The practice of yeast powder dough fritters, how to use yeast dough to fry fritters

A simple way to make homemade churros.

Raw materials: 500g of ordinary flour, 1 raw egg, 8g of salt, 4g of soda, 4g of aluminum-free baking powder, 15g of cooking oil, 275g of water (at room temperature), a little bit of cooking oil for wiping.

Method: 1. Mix all the raw materials and knead them into a smooth and soft batter.

2. Put the batter round into the basin, smear a small amount of oil on it to prevent sticking, and then cover it with a fresh-keeping bag and let it stand. Freeze and let stand overnight.

3. Remove the batter the next morning and divide it into two parts. Sprinkle flour on the cutting board and roll it out, and in the case of rolling, roll it out while rolling. Stretch it out first, then roll it out. There is no need to roll it out too wide. Stretch as long as possible.

4. After cutting into strips, put the 2 strips together and press them in the middle with chopsticks.

5. Bring oil to a boil, pinch both sides of the fresh noodles tightly, make them longer, and put them in the pot, first in the middle area, and then on both sides.

6. After the fried fritters are put into the pot, they should be rolled constantly. That way, it can expand quickly. Evenly proportioned in case of heat. Fry until orange-brown and you're done.

2. After the batter is kneaded, put it in the refrigerator for one night, not at the indoor temperature, it will be damaged in summer.

3. When taking off the batter, the posture should be lighter, and there is no need to tear the batter. A loose batter should not also have a dough or telescopic posture, otherwise the batter will not be able to rise when it is fried.

4. This medicine is not easy to be too sticky after waking up. Just sprinkle a small amount of powder on the cutting board, you don't have to grease it, otherwise the fried fritters won't stick together.

5. Salt is not a seasoning, it is to improve the noodles, so it can't be left out.

6. You don't have to learn to sell fried fritters and twist them into the pot. It didn't move.

7. The water temperature can be tested with a little wheat flour first, and the water temperature is just right when the wheat flour is put down and immediately floats up.

8. Fried things are the most delicious to eat immediately, otherwise the fried fritters will collapse and not crispy after a long time.

Although the churros are ordinary in shape, they are the best choice for breakfast. In the early days, it was pointed out that eating churros regularly may trigger Alzheimer's disease. The reason is that in the process of making fritters, the baking powder added contains alum, and ingestion of alum will affect intelligence, which will lead to an increased chance of Alzheimer's disease.

Therefore, when making fritters in daily life, it is safer to use yeast powder. In addition, the oil used to fry fritters should also be changed frequently. <>

What are some things to keep in mind when making churros? First of all, fritters seem simple, but if you want to fry a crispy and delicious fritters, it is a very challenging skill. When the oil temperature is 7 hot, put the fritters in the pan.

And when frying, use chopsticks to constantly turn over the dough to prevent the surface of the fritters from being burned unevenly. In particular, the street stalls are used repeatedly to save costs. If you don't change fried fritters often, there will be a lot of carcinogenic factors.

How to make churros? To make the dough before making the dough sticks, you can add baking powder and sugar to the dough. This will make the fritters taste better, and then leave the kneaded dough in a warm, dry place to rise.

When the dough is twice as large as before, the fermentation has been successful. In addition to fermentation, the dough is also proofed. Edible alkali and salt are added during the proofing process, and the surface of the fermented dough will have a lot of small pores.

Once everything is ready, grease the board to prevent the leavened dough from sticking to the board. Divide the dough into small pieces and cut into long strips. The two portions are combined into one, and the pattern is printed with chopsticks.

How to make this oil at home? Many people feel that the stalls outside are not clean, and they will choose to make these foods at home. However, it is also important to choose good ingredients when making them at home to prevent food poisoning. Especially when making dough, it is best not to use baking powder.

In contrast, it is better to use baking powder, and the fried fritters will be fluffier and taste better, while yeast is indeed much inferior.

Yeast powder should be used when frying fritters at home, as this substance can also make the fritters softer.

can be used. You can use yeast to make the dough, and finally add a little baking powder to help the fritters make them more crispy when they are fried.

When frying fritters at home, you should put baking powder, because baking powder has a crispy effect on the dough, and the fried fritters will be more crispy when you put baking powder.

1. Prepare some flour and pour it into the basin, beat an egg, the fritters will be softer and chewy. Many people use Tanpeng water to make noodles, and its practical soy milk or milk is used to make noodles, and the fritters are more fragrant and delicious. Then add yeast, and you also need to add a spoonful of it, which is aluminum-free baking powder, so that the fritters can be more fluffy.

