When you fry fritters at home, how can you fry them fluffy?

When we fry fritters, people must keep it between 50 and 60 so that they can fry fluffy fritters.

If you want to fry it more fluffy, I suggest you can add a little yeast, you can add a little rice flour, so it may be fluffy.

Add the flour to eggs, vegetable oil, yeast, milk for fermentation, heat oil in a pot, put in the fritters and fry over low heat, turn frequently, and make it fluffy.

<> materials. 500 grams of flour, 8 grams of salt, 4 grams of baking soda, 4 grams of aluminum-free baking powder, 15 grams of vegetable oil, 275 grams of water.

Melt baking soda and baking powder in warm water, beat the eggs into the flour and knead them into a smooth and soft dough, smear a little oil on the dough, and cover with plastic wrap.

Refrigerate the dough and let it sit overnight.

Take out the dough and sprinkle a little flour on the cutting board, knead it, and press it to make the dough into an oval shape with a thickness of about three millimeters. Then cut the dough sheet into about each centimeter.

Place the two on top of each other, dip the chopsticks in the water and press them in the middle.

Pinch both ends of the dough sheet and stretch it out. Put plenty of oil in the pan. When the oil temperature reaches about 130 degrees, stretch the dough sheet and put it in the oil pan and turn it constantly with chopsticks.

After the fritters are put into the pot, they should be turned constantly, and they can be removed from the pot after they are completely floated and colored.

The crispy and fluffy fritters are ready.

Take a large bowl, pour in the flour, beat in 1 egg, add 3g of yeast, 1g of baking soda, 1 tablespoon of salt.

After stirring into a dough with chopsticks, pour in a small amount of cooking oil, and then knead it into a smooth dough, this sentence has been bred, I don't think it's enough, you must knead more, this dough is kneaded for at least 5 minutes, kneading it until you feel very smooth and delicate is the best, this is the first key step for the success of fritters.

Then wrap the dough in plastic wrap and put it at room temperature to ferment, I used it for 2 hours, if you are in a hurry, it must be fermented for at least 1 hour, the temperature is low, at least you have to see the appearance of obvious expansion.

Sprinkle a small amount of dry flour on the board, then take out the fermented dough and put it on the board, don't knead it again, the air will be emptied when you knead, and the fritters will not be fluffy when they are fried. The thinner the rollout, the better.

Use chopsticks to dip a little water in the middle of the dough sheet, so that when the two pieces are stacked together, they can stick together without cracking. Then stack the two pieces on top of each other, apply some oil with chopsticks, and press a mark on the dough sheet from the middle.

Pour more cooking oil into the pot, boil over high heat, the oil temperature should be boiled until it is hot, do not let the oil not be too hot, put it into the dough, so that the inside of the fried is solid and not fluffy. The oil temperature is high, and then throw the dough into the oil pan, the dough will immediately bulge, and then use chopsticks to keep turning, the fire does not need to turn off, and it has been fried over high heat, and it will be fried for about 1 minute, so it does not need to be fried for too long. This is also a particularly crucial step, and if this step is done correctly, the fritters will be successful.

You prepare a pound of flour with 5 grams of salt, then add 3 grams of baking soda. Then add baking powder 6 (it is recommended to choose baking powder without aluminum damage). Then add 10 grams of sugar.

Add sugar to make it a little crispier. Then give it a stir stir. Then add 1 egg.

First of all, adding this egg can play a fluffy role. Then stir it up again. Then add 280 grams of cold water.

You have to stir it as you pour. Then stir it into a flocculent shape, and then add 30 grams of cooked oil to make cooked cooking oil. Then there's the technique of dough making.

If you knead it, the gluten will be fried together. Just take two or three minutes. Wrap him in plastic wrap and give him a 15-minute wake.

After 15 minutes, the dough is made again. Then you're going to turn it over, and then it's just another two or three minutes like the first time. Then wake him up for another 15 minutes.

