What to do to make your own healthy fritters?

Crispy fritters are not traditional fritters.

The whole process does not touch hands, salty and fragrant small fritters.

Hello everyone, I'm Feige, I like to eat fritters since I was a child, as long as I grow up to eat breakfast outside, I will add two fritters to eat together, once the fritters are gone, the boss of the snack department fried on the spot, and found that the oil is reused by filtering countless times, dirtier than gutter oil, the boss used a black iron sieve and an asphalt-like black iron bucket in public to filter the oil, after reading I was disgusted to death, and immediately left and didn't dare to eat fritters outside, I was determined to learn to make fritters by myselfAfter more than a dozen failures, you can finally fry healthy and delicious fritters by yourself, and meet the breakfast needs of the whole family.

Ingredients: 350 grams of flour, 600 grams of cooking oil, 3 grams of aluminum-free baking powder, 2 eggs, 2 grams of yeast, 3 grams of salt.

How to make:1First of all, we beat two eggs in a bowl, coincidentally beat one of the double yellow ones, and added 2 grams of yeast.

2.Then add 3 grams of salt, 3 grams of aluminum-free baking powder, and stir well.

3.Then add 80 grams of warm water and continue to stir evenly, add 300 grams of flour in small quantities and stir while pouring, and leave 50 grams of dry flour for later use.

4.Stir Chang Yun into the same large dough as below and add 10 ml of cooking oil.

5.Knead your hands into a dough to create a soft and smooth dough.

6.Cover the lid and let it rise for 20 minutes, this dough does not need to be fully opened, half of the dough is fine.

7.Next, sprinkle a little dry flour on the board, take out the proofed dough, be sure not to knead it, gently stretch it, press it flat, press it wider, longer.

8.Roll it out lightly with a rolling pin, widen it and roll it into a long sheet with a thickness of centimeters.

9.Then cut the dough sheet into 2 cm wide strips and <>

10.Draw a groove on the next noodle strip.

11.Then fold the two pieces of dough together separately and press them with chopsticks.

12.The green fritters are all ready, cover with plastic wrap and relax for five minutes.

13.At this time, put oil in the pot, the oil temperature reaches three or four percent, not too hot, at this time the fritter green has been proofed, pick up the fritter green with both hands and gently turn it at both ends and gently stretch it into the oil pot.

14.Slow frying over medium and low heat throughout the whole process, constantly turning the dough over until the dough sticks turn golden brown on both sides, and then the oil can be controlled and removed.

15.The fritters made by this method are not super time-saving, time-saving and labor-saving, look at the appearance is very crispy, the inside is fluffy and soft, delicious and healthy.

Tips: 1. The noodles of fried fritters must be soft! If it's too hard, it's hard to fry and the taste is very bad.

2. Fried fritters should be kneaded less! The dough doesn't need to be fully opened, half the dough is fine.

Hollow crispy fritters].

Ingredients: 280 grams of all-purpose flour, 1 egg, baking soda, baking soda.

5 grams of powder, 3 grams of salt, 20 grams of cooking oil, 120 grams of warm water.

Steps: 1 All-purpose flour, 10 baking soda, 10 baking powder, 10 salt, mix well, and then add food.

Use oil, ten eggs, and ten warm water (the amount of water is adjusted according to the softness and hardness of the dough), and then mix well, and then use your fist to rub the dough back and forth, and Rengong should pay attention to the fact that this branch is not kneading.

The kneaded dough fried fritters are not fluffy and not hollow!

3. Brush the dough with cooking oil and wrap it in plastic wrap and refrigerate overnight. Take.

The dough warms for half an hour and rolls out into long noodles with a thickness of about centimeters.

Slice. 4. Cut the dough into about two finger widths, and stack each two in a group.

Press the chopsticks in the middle.

5. Heat the oil pot, pick up the raw embryo of the fritters and put them into the oil pot, the volume of the fritters quickly expands and floats, and turns them back and forth with chopsticks to heat them.

Even, the surface is golden yellow, and the oil can be controlled.

Material. Bread, dry yeast, butter, sugar, salt, milk.

Method. 1. Melt the dry yeast with warm water, pour it into the gluten flour, add an appropriate amount of sugar, salt, milk, and a piece of butter, knead it into a smooth dough, and put it in a yogurt machine to ferment.

2. After about two hours, the flour will be ready when it is two or three times the size, take it out and add some dry flour to knead the dough into a non-sticky dough, roll out a rectangular thin dough, and cut it into a 3cm wide dough with a knife.

3. Pour more oil into the bottom pot of the flat cover, take a piece of dough after boiling, stretch it and twist it and throw it down to fry, and roll it with chopsticks while frying until it is golden on both sides.

Fried dough sticks are a very common traditional snack that is fried at high temperatures and becomes crispy and has an excellent taste. However, fried dough sticks will absorb a lot of oil during the frying process, and eating a lot of fried dough sticks may lead to excessive fat intake. If you are worried, you can try to use air frying instead of ordinary frying, the fat group return intake is less, and the taste is not as greasy as the orange, but there may be some differences in the aroma.

<> "Homemade churros. Ingredients: 250 grams of fried dough sticks, 1 egg, 10 grams of oil, 115 grams of water.

Method: 1. Prepare the ingredients, 250 grams of fritter powder, 1 egg, 10 grams of oil and socks, and 115 grams of water.

Beat the eggs into 250 grams of fried dough sticks powder and stir well, then add 10 grams of oil and mix well.

3. Add 115 grams of water, knead into a smooth, soft and hard dough, the amount of water should be adjusted according to the size of the egg, and it should be added in batches.

