What is the recipe for churros? What is the recipe for churros? What needs to be done?

The churro recipe is detailed:

1. Milk powder, sugar, yeast powder with 190ml of warm water and stir well. 2. Place the flour in a pot. 4. Knead and ferment for an hour.

Ingredients: 300g flour, 6g fritter leavening agent, 180g salt, 180g water.

Method: Melt the fritter leavening agent and salt into warm water, then pour it into the dough one after another, mix it into the dough, and let it sit for an hour to wake up. Roll out the slices and cut them into the required size slices, stack the two slices, press the chopsticks tightly in the middle, grab the two ends, and put them in the hot oil pan to fry.

It is best to use peanut oil, fritters and dough agent to go down the logistics and turn it, fry it until golden brown and drain the oil.

Evolution and choice of formulation:

Fritters are an ancient delicacy that is very common to eat, so there are countless recipes since ancient times. In the past, the most common and longest-used formula was compiled into a smooth mouth, "one alum, two alkalis and three salts", and it is still used in many rural markets.

Studies in previous years pointed out that alum contains aluminum, and people who eat too much are prone to Alzheimer's disease. Of course, this statement is controversial, for example, a Western medicine for stomach ailments also contains aluminum, and this chemical aluminum molecule does not accumulate in the human body to cause poisoning. People have been using alum to fry fritters and make tofu for more than a thousand years, and they have not found any relationship with Alzheimer's disease.

However, after there are more aluminum products, especially in the past few years, a large number of cooking utensils use aluminum materials, aluminum pots, aluminum pots, aluminum bowls, which has attracted the attention of the society. As a result, alum containing aluminum molecules is considered a lying gun and is included in food safety control.

The characteristic of the dough is that the dough can be foamed and fluffy when fried at high temperature, which is the same as the principle of steamed bread. Alum is the leavening agent for fritters. After banning alum, the churros formula has undergone explosive development, all around the research and debugging of leavening agents.

The substances that can be replaced are yeast, baking powder and leavening agent.

Hello, the recipe for fritters is flour, edible alkali, alum, and eggs. In the past, the amount of alum used was relatively large, but now it is limited, and there are also those who do not let go, thank you.

First prepare 500 grams of flour, 8 grams of aluminum-free baking powder, 3 grams of baking soda, 5 grams of salt, 3 grams of sugar, 320 grams of oil, water, and eggs, including 10 grams of cooking oil. The first step is to put baking powder and baking soda in the flour and stir well, and then put salt, sugar and oil in the water and stir well. The second step is to start mixing the dough by adding a mixture of eggs, water and oil to the flour and kicking the dough at this time.

Press the dough with your fist, kick the dough once you wake up, about every 4 minutes or so, and cover it with plastic wrap to rise for 20 minutes. Step 3: After 20 minutes, kick the dough for the second time, repeat it twice, cover the dough with plastic wrap and let it rest in the refrigerator for 8 hours. If the time for the dough to proofing is not in place, the fried fritters are not easy to form, so it must be proofed in place.

Step 4Take the dough out of the refrigerator, without kneading, divide the dough into similar sized pieces and roll them into long thick strips. When operating, sprinkle some flour on the board to prevent the dough from sticking, use a rolling pin to roll out the thick strips of dough to the length and thickness you need, and then use a knife to cut into rectangular dough sheets of suitable width. Stack the two sides on top of each other and press them against the back of your chopsticks or knife.

The last step is to fry the fritters, pour an appropriate amount of oil into the pan, when the oil temperature is heated to 180 degrees, you can put the fritters down, pull the pressed strips into the length you need, put them in the oil pan and fry, keep flipping them with chopsticks, and wait until they are golden brown and ready to get out of the pot!

Ingredient recipe. 7 grams of aluminum-free baking powder, 5 grams of leavening agent, 2 grams of baking soda, 6 grams of salt, 10 grams of cooking oil, half an egg (one egg per kilogram of flour).

