7. 

   Step7:1. Cut into thin strips of equal width. Stack two pieces together. Use chopsticks to press them in the middle position (if it is sticky, it can be moistened with water on chopsticks). 2. If you like the short, fat, short and fat fried dough sticks, you can cut them again in the middle.

8. 

   Step8:The oil temperature is 60% hot. It's OK when chopsticks are put in to make bubbles.

9. 

   Step9:Put in the oil stick. The oil stick floats and bulges. Turn over. Fry until both sides are golden.