How to fry fritters, the kind that is crispy on the outside and soft on the inside

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

Method 1: Put yeast, salt and baking soda into warm water to dissolve, add flour to form a ball, 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.

Tips: How to make fluffy fritters?

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.

Thank you!

The dough and dough dough sticks should be softer, that is, the proportion of water is more. Then there is the flour to be sent some. Holidays should be sufficient.

In this way, it will be softer to stand up, and then the standing time should not be too long, and the temperature should not be too high. In this way, the fried ones are relatively soft. This one is more delicious.

Of course, there are also people who may like it. A little later. Different people have different tastes.

It can't all be the same, it can't all be the same. Do you feel that your favorite taste is done?

1.Try to mix the dough as softly as possible, 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 desired fluffiness;

3.Before the dough is made, knead the dough with oil, 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 when the fritters are lowered. It usually reaches 150 degrees, and small bubbles can be formed when the fritters are lowered.

If you want to be fluffy and crispy, it is taboo to add yeast powder.

Crispy fried fritters method.

Ingredients: 500 grams of flour, 10 grams of baking powder, 5 grams of baking soda, 5 grams of salt, 20 grams of cooking oil, appropriate amount of water.

Steps:(1) Noodles:Put 500 grams of flour in a basin, add 10 grams of baking powder, 5 grams of baking soda and 5 grams of salt and stir well, then add about 20 grams of cooking oil, and continue to stir with chopsticks in one direction.

Mix the cooking oil well and start to add water, the amount of water is about 300 grams, use water at room temperature in summer, stir with chopsticks while pouring water, and knead it into a smooth dough after all the dough is stirred.

After the dough is kneaded, cover the lid and let it rest for 10 minutes, then use your fist to knead the dough, fold it in all directions, cover the lid and let it stand for another 10 minutes, and then knead and stack the dough again.

(2) Wake up:After the dough is kneaded, put it on a large plate, spread it into 1-2 cm thick sheets, wrap it in a layer of plastic wrap, and put it in the refrigerator for more than 6 hours. If you eat it for breakfast, you need to mix the noodles one night before you wake them up.

(3) Production of fritter embryos:Sprinkle some dry flour on the cutting board, take out the awakened dough, place it on the cutting board, and roll it out with a rolling pin into a dough sheet with a thickness of about 1 cm.

Cut the rolled dough sheet into strips 2 cm wide.

Stack the cut strips in two, then press them with chopsticks to fit them tightly together, and the fritter embryo is ready.

(4) Fried fritters:Add an appropriate amount of cooking oil to the pot, raise the oil temperature to 60% hot, and then turn the heat to medium heat, gently stretch the prepared fritter embryo, and then put it into the pot, the fritter will float quickly, indicating that the oil temperature is just right.

Keep turning the fritters with chopsticks to heat them evenly, and the fritters will expand rapidly, and you can remove the oil when the fritters are fried to golden brown.

Tips: When mixing noodles, add 10 grams of baking powder, 5 grams of salt, 5 grams of baking soda, and 20 grams of cooking oil for every 500 grams of flour.

After the fried dough dough dough noodles are reconciled, you can no longer knead the dough, you should kick the dough with both hands, and the dough should be refrigerated for more than 6 hours, and the dough should be kept at a low temperature.

When frying fritters, it is necessary to keep the oil temperature at 5-6 percent throughout the whole process, the fluffiness of the fritters is not enough when the oil temperature is low, and the skin is easy to fry when the oil temperature is high.

Don't fry the fritters directly when frying them, keep in mind three tips, the fried fritters are crispy and delicious.

Step 1: Pour an appropriate amount of baking soda, salt, baking powder and all-purpose flour into a basin and stir well, then pour a small amount of milk and water into the basin, and mix the flour into the shape of dough while pouring the water.

Step 2: Cover the dough with a layer of plastic wrap and let the flour rise for about 20 minutes, knead the dough again until the dough is smooth, then press it on top of the panel and press it into a rectangular shape. Spread all the noodles with cooking oil, wrap them in plastic wrap, and put them in the refrigerator room for one night.

Step 3: The next morning, take out the refrigerated dough and knead it into long strips again, then divide them into small strips, stack the two small strips on top of each other, and press a deep mark in the middle with chopsticks.

Step 4: Get out of the pot, put more cooking oil into the pot, wait until the oil temperature in the pot is six layers hot, then pull the fritters into twice the original length and put them in the oil pan to fry, about 5 seconds or so, the fritters will float up, use chopsticks to keep moving, let the fritters fry until the surface is golden brown, then take out the dry oil and put it on a plate.

Finally, let's summarize the tips that need to be kept in mind when frying fritters: There are three tips that need to be kept in mind when frying fritters, first: refrigerate the noodles before frying fritters, so that the fried fritters are easier to shape; Second:

When frying fritters, be sure to go underground one by one, don't put too much at a time, and the time for frying fritters should be controlled to about 5 seconds; Third: Don't fry the fritters all the time on high heat, and keep the oil temperature between 180 and 200 degrees Celsius at all times.

Preparation of raw materials.

Ingredients: 15m grams of standard powder.

Ingredients: baking soda, salt, alum, water.

Process flow: beating alum flowers, and noodles to three light noodles once every half an hour, repeatedly rolling 2 or 3 times, a whole knife, a pressing strip, a strip, a fried one.

Specific production: Pour alum, salt and water into the dough jar, add baking soda to make flowers, add flour and roll to "three lights." Roll out a long ribbon-shaped skin, cut the agent (about 2 cm wide), put each two small agents face to face, press them tightly with thin bamboo chopsticks, stretch them to the top of the pot, and fry them in a hot oil pan with an oil temperature of 7.8 until they are loose and mature.

Characteristics: golden color, large volume, full of aroma, crispy skin and soft inside.

