Recipe and how to make churros 20

Homemade safe churros.

Cuisine taste: Other.

Main process: frying.

Difficulty: Normal.

Ingredient breakdown. 200g flour

Angel Aluminum-Free Fritters Leavening Agent 8g

Sugar 8g, milk powder 8g

1 egg.

Water 110ml-120ml

1. Put all the ingredients into the bread bucket, start the dough making program, 10 minutes, and knead into a dough.

2. Cover the dough with plastic wrap and let it ferment in a warm place. Refrigerate the leavened dough and bring it out the next morning.

3. Brush the oil on the panel, apply a thin layer of oil in the palm of your hand, take a piece of dough, and roll it into a rectangle (I roll it out non-standard, so the fried fritters are of different sizes.) ）

4. Cut into strips about 3cm wide.

5. Put the two on top of each other and press them with oiled chopsticks in the middle.

6. Pour cooking oil into the pot, heat the oil to 70% heat on medium-low heat, put in the fritter embryo, and stretch it by hand when putting it.

7. Keep turning, fry until golden brown, remove and control the oil.

8. Served with milk and boiled eggs, a healthy and nutritious breakfast

Tips: 1. Other people's dough can be fermented to twice the size, but my dough has not been sent twice as big for several hours. The fermented dough is very soft and moist.

2. The temperature of the oil is very important, and the green billet can float immediately into the pot, so that the temperature is enough. Try it first: throw a small piece of dough into the oil, and if the dough sinks to the bottom and floats up quickly, and there are many small bubbles around it, the oil temperature will be fine.

Remember: the oil must not burn and smoke, otherwise the fritters will be scorched.

3. The fritter blank can not be thick, and the frying time is also very short, and the high temperature makes the fritter quickly foam inside and form a hollow state, so the outside is golden and the inside is cooked.

Formulation. Ingredients: 3 steamed buns, 4 taels of rice, 2 taels of cooked soybeans.

Ingredients: 50 grams of milk, 5 grams of sesame seeds.

How to make it: 1.Put the steamed buns, rice, and soybeans into a utensil, pour in the milk, break them into a paste, and let them rise for 2 minutes.

2.It is introduced into the stomach and fermented overnight for 10-15 hours.

3.Drain the next day, sprinkle in sesame seeds and serve.

The recipe and method of making churros such as cherry dregs are peeled off:

Tools and materials: chopsticks, basins, cutting boards, fresh-keeping bags, refrigerators, pots, 1 egg, 250 grams of fritter powder, 10 grams of cooking oil, 115 grams of water.

1. Prepare the ingredients, beat 1 egg into 250 grams of fritter powder, stir well, and then add 10 grams of oil and mix well.

2. Add 115 grams of water to knead into a smooth, soft and hard dough, the amount of water should be adjusted according to the size of the egg, and it should be added in batches.

3. After the kneaded dough is relaxed, it is formed into a long strip, brushed with a layer of oil on the surface, wrapped in a fresh-keeping bag, and refrigerated for 1 night.

4. Take out the refrigerated noodles and cut them into strips of about the same width.

5. Stack two noodles on top of each other and use chopsticks to press a line in the middle.

6. Pour more oil into the pot, heat until it is hot, pinch the ends of the fritters with both hands and stretch them slightly and then put them into the oil pot, quickly turn the fritters with chopsticks, and fry them until golden brown.

7. The fritters are ready.

The rice and method of making churros are as follows:

Ingredients: Appropriate amount of all-purpose flour, 5 grams of yeast, 3 grams of baking soda, 3 grams of aluminum-free baking powder, 8 grams of salt, two eggs, sesame seeds.

Method: 1. Prepare 500 grams of all-purpose flour, 5 grams of yeast, 3 grams of baking soda, 3 grams of aluminum-free baking powder, and 8 grams of salt. And two eggs.

2. Put baking soda and aluminum-free baking powder in the noodles and stir well.

3. 270 grams of water per catty of flour, pour the remaining ingredients into the water, beat the eggs in the water and stir, pour them into the noodles and stir, and knead them into a dough.

4. The first proofing is 20 minutes, when the time is up, pick up the side with your hand and turn it over, the second proofing is 40 minutes, at this time the surface is smooth, the same as the one is turned over, the third proofing is 30 minutes, directly spread out into a rectangle, rolled into long strips, put it in a food bag and put it in the refrigerator, and take it out when you want to eat.

5. Sprinkle some sesame seeds on top when making it, press it to tie the sesame seeds on the surface, roll it out into long strips, cut it into evenly sized agent Naye Qizi, press one on the other, and press it in the middle of the chopsticks. Pick it up, grab both ends, and gently pull it in the pot.

6. Keep turning in the pot until it is crispier and golden brown.

The fritters made in this way are more delicious than those sold outside, golden and crispy, a mouthful of fragrant, nothing to make for the family for breakfast, are good choices, and then a glass of milk or soy milk, the silky taste makes you full of vitality all day!

The above content refers to Encyclopedia - Ode to the Spine of Changling of Fritters.

Encyclopedia - Alum fritters.

Ingredients: 250 grams of flour, 15 grams of cooking oil, 1 egg, 110 grams of milk, 3 grams of yeast powder, 3 grams of salt.

The practice of churros:1. Weigh the flour, add yeast powder, and stir well.

2. Add salt and stir well.

3. Swallow an egg.

4. Pour in a little cooking oil.

5. Put the milk in the microwave on high heat for 1 minute, then take it out and pour it into the flour.

6. Stir well, mix into a dough, then cover with plastic wrap and let it ferment in a warm place for 4 hours.

<>10. Put all the noodles together in the same way and press them with chopsticks.

11. Heat the oil from the pan, and then put the noodles in it (the temperature at which the fritters will float immediately after putting them in).

