The recipe of Yonghe fritters, how to make the fritters of Yonghe soy milk

Ingredients: 1500 grams of high-gluten flour.

Baking powder 15 grams.

Powdered grams. 30 grams of refined salt.

4 eggs. 2500 grams of salad oil. Method:

Sift the flour and add baking powder and mix well. Pour water (about 1000 grams) into the dough mixing machine, knock in the eggs, add refined salt, edible powder and 50 grams of salad oil, turn on the machine and adjust to low speed to stir, until the water is turbid and slightly blistered, then add the flour mixed with baking powder, after the flour and water are mixed into a ball, switch to medium speed and stir until the dough is smooth and soft.

Put a little salad oil on your hands, dig out the dough from the dough mixer, put it on the greased dough table, roll out the rectangular dough pieces, and then use your fist to beat the dough pieces, when the sheet becomes larger, fold it into 2 or 3 layers for rolling, repeat it three times according to the law, you can fold the beaten dough pieces neatly and put them in a stainless steel plate, cover with a wet towel and let it stand for about half an hour for later use.

Sprinkle the other end of the dough with flour, take a small piece of dough from the stainless steel plate with a dough knife and put it on the dough table, stretch it with both hands, and then use a rolling pin to roll it into a long strip of skin 8 cm wide and 1 cm thick, and then cut it into a centimeter wide strip with a knife.

Inject salad oil into the pot and burn it until it is six or seven hot, take a blank and brush a little water with a small brush on the non-knife edge surface, and then put a blank overlapping (the knife edge surface is on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks sticky to each other, and then hold the blank with both hands, gently stretch it, twist the blank twice with the right hand, and then put it into the oil pot while pulling it (put the middle of the strip first, and then put the two ends into the oil pot), flip it with chopsticks while frying, fry it until the strip is full and full of color, and the color can be drained out of the pot, and the knife is changed into a short section. Serve on a plate.

Oh, look for the secret recipe! In fact, it is not so mysterious, add a little edible salt, alum-free fritters leavening agent bubble multi-source, etc., the fritters are puffy, crispy on the outside and soft on the inside, and they are not hard when they are cold.

Summary. The recipe for making fried dough sticks with Yonghe soybean milk: 5 kg of low-gluten fried dough noodles plus 3

5 kg of warm water, 95 grams of baking soda, 90 grams of alum, 70 grams of salt, 25 grams of stinky powder, 5 egg whites, 6 to 7 hours in winter, 3 to 4 hours in summer. Flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as extra flour) 1 kg, 25 grams of alum, 25 grams of baking soda, 15-20 grams of salt, 450 grams of water. Dough Modulation:

Reference technology for the production of normal fritters in China) (1) Alum and salt must be finely ground, weighed proportionally and put into 200 grams of water, stirred to dissolve. (2) Baking soda dissolves in 50 grams of water. (3) Put the flour into a basin to form a circle, add alum water, salt water and soda water to mix and react to generate "alum flowers" (when mixed into a solution, it is normal to have a foaming sound), quickly stir by hand to make the flour absorb as soon as possible.

The recipe for Yonghe soybean milk to make stupid fritters: 5 kg of low-gluten fritter noodles plus 35 kg of temperate sedan water, 95 grams of baking soda, 90 grams of alum, 70 grams of salt, 25 grams of stinky powder, 5 egg whites, 6 to 7 hours in winter, 3 to 4 hours in summer.

Flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as extra flour) 1 kg, 25 grams of alum, 25 grams of baking soda, 15-20 grams of salt, 450 grams of water. Dough preparation: (reference technology for making normal fritters in China) (1) Alum and salt must be finely milled, weighed proportionally and put into 200 grams of water, stirred to dissolve.

(2) Baking soda dissolves in 50 grams of water. (3) Put the flour into a basin to form a circle, add alum water, brine and soda water to mix and react to generate "alum flowers" (when mixing into a solution, there is a foaming sound that is just abnormal), quickly stir by hand to make the flour absorb as soon as possible.

Collect the water solution, stir evenly, pound, tie stage, fritter dough at least pound, tie three times, every 15 to 20 minutes for a time, after the dough is smooth and soft, a layer of oil should be smeared like a virtual ruler, cover with a cloth, stand and bend high for 1 hour, summer can be shorter, winter time longer. (4) When forming, the dough must be of uniform thickness, and the force of both hands must be even, and the beautiful and qualified fritters can be fried. (5) Master the temperature of the oil when ripening and keep it between 180-200C.

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Yonghe soy milk fritters recipe.

Introduction Yonghe soybean milk fritters are very good, fry 200 and change the oil once. There is a cooking statistics, counting with each oil change, calculating the number of cooking every day, when the total number of cooking exceeds 200, the low peak or evening oil change will be arranged, Yonghe is still relatively regular. Ghee sticks is a new method of making fritters, with special "ghee sticks" as the main seasoning, with flour, eggs and other food raw materials made, the finished product has the characteristics of golden color, charred outside and tender inside, loose bubble expansion, flexibility and strength.

In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fritters. Since this fritters are not made with alum, they do not decompose aluminum, which is harmful to the human body.

