Yami 특선
Homemade fritters, flour 350g, oil 12g, ice milk 250g salt 6g, baking powder 10g, baking soda 3g, flour and salt mix, baking powder and baking soda powder mix, pour in milk, foam, pour in flour, stir into a ball, Wake the noodles for 30 minutes, knead until smooth, divide into two parts, roll out long, grease both sides with oil, put them on a plate, put them in the refrigerator to refrigerate overnight, sprinkle with hand flour the next day, cut into strips, put them on top of each other, use chopsticks Press it hard, put it into the oil pan and fry it, turn it over gently with chopsticks, Note 1 After taking out of the refrigerator, the dough must be close to room temperature before frying, I waited for two hours in winter 2 After taking out the noodles on the second day, do not use them to roll out, otherwise it will be useless to relax overnight.
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Yami 특선 自制油条,面粉350g,油12g,冰牛奶250g盐6g,泡打粉10g,小苏打3g,面粉盐混合,泡打粉和小苏打粉混合,倒入牛奶,起泡,倒入面粉,搅成团,醒面三十分钟,揉至光滑,分成两份,擀长,双面抹油,放在盘子里,放入冰箱冷藏一夜,第二天洒上手粉,切条,两两相叠,用筷子用力一摁,放入油锅炸,用筷子轻轻翻面, 注意1冰箱取出后,面团必须接近室温才可以炸,冬天我等了两个小时 2第二天面取出后轻手轻脚,千万別拿来擀,不然松驰一晚就白搭了