How do you fry fritters? How do you fry fritters?

Ingredients for fried oil cakes: 750g all-purpose flour, 3 tsp yeast powder, 1 1 2 tsp salt, 1 tsp baking soda, 3 tbsp cooking oil, 375g warm water.

How to fry oil cakes: Pour the yeast powder into divided warm water, mix well and let stand for a while. Mix the flour, salt and baking soda, pour in the yeast water and knead into a ball.

Press a pit in the dough and pour in the cooking oil. Knead slowly to allow the oil to blend well with the dough and finally form a smooth dough. Cover with plastic wrap and leave overnight at room temperature.

Rub a layer of oil on the panel, and gently roll out the dough into round slices, the thinner ones are thin and crispy, and the thicker ones are the oil cakes. Then make a knife in the middle of the front, turn the disc over, and make a knife on each side. Heat the oil and fry it over medium heat.

Place the discs flat in the pan. If the heat is right, it will bubble up immediately, turn over in three or five seconds, and be good in another three or five seconds!

Reminder: Fried pancakes can't wait until they are very charred before coming out of the pan, because the color often seen when you fry them is light, and they are darker when you take them out. In addition, do not turn the pancake back and forth frequently during the frying process to avoid the texture of the pancake becoming hard.

The homemade oil cake does not put alum and alkali, and there are not so many big bubbles bulging, so it is not as delicious as the fried oil cake stall, especially when it is cold, it is very hard. But when it was first fried, it was still very fragrant and delicious.

Do you want to squeeze oil cakes and sell them for money?

Ingredients: 250 grams of flour, 100 grams of warm water, 5 grams of yeast powder, half a teaspoon of baking powder, appropriate amount of salt, appropriate amount of cooking oil.

In the first step, 5 grams of leaven powder is melted with warm water.

In the second step, pour the baking powder water into the flour and stir.

Step 3: Add a teaspoon of salt and mix well.

Step 4: Add 1/2 teaspoon to beat before mixing.

The fifth step is to mix the surface. If the dough is dry, add water little by little, and mix the dough into a slightly soft one.

Step 6: Wake the dough for 2-3 hours and let it rise.

In the seventh step, apply a layer of cooking oil on the board and knead the fermented dough into about 30 grams.

Step 8: Apply some oil to your hands and press the agent into a pancake shape.

Step 9: Heat oil in a pot, fry the oil cake over low heat, and bring it out of the pot on both sides.

Fried pancake tips.

First, the dough of the fried oil cake can be slightly fermented, the room temperature is about 20 degrees, and the fermentation can not exceed two hours, if it is summer, it can be made in about half an hour.

Second, do not turn back and forth frequently in the process of frying the oil cake to avoid the texture of the oil cake becoming hard.

Third, choosing an iron pan as a fryer will have better heat transfer than a non-stick pan.

Fourth, the oil temperature of the fried oil cake must be high, and the oil temperature is not high enough, and the oil cake cannot expand quickly.

Here's how:1. Prepare a basin and put in the flour box, yeast, baking powder, salt and sugar.

2. Slowly pour in 30 minutes of warm water and stir with chopsticks to form a flocculent.

3. Knead the dough into a smooth dough without sticking to your hands. The noodles must be particularly soft, and the noodles and hard ones taste bad.

4. Place the mixed dough in a warm place to ferment until it is twice the size, and then spread it into a honeycomb shape.

5. Divide the mixed dough into small pieces, sprinkle a little flour on the board, and roll out the round with a rolling pin.

6. Pour rapeseed oil into a hot pan, put it when the oil temperature is hot, the dough cake is very soft and can be stretched appropriately, it is easier to swell and swell, fry until golden on both sides, and you can eat it by draining the oil.

The practice of homemade fried pancakes.

Everyone's favorite fried pancakes. In fact, the method of fried oil cake is not very difficult, as long as you master some skills, you can easily make it, and in terms of taste, it will be very good, and the fried oil cake in the production process, the heat should not be too big, which is not conducive to the taste of the oil cake.

Ingredients: old flour fertilizer, salt, sugar, eggs, alkaline noodles, vegetable oil.

Method. 1. First of all, take a large basin, put in the old flour fertilizer, add a little salt, an appropriate amount of sugar, beat an egg, pour in two large bowls of flour, slowly add cold water, first stir evenly with chopsticks, and then use your hands and noodles to try to make the dough reach the softest and non-sticking to the inner wall of the basin, and put it on the heater to ferment to twice the size.

2. Take out the fermented dough, put it on the board with flour sprinkled evenly, knead it with both hands to exhaust it, add an appropriate amount of alkaline noodles, knead it until the dough is smooth, buckle the basin, and let it sit for more than ten minutes.

3. Knead the dough into a cylindrical shape, cut it into small pieces, and flatten it with the root of your palm.

4. Roll out the small agent with a rolling pin into a circular slice of centimeters, and use a knife to make two cuts in the center of the dough.