After 15 minutes, it's time for you to pull out a cutting board. Then sprinkle oil on top of the cutting board. Squirt with that one.

Squirt it. Then take out the dough. Then you have to make the dough again, and it's the same for another two or three minutes.

When we make him a long strip, let's roll it up from scratch. Then prepare that plastic wrap and put the dough inside. Then roll it up and roll it slightly.

Tighten it up. Then sprinkle some flour on the cutting board and take it out again. Be sure to remember not to knead the dough.

You have to stretch her with both hands. Then roll it out with a rolling pin. You roll it out to a thickness of about a centimeter.

Then take that knife and cut it into pieces. It's about two centimeters wide. Then prepare a glass of water and grab a chopstick.

Then take a waterline in the middle of it, and then you can do this, and then you can burn the oil and put the fritters down to fry.

Fried fritters, in fact, you have to use alum, in fact, you have to use alum, and some of these related things are easy to use.

Ingredients: 300 grams of flour, 150 grams of warm water, 2 eggs, 3 grams of yeast.

Excipients: 1 tablespoon of salt, 1 tablespoon of sugar, appropriate amount of cooking oil.

Directions Add 1 tablespoon of salt, 1 tablespoon of sugar, 3 grams of yeast, 1 tablespoon of oil, 2 eggs.

2. Add 150 grams of warm water, stir with chopsticks until there is no dry powder, knead into a smooth dough, smear a layer of cooking oil on the surface of the dough, cover it with plastic wrap and put it in a warm place to ferment. If you want to eat it in the morning, you can put the dough in the refrigerator to rise.

3. Ferment the dough to more than 2 times the size, pull up the dough by hand, form a honeycomb, and the dough will ferment.

4. Pour an appropriate amount of cooking oil into the pot and heat it. Remove the dough. Don't knead, gently press the flat exhaust, rub it into long strips, flatten it, cut it into small pieces, stack the two on top of each other, and press it with chopsticks in the middle.

5. Use a chopstick to test the oil temperature, and when small bubbles bubble around the chopsticks, the oil temperature will be good. Stretch the dough slightly with both hands, put it in the oil pan, quickly roll it with chopsticks, fry the fritters until golden and fluffy, and take them out to control the oil.

6. The crispy, crispy, fluffy and soft little fritters are ready. It's easy, give it a try!

7. Homemade healthy fritters for breakfast, crispy, fragrant, soft and chewy, try it.

The way to fry fried fritters and noodles that are soft and crispy is:

Ingredients Required:300 grams of cake flour, about 160 grams of pure milk, 3 grams of baking powder, 3 grams of baking soda, 3 grams of yeast, 1 egg, 30 grams of vegetable oil.

Here's how:

1. Melt the yeast with warm milk, pour it into flour, then add baking powder, baking soda, eggs, cooking oil, and form a dough, and put it in the refrigerator.

2. Take it out the next day, grease the board, roll out the dough into 1cm thick, 10cm long, and 2cm wide strips, stack the two pieces together, and press them in the middle with chopsticks.

3. Heat the wok, add cooking oil and burn until it is 8 hot, pinch the two ends of the fritters, stretch them gently, and slowly put them into the oil pan, note: do not burn.

4. Keep the oil temperature at 8 percent, keep turning the fritters with chopsticks until they bulge up, showing a plump and expanding state, and the color becomes golden, and you can get out of the pot.

The method of frying fritters and noodles is:

1. Copying and mixing method:The method of copying and mixing is to put the flour into the basin or on the board, dig a pit in the middle, put enough water for the first time, copy it from the inside to the outside in the pit with one hand or both hands, and then repeatedly mix it into snowflakes from the outside to the inside and from the bottom to the top.

When mixing, the force should be even, the hands should not be wet, and the water should be pushed with powder to promote the combination of water and powder. At this time, add a second water, continue to mix into lumps, and then sprinkle the remaining water on the surface, knead into a ball, and achieve "three lights", that is, basin light (or board light), face light, and hand light.

