How to make churros crispy and beautiful

Ingredient breakdown. 300g flour

20g of milk powder, 5g of yeast powder

190ml of warm water

20ml of cooking oil

Baking soda 1ml

20g of sugar, salt to taste.

1.Milk powder, sugar, yeast powder with 190ml of warm water and stir well.

2.Place the flour in a basin.

3.Pour yeast water into the flour and knead the dough first, then add cooking oil to continue kneading.

4.Knead and ferment for an hour.

5.Dough is raised to twice the size.

6.Salt Baking soda mix, melt with 15ml of warm water, and knead the dough again with baking soda. (It is best to knead the water into the dough at a time).

7.Cover with a safety film and continue to ferment, and send it to twice the size again, and use it the next morning. (You don't have to send the face a day in advance, you can send it on the same day, as long as you have enough time.) ）

8.Grease the board, grease your hands, and press the dough into a rectangle on the board.

9.The knife is also oiled, and the large dough sheet is cut into small strips.

10.The two noodles are stacked on top of each other, flattened, and used chopsticks to press out in the middle groove, which is the processed fritter blank.

11.The oil pan is burned until it is 70% hot, fry the fritter blank, and turn it over while frying.

12.Fried fritters and enough for a family's breakfast.

Fritters are the most common special snacks in our daily life, especially for breakfast, a bowl of soy milk, a fritters, as if it is destined to match, fritters, crispy and crispy on the outside, and then soft and fragrant inside, soak in soy milk, it's really amazing, but we know that although the fritters are delicious, they can be regarded as a process, and if they are not done well, the fritters can be smashed into bad people, so what should the fritters do to make them crispy and tender?

First of all, start with the recipe of the fritters, and the general recipe for making fritters is as follows:

500 grams of flour, 15 grams of aluminum-free baking powder, 5-8 grams of salt, 20 grams of vegetable oil, 1 egg, 240 grams of water.

If you want to do a good job of fritters, the first step is to standardize the formula, the proportion of various raw materials must be scientific, and in the raw material formula, the baking powder material is kept at about 2%.

Second, let's take a look at how to make it:

Step 1: Prepare all the ingredients for making fritters, then put the flour in a basin with a feeling, then use a bowl to beat it (be sure to stir the eggs a few more times), after beating the eggs, we put in the prepared water, vegetable oil, and then stir evenly.

Step 2: Take out the basin where the flour is placed, then put the aluminum-free baking powder and edible salt into the flour in turn, and then stir well with chopsticks or other tools.

Step 3: After stirring evenly in the flour basin, we pour in the prepared eggs, oil, and water to mix the liquid, and then use chopsticks to stir the flour into a dough flocculent shape by constantly crossing the middle of the four types (do not stir the flour in circles, so as to avoid gluten dough, here is the key point of fluffy fritters, to remember).

Step 4: When the flour is stirred into a dough flocculent, we must start to roll the dough with our hands, (dough is also the key to whether the fritters can be fluffy, we should pay attention to it) first clench your fist, and then press the dough, remember to press each place to Oh, after pressing one side, the other side repeats the action again. Then I put it on both sides about three times.

Step 6: After the dough is awake, we can take it out and start making fritters. (After the dough is taken out, remember to sprinkle dry flour on the panel, and then do not knead the dough, just stretch and flatten it to make a strip) into strips of dough and cut it into large and small dough sheets, and then stack the two dough sheets together, and then press them in the middle with chopsticks to make the two dough sheets stick together.

Step 7: After pressing the dough, start to fry in the pot, boil the oil in the pot in advance (the oil temperature is about 200 degrees), pull the pressed dough to both sides, and then go into the pot and slowly start frying, remember to use chopsticks to turn differently when frying, so as to ensure that the heating is even.

Step 8: After frying the fritters, you can scoop them up and control the oil.

Making fritters is indeed a more technical project, first of all, from the selection of materials to the noodles, and then control the oil temperature, etc., are the key, secondly, in the cutting of dough sheets, ramen sheets, etc., are all about proficiency, fritters, in the current market audience is very large, but also a very popular snack in the breakfast market, so, whether you eat or prepare to do business, you need to continue to practice your skills.

How to make family fritters, how to make fritters soft and fluffy? It's as simple as that.

Ingredients required: 1 egg (50 grams after shelling), 400 grams of plain flour, 5 grams of yeast, 5 grams of salt, 170 grams of warm water.

