The production method of alum free crispy fritters and the production method of alkali to make old t

Ingredients: 200 grams of high powder, 4 grams of yeast, 15 grams of caster sugar, 175 grams of milk, a little alkali, water and salt.

Method: 1. Add dry yeast to the milk and mix well;

2. Mix the flour and sugar evenly;

3. Slowly add milk to the flour, stir while adding, mix well and knead the dough by hand;

4. Cover the dough with a damp cloth and let it rise until it doubles in size;

5. Mix alkali and water well;

6. Dip your hands in alkaline water, dip and knead the dough until it is completely kneaded;

7. Re-cover with a damp cloth and wait for the dough to rise twice as large as twice as much;

8. Brush oil on the operating table;

9. Roll out the dough on the operating table with a width of about 5 cm, and then cut it into about 1 cm of agent;

10. Superimpose the two external agents and press them with chopsticks in the middle;

11. Heat the oil in the pot, over medium heat, when it is hot, twist the agent several times and put it into the pot, and turn it over with chopsticks until the fritters are golden brown;

12. Remove and drain the oil.

Truly practical alum-free (aluminum-free) fritter technology, alum-free aluminum-free fritters is a new trend of fritters in the future.

1.Ingredients: 1000 grams of plain flour, 20 grams of soaked multi-source, 16 grams of salt, 600-620 grams of water.

2.Process: First put the ingredients and noodles together and stir well, then add water and noodles. After the dough is evenly mixed (the inside of the container is relatively clean), wash it by hand and apply some oil, knead the dough for another 2 minutes, then put the dough for half an hour, knead the dough again for 3 minutes, the surface looks smooth, then brush the container with some oil, and then put the noodles into the container, brush some oil on the noodles (not too much), and then seal it with plastic wrap. Put it for 4-6 hours in weather below 25 degrees at room temperature, and 2-3 hours in weather above 25 degrees.

Take out the awakened dough and stretch it first, then use a rolling pin to roll the dough to a centimeter thick, 15 cm long, and then cut the dough with a knife into 4 centimeters wide, the cutting dough should be fast, and the incisions will not be connected together (when rolling the dough, the flat plate and the rolling surface should be sprinkled with a thin layer of flour). Then put the top of one noodle and the other dough with chopsticks to press it in the middle, using some force (not too hard, to ensure that the dough is only connected in the middle).

Put the made fritters into the boiling oil (the oil that has just smoked is just right) and fry (when you put it in the pot, stretch the dough to 35-40 cm long), keep turning the fritter embryo when frying, and fry it until golden brown (the oil for frying fritters can be added to half of the palm oil, especially remind that palm oil is a mixed oil, which is the best oil for fried food, it is best to buy brand-name palm oil, such as COFCO's brand, to avoid buying gutter oil).

3.Precautions: After the ingredients are mixed with the noodles, add water, and continue to mix the noodles with water until the noodles are not powdery and can not be seen for 1-2 minutes, and then cover the container with something.

This time the noodles are a little sticky, after 30-40 minutes to knead again, this time the noodles are not very sticky, you can see that the noodles are a little smooth, turn up from the bottom and knead the dough with overlapping methods for 3 minutes, then cover, put it for 30 minutes and then knead the dough, this time the noodles are smoother than before. Use the second method and 3 minutes, and then seal the dough, you can use a food bag to pack it up for about 4-6 hours to take out the dough into an embryo, do not knead the dough when making the embryo, or the dough will not be elastic and not long, just pull the dough into a long strip on the board and then roll it flat with a rolling pin.

There is no real alkali-free and alum-free fritters, but people have changed the name, and the content is just how much.

When making alum-free fritters, the oil temperature should be controlled, and when the oil temperature is 6 hot, it should be fried in the pan, so that the fritters will be crispy and crispy and will not be soft.

You can add some baking powder and baking soda to the fritter noodles, and the fritters will be particularly crispy, and will not soften, and the fried dough sticks will taste very good.

When frying fritters, be sure to pay attention to the ratio of water to noodles, don't have too much water, and be sure to ferment well.

It is necessary to pay attention to the ingredient formula in the fritters, you need to use all-purpose flour when mixing the dough, you also need to prepare warm water, and you should pay attention to the oil temperature of the fried fritters.

I'll add that the heat of the dough dough dough without alum is very harsh, so you'd better try it a few more times. Someone introduced it on the Xixi River before, but it's a pity that the river vv crab.

Put the dough on the hair, add oil when kneading the dough after it is done, then wake up for 20 minutes, and then knead it without adding oil, just rub the oil on the panel, knead it repeatedly and wake up for 20 minutes, and then knead it and wake up for another 20 minutes to get out of the pot and fry. This repeated kneading process kneades the oil in!

