What is the preparation of milky fritters?

Creamy fritters.

Ingredients: 300 grams of flour, 3 grams of yeast powder, 3 grams of baking soda, 3 grams of salt, 1 egg, 1 bag of fresh milk (160ml), cooking oil.

Method: 1. Prepare a clean bowl, to ensure that there is no water and no oil, pour 300 grams of flour into the bowl, evenly sprinkle yeast powder, baking soda, then beat an egg, stir evenly, and then pour in milk in batches, while pouring warm milk, stir with chopsticks until the flour is stirred into a flocculent.

2. Then pour in an appropriate amount of cooking oil, knead the dough into a smooth dough, wrap it in plastic wrap and put it in a bowl and cover the lid, put it in a warm place, and let it rise to twice the size. ）

3. Prepare the board, sprinkle with dry flour, take out the dough and put it on the board, be careful not to knead the dough, otherwise it will become dead noodles, put it directly on the board, arrange it into long strips, and then roll it into a large sheet of 1 cm with a rolling pin, and then use a knife to cut the dough sheet into strips 2 cm wide.

4. Press the cut noodles with chopsticks to make a line in the middle, then stack the two pieces of noodles together, and then use chopsticks to press them from the middle to make the middle of the two pieces stick.

5. Because the pot at home is relatively small, we need to use a knife to cut it into two sections in the middle to turn it into a small fritter, and then knead the two ends and tidy it up.

6. After everything is done, cover with plastic wrap and let rise for 10 minutes.

7. Prepare to boil the oil, use chopsticks to put the fritters in the oil to bubble and put the fritters into the fry, during the period, keep turning the fritters to make the color of the fritters the same, fry the fritters up, golden on both sides, remove and drain the oil. Note: The whole process is fried over medium and low heat, the oil temperature is very high, and the surface of the fritters hardens immediately, which affects the fritters to continue to expand, and the fried fritters are not fluffy.

Flour, eggs, milk, baking powder, salt and dough for one hour, cut into strips, fry in a pan.

Creamy fritters.

Ingredients: Milk: 155 grams.

Yeast 3 grams.

Salt 2 g Flour 300 g.

1 egg.

Baking soda 2 grams.

Cooking oil 20 grams.

The practice of creamy fritters.

Put the flour, yeast, salt, baking soda, eggs, and cooking oil together, knead them into a light basin and cover them with plastic wrap to ferment.

PS: I knead the dough at night, ferment it overnight, and take out plastic surgery the next morning.

If the weather is cool, it can be fermented directly at room temperature, if it is hot, you must go into the refrigerator to ferment, or it will be too hot overnight and it will be too fermented and it will not taste good.

Leavened dough.

Because the oil pot at home is not like the one in the store outside, I cut a long strip into two in the middle.

Press both ends with chopsticks to shape it.

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Tips: Because it is made with milk and noodles, it is full of the fragrance of dismantling and slow milk when you bite into it!

If you don't like milk or are allergic to milk, you can use travel model water instead of milk and noodles.

Creamy fritters.

Ingredients: 1 bowl of flour (300 grams), 3 grams of yeast powder, 3 grams of salt, 1 egg, 1 bag of fresh milk (160 ml).

Steps:1Prepare the required ingredients, put the flour in a basin, sprinkle yeast powder and salt evenly, beat an egg, pour in warm milk in parts, pour in warm milk while changing the cavity, and stir with chopsticks until the flour is flocculent.

2.Then knead the dough into a smooth dough, cover it with plastic wrap, put it in a warm place, let it rise for half an hour, and let it rise until the original dough is twice the size. The inside of the dough is honeycomb.

3.After proofing, the dough is not kneaded, the dough is arranged into long strips, and then rolled into large flakes 1 cm thick. Then use a knife to cut the dough sheet into strips 2 cm wide.

4.Stack the two pieces of dough on top of each other and press them down the middle with chopsticks to make the two pieces stick together.

Then use a knife to cut it into two sections in the middle to turn it into a small fritter, and then knead the two ends and tidy it up. When everything is done, cover with plastic wrap and let rise for 10 minutes.

5.Add oil to the pot, heat to lukewarm, fry the fritters, during which you should keep turning the fritters to make the color of the fritters the same, fry the fritters up, golden on both sides, remove them, drain the oil and judge. When frying the fritters, use warm oil, the oil temperature can not be too high, because the oil temperature is very high, the surface of the fritters is hardened immediately, which affects the fritters to continue to expand, and the fried fritters are not fluffy.

Tips: Whether the fritters can be fried loose and round, crispy, yellow, and fragrant, the essentials of production are: stack each two up and down, press it in the middle with bamboo chopsticks, not too tight, so as not to stick the two together, the edges of the two dough pieces must not be adhered to, nor can they be pressed too lightly, to ensure that the fritters are not separated when they are fried, and at the same time, they are easy to turn in the process of frying.

When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated when frying.

When the flour, eggs, milk, baking powder, salt and noodles are aside, cut into strips, add oil and hail to the pot cover and fry them in a simple sail.

<> "Milk Fritters. Ingredients:

150 grams of flour, 1 gram of baking soda, appropriate amount of milk, 1 gram of salt, 2 grams of yeast powder.

Method: 1. Mix the flour and yeast powder with milk and knead it into a dough.

2. Put the kneaded dough into a plastic bag and put it in the refrigerator overnight.

3. Take out the refrigerated dough from Zaotong Ridge, knead it again until smooth, and cut it into small strips of uniform size.

4. Stack two noodles on top of each other and press them with chopsticks between the middle and continent.

5. Remove from the pot, heat the oil, add the fritters when 5 is ripe, fry until the surface is golden, and remove the rotten oil from the control wheel.

Creamy fritters.

Ingredients: 250g of flour, about 130g of milk, 4g of yeast, 1 egg, 3g of salt Method: 1Flour, salt, yeast eggs, rental milk.

2.Knead into a dough.

3.Ferment in a warm place until twice the size.

4.Roll out the fermented dough into a rectangle, cut into two small strips, fold them, and press them in the middle of the chopsticks.

5.The bottom is brushed with oil, and the secondary malpractice is fermented until the light destruction is doubled.

6.Brush with oil and bake at 160 degrees for 12 minutes.

Creamy fritters.

Ingredients: 300g flour, 3g yeast powder, 3g salt, 1 egg, 120ml milk.

Method: 1. Add 300g of all-purpose flour to the bowl, add 3g of yeast, 3g of salt, an egg, add 120g of milk, stir into cotton wool while adding, knead into a dough, cover with plastic wrap and rise to 2 times the size, and the dough will become honeycomb-shaped.

2. The proofed dough does not need to be kneaded, first flattened by hand, and then rolled into thin slices with a rolling pin and cut into strips.

3. Fold the two together, press them from the middle with chopsticks, cut two sections from the middle after stacking them together, and then pinch the two ends with your hands, cover with plastic wrap, and let rise for 10 minutes.

4. Add more cooking oil to the hot pan, heat it over high heat until the chopsticks are inserted and bubbling, put in the fried dough sticks raw embryo, quickly accompany the inspection to float, turn it with chopsticks, fry it until golden brown, and remove the oil.