5. Heat the iron pot, relax the oil, heat over high heat until the oil smokes, put the raw dough cake into the oil pan, and gently beat the dough cake with chopsticks. Fry one side thoroughly, then turn over, fry the other side, and fry until both sides are browned and then drain the oil.

6. A large pot of oil cakes just out of the pot, the noodles are crispy and the entrance is soft. Home-owned, absolutely alum-free, natural green, convenient and healthy.

Tips. 1.When the dough is put into the oil pan and begins to bulge, gently tap the surface of the dough with chopsticks, otherwise the dough is not easy to swell and bulge, and the taste is not soft enough;

2.Do not turn the pancake frequently during the frying process, so as not to harden the pancake;

3.In addition, using an iron pan with a round bottom to fry oil cakes has better heat transfer than a non-stick pan and saves fuel than a frying pan.

Fritters. Ingredients: 300 grams of plain flour, about 160 grams of warm water.

Auxiliary ingredients]: 1 egg, 3 grams of yeast powder, 10 grams of salt, 10 grams of sugar, and an appropriate amount of black sesame seeds.

Tools Required]: Pot.

Start Making]:

1. Mix noodles. Stir the flour, eggs, yeast powder, sugar, and salt together according to the amount, stir the egg mixture, and then add warm water and noodles in small amounts and many times, stirring while pouring water, until the large dough is in a state of adding cooking oil and black sesame seeds, and then start to mix into a smooth and slightly soft dough, cover with plastic wrap and ferment to twice the size in a warm place.

Adding eggs to the fried cake can make the cake more fluffy and nutritious;

The purpose of adding white sugar is to promote a fermentation effect of yeast;

The main purpose of adding table salt is to adjust the saltiness and increase the gluten of the flour;

Stir into a large dough and add cooking oil, one is to make the dough softer, and the other is that it will not stick to your hands when mixing the dough;

Sesame seeds can be used both raw and cooked;

2. Exhaust. In winter, it is more difficult to make noodles in cold weather, I usually put it in the oven to ferment, about 40 minutes can be made, after the dough is ready, the step we need to carry out is to exhaust, the purpose is to discharge the gas produced by the dough in the fermentation process, about three or five minutes to knead to the original size.

If the dough is slightly sticky when mixing the dough, it will be more sticky after fermentation, and the process of taking it out will become very troublesome, you can sprinkle a layer of dry flour on the dough or smear oil on the palm, so that it is convenient to take out the dough;

3. Make raw embryos.

After exhausting, the dough is arranged into a long tube, and the agent is started, and then each dough is kneaded evenly and rounded, and then rolled into a round cake embryo, and two knives are drawn in any two places on the cake embryo, and it must be noted that the two ends can not be cut off, so that the embryo is ready.

Make an embryo and cover it with plastic wrap to keep one;

4. Frying. After the cake embryo is done, you can start frying, pour cooking oil into the pot, pour a little more oil, and wait until it is burned to six or seven into the heat when the embryo is born, the embryo will float up immediately when it meets the hot oil, at this time turn over to ensure that the heating is even, turn to medium heat and start frying, until both sides are golden and float up to get out of the pot.

The oil cake is particularly soft and delicious, and in some places it is hollow, and the taste is salty and salty mixed with the aroma of flour, which is really a good little salty food.

1.Take 200 grams of flour, put a small spoon of Angel yeast in a bowl and boil it with warm water, pour the water slowly on the noodles, stir them with chopsticks to form a dough crumble, and then break the dough into a dough with your hands. Because the weather is warm, the fermentation at room temperature has been fermented in less than two hours, and the picture shows the fermentation state.

When the dough is opened, it already has a porosity.

2.After the dough is fermented, take a small bowl and add salt and a little alkaline noodles to dissolve.

3.Add the water mixed with salt and alkaline noodles to the fermented dough one by one, do not add it at one time, in that way, it is not good to mix the dough, add a little at a time, slowly knead the dough and wait until the dough has absorbed the water, and then add the next time.

4.After adding salt water, the noodles will become very thin and soft, and you can pull it up for a long time with a gentle pull of your hand, and this state is OK.

5.Apply cooking oil to the rolling pin and panel separately to prevent sticking.

6.Pick up a ball of noodles by hand and put it on the panel, you can use your hand to flatten it or roll it out with a rolling pin, how convenient and how to use it.

7.Use the tip of the knife to make a few cuts on the flattened dough, so that it is easy to fry, today I also tried to do not cut, it is not conducive to frying in the oil pan, it is uneven when it swells, and it is easy to make a cut.

8.Put oil in the pot**, when you see a slight smoke on the surface of the oil, you can put it into the oil cake embryo, or you can pull a little noodle into the pot to see if the oil temperature is appropriate, and when the oil temperature is right, the dough embryo can go down to the pot and expand quickly.

9.When one side is golden, turn over and fry the other side, paying attention to the heat to avoid paste.

Tips: You don't have to use full leavening noodles to fry oil cakes, you can just ferment them slightly, which is what my neighbor told me at the time. Therefore, the current room temperature is about 20 degrees, and the fermentation can be no more than two hours, and if it is summer, it seems that it can be made in half an hour.