If you are making it at home, it is recommended that you come back from the fritters you bought outside, cut them into sections, then drizzle them with water, and fry them over medium heat, and then start the pan when they are hard. Guaranteed to be ageless and brittle. I also like to eat crispy fritters, which I often make at home, which is very convenient.

This is the method seen on Hong Kong TV, but he explains how to make overnight fritters as crispy as fresh fritters. I suggest you try it, and if you like it, remember to thank me.

Material. 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.

Flour as the main ingredient.

Excipients: 150g of water, 5g of salt

A little cooking oil and a little aluminum-free baking powder.

How to make alum-free crispy fritters; The practice of alum-free crispy fritters and the recipe of the recipe step 1Stir the water and aluminum-free baking powder to combine.

2.Remove 250g of flour and set aside.

3.Mix the dough into a dough, add a little cooking oil, and repeat the dough 4After the oil is completely absorbed, let it stand.

5.Take it out in 3 hours.

6.Roll out the dough into long strips.

7.Cut into small strips 2 cm wide.

8.Fry in a pan until golden brown and remove.

Tip: After dough is formed, be sure to rub the dough repeatedly to allow the dough to absorb the cooking oil.

During the frying process, it is necessary to turn a lot; Heat the fritters evenly.

The rest of the dough can be placed in the refrigerator; Consume within a week.

What is alkali to make old tofu.

Production: 1. Mix alum, alkali and salt in proportion, grind the saline-alkali alum dough noodles into a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, then add flour and stir into a snowflake shape, pound to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rise for 20 to 30 minutes, pound it again, and then fold the dough, so 3 to 4 times, so that the dough produces gas, forms holes, and achieves softness.

2. Grease the board, take a little dough and put it on the board, drag it into long strips, roll it into a long strip with a small pin that is 1 cm thick and 10 cm wide, and then chop it into a long strip with a knife that is cm wide, stack the two together, use bamboo chopsticks to compact and press it tightly from the middle, pinch the two ends lightly with both hands, pull it into a long strip of about 30 cm after rotation, put it into a hot oil pot, turn it while frying, make the blank bulge, plump and expansive, and golden brown.

Principle: Making dough belongs to alum, alkali and salt dough. Due to the special reaction of this kind of dough, it is limited in the maturation process, and it is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy.

Flour (1 kg).

Water (kg).

Accessories kitchenware. Wok mixing process: Mix the weighed aluminum-free fritters leavening agent into the flour and stir repeatedly until even.

Pour the water mixed with table salt into the flour. The level of water temperature has a great influence on the proofing time of the dough, and the water temperature is about 20-30 degrees in summer. In winter, it is best to use hot water, about 60 degrees Celsius.

Mix the flour with water and form a dough.

Proofing process of dough: put the kneaded dough for proofing, in order to prevent the skin from cracking when the dough proofs, the dough needs to be covered, or it can be covered with plastic film, pay attention to brush the plastic film with cooking oil to prevent sticky noodles, and let it stand for 30 minutes.

The proofed dough has a smooth, soft and malleable surface for easy stretching.

Molding process: Brush a little vegetable oil on the panel, in order to prevent sticky hands, you can use your hands to dip a little cooking oil.

Pull out the dough into long strips and place it on the cutting board.

Use a rolling pin to roll out the dough sheet into a thick and uniform thickness.

Then cut into strips of the same size.

Stack the two slices of cut dough.

Use chopsticks to press the middle of the folded dough sheet.

Pinch the ends of the dough sheet and twist it a few times to make the dough pieces stick together.

Pull out the long strips and quickly place them in the pan.

Frying process: The oil temperature of fried fritters is generally controlled at about 200, and the frying time is 1-2 minutes. Put the noodles into the oil pan and use chopsticks to tumble continuously until the fritters are swollen and golden in color, then you can remove them.

Put the fished fritters in a mesh basket to control the oil, that is, the finished product.

The main shirt is as usual. 2 small bowls of flour and 1 teaspoon of salt.

Eggs stand on a small amount of baking powder.

A small amount of oil Homemade home alum-free fritters practice steps.

1.2 small bowls of flour, 1 teaspoon of salt, appropriate amount of baking powder, 1 egg, warm water and noodles, after mixing the noodles, add oil and continue to mix the noodles until smooth and cover with a damp cloth to let rise for one hour.

2.Continue to knead the dough after one hour of proofing, repeat this step three times, don't be lazy 3After proofing the noodles, cut them into 1 cm small pieces, put 2 pieces up and down, press and twist them into a twist pattern with chopsticks, and fry them in a hot pan until golden brown.