What is the reason why the fried fritters are not soft or fluffy?

The fried fritters don't swell, which is the problem of dough.

Talk about the specific practice of fried dough sticks:

Preparation: baking powder 1 tablespoon, baking soda powder 1 tablespoon, salt 1 tablespoon or 1.5 tablespoon, about 600g of flour and 300ml of water.

Exercise:

(1) flour powder, soda and salt, add clear water and stir slightly to dissolve, add flour and stir evenly to form dough, stir for 10- 15 minutes, pull noodles from all sides to make them smooth, oil the dough, stir for 20- 30 minutes, and then pull the noodles. Leave the noodles for at least four hours and you can use them.

(2) Divide the noodles into several sizes, first take out one, apply oil on the chopping board, roll the noodles into strips with a width of 7.8 cm and a thickness of 0.3-0.5 cm, cover them with a wet cloth, wake them for 10- 15 minutes, cut them into strips with two fingers wide, and press them in the middle with chopsticks.

(3) The oil must be hot, and the best degree is that the fried dough sticks will float soon after being put in, otherwise the fried dough sticks will not be made. Noodles are very elastic. If you can't roll it, you can roll it later. If the pot is not big enough, cut the overlapping strips into two pieces and fry them. To fry oil cakes, pull the noodles into a paste, roll them into a circle, cut them in the middle with a knife and fry them in a pot. )

Features: Fried dough sticks are flour with baking soda or alkaline noodles, rolled out, salt solution with water to synthesize soft dough, repeatedly rubbed evenly, baked for 2 hours, rolled into pieces and cut into long strips. Take two pieces, screw them together and put them in the oil pan. When frying, turn the fritters over with long chopsticks and take them out when the color is golden. They are crispy outside and soft inside, salty and delicious.