How to fry fritters at home to be fluffy and crispy? Are there any good recipes?

When kneading the dough, rubbing your hands with alkaline water can make the surface of the dough fluffy. The recipe is flour, water, yeast powder, a pinch of salt, and alkali.

Choose high-gluten flour to make the fritters flexible and strong. There is also yeast, baking soda, baking powder, special leavening agent for fritters, etc., which are substances that can make fritters fluffy, soft and crispy.

Master the heat, oil temperature, if the fire is too high, the fritters will turn black, which will affect the shape and taste; If the heat is too low, the fritters are undercooked and affect the taste. Therefore, the most suitable heat is medium heat, and the oil temperature is controlled at about 180 degrees, which can quickly make the dough fluffy and crispy. 200 grams of flour, 110 grams of water, 3 grams of refined salt, 2 grams of yeast powder, appropriate amount of vegetable oil, 2 grams of baking powder, 1 egg (about 40 grams), this is the recipe I have made for many years of fried fritters, and it is particularly delicious.

Flour, half a catty of eggs, a salt and baking powder are put together in a one-to-one ratio, and some oil can be put to knead the dough. Rest for an hour and knead again, then knead into long strips, put in the refrigerator, and mix the next morning.

There are many kinds of breakfast, mostly pasta, all very delicious, but there are a lot of breakfast only sold in the morning, if you don't eat, you have to wait for the next day, very distinctive, I have a friend in order not to miss the food, get up at six or seven o'clock every morning, enjoy the breakfast, and go back to make up for sleep, really convinced her. The breakfast she eats is fried tofu brain, which is actually quite ordinary, but it is really delicious, the fritters are crispy and delicious, and the tofu brain is smooth and tender, and it is worth tasting.

Fried fritters. Prepare ingredients: 500 grams of flour, 5 grams of baking soda, 10 grams of baking powder, 20 grams of cooking oil, 5 grams of salt.

Take 500 grams of flour and pour it into a basin, then add the baking soda, baking powder, and salt weighed in advance, and stir well with chopsticks.

Then pour in the weighed cooking oil, continue to stir with chopsticks, after stirring, add water in batches, and stir while pouring water.

After stirring to the large dough, knead the dough by hand, knead it for a while, knead the dough smooth, and the amount of water is almost 300 grams, but everyone should adjust it in time, do not pour it all at once.

After kneading the dough, cover the lid and let it stand for ten minutes, and then open the lid to make the dough hole, this technique is to flatten the dough, then fold it in all directions, press it with your fist, and then cover the lid and let it stand for ten minutes, and then roll the dough after ten minutes.

Then put the dough on the plate, press it into a sheet, cover it with a fresh-keeping section of the permeable film, and put it in the refrigerator to refrigerate, preferably overnight, and you can do it the next day, if you do it during the day, you should put it in the refrigerator for at least 6 hours.

When you wake up, take out the dough sheet, place it on a dry powder board, and roll it out directly with a rolling pin into a one-centimeter-thick dough sheet, and don't knead the dough anymore.

Then cut the dough sheet into wide strips, take two wide strips and stack them, press them with chopsticks to make a fritter embryo.

Add enough oil to the pot to burn the hood, when it is heated to sixty, adjust to medium heat, stretch the fritter embryo, put it in the pot, if the fritters can float up quickly, the oil temperature is right, if it can't float up for half a day, the oil temperature is wrong.

After floating, it is necessary to keep turning it, because the fritters will expand quickly and become fluffy and crispy, and then remove the oil after frying until golden brown.

In this way, the fritters are all ready, they taste fragrant and crispy, so delicious, have you learned it too?

The fritters bought outside are filled with leavening agent, so you don't need them at home, but you must put some churros to be fluffy and crispy.

Prepare for 400 grams of wheat flour, put a spoonful of edible salt, put a spoonful of white sugar, put a gram of soda, put three grams of baking powder, stir well, then beat two eggs, use chopsticks to stir up the raw eggs, and then use warm water and noodles, mix into cotton wool and then put two spoons of vegetable oil, stir evenly again, knead into dough, knead into dough with your hands, and keep kneading the dough with your hands, kneading the dough can make the batter smooth and soft without gluten. Then simply knead twice, comb into an oval batter, cover the lid and make it twice as big, the hair lasts for about an hour, knead the exhaust pipe of the dough that has been made, and then cover the fresh-keeping bag for ten minutes, pull the batter into a strip, roll it out with a rolling pin, the thickness is about five millimeters, cut it into a dough, stack the two dough together, press it lightly with chopsticks, pre-mold the two sides to avoid cracking in the case of frying, after the fried fritters are good, cover the fresh-keeping bag and make it up and down for fifteen minutes, and heat the oil, the temperature is fifty percent hot into the fried fritters raw embryo, the fried fritters become a little longer before entering the pot, so that the fried fried fritters are more bulky, about ten seconds after the fried fritters are put into the pot, it will float up, rotate the fried fritters with chopsticks, make them evenly heated and rise quickly, and the fried fritters in the life version will be done.

The fluffy and crunchy fritters are related to the use of raw materials, the duration of resting and temperature control. The purpose of the first application of raw materials is: medium and high gluten flour, raw eggs, fritters leavening agent, salt, appropriate white sugar, vegetable oil and cold water, in accordance with:

Wheat flour: 500 grams, raw egg: 1 piece, fritters leavening agent:

20 grams, salt: 7 grams, sugar: 10 grams, vegetable oil:

20 grams, cold water: 260 grams, pour the raw materials into the basin in batches, pay attention to the skills of kicking the noodles when you pay attention to the noodles, kick the noodles once every 10min, a total of 2 times you can seal the bag and freeze the noodles. The second is the resting time, put it in the refrigerator to wake up for less than 6 hours, take it out and use it again, and then let it stand for 10 minutes, and gradually roll out the dumpling skin and cut it into strips.