4. After the kneaded dough is relaxed, it is formed into a long strip, brushed with a layer of oil on the surface, and the dust is wrapped in a fresh-keeping bag and put in the refrigerator for 1 night.

5. Take out the refrigerated noodles and cut them into strips of about the same width.

6. Stack two noodles on top of each other and use chopsticks to press a line in the middle.

7. Pour more oil into the pot, heat until it is hot, and pinch the ends of the fritters with both hands and put them into the oil pot.

8. Quickly flip the fritters with chopsticks and fry them until golden brown.

Pour all the ingredients except water into the basin and slowly add water, stir it into a snowflake shape with chopsticks, and then knead it into a ball with your hands, adding water little by little, and the good dough is as soft and hard as an earlobe.

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Knead the dough smoothly, knead it into long strips, wrap it in plastic wrap, and put it in the refrigerator for 8 hours. (If you are in a hurry for two hours, I will meet at 9:30 in the morning, and I will cook at noon and take a small piece for the interview.) ）

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Remove the dough from the refrigerator and warm for an hour, then gently roll it out.

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Cut into long strips.

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Stack the two pieces and press them with chopsticks in the middle.

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Pinch the dough with both hands, gently stretch the two ends, put it into the oil pot, gently turn it with chopsticks, heat it evenly, and remove it after coloring.

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To make simple and healthy fritters, under normal circumstances, in the process of making dough, put a little baking powder and a little baking soda. Then it can be smashed in a few hours.

Hello! 1.First put 500 grams of flour, 4 grams of baking soda, 4 grams of double effect baking powder, 1 tablespoon of salt in a basin, beat into a stupid egg, and use chopsticks first.

2.Then knead the dough, apply some more oil on top of the dough, then cover and seal to rise overnight.

3.Do not knead the proofed dough, press it directly into long strips, and then cut it into even strips.

4.Fold the two strips in half, press them in the middle with chopsticks, and twist them a few times.

5. There is no need for secondary proofing, go down to the hot oil pan of 5, turn on medium and low heat and fry slowly, and turn the fritters over the bottom during the frying process to make them evenly heated.

Preparation of raw materials. Ingredients: 15m grams of standard powder.

Ingredients: baking soda, salt, alum, water.

Process flow: beating alum flowers, and noodles to three light noodles once every half an hour, repeatedly rolling 2 or 3 times, a whole knife, a pressing strip, a strip, a fried one.

Gu Chen's body production: pour alum, salt and water into the dough jar, add baking soda to make flowers, add flour and roll it to "Pai Panye Sanguang." Roll out the long ribbon-shaped skin, cut the agent (about 2 cm wide), put each two small agents face to face together, press it with fine bamboo chopsticks, stretch it to strength, and fry it in a hot oil pot with an oil temperature of 7.8 until it is loose and mature.

Characteristics: golden color, large volume, full of aroma, crispy skin and soft inside.

Ingredients: 1) Alum, baking soda, salt, mix well with water, and the dough should be softer

2) The noodles should be thoroughly cooked repeatedly;

3) The whole and all the movements should be skillful;

4) Strictly control the oil temperature and frying time.

Varieties change, similar to pumpkin fritters, egg fritters, etc.

Many of us are accustomed to the combination of soy milk and refueling strips in the morning. But when you buy fritters from outside, you are always worried about adding alum or gutter oil. Then just make it yourself at home, it's simple and delicious.

Preparation of ingredients. Flour (choose medium gluten or high gluten) 250g (half a catty).

Salt 4g, baking powder 5g

Baking soda 2g

Water 180g

1 egg.

Cooking oil. Method.

1.Put half a pound of flour in a basin, add baking powder, baking soda and salt, and stir well.

2.Crack in another egg, not only to increase the nutrition but also to taste better

3.Pour in water and stir into a small dough, and mix the dough with your hands, because you have to pull the dough later, so the dough does not need to be kneaded to be particularly smooth. Because the water absorption of flour is different, the water can be poured into the beam in stages.

And the dough until the dough is soft and no longer thin in the state of the hands is about 4Mix the dough until the dough is soft, no longer thin to the hands, the surface of the dough is smooth, and when mixing the dough, beat the dough vigorously with your hands to give the dough strength. Place the dough at room temperature, cover with plastic wrap and let it sit for half an hour.

5.The noodles should be kneaded and pressed into long strips, and a layer of oil should be brushed on the surface (cooking oil is fine). Then knead the dough into a dough and knead the oil into the dough, at first it feels like the dough will be a little slippery, but after kneading, you won't see the oil, and the dough will feel very moist.

6.Put the kneaded dough on plastic wrap, wrap it in the refrigerator and let it stand for about 4-5 hours to rise. The dough will be about twice as large as the original.

7.Apply a layer of oil to the panel, so that the top dough will not stick, and if you are afraid of getting your hands dirty, you can also apply oil to your hands. Pull the dough into long strips and cut into sections. Stack the two sections, press them with chopsticks, and then lengthen them.

8.Identify the oil temperature, fry the fritters only when the oil at the bottom of the pan disappears, or put a small dough to test the oil temperature, and the dough can float immediately. After the oil temperature is appropriate, turn the fritters in the pan constantly, and the surface is golden and then you can get out of the pan.

Homemade safe fritters, visible health is ***.

Teach you how to make safe fritters without baking powder, and your mother will no longer have to worry about you eating bad stomach!

What should be done with fritters? Come and get it

It's less troublesome than fritters, and it tastes good.