Put all the ingredients into the bread machine bucket, put in the order of liquid first and then solid, start the dough program of the bread machine, a kneading program for about 10 minutes, knead until the dough is smooth, take out the kneading circle and put it in a warm place to ferment until it is about twice the size, wait for the dough to ferment to twice the size, dip your fingers in water or flour to poke a small hole in the dough, take out the fermented dough, knead it a few times to exhaust, cover it with plastic wrap and let it rise for 20 minutes.

Then use a rolling pin to rectangle the dough pin, cut it into strips of about 2 cm with a sharp knife, and then cover the cut dough with plastic wrap and relax for a few minutes, so that the fritters will be softer. Take two pieces of dough and stack them together, place them in the middle of the dough with a chopstick, press out the mark, press one side and turn the other side to press out the mark, and there is a press mark on both sides.

Pour an appropriate amount of cooking oil into the pot, when the oil temperature is 7-8 hot, if you don't know how to judge the oil temperature, you can first use a small piece of dough to put it into the test, put the dough into the pot, and immediately float up, which means that the oil temperature is OK, at this time, you can put the fritter embryo into the oil pan, fry it over medium heat until golden brown, it is not recommended to use low heat, so the fried fritters will taste a little hard.

The fritters are so delicious that they teach you to make hollow fritters.

Let's take a look at how to make delicious and fluffy fritters that you can't put down!

If you want to be delicious and fluffy, you can only control the time of putting the dough into the pot in time after the dough is oiled, and after a certain time.

Put the flour in a basin, add yeast powder, baking soda and salt, mix evenly, add water, stir into a small dough, and then knead into a smooth dough Because the water absorption of flour is different, water can be poured several times, kneading the dough is very soft, but by no means thin enough to touch the hand.

Add 15g of cooking oil to knead the oil into a dough. At first the dough will be slippery. Wipe it and you won't see the oil. I just feel that the dough is very wet. Place the kneaded dough in a basin and cover it with a saucepan (rest) for 10 minutes. Rub it again, and you can cover it with fermentation.

It's okay to make twice as much dough as it used to. If you push the dough by hand, you will find many holes. The dough is soft but not too thin.

Take it out of the basin as there is oil in the dough that won't stick. Rub it with your hand and it will be completely removed. Rub a layer of oil on the panel with your hands so that the oil on your hands doesn't stick to it.

Rub the well-developed flour on the plate a few times to form a ball.

Let the cut strips stand for a few minutes before doing it, so that it will be more fluffy, take two noodles stacked together, and then put the chopsticks vertically in the middle of the dough sheet, press the two ends of the chopsticks with your hands, press the middle of the dough sheet with a mark, press it a little deeper, and the two dough sheets will not separate when frying.

Put it directly into the oil pan that is heated to 7 to 8 minutes, you can use a small piece of noodles to put it in the oil pan to try it, and the dough will float up to indicate the oil temperature. Wait until both sides of the fritters are golden brown and then you can take them out, and placing them vertically will control the excess oil.

First of all, prepare the ingredients: flour, baking soda, yeast powder, eggs, salt, sugar (add as much as you like).

The first step is to put sugar and salt in water, add baking soda and yeast powder to the flour and stir well, then add eggs and oil to the flour, kick the dough hard, wake up the noodles every few minutes, wrap them in plastic wrap after about half an hour, and put them in the refrigerator to wake up for about 8 hours.

Next, sprinkle some dry flour on the panel to prevent the dough from forming a dough, take out the dough without kneading it (it will not be fluffy when kneaded), press it flat directly with your hands, and then roll it into a long strip with a rolling pin, cut it into a two-centimeter strip with a knife, and then press it with the back of your chopsticks.

The last step is to fry the fritters, pour an appropriate amount of oil into the pan, when the oil temperature is heated to 180 degrees, you can put the fritters down, pull the pressed strips into the length you need, put them in the oil pan and fry, keep flipping them with chopsticks, and wait until they are golden brown and ready to get out of the pot!

1) Melt the yeast powder with warm water, pour it into the flour, add eggs, baking powder, salt, remaining water and cooking oil and stir well.

2: Stir into a flocculent shape, knead into a dough, cover with plastic wrap and let rise to twice the size, it takes about 10 hours.

3: Take out the dough, roll it out into a 3-4cm thick sheet, and cut it into 5cm wide and 8cm long.

4: Overlap the two pieces of cut medicine and gently press with chopsticks to make a mark.

5: Heat the oil to 7 heat, gently roll the fritter embryo to about 20cm in length, and fry it in a pan.

6: Keep turning it with chopsticks until it expands and becomes golden brown, and then remove it.