Wheat flour must choose all-purpose flour, all-purpose flour is plastic, and the gluten will not be too high. The secret recipe depends on the dough, the raw materials of alkali fluffing agent, the bread is as soft as possible, if the batter is hard, the fried noodles will be too real and not delicious.

In the case of kneading dough, adding cooking oil will make the fried fritters more crunchy, and the method of kneading the dough is also very important. It is best to knead the dough on the first day and fry it in the refrigerator the next morning, so that the fried fritters will be more fluffy when they wake up, and the fritters must not be kneaded by hand after they are made, but directly stretch them out with their hands and roll them out gently, so that the batter is not easy to laxative, and it will be more fluffy when fried. In the case of making fritters, the temperature should be adjusted around 190, the temperature is low, the fried fritters can't go down, and the frying can't be colored.

You can choose to fortify a little yeast powder or leavening agent, and add less lard, preferably with cooking oil for frying.

Many people can't fry the fritters themselves when they can't fry the crispy and fluffy feeling, we should put in the appropriate yeast fermentation when frying the fritters, so that the fried fritters will be crispy and fluffy The taste is very good.

When kneading the dough, use yeast powder, add eggs to the flour, and pay attention to the ratio of dough to water.

Summary. Step 1: First prepare a larger basin, add 1000 grams of all-purpose flour, 3 eggs, 8 grams of yeast powder, 8 grams of baking powder, 10 grams of salt, 260 ml of warm milk, if you don't put pure milk, you can also add water, according to your favorite taste to put it, first use chopsticks to stir the dough into a flocculent.

Many friends say that they can't add baking powder, the fried fritters are unhealthy, and the current baking powder is aluminum-free baking powder, or add a little, so that the fried fritters will be fluffy and soft, the outer layer is crispy, and it tastes more like the taste of fritters.

Preparation and recipe for fried fritters + crispy and fluffy.

Step 1: First prepare a larger basin, add 1000 grams of all-purpose flour, 3 eggs, 8 grams of yeast silver powder, 8 grams of baking powder, 10 grams of salt, 260 ml of warm milk, if you don't put pure milk, you can also add water, according to your favorite taste, first use chopsticks to stir the dough into a flocculent. When many friends fry fritters, they say that they can't add baking powder, the fried fritters are unhealthy, and the current baking powder is Wunian manuscript banquet aluminum baking powder, or add a little, so that the fried fritters will be fluffy and soft, the outer layer is crispy, and it tastes more like the taste of fritters.

Step 2: Add 45 ml of cooking oil, increase or decrease the amount of milk as appropriate when the dough is rotten, the dough is relatively soft, and finally get the basin light, face light, hand light, and make the dough into a smooth dough, and the dough of the fritters should not be kneaded. After the lid is dusted, the dough rises to double the size.

Step 3: If you want to make noodles quickly, you can put the noodles into a smaller stainless steel basin, add water to the pot and boil it to 32 degrees, put the basin in the pot, so that the time to make noodles will be faster, when the indoor temperature is about 20 degrees, it will basically be ready in about an hour. Step 4:

After the dough is ready, brush the dough with a layer of oil on the cutting board, take out the dough, press it directly into a long strip about 4 cm wide, and then cut it into 2 cm wide segments.

Step 5: Stack the cut 2 sections of dough agent and put the hail together, take a chopstick and press it in the middle, and the chopsticks must be smeared with a little pure wheel oil to prevent sticking together, and don't press too hard, pay attention not to break the noodles.

Step 6: Just brought rapeseed oil from my hometown, pour it into the pot and burn the oil to 6 into heat, adjust it to medium heat, first take a chopstick and put it in the pot, try the oil temperature with the mu judgment, the chopsticks bubble a little, you can fry the fritters in the pot. Pick up the fritters with both hands, the fritters will naturally elongate, first put the middle part of the fritters into the oil pot, and then gently shake the dough sticks with your left and right hands to make the middle of the fritters set, and then let go of your hands, let the whole fritters go down into the pot, and fry them slowly over medium and low heat.

The seventh calendar Zhaobu: After the fritters are set, use chopsticks to turn the fritters back and forth, be sure to heat the fritters evenly, fry the fritters until golden on both sides, and then rent a colander to fish out the oil in the control track, and then put it into the basin.

All-purpose flour is what kind of flour.

Is it okay to eat flour on a daily basis?

It's what I usually eat.

Yes.

Preparation and recipe for fried fritters + crispy and fluffy.

Hello dear, if you want to be crispy and fluffy fried fritters, you can refer to my experience, first prepare 600 grams of flour plus 2 eggs, 4 grams of yeast powder, 4 grams of aluminum-free baking powder, 6 grams of salt, 250 ml of milk, add pre-melted butter to the milk, stir into a flocculent, add 10 grams of cooking oil, an appropriate amount of water, and form a dough, cover with plastic wrap and wake up for 3 hours; Take out the dough and roll out the thin cutting agent, stack it in twos, press it with chopsticks in the middle, cut and pinch both ends, cover it with plastic wrap and wake up for 10 minutes, heat the oil in the pot, put the chopsticks in the chopsticks when the small bubbles are up, and fry them until golden brown. The crispy and fluffy fritters are fried, I hope mine can help you I wish you and your family all the best!