2. Pour in warm soybean milk or milk, stir the flour into a dough, and then mix it into a softer dough, the fritters will be soft when eaten, and put them in a warm place to ferment until they are twice as large. After the dough is fermented, you don't need to knead it anymore, and cut it directly into two dough pieces. Roll the dough into long strips and use a rolling pin to roll out into a 5 cm wide sheet.

Stack 2 dough sheets on top of each other and cut them into 2 cm wide pieces with a knife. Press each dough block in the middle with chopsticks, and the fritter embryo is ready. Cover with plastic wrap and put it on the cutting board for a second fermentation for 20 minutes, and the volume becomes larger, indicating that the fermentation is done.

3. Pour an appropriate amount of oil into the pot, and the width of the oil surface determines the length of the fritters. When the fire is 50% hot, turn to medium heat, drag the fritter embryo at both ends, and throw it into the pot to fry. The fritters are smaller, chubby and bulging, and children like to eat them the most.

After the fritters float up, they are constantly turned over and fried with chopsticks, so that the fritters are heated evenly, easier to fry, and will not be fried. The fritters are fried until the surface is golden brown, and when they are all floating on the oil surface, they are fried, and they can be eaten after draining the oil.

Ingredients: flour, yeast, baking soda, salt, warm water, salad oil.

1. Mix the flour and salt, mix the yeast, baking soda and warm water well, and stir into the flour.

2. Flour and form a smooth dough.

3. Then add some salad oil.

4. Continue kneading until the oil is absorbed by the dough and becomes smooth.

5. Wrap with plastic wrap and ferment at room temperature to 2-3 times the size.

6. Take out the fermented dough, do not knead, knead it slightly. Press flat to form a wide strip. Cut into equal strips.

7. Stack two small noodles on top of each other and press them in the middle with chopsticks.

8. Drag the two ends with both hands and twist them slightly, and put them in a hot oil pan.

9. Keep moving with chopsticks to make the fritters bigger and rise. Remove the fritters until they turn golden brown and put in another stick.

10. Fry the fritters and drain the oil before eating.

Method of fermentation of fried fritter flour:

1. Raw materials: 500 grams of flour, alum, flour alkali, 10 refined salt, 370 grams of warm water.

2. Put alum, alkali and refined salt in a utensil, pour warm water and stir and melt the raw materials, add flour to make a softer dough for later use.

3. Then, pound the dough with both hands every 20 minutes for 5 minutes, a total of 4 to 5 times, so that the surface of the dough is smooth and the core is soft, and it can be placed for fermentation.

4. Place the celery dough on a brushed and oiled panel, brush the oil on it, cover it with plastic sheeting, and ferment for 10 hours or more.

The method of fried fritters with yeast powder is as follows: the raw materials are 500 grams of flour, 8 grams of aluminum-free baking powder, 5 grams of salt, 2 grams of sugar, 2 grams of baking soda, and an appropriate amount of cooking oil.

1. Pour 500 grams of flour into the basin, add 5 grams of salt, 8 grams of aluminum-free baking powder, 2 grams of sugar, 2 grams of baking soda, stir well with chopsticks, then add 25 grams of cooking oil and stir well, then add about 270 grams of water, first stir all the flour into dough, and then knead it into dough.

2. Knead the smooth dough and cover it with a lid to rest for 15 minutes, then knead the dough again, then put the dough into a plate, spread it flat, brush a layer of cooking oil on the surface, wrap it in plastic wrap, and put it in the refrigerator for about 8 hours. Mix the noodles in the evening and fry the fritters the next morning, just at the right time.

3. Before frying the fritters, you need to take out the noodles in advance and let them stand at room temperature for about 15 minutes to let the dough relax.

4. Sprinkle some dry flour on the cutting board, put the dough on the cutting board and roll out into rectangular slices, and then cut it into 2 cm wide dough pieces.

5. Add a little water to each dough agent, then fold it up in two, and use chopsticks to press it vigorously in the middle to prevent it from spreading out during the frying process.

6. Add more cooking oil to the pot, burn the oil temperature to about 60% hot, turn the heat to medium heat, so that the oil temperature can be kept at 6% (about 180 degrees), and then lift the fritter embryo with both hands, gently stretch it, and put it into the oil pot.

7. When the fritters are put into the oil pot, they will float immediately, indicating that the oil temperature is just right, use long chopsticks to keep turning the fritters to make them evenly heated, and fry the fritters until the surface is golden and then you can remove the oil.