Bai Xiaobai counted the ingredients, and after all the ingredients were ready, he began to officially show his skills.

Although Bai Xiaobai has never made fritters himself, his mother often made them when she was alive, so Bai Xiaobai is basically familiar with the method.

The systematic approach is basically the same as his mother's approach, except that there are a few key steps that require special attention.

To make fritters, you first need to knead the dough.

It's not the same as the previous kneading method of making supreme beef noodles and rolling chaotic skin.

Instead of kneading the dough, the dough is oily. The two are not the same.

After washing and drying his hands, Bai Xiaobai began to knead the dough according to the systematic method.

Scoop out two cups of flour, place them on a clean cutting board, and add a small amount of fine salt to the flour.

After mixing the flour and salt evenly, Bai Xiaobai then digs a small pit in the middle of the flour.

After digging the pit, the next step is a crucial step.

Make yeast water.

Generally, when making fritters at home or in an outside restaurant, this step will be omitted in order to save trouble.

Most people directly mix flour, salt, and yeast powder together, and then add water to knead the dough.

This kneading method of making fritters cannot be wrong, but the effect of this dough is often not ideal, and the fluffiness of the fritters produced in this way is naturally unsatisfactory.

This is because yeast is an active fungus after all, and if the high salinity and yeast powder are in direct contact, and then in the process of adding water, the two are directly in contact with high concentrations, which can easily lead to a decrease in yeast activity.

The yeast water can prevent direct contact between salt and yeast at high concentrations, which can greatly maintain the activity of yeast, so that the noodles will be extra soft.

The method of making yeast water is actually very simple.

It is to add yeast powder to water, mix thoroughly, and stand still for half a minute to let the yeast evenly disperse in the water.

After Bai Xiaobai finished making yeast water, add the yeast water to the flour pit mixed with salt one by one.

The addition of yeast water must be small amounts many times.

Add water once, knead the flour and water in the middle of the pit together, then add water, and so on until you can knead a smooth dough.

Next is fermentation.

The dough dough fermentation and the supreme beef noodles use the same black technology equipment.

Bai Xiaobai put the dough into the dough making equipment, turned on the power supply, and pressed the switch.

More than ten seconds later.

Drops –

With a long roar.

The dry dough of the fritters is ready.

When Bai Xiaobai took out the dough from the dough black technology equipment, he was startled.

Although I know that after the dough is raised, the dough will definitely get bigger.

The dough has also changed a lot before and after fermentation.

To use a more funny analogy, he went in as a shriveled thin monkey, and when he came out, he turned into a big round fat man.

To put it bluntly, the dough that used to be only the size of a fist has now become the size of a large bowl, and the whole dough has expanded more than four or five times.

Generally, it is too exaggerated to be able to expand twice as much.

Bai Xiaobai is now a little blind.

He has watched the Chinese Little Master before, and there is an episode in which the Little Master and the dark cuisine world face off against each other on the Loulin Ship, and in the second game, the pastry king Luo Gen made the 1600-year-old "Four Gods Seafood Eight Treasures Bun" of the Bailuo family.

This steamed bun dough is made by fermenting thousand-year-old noodles preserved during the Three Kingdoms period, which can make a small dough of noodles instantly ferment into a huge dough, just like magic.

For the sake of the effect, the anime inevitably has an exaggerated component, but now the scene where this animation appears almost at the original appears in front of Bai Xiaobai's eyes at this moment.

It was unbelievable to him.

Fixed, Bai Xiaobai looked at the big dough in front of him rationally, and had already guessed eight or nine points in his heart.

The thousand-year-old noodles used by Rogan the king of pastry are based on the principle of using the yeast in it to ferment the dough.

Now that your own dough can achieve this similar effect, it means that the yeast powder provided by the system must be very special, and it is certainly no worse than Logan's thousand-year-old noodles.

Surprise to surprise, doubt to doubt.

Bai Xiaobai doesn't care about the particularity of the yeast powder in the system at present, and he plans to do a good job of the new product before asking.

Smeared some cooking oil on the palm of his hand, pressed and fermented it into a dough the size of a sea bowl, and forcefully squeezed out the air in the dough.

When the air is completely squeezed out, the size of the dough is almost back to its original shape.

This dough is so stretchy, isn't it?

Bai Xiaobai followed the systematic production method, then kneaded the dough into a ball, and then poked a small hole in the ball with his index finger.

After pouring an appropriate amount of cooking oil into the hole, Bai Xiaobai tore off a small piece of dough to plug the small hole, and then continued to carefully knead the dough.

After the cooking oil and dough are well mixed, the dry dough has slowly transformed into an oil dough.

Bai Xiaobai's right hand was clenched into a fist, the back of his hand was dipped in some yeast water, and little by little he was pushed into the dough.

After it is done, Bai Xiaobai puts the dough into the dough making equipment for secondary fermentation.

After fermentation, the dough becomes the size of a sea bowl again.

Continue repeating the previous steps, pressing the dough with the palm of your hand to completely squeeze out the air inside.

Such a smooth and shiny oil dough is done.

The next step is to shape the dough into shaped fritters.

Bai Xiaobai picked up a rolling pin, dipped it in cooking oil, and rolled the oil dough into a rectangle with a thickness of about half a centimeter and a length of a middle finger.

Pour oil into a pot and heat the oil pan over medium heat.

Bai Xiaobai cut the rectangular dough into two finger-long sections, stacked one section on top of the other section, dipped the chopsticks in oil, and pressed it down from the middle of the dough to make the dough dough body.

Until the heat in the oil pan is appropriate, about 70%, carefully stretch the embryo body of the fritters, and slowly put it into the oil pan to fry.

Wait until the embryo body of the fritters slowly floats into the pan, and use chopsticks to quickly move the fritters to the other side to ensure that both sides of the fritters can be fried thoroughly.

Seeing that the embryo body of the fritters was expanding and enlarging little by little, the color became more and more golden, and the rich fragrance came to his face, Bai Xiaobai couldn't help but wipe a handful of saliva that overflowed slightly from the corner of his mouth.

It's so fragrant.

But now is not the time to just think about eating.

Because the fritters have basically been set, it is necessary to turn them back and forth diligently at this time to ensure that the fritters are cooked on both sides and will not be fried.

Use chopsticks to toggle the churros back and forth until the whole churro is perfectly golden brown.

Bai Xiaobai took a clean plate, scooped up the fried fritters, drained the oil, and put them on the plate.

In this way, a fragrant, golden color, and full of appearance of special golden butter sticks are made.

To tell the truth, Bai Xiaobai thinks that except for the yeast water production and the dough fermentation, the other steps of the special golden butter sticks are basically very similar to his mother's practice, and they do not reflect where the special ones are.

I don't know if the taste is similar to ordinary fritters.

Because any new product, the first systematic food, Bai Xiaobai can try it for free unconditionally, so he doesn't have any worries.

Picked up the fritters, blew a few breaths, and waited until it cooled down a little, Bai Xiaobai opened his mouth and took a small bite.