[No Yeast! No Oven] Super fluffy and crispy | I can’t stop repeating this | Perfect for Breakfast

[No Yeast! No Oven] Super Fluffy and Crispy! I can’t stop repeating this! Perfect for Breakfast.


* Ingredients

300g (2 cups) All purpose flour

6g (1.5 tsp) Baking powder

2g (1/2 tsp) Baking soda

3g (1/2 tsp) Salt

1pc (55 g) Large Egg

15g (1 tbsp) Unsalted butter

130g (0.55 cup) Water

* Recipe

1. 300 grams (2 cups) of all-purpose flour,6 grams (1.5 teaspoons) of baking powder,2 grams (1/2 teaspoon) of baking soda, 3 grams (1/2 teaspoon) of salt. Mix well.

2. 1 (55 grams) large egg, 15 grams (1 tablespoon) of unsalted butter, 130 grams (0.55 cup) cold water, because the hot water can cause a chemical reaction with the baking powder. Mix into dough, knead the dough with your hands. Cover the dough and let it rest about 10 minutes.

3. After 10 minutes, take the dough to the mat and knead it. Knead the dough with your hands and fold it to make it smooth. Then roll up the dough and organize it into a rectangle. Wrap it and let it rest overnight in the refrigerator, or at room temperature for about 4 hours.

4. The next morning I got up early to fry the bread sticks. No need to warm up the dough, sprinkle some flour on it to prevent sticking, then stretch it out a bit. Flattening, roll out long strips with a rolling pin. Flattening the edges.

5. Cut into long strips of about 2.5-3cm width. After cutting, cover with plastic wrap to prevent drying. Use the largest pot in the house to fry the bread sticks, heat it on medium-high heat and pour some cooking oil into the pot.

6. Let’s shaping the dough during the time it takes to heat the cooking oil. Take a chopstick and dip it in water. Draw a line in the middle of the dough sheet, then put another dough sheet on top of this one, matching its front and back. Then use chopsticks to press it in the middle, and then press it again at both ends to make sure it doesn’t break up during the deep frying later.

7. Check the oil temperature has reached the optimal frying temperature, 190°C (375°F) – 200°C (390°F). Take a dough, hold the ends, and then stretch it to make it longer. Put it into the frying pan and soon it will float. When it floats, keep turning it with chopsticks to make it swell. When it expands to the maximum, you don’t need to turn it over, fry one side for a while and then turn it over and fry the other side, so that the doughnuts will be more crispy.

8. Deep fry until golden brown and you are ready to serve. A little bit of oil control then ready to enjoy, very fluffy and crispy! The hollows on the inside. so delicious!