Cooking Steps

1. 

   Step1:Raw materials: 500g high gluten flour (sifted for use); 4G bicarbonate; 5g non aluminum baking powder; 10g salt; 1 egg (medium size, do not use too small native egg); 270g pure milk; 16g sunflower seed oil. What I usually do is halve it. This time there's only so much flour left. I think it's easy to mix all the flour at once. So if my family doesn't eat much, it can be adjusted and halved.) Mix the high powder, baking soda, non aluminum foam powder and salt well. Then add eggs and sunflower seed oil in turn. Mix. Finally, add pure milk to mix. Knead into a smooth dough. It's better to have a soft dough. After kneading, brush the dough surface with a layer of salad oil. Wrap it with plastic wrap. Refrigerate for more than 18 hours (at least overnight). Note - this step can be done by machine or by hand. Do not add all the pure milk at once. Adjust the addition of the side and the side of the face. It can be kneaded better and more in place. Knead the dough, brush the oil and wrap the film. Refrigerate it in the refrigerator (the temperature is generally between 14 ℃). It lasts for more than 18 hours. In this way, the taste of the dough is better when it is finally taken out and fried. If you can't refrigerate for more than 18 hours, refrigerate at least overnight (that is, about 1012 hours). I used to have fried dough sticks. I left a piece of dough in the refrigerator. It was refrigerated for 30 hours. The final fried dough sticks were obviously crisper and delicious than the dough that was refrigerated for a short time. So if you can be patient, you'd better make the dough in the morning before or in the morning and put it in the refrigerator for cold storage. The next morning, you can take it out and fry it.

2. 

   Step2:Take out the dough that has been refrigerated for more than 18 hours from the refrigerator. Do not rub. This time, the fried dough sticks can't use up so many dough. So I cut one to use. Continue to pack the rest and refrigerate them. Use them the next day. Do not knead the dough. Use a rolling pin to roll it directly into a large and thin piece. Use a knife to cut the rolled dough into small rectangular patches one by one. Take two small rectangular patches and stack them together.

3. 

   Step3:Use a chopstick to press hard in the middle of the folded dough. Wake up at room temperature for 15 minutes. When you wake up, you can blow it up. Take a clean po