🍋A familiar menu. 🍵☕️ that never bore it.

Oh! I'm hungry and have to do it! So let's see the ingredients and proportions for making pickles. Eat by yourself easily.

Ingredients (for about 10-15 pcs, depending on size)

Multi-purpose wheat flour: 250 grams (about 2 measuring cups)

Water: 150 milliliters

Dry yeast: 1 teaspoon

Sugar: 1 tablespoon

Salt meal: 1 / 2 teaspoon

baking powder: 1 / 2 teaspoon (Keeps the crayfish fluffy and crisp up)

Baking Soda (bicarbonate soda): 1 / 4 teaspoon (Keeps the pickles pretty colored and crispy)

Vegetable oil (for mildly kneading flour): 1 tablespoon

Vegetable oil (for frying): large enough quantity for fry flooding

Key equipment:

A basin for mixing flour.

Flour wood

Knife or dough cut

Pan for frying

Sheer willows or food tongs.

Steps to do:

Prepare Yeast: In a small cup, mix warm water (40-45 ° C or slightly warmer than room temperature, do not heat it) with granulated sugar and dry yeast. Stir well. Hold for 5-10 minutes to keep the yeast working. You will see bubbles coming up.

Mix the flour: In the big basin, sift the wheat flour, salt, baking powder, and baking soda together. Set aside.

Combine the ingredients: Pour the prepared yeast mixture into the flour basin, stir well, then add 1 tablespoon of vegetable oil to it.

Kneading: Kneading the dough for 10-15 minutes until the dough is silky, non-stick (may be sticky at first, use hand oil to help)

First round dough break: Lump the dough into a round lump, apply a thin layer of oil to the dough skin and a slight basin, apply a plastic wrap or thin whites to cover the basin, rest the dough in a warm place for 1-2 hours, or until the dough doubles.

Prepare molding: When the dough is formed, take the dough out and place it on a thin soft dough sprinkled surface. Use the dough wood to form a rectangular plate about 0.5 - 1 centimeter thick.

Cut the dough: Use a knife or dough cutter, cut the dough into long strands, about 2-3 centimeters wide.

Dough splicing: Bring two strands of dough on a small stack. Use your finger or toothpick to gently press the middle so that the two dough stick together (don't press too hard).

Rest the dough round two (briefly): Place the molded dough on a tray where the dough is sprinkled; rest for 15-20 minutes.

Fry: Set the oil pan to medium heat (about 170-180 ° C). When the oil is hot at the place (try to put the end of the toothpick in it, a little bubble will pop up), gently drop the pickpocket into two pieces at a time. Do not put too much, because it will cool the oil and the pickpocket is oiled.

Inverted: Fry until golden yellow on both sides, flip back and forth so that the color is uniformly beautiful, and the crate will inflate.

Oil Flak: Scoop up a pickle and rest on a grill with oil blotting paper. Serve it with condensed milk, sangkha, or hot soy milk!