How to make homemade fritters, how to make your own fritters

If you don't feel comfortable buying fried dough sticks outside, can you make your own fried dough sticks at home?

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.

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.

Add the flour, salt, baking soda, sugar, raising agent oil and eggs together, knead the dough into long strips, roll them together, roll them together at a temperature of 180 degrees, and turn the chopsticks in the pot.

The practice of fritters is crispy on the outside and soft and fragrant on the inside, all hollow, thanks to the support of the family.

Here's how to make your own fritters:

Tools Ingredients: 500g flour, 4g baking powder, 4g baking soda, 8g salt, 1 egg, 15g oil, 280g water.

Add gram flour to a bowl, add salt, baking powder, baking soda powder and mix well with chopsticks.

2. Add 1 egg, 280 grams of water, 15 grams of oil, and stir well with chopsticks.

3. Hold your hands up and press the dough with your fist for 5 minutes, at which point the dough is sticky.

4. Cover the dough with plastic wrap and let it stand for half an hour, at this time the dough is not smooth.

5. After half an hour, remove the plastic wrap and turn the dough over.

6. Continue to clench your fist and press the dough, repeat this action 3 times, press the dough with your fist, cover it with plastic wrap and let it stand for half an hour.

The surface of the dough is smooth after standing and pressing, wrap the dough in plastic wrap and put it in the refrigerator overnight.

8. Take out the dough the next day, roll out the dough into rectangles and cut it into small strips.

9. Dip chopsticks in a little water and press on the small noodles.

10. Stack the small noodles that have not been stained with water on the small noodles that have been stained with water, and then use chopsticks to press the noodles on the stacked noodles.

11. Pour a little more oil into the pan, the oil temperature rises to 80% hot, stretch the noodles a little longer, and put them in the oil pan to fry.

12. Gently push the noodles down with chopsticks, the fritters gradually float, and use chopsticks to assist the fritters to turn in the oil pan.

13. The fritters gradually become larger, fry them until the color of the fritters turns golden yellow, and you can take out the fritters.

14. The fried fritters are fragrant and crispy, and they are very delicious.

Fried fritters is a kind of food, the main materials are flour, yeast, edible alkali, etc., auxiliary materials are water, sugar, salt, etc., the taste is bland, the main process is fried, belongs to dim sum, Chinese usually use fried fritters to make breakfast. Take a look at how easy it is to make your own churros.

Ingredients for making homemade churros:

Ingredients: 250g all-purpose flour, 130g water, 1 egg, 6g salt, 5g aluminum-free baking powder

Steps to make homemade churros:

1. Mix all materials.

2. Knead the dough and moisten it, cover and let it rise for about half an hour.

3. Knead the proofed dough slightly into long strips, press it flat, brush the surface of the dough with oil and put it into the oiled plate.

4. Seal the plate with a food bag and put it in the refrigerator overnight.

5. Refrigerate the dough for 10 minutes, and put the dough in the greased paste. On the countertop, stretch the dough evenly into rectangular pieces.

6. Basically evenly divided into 20 pieces of noodles.

7. The overlapping code of two surface blocks.

8. Use chopsticks to press down firmly in the middle of the dough block.

9. Stretch them into fritter embryos in turn.

10. Put it into the hot oil pan and fry it, during which you keep pressing the fritters to make them evenly heated, so that the fried fritters must not be A4 waist.

11. Look at the finished product, the hole is crispy, eat it hot.

Tips: 1, the dough must be moisturized. 2. The amount of baking powder should be decided according to room temperature, and a little more should be added when it is cold. 3. Medium heat throughout the whole process. 4. When frying, use chopsticks to press lightly, and keep turning the fritters.

What should be done with fritters? Come and get it

If you don't feel comfortable buying fried dough sticks outside, can you make your own fried dough sticks at home?

Teach you how to make safe fritters without baking powder, and your mother will no longer have to worry about you eating bad stomach!

First, the practice of homemade fritters.

1. Knead all the ingredients into a smooth dough, which must be smooth, because the loose dough can no longer be kneaded, so as not to break the gluten.

2. Put the dough in a container covered with plastic wrap and put it in the refrigerator overnight (no storage**).

3. Pull the loose dough apart, you can smear some oil on the board or sprinkle a little dry powder to prevent sticking, and roll it into a uniform strip.

4. Cut into strips about three centimeters wide.

5. Superimpose the two slices of cut together, press them in the middle with chopsticks, pinch the two ends of the two pieces to stretch, or twist them, but they can't be too long.

6. After pulling into strips, quickly put it into the oil pot, the oil temperature is about 200 degrees, you can take a small piece of noodles to try first, and the dough can float up immediately when it is in the pot. The oil temperature is just right. Keep turning the fritters until they are swollen and golden in color.

7. Leakage net control oil loading.

Tips: 1. Baking powder should be aluminum-free;

2. If you put half an egg, the amount of water will increase to 135 grams, and the total amount of liquid cannot be changed;

3. If the dough is made with yeast, the dough only needs to be fermented to twice the size and become a honeycomb coal state, which is the same for other operations;

4. If you are in a hurry to eat, you can warm water and noodles, and relax for two hours.

Second, the use of materials.

Here's how to make it:

Mix and knead all the ingredients. After that, rub the dough hard with your hands. It's best to take it out and take a few falls on the board.

Energize the dough. It doesn't have to be strict. Feel free to do it.

The dough is very soft when kneaded. You don't have to rub it until it's smooth. It's just casual.

It's not going to fail. Knead well and you're done.

