ปาท่องโก๋สูตรทำขาย กรอบ ฟู กลวง กรอบนอกนุ่มใน อร่อยเป๊ะมากๆ ทำง่ายกำไรดี สูตรสร้างอาชีพรวยร้อยล้าน!!

This recipe, Mae Si, has experimented with and improved upon Sorayuth's recipe, a career-building recipe from the prison. The result is crispy on the outside, soft and fluffy on the inside, and incredibly hollow. This recipe makes about 30-40 pieces. We don't use a lot of ammonia for this recipe, so when fried, there's almost no smell. The fried dough sticks are also incredibly crispy. **Ratio** 500 grams of Hok Daeng flour 1/2 teaspoon instant yeast 1/2 teaspoon baking soda 350 ml of water 1/2 teaspoon ammonia 1 teaspoon salt 1 tablespoon sugar 1 and 1/2 tablespoons vegetable oil Recommendations **For a richer, more flavorful flavor, add 2-3 tablespoons of baking powder or coffee mate. **Let the dough rest at room temperature for 3-4 hours. **For extra crispiness, after resting at room temperature for about 1-2 hours, refrigerate overnight. In the morning, remove and let cool for 1-2 hours before shaping and frying. **Fry the fried dough sticks over medium heat. Very hot oil will make them puffy and beautiful. Fry until the fried dough sticks are almost dark brown, which will keep them crispy for a long time. **The oil used should be palm oil for frying, or even better, lotus oil. This will help keep the dough a beautiful color and crispy for a long time without absorbing oil. **For the best taste, the fried dough sticks should be eaten hot with custard or condensed milk. Let's chat on our Facebook page:   / maeceenongmoddy   #FriedDoughStickRecipe #MenuForCreatingCareers