How to make fritters! How are fritters made?

Simple teaching - you can make churros at home.

Usually eat soy milk fritters have to go out to buy on the street, sometimes when those stores are not open, it is really helpless, no, a while ago I encountered this thing in the twilight, there is a good saying, do it yourself, so I decided to do it myself, today we will introduce how to make your own fritters at home.

Breakfast is standard. First of all, let's prepare the ingredients briefly:1Flour 300g2Cooking oil.

Then you can start to show your skills, we first take 300g of flour, pour it into the basin and add 210 ml of warm water, the proportion is 100 grams of flour 70 ml of warm water to put, according to this ratio and the dough is relatively soft, of course, Xiao Du uses a good match, does not need to add salt and yeast, and does not contain aluminum and alum, I will not say the brand (otherwise it will be regarded as a QAQ advertised), and then and the dough, when kneading the dough, you can smear a layer of oil on your hands, and beat the dough for a few more minutes, In the process of throwing the noodles, the gluten of the noodles is not easy to stick, in the middle, we can first give it 5 minutes to wake up, some friends say that the fried fritters are not chewy, the first is that the flour you use may not be right, the second dough must be kneaded and then go to wake up, wake up for 20 30 minutes, and cover it with a pot lid.

Half an hour later, first smear a layer of oil on the panel, take out the awakened dough, slowly stretch the dough, and then see how the extensibility of the dough is, and then roll it a little thinner, and then we get a long strip of dough, we use a knife to divide it into equal width strips, almost 2cm wide, 10cm long, at this time we can get up the pot to burn oil, and then stack the small dough every 2 pieces to it, and press the two ends with chopsticks, Pull the two ends of the pressure and gently stretch and twist twice, put aside for standby, we use chopsticks to test the temperature of the oil in the pot, immediately burst out of dense bubbles on it, and then put in the raw embryo we prepared, after the raw embryo floats up, it must be constantly turned over, so that the fritters are evenly heated, and the fried golden brown can be out of the pot, especially about a minute fast, the children next door are crying, in this way, our fritters are ready, just out of the pot when eating the skin is crispy, but fragrant.

So, that's all for today's sharing, what will we eat next time? Stay tuned.

Ingredients: 500g flour; Appropriate amount of oil;

Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees.

Summer: 16 grams of white alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees.

Winter: 14 grams of alum alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees.

Preparation method: 1) Put alum, salt and alkali (all in powder form) into a basin, slowly add it to make it all dissolved; Add flour, stir well with your hands, and knead vigorously until the "three lights" (i.e., face light, pot light, and hand light); After standing for about 30 minutes, knead it again, and repeat it 3 times, until the dough skin is smooth and moist, with good depth, toughness, elasticity and plasticity; Grease the place where the dough and the basin meet, arrange the dough, cover it, and leave it for about 4 to 8 hours according to the season (pay attention to keep it warm in winter).

2) Brush a layer of oil on the dough table, buckle the dough upside down on the board, spread it out and pull it into a rectangle, cover with plastic wrap, and set it aside.

3) Arrange the dough into long strips about 10cm wide and 1cm thick, then cut the top knife into small strips 3cm wide, then close each two opposite sides, press them with chopsticks to make the two stick together, pinch the two ends with both hands and stretch them to 26cm, fry them in the pan, turn them frequently, see the fritters bulge up and are golden brown, and take them out when cooked.

How do you make fried fritters? Prepare 300 grams of flour, add 160 ml of baking soda milk, beat in eggs, then press into a dough, roll it out into long strips with a rolling pin, fall into small pieces, and fry in a pan until it is fried.

What should be done with fritters? Come and get it

How to make churros? Beat eggs into the flour, half a bag of milk cooking oil and warm water, stir well, knead into a dough, then cut into pieces and strips and fry in a pan.

Summary. personally inquire about the practice of fritters for you; 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.

personally inquire about the practice of hand book to fritters for you; 1. The dough should be as soft as possible, if the dough is too hard, the fried fritters will be too solid and not delicious; 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 Bihong is in a soft and lubricated state, and the fried dough sticks made 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.