12. Fry the fritters until golden brown.

13. Done.

The churro recipe is detailed:

1. Milk powder, white sugar, fermented Busong mother powder, stir well with 190ml of warm water. 2. Place the flour in a pot. 4. After kneading, ferment for an hour.

Ingredients: 300 grams of flour.

Excipients: 2 grams of yeast, 1 egg, appropriate amount of salt, appropriate amount of edible oil.

Steps: 1. Add the yeast that has been melted in warm water in advance, 1 egg, and an appropriate amount of salt to the flour and stir evenly.

2. Add a small amount of warm water many times, knead it into a soft dough, then brush the surface with cooking oil, cover it with a fresh-keeping bag and seal it, and put it in the refrigerator to ferment overnight.

3. The next day, take it out and let it stand for a while to the normal temperature, take it out and arrange it into a ball, and roll it into a rectangular cake with a thickness of about 1 cm.

4. Cut into several small strips with a beam knife.

5. Stack them together and press them in the middle with chopsticks.

6. Heat the oil in the pot, pick up the fritters, pinch them tightly at both ends, stretch them slightly and put them into the pot, and fry them on both sides until they are golden and bulging, and they can be significantly lighter.

7. Finished product drawing.

The specific recipe and steps of churros are as follows:

Ingredients: 200 grams of flour, 1 egg, 2 grams of salt, 1 gram of baking soda, 70 grams of water, 15 grams of corn mammoth oil, 3 grams of yeast, 500 grams of peanut oil.

1. Add oil, salt and eggs to the flour and mix well with chopsticks.

Add grams of water to the yeast and pour it into the noodles and mix well (the amount of yeast is more in winter, and the amount can be reduced by 1 gram in summer).

Gram water melts, baking soda also pour into the flour and mix well.

4. Knead into a smooth dough.

5. Cover the plastic wrap and ferment until it is full of holes (more than ten degrees indoors in winter, ferment overnight, and get up early to make it like this).

6. Spread the baking oil paper on the desk, take out the dough, put on disposable gloves to coat the surface of the dough with a layer of oil, the knife and a chopstick are also oiled, and gently press the dough with your hands to a rectangle of 10 cm long, 5 cm wide and 2 cm thick.

7. Cut long strips with a knife, stack them in pairs, and press them with chopsticks.

8. Pour oil into the pot and boil it until it is 50% hot, put in the fritters, and fry them slowly over low heat (to judge the oil temperature, you can put in a small piece of noodles first, and it can float).

9. After frying the bottom for a while, use chopsticks to hold the fritters and turn them over (don't use chopsticks to dig branches, because the dough is soft, and it is not fried hard, and it will be disconnected in the middle of a clamp), and so that both sides are hardened, you can turn it frequently until it is fried until it is golden brown.

10. Remove the drained oil and divide it into plates.

The recipe and recipe for churros are as follows:

Ingredients to prepare: flour, yeast, milk, eggs, salt.

1. Add 300 grams of flour + 3 grams of salt + 3 grams of yeast powder to the basin, beat a male egg, prepare 160 grams of warm milk, stir with chopsticks while pouring, after all the flour becomes dough, knead it into a smooth dough.

2. The dough should be adjusted softer, the fritters will be soft and delicious, the basin mouth is sealed with plastic wrap, put it in a warm place to rise to 2 times the size, there is heating at home, the dough is still very fast, this small dough can be opened in almost an hour.

3. The dough is well proofed, no need to knead the dough, smear a layer of oil on the board to prevent adhesion, put the dough directly on the board, pat it into a rectangular sheet with a thickness of 1 cm by hand, as shown in the picture above, and then cut it into 2 cm wide strips with a knife.

4. Every two strips is a group, one of them is brushed with water in the middle, and then the two are stacked together, and a chopstick is pressed in the middle, which plays a fixed role.

5. After pressing the spine with chopsticks, then use the knife to all halves, and the prototype of the small fritters will come out, pinch the two sections of Bu infiltration end again, cover with plastic wrap and let rise for 15 minutes. Many people make fritters that are hard and fluffy, but the reason why there is no second proofing, which is the same as steaming steamed buns, and not waking up is the same as dead steamed buns, so you must remember to wake up this step.

6. The fritters that are proofed for the second time are obviously larger than before the cheat book, and they start to be cooked. Add oil to the pan, the oil temperature is about 50% hot, put in the fritters, fry slowly over medium-low heat, and turn with chopsticks while frying. The fritters will slowly fluffy and become larger as the oil temperature rises, and the fragrance will also float out, that is, it is about to be cooked.

7. Fry until golden brown on both sides, all the fritters float, remove the oil control and put on a plate.

The recipe and recipe for churros are as follows:

Ingredients: 500 grams of flour, 5 grams of salt, 3 grams of baking soda, 6 grams of baking powder, 10 sugar, 1 egg, 280 grams of water, 30 grams of oil.

Add 5g of salt, 3g of baking soda, 6g of baking powder, 10g of sugar, and an egg to the flour and stir well.

2. Add 280 grams of water and 30 grams of cooked oil.

3. You can't knead it by hand, wake up a total of 3 times, the first two times you should use your hands for 5 minutes, and wake up for 15 minutes.

4. Put it on the panel for a few minutes for the last time.

5. Divide into evenly sized areas.

6. Wrap it in plastic wrap and make it after 4 hours at room temperature, and 6 hours after the refrigerator.

7. When the noodles are awake, take them out and roll them out directly into long strips, divide them into equal strips, and dip them in water with chopsticks without each other.

8. Put every two together, press down with chopsticks, and fry them directly in the pan.

9. After the oil is warm, stretch the prepared noodles directly, put the small fritters into the oil pan, and fry them until they are golden on both sides.

10. The delicious fritters are fried.