Put the flour in a bowl, knock in 2 eggs, 6 grams of salt, 4 grams of yeast. Add another 10ml of rapeseed oil and stir well. Slowly add warm water to the flour, stir while adding, mix into cotton wool, and form a softer dough.

Then knead the dough into a dough with a smooth surface. Cover the dough with plastic wrap and let rise until twice as large. Put the awakened dough on the cutting board and knead it evenly to exhaust, then press the dough with both hands and spread it into long strips, then roll it out with a rolling pin and cut it into small strips.

Cover with plastic wrap and let last ferment, about 40 minutes. After 40 minutes, pour vegetable oil into the pot, heat over medium heat, when the oil is 7 hot, take two pieces of dough and press them with chopsticks, and pinch the two ends with both hands. Pick up the ends of the fritter embryo with both hands and place it in the pan.

Wait for one side to expand and fry until golden brown, then turn over, and fry until both sides are golden brown and then take out.

First of all, when kneading the dough, you need to let it have enough fermentation time, so as to ensure that the fritters are soft inside, and secondly, when frying, you should also control the frying time, and take it out in time when it is almost golden brown. The fritters must be eaten hot, as they feel very unchewy when they are cold.

The dough of the fritters must be made a little thinner than the bread of the steamed buns, that is, the amount of water used is greater than the amount of water used to make the steamed buns, and the eggs can be better foamed when adding eggs during the frying process, and the oil temperature should reach 70% during the frying process, and do not fry for too long.

1.Ingredients: 500 grams of plain flour, 3 grams of salt, 2 grams of baking soda, 5 grams of yeast powder, 20 ml of warm milk, 2 eggs, 15 grams of cooking oil.

2.Add three grams of salt, two grams of baking soda and five grams of yeast powder to the flour and mix with 220 ml of warm milk to form a flocculent dough, add 15 grams of cooking oil and knead into a softer dough.

3.Grease the surface of the fluffy dough and wrap it in plastic wrap.

4.Wake up at room temperature for about an hour and a half. It can also be left in the refrigerator overnight. After waking up, the mass swells significantly and becomes larger.

5.Sprinkle some dry flour on the panel. Remove the dough without kneading (it will not fluff up after kneading). Flatten directly by hand, then roll out into long strips with a rolling pin and cut into two-centimeter strips with a knife.

6.Dip a layer of water on the chopsticks, press them on the batter, fold the two pairs in half, and gently press them from the middle with the chopsticks.

7.Cut in half from the middle so that the green embryo of a fritter is ready.

8.Pour oil into the pot, heat the oil to 70%, put the fritters into the embryo, turn on medium heat, and keep turning the fritters with chopsticks, but heat them evenly and fry them until the surface is golden brown.

9.Simple and delicious crispy fritters are ready, with eggs and milk in them. They are very tasty, with a crispy skin and a soft and hollow interior, and are very simple to make.

In fact, learning to fry fritters by yourself is a good choice, and you can completely avoid the above disadvantages. But how do you make churros that are fluffy, delicious, and healthy? This requires eggs, soda, and aluminum-free baking powder, which is the key to making the fritters fluffy.

If you want to stay away from soda and aluminum-free baking powder, there is also a way, which is to use yeast, but using yeast is still quite difficult for novices. What I will share with you today is a method with a very high success rate, which is to use eggs, soda, and aluminum-free baking powder to make fried fritters, which are quite delicious, so hurry up and try it.

The practice of churros:

1. Put yeast, salt and baking soda into warm water to dissolve, add flour to form a dough, and let it sit for 20 minutes;

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so three times to make the dough soft and smooth;

3. Put the kneaded dough in a warm place to ferment until it is twice the size; 4. Roll out the dough into centimeter-thick slices and let it sit for 15 minutes. 5. Cut the dough into strips 2 fingers wide, overlap the two, press them together with chopsticks in the middle, pinch the two ends and stretch them;

6. Heat the oil pan and fry it in the oil pan until golden brown. Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oil.

1. Try to make the dough softer, if the dough is too hard, the fried fritters will be too solid and unpalatable;

2. The dough should be fully fermented, if the dough does not rise, it will not reach the due fluffiness;

3. Knead the dough with oil before making the dough, and then make it so several times that the dough is in a soft and lubricated state, and the fried dough sticks are delicious; 4. The oil temperature should reach a certain height, and the fritters can be quickly fluffed up. It usually reaches 150 degrees, and small bubbles can be formed when the fritters are lowered.