Related information: The fritters made of alum are crispy, and the specific recipe is as follows: 500 grams of flour, 325 grams of cold water, 15 grams of alum, 10 grams of edible soda ash, 10 grams of salt, method:

The three kinds, alum, alkali, salt completely dissolved in water, poured flour and into a dough, (note that after the dough is formed, it should be used in one direction and, otherwise it will break the gluten sensitive key, and the fried is not good) and open a slightly longer type, cover it with a damp cloth and wake up for 2 hours, smear some oil on the board, and then stretch the noodle bridge into 7 cm wide and cm thick, cut it into 3 cm strips with a knife, press the two overlapping middle with chopsticks, gently grasp the two ends with your hands and stretch them slightly, grab one end with your hands and go down into 9 layers of hot oil, and turn while down, After the next to use large special chopsticks to lightly clamp and roll, so that it is evenly fried, the operation must pay attention to the technique to be light, when grasping the hole will be crushed into a dead surface.

Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oil.

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, let it sit for 15 minutes, 5. Cut it 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.

Chef Show ** has the recipe for Yonghe soy milk.

How to make fritters?

First of all, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg;

After mixing the eggs thoroughly, add 150 grams of water, stir them into a flocculent shape and add 20 grams of cooking oil; Knead the dough with your hands.

The basic kneading of the dough is first allowed to rise for 10 minutes, and it is kneaded smoothly in less than a minute. We spread a large sheet of plastic wrap on the cutting board, put the dough on it, fold it up and down and wrap it, and now gently pat the dough open with our hands, seal it on the left and right sides, and put it in the refrigerator to ferment at a low temperature overnight.

When you wake up the next day, take out the dough and let it warm up a little bit. After washing, you can come to make breakfast This dough is relatively soft, sprinkle some flour on the cutting board to prevent sticking, gently stretch this dough, and cut the dough after finishing.

Brush the surface with some water, fold the two in half, press it from the middle with chopsticks, and pinch both ends tightly. If you don't have a large-diameter pot at home, it is recommended to cut each fritter from the middle and divide it into two small sticks, and pour more oil into the pot.

The oil of fried fritters is very clear, and you can use it next time you fry things or stir-fry, when frying fritters, gently stretch the noodles a little longer and put them in the pot, as long as the oil temperature reaches the point, this fritters will float up in a few seconds Even if you don't add baking powder, its volume has swelled.

Pay attention to turning over, fry until both sides are golden brown and you can get out of the pot, the method of this fritters is really simple and trouble-free, the taste is crispy and soft, and it is also very soft and firm when cooled.

How should the fritters be dismantled? Come and get it, and let's fight

How do you make fried fritters? Prepare 300 grams of flour, add 160 ml of milk rolled by the small su chain, beat in the eggs, then press into the dough, roll it into long strips with a rolling pin, form a small piece of the book, and then fry it in an oil pan.

How to prepare the fritters for imitation wax wide? Beat the flour into the chicken and hail eggs, half a bag of milk cooking oil and warm water, stir well, knead into a dough, and then cut into pieces and strips and fry in the pan.

Don't use the lead imperial manuscript to buy oil Huai filial piety to dismantle the strip!

The oil contains filial piety, which guesses the old Nai Sui spring.

Xiaocha Zhongnamu fritters making tutorial defeat eggplant mountain.

1.Prepare out a bag of milk and an egg with yeast powder.

2.Stir the milk, eggs, salt, yeast powder and salad oil without adding water. Two people can use one bag of milk and one egg, and more than two people can use two bags of milk.

3.The live noodles are a little soft. Rub some oil on the surface, you can make it a little harder, but not harder.

4.The live dough is covered and ready to rise.

5.The noodles were ready, and they were ready in about three hours. It depends on each person's situation.

6.Place the noodles on the board and grease it.

7.Divide the dough into portions and cut into pieces.

8.Put the oil in the pan, heat it over high heat, change the heat to low, put the fritters in it and start frying, the fritters will float up and change color.

9.Fried fritters, drinking polenta, cold cabbage heart. Eat with confidence.

Flour with water and mix thoroughly, to the extent that it is wet but will not disperse, take a knife and cut it into strips, at this time the state should be strips, can be picked up, but after a long time, it will be disconnected and fall down, that state is on the line, eat salty fritters, add cumin or some other things, according to the taste, if you eat sweet, the flour should be adjusted dry just now, because it is delicious to eat sweet solid fritters, and sweet fritters are made with vegetable oil. To make fritters to add alkali to the last noodles to be smeared with oil to form, in fact, it is very simple, that is, to adjust the noodles, from the perspective of humidity, the humidity of the fritters is large, the humidity of the noodles, the humidity of the steamed bread, and the cooking is to do things a few more times to have experience, in addition, there is merit in what I said downstairs, I am talking about the practice of the breakfast stall in the north.

The supermarket has ready-made fritters, just go back to the microwave below.