Ingredients: 1) Alum, baking soda, salt, mix well with water, and the dough should be softer

2) The noodles should be thoroughly cooked repeatedly;

3) The whole and all the movements should be skillful;

4) Strictly control the oil temperature and frying time.

Varieties change, similar to pumpkin fritters, egg fritters, etc.

To make the fritters crispy, the main oil temperature is the key to the fluffiness and deliciousness of the fritters, and the best oil temperature for frying fritters is between 220 degrees Celsius and the smoke point temperature. The smoke point of cooking oil, that is, the temperature at which it begins to smoke, is between 240 and 260 degrees Celsius. In other words, the optimal oil temperature for frying fritters in the pan is a little cooler than when the oil starts to smoke.

If you don't have a thermometer, the easiest way is to test fry. When you feel that the oil is already hot, cut a small strip from the finished dough and put it into the oil pan, if it does not rise within 5 seconds after entering the pan, it means that the oil temperature is too low and you need to continue to heat; If the noodles swell quickly after entering the pan, the oil temperature is just right. At this time, it is necessary to immediately turn the high heat to medium heat to maintain the oil temperature.

1. The ratio of the noodles must be grasped, and it is best to use a small electronic scale (which can be accurate grams)!

2. When you make the dough, you must make it for a long time, and the temperature is also very important, which will directly affect the taste of the fritters.

3. The most important step is the technique before putting the dough into the pot, according to the traditional practice, it is to take two sections of dough and press it hard in the middle with chopsticks. This is not only done to prevent it from falling apart, but also for the taste of the fritters. Because when frying fritters, the oil comes into contact with the interview, and the high temperature of the oil will cause the foaming agent to heat up and produce gas, and the fritters will expand.

However, due to the high temperature of the oil, the surface of the fritters hardened immediately, which affected the continued expansion of the fritters, so the fritters adopted the scheme of stacking up and down every two and pressing them in the middle with bamboo chopsticks, and the water vapor and foaming gas between the two dough blocks continued to overflow, and the hot oil could not touch the joint of the two dough blocks, so that the dough blocks of the joint were in a soft dextrin state, which could continue to expand, and the fritters became more and more fluffy.

1.With an appropriate amount of warm water, melt the milk powder, yeast powder, and sugar.

2.Prepare an appropriate amount of flour in the basin, pour a small amount of milk powder yeast water several times, and knead it into a dough.

3.Add some oil to the dough and continue to knead, cover with plastic wrap after kneading, let it rise for about an hour, and ferment until it is twice as large.

4.Add a pinch of salt and baking soda to a small bowl and melt in warm water, just a little bit and you're done.

5.Add the soda water to the dough in batches, continue to knead the dough, knead well, cover with plastic wrap, and ferment until it is twice as large, and the time must be sufficient to use it the next morning.

6.Rub cooking oil on your hands and cutting board, take out the dough and press it into a rectangle on the board, and cut the dough sheet into long strips of uniform size.

7.Two dough sheets are stacked on top of each other, and the fritter embryo is ready by pressing it in the middle with chopsticks.

8.Heat the oil, when the oil temperature is hot, put the fritter embryo, the fritters swell up and start to turn over, and the two sides are golden and you can take them out.

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

Method. 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, if so, 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.

Tips. How do you make fluffy fritters?

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.

When you fry the fritters, slowly put the finished fritter noodles into the pot to prevent the slag from rolling into the pot and the rolling fritter noodles from deforming, so that they can be more fluffy when fried.

2. There are skills in making fried noodles.

It is recommended that when making fried noodles, you need to knead the dough several times so that the baking powder and dough can be mixed evenly, and then you don't need to knead the dough when making the shape of the dough sticks, so as to retain the fluffy effect of the fritters as much as possible.

Many of us are accustomed to the combination of soy milk and refueling strips in the morning. But when you buy fritters from outside, you are always worried about adding alum or gutter oil. Then just make it yourself at home, it's simple and delicious.

Preparation of ingredients. Flour (choose medium gluten or high gluten) 250g (half a catty).

Salt 4g, baking powder 5g

Baking soda 2g

Water 180g

1 egg.

Cooking oil. Method.

1.Put half a pound of flour in a basin, add baking powder, baking soda and salt, and stir well.

2.Crack in another egg, not only to increase the nutrition but also to taste better

3.Pour in water and stir into a small dough, and mix the dough with your hands, because you have to pull the dough later, so the dough does not need to be kneaded to be particularly smooth. Because flour has different water absorption, water can be poured in parts.

And the dough until the dough is soft and no longer thin in the state of the hands is about 4Mix the dough until the dough is soft, no longer thin to the hands, the surface of the dough is smooth, and when mixing the dough, beat the dough vigorously with your hands to give the dough strength. Place the dough at room temperature, cover with plastic wrap and let it sit for half an hour.

5.The noodles should be kneaded and pressed into long strips, and a layer of oil should be brushed on the surface (cooking oil is fine). Then knead the dough into a dough and knead the oil into the dough, at first it feels like the dough will be a little slippery, but after kneading, you won't see the oil, and the dough will feel very moist.

6.Put the kneaded dough on plastic wrap, wrap it in the refrigerator and let it stand for about 4-5 hours to rise. The dough will be about twice as large as before.

7.Apply a layer of oil to the panel, so that the dough will not stick, and if you are afraid of getting your hands, you can also apply oil to your hands. Pull the dough into long strips and cut into sections. Stack the two sections, press them with chopsticks, and then lengthen them.

8.Identify the oil temperature, fry the fritters only when the oil at the bottom of the pan disappears, or put a small dough to test the oil temperature, and the dough can float immediately. After the oil temperature is appropriate, turn the fritters in the pan constantly, and the surface is golden and then you can get out of the pan.