Recipe Yonghe soybean milk to make fritters:

Flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as extra flour) 1 kg, 25 grams of alum, 25 grams of baking soda, 15-20 grams of salt, 450 grams of water.

1) Alum and salt must be finely crushed, weighed proportionally into 200 grams of water, stirred to dissolve.

(2) Baking soda dissolves in 50 grams of water.

3) Put the flour into a basin to form a circle, add alum water, salt water and soda water to mix and react to generate "alum flowers" (when mixed into a solution, the sound of foam is normal), quickly stir by hand, so that the flour absorbs the aqueous solution as soon as possible, after stirring evenly, carry out the pounding and piercing stage, the dough dough is pounded and pierced at least three times, every 15-20 minutes for a time, after the dough is smooth and soft, it is generally necessary to apply a layer of oil, cover it with a cloth, and let it stand for 1 hour, it can be shorter in summer and longer in winter.

4) When forming, the dough must be evenly thick, and both hands must be evenly forced, and the beautiful and qualified fritters can be fried.

(5) Master the temperature of the oil when ripening and keep it between 180-200C.

It is impossible to have the exact same recipe as Yonghe fritters, some are worse than him, and some may be better than him. Crispy on the outside and soft on the inside, alum-free fritters formula: all-purpose flour catty, 100-150 grams of soaked multi-source, 50 grams of sodium bicarbonate, egg catty, 20-60 grams of sugar, 70-100 grams of salt, and water at room temperature.

Process: flour, soak multi-source dry mix well. Add eggs, salt, sugar, sodium bicarbonate, etc. to the dough water and stir to dissolve, then add flour and form a dough, do not knead the dough.

Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and ferment at low temperature for 6-8 hours. Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until crispy.

Excipients: 20 to 60 grams of sugar, 70 to 100 grams of salt, and water at room temperature. Steps:

Flour, glutinous rice flour or soybean flour, soak multi-source dry mix well; Add salt, sugar, sodium bicarbonate, etc. to the flour water and stir to dissolve; Add flour and butter to form a dough, do not knead the dough; Cover the dough with a damp cloth and let rise for 10 minutes; Knead once, let rise again for 10 minutes, knead again and knead into strips; Wrap in plastic wrap and ferment at low temperature for 8 to 12 hours; Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until crispy.

This is all confidential, and even the fritter noodles from the franchise store are prepared and delivered to the franchise store every day.

I know! I'm working at Yonghe Soy Milk right now!

Ingredients: 1500 grams of high-gluten flour.

Baking powder 15 grams.

Powdered grams. 30 grams of refined salt.

4 eggs. 2500 grams of salad oil. Method:

Sift the flour and add baking powder and mix well. Pour water (about 1000 grams) into the dough machine, knock in the eggs, add refined salt, edible powder and 50 grams of salad oil, turn on the machine and stir to low speed, until the water is turbid and slightly bubbled, then add the flour mixed with baking powder, after the flour and water are mixed into a ball, switch to medium speed and stir until the dough is smooth and soft.

Put a little salad oil on your hands, dig out the dough from the dough mixer, put it on the greased dough table, roll out the rectangular dough pieces, and then use your fist to beat the dough pieces, when the sheet becomes larger, fold it into 2 or 3 layers for rolling, repeat it three times according to the law, you can fold the beaten dough pieces neatly and put them in a stainless steel plate, cover with a wet towel and let it stand for about half an hour for later use.

Sprinkle the other end of the dough with flour, take a small piece of dough from the stainless steel plate with a dough knife and put it on the dough table, stretch it with both hands, and then use a rolling pin to roll it into a long strip of rotten green skin that is 8 cm wide and 1 cm thick, and then cut it into a centimeter wide blank with a knife.

Inject salad oil into the pot and burn it until it is six or seven hot, take a blank and brush a little water with a small brush on the non-knife edge surface, and then put a blank overlapping (the knife edge surface is on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks sticky to each other, and then hold the blank with both hands, gently stretch it, twist the blank twice with the right hand, and then put it into the oil pot while pulling it (put the middle of the strip first, and then put the two ends into the oil pot), flip it with chopsticks while frying, fry it until the strip is full and full of color, and the color can be drained out of the pot, and the knife is changed into a short section. Serve on a plate.

Ingredients.

250 grams of flour.

Compound fritters leavening agent (available in supermarkets) 10 grams.

Hot water (50 degrees or so 60 degrees) 175 ml.

Vegetable oil (used for frying) about 500 grams (not much actual consumption) homemade fritters.

1.Prepare all the ingredients.

2.Put the churros leavening agent in the flour and mix well.

3.Use 175 ml of hot water at 50 or 60 degrees Celsius to mix the flour into a softer dough.

4.Because the dough is soft, you can knead it into a smooth dough with your hands dipped in some vegetable oil.

5.Cover with plastic wrap and leave for about half an hour.

6.Heat a pot and pour in vegetable oil.

7.Pour a small amount of vegetable oil onto the panel to prevent sticking.

12.Place the fried fritters on blotting paper.

13.Serve on a plate.