Homemade breakfast fritters
Overview
Fried dough sticks are also called glutinous rice balls. It is one of my country's traditional breakfast staples. Home-made breakfast fritters are simple to operate (you can mix the noodles the night before, put them in the refrigerator for 6 to 8 hours, take them out and return them to room temperature for half an hour in the morning, and then shape them and fry them). The finished product is light and puffy, with a crispy texture. It can also be eaten with soy milk and tofu.
Tags
Ingredients
Steps
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Put flour and various powders into a basin and mix evenly.
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Add 1 egg to the water and mix well.
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Add the egg water to the noodles and stir until it becomes flocculent. After folding into a ball, add 15g of cooking oil and continue to layer.
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Stack the dough from the four sides to the middle and repeat 3 times. Let it stand for 10 minutes each time before stacking the dough for the next time.
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Wrap the fried dough stick noodles in film and place in the refrigerator for 6 to 8 hours.
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After 6 hours, take out the dough and let it warm to room temperature.
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Open the film.
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No need to knead the dough, just roll it into a long strip.
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Cut into strips.
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Apply water between the strips and overlap them, then press the lines to form a dough stick blank.
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Since there was not too much oil in the pot and the oil surface was narrow, the fried dough sticks were cut into small dough sticks.
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When the oil temperature is about 50% hot, put the dough sticks into the pot and fry.
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The fat little fried dough sticks are golden in color and very cute. They are light and puffy, have a crispy texture, and are very appetizing for breakfast.
