2 Beat the eggs into a bowl and mix well. Add 280 grams of normal temperature milk and continue to stir until the eggs and milk are completely blended.
Tips: If it is iced milk, remember to keep it at room temperature.
3. Slowly pour the eggs and milk into the flour in batches, stir while pouring, then add salad oil and knead into smooth dough, cover with plastic wrap or wet cloth to relax 15 minutes and knead again, and repeat this action for 2 ~ 3 times.
Tip: When mixing the dough of fritters, try to use pressure instead of kneading.
4 Press the kneaded dough into blocks, coat the dough with a layer of edible oil, cover it with plastic wrap, and put it in the refrigerator for about 8 hours.
Tip: You can also relax the fermented dough one night in advance.
Take the dough out of the refrigerator, leave it at room temperature for more than half an hour, let the dough return to room temperature, cut it into appropriate sizes with a knife, put the powder on the chopping block, and roll the dough thin with a rolling pin.
6 Cut the thin dough into small pieces with a width of 2 ~ 3 cm, then stack the small pieces together in pairs and press them hard with chopsticks in the middle.
Tip: Chopsticks should be dipped in a little water and then pressed to help fit and fix them, so that they are not easy to spread when frying fritters.
7. Add oil to the pot for 7 minutes. When the hot oil is about 190 degrees, add the dough of fritters, and then turn the fritters with chopsticks.
Tip: Fried dough sticks will float quickly when they enter the oil pan, indicating that the oil temperature is just right, and the fried dough sticks will expand and become bigger with the rotation of chopsticks.
8 fry the fritters until the surface is golden, and remove and drain the oil.