Churros and fritters are both fried foods, why do fritters expand after frying?

Because after he smashed it, the elements inside actually changed, so it was said that it would expand.

Because there is another thing added to the fritters, it will make the fritters swell.

Because some other leavening agent will be put into the fritters and they will expand.

Because the churros are fermented, there is air inside.

Because there was a piece of oil in it, there might be something in it that would fluff him up.

When the fritters enter the oil pan, the foaming agent is heated to produce gas, and the fritters expand.

Due to the high temperature of the oil, the surface of the fritters hardened immediately, which affected the continued expansion of the fritters, so the fritters were stacked up and down every two and pressed in the middle with bamboo chopsticks; Water vapor and foaming gas continue to leak between the two dough blocks, and the hot oil cannot touch the junction of the two dough blocks, so that the joint noodles are in a soft Sakurachai dextrin state, which can continue to expand, and the fritters become more and more fluffy.

Whether the fritters can be fried loosely, crispy, yellow, and fragrant, the essentials of making are: stack each two up and down, and press them in the middle with bamboo chopsticks; It should not be pressed too tightly, so as not to stick the two together, and the edges of the two pieces must not be adhered to;

It should not be pressed too lightly, and it is necessary to ensure that the two fritters are not separated when they are fried; The rotation is to ensure the above requirements, and at the same time, it is easy to turn during the frying process. When gently pinching the two ends of the chong song with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated when frying.

Summary. To grasp the following essentials, the fried fritters will not be soft and collapsed, but crispy and fragrant.

To grasp the following essentials, the fried fritters will not be soft and collapsed, but crispy and fragrant.

First of all, the proportion of alum alkali salt should be adjusted, ten catties of noodles, one or two halves of alkali, two taels of salt, three taels of alum, with 6 catties and a half of water to salt the alum alkali salt, add a little salad oil, add noodles and evenly and thoroughly, every half an hour to have a one or two in one direction, three times. Then wake up for more than 6 hours. When frying, the knife edge must be even, and the oil temperature is hot.

After putting the fritters into the pot, be sure to beat them on both sides with chopsticks, otherwise the hair will not be good.

In short, the key to frying fritters is: the proportion of cutting should be appropriate, and the noodles should be uniform and transparent.

The making of churros:

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

Method:1Melt the baking powder, baking soda and salt in warm milk, mix well with the flour, and pour in a little vegetable oil. Knead smooth, close the lid and leave at room temperature overnight (note not to put it in the refrigerator).

2.The next morning, put the noodles on a greased board, spread them out and arrange them into strips about 7 cm wide and 1 cm thick, and then cut them into small strips 2 cm wide with a knife. Then use chopsticks to press down on each strip and pinch the ends of each two strips together.

3.Pour oil into the hot pot, when the oil temperature is high, stretch the raw fritters into the oil pan and fry them until golden brown.

Hope it helps<>

Summary. The pro has helped you find the result: Hello, the reasons for the collapse of the fritters may be as follows:

1.The dough is not kneaded well: When kneading the dough, you need to knead it until the dough has a certain elasticity and toughness, so that the fritters will have a certain support force when they are fried.

2.The oil temperature is not high enough: If the oil temperature is not high enough, the fritters may absorb too much oil and cause the fritters to become fluffy.

3.Frying for too long: Frying for too long can also cause the fritters to become fluffy, as too long can cause the fritters to absorb too much oil.

4.Insufficient dough fermentation: Dough fried from insufficient fermentation will have a harder texture and no elasticity.

Workaround:1When kneading the dough, you need to knead it until the dough has a certain elasticity and toughness.

2.When frying fritters, the oil temperature needs to be controlled between 170-180 degrees. 3.

The frying time of the fritters needs to be controlled within 2-3 minutes. 4.The dough needs to be fermented sufficiently, and a certain amount of alkaline water can be added during fermentation, which can improve the toughness and elasticity of the fritters.

We hope you find it helpful.

Why are the fried fritters not rounded.

The pro has helped you find the results: Hello, the reasons for the collapse of Lu Ze fritters may be as follows: 1

The dough is not kneaded well: When kneading the dough, you need to knead it until the dough has a certain elasticity and toughness, so that the fritters will have a certain support force when they are fried. 2.

The oil temperature is not high enough: If the oil temperature is not high enough, the fritters may absorb too much oil and cause the fritters to become fluffy. 3.

Frying for too long: Frying for too long can also cause the fritters to become fluffy, as too long or too long can cause the fritters to absorb too much oil. 4.

Insufficient dough fermentation: Dough fried from insufficient fermentation will have a harder texture and no elasticity. Workaround:

1.When kneading the dough, you need to knead it until the dough has a certain elasticity and toughness. 2.

When frying fritters, the oil temperature needs to be controlled between 170-180 degrees. 3.The frying time of the fritters needs to be controlled within 2-3 minutes.

4.The dough needs to be fermented sufficiently, and a certain amount of alkaline water can be added during fermentation, which can improve the toughness and elasticity of the churros. We hope you find it helpful.

Hello dear, there may be several reasons why the fried fritters are not rounded:1The dough is not tough enough.

Fritters need to have a certain toughness to maintain a rounded shape, and if the flour content in the dough is not enough or the kneading time is not enough, it will cause the fritters to be fried out and not rounded and clattered. 2.The oil temperature is not high enough.

When frying fritters, the oil temperature needs to reach the appropriate temperature, if the oil temperature is not high enough, the fritters will not be rounded. 3.The length of the churros is too long.

If the length of the fritters is too long, it is easy to cause the Xiaoxian fritters to deform during the frying process, so that they are not rounded. 4.The frying time of the fritters is not enough.

If the frying time of the fritters is not enough, the surface of the fritters will not be fully fried, which will affect the shape of the fritters. The above are some of the reasons that may cause fritters to be not rounded, which can be troubled and solved according to the specific situation.

There are many possible reasons for the collapse of fried fritters, and the following are the common reasons and countermeasures for the burning of several reeds: 1The dough is not well risen:

The oil temperature should reach the appropriate temperature for frying fritters, about 170 -180 °C. Generally, the oil temperature of fried fritters is not high enough or unstable, which can easily lead to the collapse of fried fritters. 3.

The fritters are too sticky and soft: it may be because too much wet noodles or not enough alkaline noodles are added, or the dough is not rolled out with dry flour when making the fritters, resulting in no layers forming inside, and they will collapse when fried. 4.

The fritters are not turned over when frying: if the fritters are only fried from one side, it is easy to have a situation where one side becomes soft and the other side is still hard, which will also cause the fritters to collapse when they are fried. Hopefully, the above common causes and countermeasures can help you solve the problem of fritters collapsing when they are fried.