Making churros recipes, recipes and methods for making churros

If you don't feel comfortable buying fried dough sticks outside, can you make your own fried dough sticks at home?

1. Milk powder, sugar, yeast powder with 190ml of warm water and stir well. Place the flour in a basin. Pour yeast water into the flour and knead the dough first, then add cooking oil to continue kneading.

Knead and ferment for an hour. Pour yeast water into the flour and knead the dough first, then add cooking oil to continue kneading. After kneading, ferment for an hour, the dough is twice as large, mix salt and baking soda, melt with 15ml of warm water, knead the dough again with baking soda, cover with plastic wrap and continue to ferment, and send it to twice the size, and use it the next morning.

It is not necessary to make noodles one day in advance, but you can also send them on the same day, as long as the time is sufficient, the board is oiled, and the hands are also oiled, the dough is pressed into a rectangle on the board, and the knife is also oiled, and the large dough sheet is cut into small strips, two noodles are stacked together, flattened, and the chopsticks are used to press the ditch out in the middle, which is the processed fritter blank, the oil pan is burned to seventy percent hot, the fritter blank is fried, and it is turned over while frying, and the fresh fritters are out of the pot.

Are you going to make alum fritters or aluminum-free fritters? The key to fried fritters is formula fermentation, you can use bubble multi-source fermentation to make alum-free fritters, and you can use flour crisp fermentation to make alum fritters.

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: 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 to knead until the dough is absorbed 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. After frying the fritters, the oil can be eaten.