After overnight in chiller and comes out. How long the dough waits at room temperature before shape stage? Because after comes out and RT the dough becomes wet , sprinkle flour on the surface and shape it and then fry it, it would be a little tough on the outer layer. I made your recipe twice. First one good result. Second time it was tricky. Hope you can help. really appreciate
It depends on your room temperature, usually 30 minutes is fine. I always put the dough in a ziplock bag squeeze the air out, leave it in the bag when “warm up”it won’t get very sticky. Only dust flour on when you take it out of the bag and shape it.
I learned a lot from you. I use ammonium carbonate as a leavener. Aside from the pungent odor when in dough form, the smell goes away when fried. But 油条 stays crispy for a long time. From you now I know I need minimum 1cm thickness to make the dough fluff up. Thinner dough makes it dense. This is why my success has been inconsistent.