How to make fritters, how to make fritters

Ingredients: 500g flour; Appropriate amount of oil;

Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees.

Summer: 16 grams of white alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees.

Winter: 14 grams of alum alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees.

Preparation method: 1) Put alum, salt and alkali (all in powder form) into a basin, slowly add it to make it all dissolved; Add flour, stir well with your hands, and knead vigorously until the "three lights" (i.e., face light, pot light, and hand light); After standing for about 30 minutes, knead it again, and repeat it 3 times, until the dough skin is smooth and moist, with good depth, toughness, elasticity and plasticity; Grease the place where the dough and the basin meet, arrange the dough, cover it, and leave it for about 4 to 8 hours according to the season (pay attention to keep it warm in winter).

2) Brush a layer of oil on the dough table, buckle the dough upside down on the board, spread it out and pull it into a rectangle, cover with plastic wrap, and set it aside.

3) Arrange the dough into long strips about 10cm wide and 1cm thick, then cut the top knife into small strips 3cm wide, then close each two opposite sides, press them with chopsticks to make the two stick together, pinch the two ends with both hands and stretch them to 26cm, fry them in the pan, turn them frequently, see the fritters bulge up and are golden brown, and take them out when cooked.

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 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.

What should be done with fritters? Come and get it

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.

Flour, baking powder, salt, milk, oil, eggs and water are mixed well, kneaded into a dough, and after proofing, spread out and grease on both sides. Cut into strips and twist in the oil pan and fry until cooked.

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.

What should be done with fritters? Come and get it

One pound of flour, one pound of stinky powder, one penny of flour. Five coins of water, half a catty of eggs, a little peanut oil, and half an hour.

To make fritters, buy alum, use it to mix noodles, and not too much in moderation.

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.

What should be done with fritters? Come and get it

What should be done with fritters? Come and get it

It's less troublesome than fritters, and it tastes good.

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.

Preparation of churros.

Put the yeast, salt, baking soda into warm water to dissolve, add flour to neutralize into a ball, 20 minutes to grease the dough and knead well, then 20 minutes, so three times, so that the dough is soft and smooth, put the kneaded dough in a warm place to ferment to twice the size.

Roll out the dough into centimeter-thick slices and let it sit for 15 minutes.

Cut into strips 2 finger widths, overlap the two, press them together with chopsticks in the middle, pinch the two ends to elongate the oil pan and heat it, and put it in the oil pan and fry it 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.

The practice of aluminum-free fritters.

The traditional production of fritters is generally made of alum and alkali, or the use of baking powder containing alum, fritters as leavening agent, because the aluminum content of alum is relatively high, so it will cause the aluminum content in the fritters to exceed the national standard.

In order to solve the problem of excessive aluminum fritters, it is necessary to choose a fast aluminum-free fritters leavening agent that does not contain alum, and the fritters fried by using Haiweili aluminum-free fritter leavening agent can well avoid the problem of excessive aluminum fritters!

We call the fritters made with aluminum-free fritters aluminum-free fritters, mainly to remind the fritters that for the sake of customers' healthy diet, the aluminum of fritters should be avoided!

1. The formula of aluminum-free fritters.

Flour 2 kg.

Salt 20 grams

Water kg. Aluminum fritters-free leavening agent 40g.

Second, the dough process.

Weigh all kinds of raw materials according to the recipe for later use.

Mix the weighed aluminum-free fritters leavening agent into the flour and stir repeatedly until even.

Dissolve the weighed salt in the dough water.

Pour the water mixed with table salt into the flour.

Mix the flour with water and form a dough.

3. Proofing process of dough.

The dough of the traditional method of frying fritters needs to stand for 3-4 hours, while the standing proofing time of the dough using the Haiveli rapid aluminum-free fritters leavening agent is 30 minutes, and if the temperature is low, the time can be extended appropriately.

In order to prevent the skin from drying out when the dough is proofed, the dough needs to be covered with a lid, or it can be covered with plastic film, pay attention to brush the plastic film with cooking oil to prevent sticking to the surface.

Fourth, the molding process.

Brush a little vegetable oil on the panel, and to prevent sticking to your hands, you can use a little cooking oil with your hands. Stretch the proofed dough into long strips, then roll out into slices and cut into strips of the same size. To prevent sticky hands, you can dip your hands in a little cooking oil.

Brush the panel with a little vegetable oil.

To prevent sticky hands, you can dip your hands in a little cooking oil.

Stretch the proofed dough into long strips.

Then roll out into slices.

Then cut into strips of the same size.

Stack two slices of cut dough, press them in the middle with chopsticks, and stretch them into strips.

6. Frying process.

The oil temperature of fried fritters is generally controlled at 180-200, and the frying time is 1-2 minutes.

Put the pulled strips into the pan.

Use chopsticks to roll the fritters repeatedly until the fritters swell in size and turn golden in color.

Take out the fried fritters and put them in a basket with holes to control the oil, and after cooling, they are aluminum-free fritters!