Ingredients
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250g flour
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150ml warm water
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1.5g baking powder
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1g baking soda
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0.5g salt
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300g vegetable oil
Directions
Tips
1. Using baking powder instead of alum powder is more healthy. It prevents heavy metal intakes.
2. When fermenting dough, knead the dough each hour makes the fried ring more crispy and tasty.
3. After making dough rings, fry immediately. The dough won’t shape as a ring if it is left too long.
Steps
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1
Done
15 minutes
|
Add flour, baking powder, baking soda, and salt into a pot. Mix well. Gradually add warm water and knead into a dough. Add 25g vegetable oil into the dough and knead again until it has a smooth surface. Covered with cling film. Fermented for 3 hours. |
|
2
Done
5 minutes
|
Roll the dough into a thin pie. Slice into 5cm width strips. |
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3
Done
5 minutes
|
Slice the strips again into 2cm width. Overlap two strips. Make a cut in the middle. Do not cut off. |
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4
Done
5 minutes
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Use hand pull the cuts and shape it like a closed ring. Then, the doughs are ready to be fried. |
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5
Done
10 minutes
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Add oil to a pot and preheat the pot. When the oil is hot, fry doughs. When fry doughs, grab one side of the dough and put in the pot. At the same time, use chopsticks to spread the doughs from the middle and spin. Fry until shape as a ring. Turn over and keep frying until golden brown. |