Round the dough and put it in a basin, smear a little oil on top and cover it with plastic wrap and let it stand. The original recipe said to let it sit for 20 minutes, but after doing it for the first time, I found that 20 minutes was too short, and it may be cold now. The dough is still not in place.

It's a little hard when it comes out. Later, I met the night earlier. After the dough is reconciled, put it in the refrigerator to relax.

Remove the dough the next morning. Divide into two portions. Sprinkle flour on the board and roll it out, and roll it out while rolling it out.

After stretching first, it is rolling. Don't roll it out too wide. Try to stretch it as long as possible.

Because it's too wide. When it will be fried, it should be lengthened. The pot isn't that big.

It's not straight when you get into the pot.

After that, cut into strips. As for how wide the cut is, in fact, you can know it when you hold it in your hand, and you can see it yourself. That's pretty much it. When you cut it, the dough will shrink. It's like ** on it.

Put the two together and press them down the middle with chopsticks. After that, it's ready to be fried. The oil temperature should be high. You can try it with a little noodles. It should float up immediately after getting out of the pot.

Pinch the ends of the noodles, stretch them, and remember. Pinch the two ends tightly, it will open after the pot, and if you don't pinch it tightly, the pot will be loosened, which is not good-looking.

After the fritters are put into the pot, keep turning them. In this way, it can expand quickly. Evenly heated. Fry until golden brown and you're done. Fry it a few more times and you'll be good to go.

Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, and an appropriate amount of oil for fritters

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.

You choose flour first, add water (add ingredients according to your taste) baking powder, and the noodles should be strong and several times, and when the noodles are reconciled, put them aside, heat the oil, and then cut the noodles into strips and put them into the oil pan to fry them as they like But keep stirring it (be careful of oil splashing) In this way, the fried fritters are more fragrant Also pay attention to the heat and don't fry too much Tender yellow on the line.

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.

The method of fried dough sticks is crispy on the outside and soft on the inside, all of them are hollow, how many can you eat!

Small family fritters, crispy on the outside and fluffy on the inside!

The main ingredient is 300g of flour

Excipients: salt 2g, sugar 5g, baking soda 2g

Aluminum-free baking powder 6g

20g of cooking oil

1 egg. Original taste.

The frying process takes half an hour.

Normal difficulty. Steps to make homemade churros:

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In addition to the eggs and oil, add all the dry powder and stir well.

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Add the eggs and stir to mix.

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Add cooking oil, stir well, and then add 140 grams of water in small quantities (water and eggs weigh about 180 grams in total, reduce the weight of water if the eggs are large).

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Knead the dough into such a hand, cover and let rise for 10-15 minutes.

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Knead into a smooth dough after 15 minutes.

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Brush the dough with oil, put it in a plastic bag, refrigerate it for 8 hours, and make it directly in the morning.

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Take out the dough and let it sit for more than ten minutes, then roll it out into 1 cm thick slices without kneading.

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Cut into strips two finger widths and touch a little water every other time.

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Then the one that has not touched the water is stacked on top of the piece that touches the water, press it with chopsticks in the middle, cut it if the pot at home is not so big, cover it with plastic wrap and let it rise for another 20 minutes.

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Heat the oil in the pan until it is 6 hot, pick up the two ends of the dough and stretch it into the oil pan, fry it until one side is golden brown and turn over.

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Fry until both sides are golden brown, take them out, and the fritters are fried.

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The fritters fried in this way are all hollow, and they are no worse than the ones outside.

Method steps.

First of all, put baking soda, first put flour eggs, baking powder yeast, baking soda, salt, water, and form a dough, make fritters dough to be softer, so that it can be better fermented, how to make homemade fritters at home?

Put the dough aside, let it go for 20 minutes, or put the dough alive in the refrigerator at night, and get up in the morning on the second day to make it, how to make your own fritters at home?

Use a rolling pin to roll the dough into long strips, which should be thinner, about 5 mm thick, and cut into strips two centimeters wide with a knife.

Then fold the two strips and press them in the middle with chopsticks, how to make homemade churros at home?

Put a pot of oil in the pot, it is best to use a frying pan, the oil should be burned until it smokes, so that you can go down, hold the two ends of the noodles in your hands and extend them to both sides, put them in the oil pan, how to make your own fritters at home?

Go down to the oil pot, quickly use chopsticks to fluctuate, let it heat evenly, and at the same time adjust the heat to medium-low heat, wait until the fritters are fried until golden on all sides, you can get out of the pot, your own fried fritters, fluffy and crispy, and also very economical, how to make homemade fritters at home?

Summary 1, first put baking soda, first put flour eggs, baking powder yeast, baking soda, salt, water, and form a dough, make fried dough dough to be softer, so that it can be better fermented, 2, put the reconciled dough aside, wake up for 20 minutes, you can also put the dough alive in the refrigerator at night, and get up in the morning on the second day to make it, fart.

3. Use a rolling pin to roll out the dough into long strips, to be thinner, the thickness is about 5 mm, cut into strips two centimeters wide with a knife, 4, the pot and then fold the two strips, press it in the middle with chopsticks, 5, put a pot of oil in the middle, it is best to use a frying pan, the oil should be burned to smoke, so that you can go down, hold the two ends of the noodles in your hands and extend them to both sides, put them into the oil pot, 6, go down to the oil pot, quickly use chopsticks to fluctuate, let it heat evenly, and at the same time adjust the fire to medium-low heat, and wait until the fritters are fried until golden on all sides can be out of the pot, self-fried fritters, fluffy and crispy, also very economical, end

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.