I want to learn the crispy fritters in Yonghe soy milk, where is the teaching?

went to Yonghe soybean milk to work, stealing art, which is more reliable.

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. Raw materials: (reference raw materials for the production of normal fritters in China) flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as special two powder) 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 in 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 pricking stage, the dough dough is pounded and pierced at least three times, every 15 to 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.

The recipe for making fried dough sticks with Yonghe soybean milk: 5 kg of low-gluten fried dough noodles plus 35 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.

Raw materials: (domestic normal fritters production reference and first raw materials) flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as special two powder) 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) Flour into the basin into a circle, add alum water, salt water and soda water to mix the reaction, the generation of "alum flower" (when the solution is adjusted, there is a foaming sound is normal), quickly stir by hand, so that the flour absorbs the aqueous solution as soon as possible, after stirring evenly, pound and cover, tie the stage banquet section, the dough dough is pounded and pierced at least three times, every 15 to 20 minutes for a time, after the dough is smooth and soft, it is generally necessary to smear a layer of oil, cover it with a cloth, and let it stand for 1 hour.

4) When forming, the dough must be of uniform thickness, and the force of both hands must be even, and the beautiful and qualified oil can be fried into clear and pure strips. (5) Master the temperature of the oil when ripening and keep it between 180-200C.

Kiss! This is the fried dough sticks of Yonghe soybean milk<>

Ingredients: 300 grams of soybeans, 1000 grams of water, and appropriate amount of sugar.

Method 1Wash the soybeans and soak them in water (the amount of water should cover the soybeans) and soak them for 8 hours for later use.

2.Put the soaked soybeans in method 1 into the juicer and add 500 water, whip into a pulp, take a gauze bag, pour the soybean milk beaten by the method, and filter out the okara.

3.Take a deep pot, pour in the remaining 500 water and the filtered soy milk in Method 2, turn on high heat and cook the soy milk until it bubbles, then turn to low heat and continue to cook for 10 minutes, until the flavor of the beans overflows and then turns off the heat.

4.Pour the boiled soybean milk into the strainer to remove the residue, that is, the original soybean milk, add the appropriate amount of sugar according to personal preference and mix well.

Ingredients: 250g of wheat flour, appropriate amount of oil, 175ml of warm water (50-60), 10g of fritter leavening agent.

Method 1: Knead the flour, leavening agent and warm water together into a dough, cover and ferment for about 30 minutes.

2. After the dough has risen, smear some cooking oil on the operating table and put the dough on the table.

3. Stretch the dough into long strips (press gently, don't knead anymore), and cut it into long strips about 10cm long and thick. Then it's time to heat the pan.

4. Take 2 dough blanks and stack them and press them slightly in the middle with chopsticks.

5. When the oil in the pot is boiled until it begins to smoke, pull the dough pressed with chopsticks longitudinally and rotate it into a twist shape and put it into the oil pan. Note that the oil temperature is very high, so don't burn your hands.

6. Use long chopsticks to turn over the fritters frequently, so that they are evenly heated, and they are fluffy when fried.

It's not the stinky powder that the 2nd floor said! It is ammonium carbonate (edible fertilizer) that is an additive! It's salt, soda, ammonium carbonate, alum! It's just fried and will be cold for 5 minutes before it is served! Otherwise, the smell of fertilizer is too strong!

The main thing is that the raw materials are good, the equipment number, and it is not good to make that taste by yourself. The ingredients and process are similar.

It's the first time I've heard someone say that Yonghe's fritters are delicious.

They used stinky powder to make it, and although it was very loose (more loose than washing powder), it just smelled of the toilet.

Can't you eat it? Or do you think the toilet smells good?

You'll find out if you go there and work for a month.

The recipe for making fried dough sticks with Yonghe soybean milk: Ingredients: 1 kg of flour (the choice of flour is very important, choose all-purpose flour or ordinary flour, also known as special second flour), 25 grams of alum, 25 grams of baking soda, 15-20 grams of salt, and 450 grams of water.

Production Dough preparation: (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, 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 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.

This is the most common breakfast in the north, because of the different ingredients to make it more nutritious. Do you want to know the recipe? Then come in and check it out!

Yonghe soybean milk fritters are very good, big and fragrant, and the oil needs to be changed once when frying 200 fritters. The authentic Yonghe is still very formal, and the things made are very clean and healthy. Yonghe soybean milk fritters are made of flour, eggs and other food raw materials, and the finished product has the characteristics of golden color, charred on the outside and tender on the inside, flexible and strong.

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. Therefore, you can rest assured to eat its fritters and other foods, after all, the things made by large enterprises are relatively high-quality.

No matter which fritter you make, the oil is not good anyway.

No matter which fritter you make, the oil is not good anyway.

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.