How do you make churros?

1. Ingredients: 300g of flour, 1 egg, appropriate amount of water, appropriate amount of cooking oil.

2. Crack an egg into the flour prepared in advance, then add about 15 grams of cooking oil and an appropriate amount of water. Then stir to combine.

3. Knead into a smooth dough cavity. Pour a drop of cooking oil over the dough to prevent sticking. Wrap the dough in plastic wrap and refrigerate for 3 hours.

4. Sprinkle an appropriate amount of flour on the cutting board.

5. Place the dough on top of the flour and knead the dough into long strips.

6. Use a rolling pin to roll out into a flat shape with a thickness of about 5 mm.

7. Cut the dough into strips about 3 cm long.

8. Stack two strip-shaped dough pieces together, press them firmly with chopsticks, and slightly stretch them with the strength of your hands to form a twist stove ridge.

9. Pour an appropriate amount of cooking oil into the pot, heat the oil temperature to about 200 degrees, and put the fritters in the pan.

10. Use chopsticks to stir the fritters until the fritters become golden, then remove and drain the oil.

Is there a basic way to make fritters? Learn how to make churros. It is recommended to study in a professional snack type training school, the general snack training school has a teaching ruler, choose a school of practical teaching, you can learn to make fritters in 3-7 days, you can sell it with some soups at the same time, and you can learn more exquisite skills.

If you <> learn snack techniques, it is recommended to go to a professional school. After all, there are many types of snacks now, and if you want to engage in related industries, you can't do it without good taste. Therefore, if you want to learn snack technology, you must go to a university to learn it!

Learn snacks must go to see more, taste more of the taste of each return home. Choosing a regular school is a good choice.

Homemade healthy churros.

Ingredients: 200 grams of high powder, 4 grams of yeast, 15 grams of caster sugar, 175 grams of milk, a little alkali, water and salt.

Method: 1. Add dry yeast to the milk and mix well;

2. Mix the flour and sugar evenly;

3. Slowly add milk to the flour, stir while adding, mix well and knead the dough by hand;

4. Cover the dough with a damp cloth and let it rise until it doubles in size;

5. Mix alkali and water well;

6. Dip your hands in alkaline water, dip and knead the dough until it is completely kneaded;

7. Re-cover with a damp cloth and wait for the dough to rise twice as large as twice as much;

8. Brush oil on the operating table;

9. Roll out the dough on the operating table with a width of about 5 cm, and then cut it into about 1 cm of agent;

10. Superimpose the two external agents and press them with chopsticks in the middle;

11. Heat the oil in the pot, over medium heat, when it is hot, twist the agent several times and put it into the pot, and turn it over with chopsticks until the fritters are golden brown;

12. Remove and drain the oil.

Mixing the dough, raising the dough, and then repeatedly softening the crystals of the dough further fibrous. Shape the thin strips with a diameter of about 8 to 12 mm and a length of 300 mm by hand (depending on the size of the pan) and fold them in half (you can stretch them appropriately before putting them into the pan).

The oil in the pan is about thirty or forty millimeters deep, and it is controlled at about 180 degrees Celsius. If you don't have a thermometer or other thermostat, you can throw a small piece of noodles down, and if it just rises, it's about 180 degrees.

Toss the noodles into the pan until they look slightly golden brown. By the time it looks completely churros in the pan, it may be a little late.

The home version is usually A5 in size and about thirty millimeters deep. I was using a slightly more slender one. The original usage of this pot was to spread a layer of beaten eggs on top and then fold it repeatedly into layers, so it was rectangular.

This shape is just right for making churros. However, this pot is relatively shallow and cannot be made to the usual size. At that time, I made the fritter blank into the thickness of the fried noodles, and when fried, it was only the thickness of my little finger.

This only requires a very shallow amount of oil to be fried. And it gets up very fast.

Ingredients: 5000 grams of ordinary powder.

Seasoning: alum, salt in the same proportion, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).

Teach you how to make fried fritters, how to make fried fritters delicious production method 1, mix alum, alkali and salt in proportion, crush it into a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, then add flour and stir into a snowflake, pound to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, wake up for 20 to 30 minutes, pound it again, and then fold the dough, so 3 to 4 times, so that the dough produces gas, forms holes, and achieves suppleness.

2. Grease the board, take the dough 1 5 and put it on the board, drag it into a long strip, roll it into a long strip with a small pin that is 1 cm thick and 10 cm wide, and then chop it into a long strip with a knife that is cm wide, stack the two together, compact and press it with bamboo chopsticks along the length from the middle, pinch the two ends lightly with both hands, pull it into a long strip of about 30 cm after rotation, put it into a hot oil pan, flip it while frying, make the blank bulge, plump and expansive, and it is golden brown. Production principle: The dough used to make fritters belongs to alum, alkali and salt dough.

Due to the special reaction of this kind of dough, it is limited in the maturation process, and it is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy. Alum (alum), alkali (soda ash), and salt (coarse salt) mixed in the dough preparation are produced under the action of water, so that the dough can reach puffiness.

What should be done with fritters? Come and get it

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

How to make soy milk fritters? Prepare a dollar of soy milk, pour it into a pot and heat it, beat in an egg, turn off the heat and stir well, tear the fritters and stir well.

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.

What should be done with fritters? Come and get it

Recipe Preparation:

1.Put all the ingredients into a container and stir constantly with chopsticks until the dough is gluten-free, and then cover with plastic wrap and ferment until it is twice as large.

2.Take 1 tablespoon of warm water (1 teaspoon salt 1 4 teaspoons alkaline noodles) to melt, dip your hands in salt alkaline water and knead it into the dough little by little, knead it thoroughly, cover it with plastic wrap and continue to ferment until it is twice as large.

3.Brush the dough with oil on the cutting board, smear the palms of your hands with oil, spread the dough into a rectangle about a centimeter thick, cut it into a dough about 3 cm wide with a scraper, and stack it in groups of two.

4.Press it with greased chopsticks and fry it in a pan of hot oil until you like it.