2. Reconciliation method: Put the flour on the board, dig a pit in the middle, mix more water, use one hand, slowly mix from the inside to the outside, so that the flour and water are combined, after the flour becomes snow flakes, add an appropriate amount of water, and together, repeatedly knead into a ball.

Knead the dough and let it sit for 3 hours, which will make the fritters soft and fluffy. The specific method of frying fritters is as follows:

The ingredients that need to be prepared in advance include: 500 grams of flour, 20 grams of fritters leavening agent, appropriate amount of corn oil, and appropriate amount of soybean oil.

1. First of all, put leavening agent and flour in the basin.

2. Add water, knead into a piece of dough, smear with some oil and wake up for 3 hours.

After hours, stretch the dough and roll it out.

4. Cut well. <>

5. Take two pieces of similar ones and put them together and press them with chopsticks.

6. Heat the oil in the pot and fry the fritters.

7. Take it out after frying it, and it's done.

If you want your fritters to be fluffy and fluffy, here are five tips that are very useful

1.The dough must be fermented well, and the fermented dough will be fluffy when fried. Mix baking soda and 15 grams of water into soda, clench your right hand into a fist, dip the back of your hand in soda and put it into the dough little by little, and mix evenly.

2.The fritter embryo should not be too thin and thin, otherwise the fritter will not be able to form a large hole even if it is fully expanded.

3.Adding baking powder can make the churros fluffy. Baking powder is a fluffing agent, and its main function is to make the fritters fluffier. And it is an additive that can be used in food.

4.The fritters must be fully fermented at least twice and awakened once. The final oil dough should be soft, lubricated, and malleable, somewhat similar to the dough used to make bread.

5.When turning over the fritters, you can only use chopsticks to gently move from the side of the fritter embryo, and you can't turn over with the fritters.

Precautions: When the dough has risen to twice the size, rub some oil on the palm of your hand to press out the air in the dough; Baking soda is not equal to baking powder, nor is it equal to yeast powder. Baking soda is an acid salt, the chemical name is sodium bicarbonate, sodium bicarbonate will be heated to produce sodium carbonate, which is what we usually call alkali, water, and carbon dioxide.

Carbon dioxide is a gas that can make the dough porous, so that the fritters will become porous!

Fritters are one of the most homely national breakfast staples, the health sold outside is not guaranteed, do it yourself, fried fritters are fried and eaten, the taste is particularly crunchy, and it is clean and assured.

Ingredients: 300g flour, baking soda, 2g baking powder, 1g salt, 160g of room temperature water, 1 egg.

Method: 1. Prepare flour.

2. Prepare salt, baking powder, baking soda and eggs.

3. Mix the flour, salt and baking powder evenly.

4. Crack in the eggs and stir.

5. Add water, add water while stirring, and don't add water all at once, because the degree of water absorption of flour is different, stir it into a flocculent shape with chopsticks.

6. Knead the dough by hand, pour a small amount of oil into it, and slowly knead the oil into the dough by hand.

7. Cover a bowl to prevent the dough from drying out and relax for 20 minutes.

8. Grease the cutting board (anti-stick), flatten the dough, stretch and arrange the narrow strips, smear a little oil on the surface, cover with plastic wrap and let rise for another 20 minutes.

9. After the dough is awakened, cut it into long strips with a knife.

10. Take two, one on the top and one on the bottom, press it with chopsticks, and take out the chopsticks.

11. Pinch the two ends tightly, twist and twist a few times after elongation, rest assured that the elongation will not be segmented, and the length is according to the size of your own oil pot.

12. When the oil temperature is 4 to 5 hot, put the fritters in, be sure not to fire too much, a little fire, the fritters are slowly expanding, if the oil temperature is too high, the fritters have not fully expanded and have been fried to golden brown, and they will never expand again.

13. Turn over with chopsticks, fry each fritter for 1-2 minutes, and then color.

14. Golden and crunchy, very delicious.