Water. The amount of water used will change due to the different water absorption of flour and changes in weather) 1) Spring, summer and autumn, the amount of water (280 grams to 320 grams, including the weight of eggs) 2) In winter, the amount of water (300 grams to 340 grams, including the weight of eggs) oil. Generally using palm oil, soybean oil, blended oil, some also like to use rapeseed oil, etc., these are collectively referred to as edible oil, the above oil can be purchased according to local preferences, there is no one is the best, as long as it suits you, you can choose any one, you can use any one.

If you want to make the fritters more crispy, you can use half of the cooking oil (5 catties) and half of the shortening (5 catties) = 10 catties of special oil for fritters, so that the fried fritters will have a crispy feeling. But the cost will be higher, the shortening ** is relatively high, and it is okay to add a small amount of shortening in the noodles, but it is not as crispy as this large amount of mixture.

The best recipe for fried dough sticks is the traditional one, which is one alkali, two alum and three salts. However, there are many shortcomings, the most obvious alum will cause harm to human health, therefore, this practice is not recommended, and it is replaced with a healthier, simpler and easier to use formula! Of course, as long as you master the little skills, the same is crispy and fluffy, and the more you chew, the more fragrant it is!

Don't lose alum fritters at all.

Fritters are a kind of fried food, and the main ingredients of fried dough sticks are flour, alkali, fresh yeast, salt, water and cooking oil.

Recipe for fritters: 500 grams of flour, 6 grams of salt, alkali (60 grams in winter, 70 grams in spring, 80 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).

Method steps: 1. Mix the alkali and salt evenly and crush them into the basin, add warm water to stir and melt to form an emulsion, and generate a large amount of foam, and there is a sound.

2. Add flour and stir into a snowflake shape, knead into a smooth, soft and strong dough, cover with a warm cloth, and let rise for 20 to 30 minutes.

3. Take it out and knead it again, fold the dough, and repeat it 3 to 4 times to make the dough produce gas and form holes, which are soft and tendony.

4. Grease the board, take the dough 1 5 and put it on the board, drag it into long strips, roll it into a long strip with a small pin that is 1 cm thick and 10 cm wide, and then chop it into a long strip with a knife that is cm wide.

5. Stack the two together, use bamboo chopsticks to compact and press from the middle, pinch the two ends lightly with both hands, rotate and stretch into a long strip of about 30 cm.

6. Put it in a hot oil pan, and turn it while frying to make the billet bulge, plump and crispy, and golden brown.

The common recipe and proportion of fried dough sticks: 500 grams of flour, 5g of salt, about 60 grams of alkali or yeast powder, about 3000 grams of warm water, according to this ratio and good noodles, wake up for about half an hour, and then pull into the shape of fritters, and then fry in the oil pan until slightly golden.

The recipe for fried dough sticks: 300 grams of flour, 3 grams of salt, 5 grams of yeast, 3 grams of baking powder, 20 grams of peanut oil, 160 grams of warm water, and one egg.

Here's how to make churros:

1. Find a basin, put all the ingredients into the basin, first use chopsticks to stir the flour into a flocculent, and then knead it into a smooth dough.

2. Put it in a basin and let it rise to twice the size, and it's OK. After proofing the dough, you don't need to knead it again, just take it out and roll it out into a dough, and then cut it into pieces of about 2 cm, and press it with chopsticks in the middle.

3. Heat the pan with cold oil, insert a chopstick, the chopsticks bubble, put in the proofed fritters, fry them until the fritters float up, and then turn them over.

4. Fry until golden brown on both sides, and the crispy and delicious fritters are fried. Breakfast with small pickles, and then a bowl of porridge, nutritious and delicious, better than the outside buying.

300 g flour add 1 tablespoon of salt, 1 tablespoon of sugar, 3 grams of yeast, 1 tablespoon of oil, 2 eggs. Add 150 grams of warm water, stir with chopsticks until there is no dry powder, knead into a smooth dough, smear a layer of cooking oil on the surface of the dough, cover with plastic wrap and put it in a warm place to ferment. The dough rises until it is more than twice the size, and the dough is lifted by hand until it is honeycomb-shaped, and the dough is ready to rise.

Pour an appropriate amount of cooking oil into a pan and heat it. Remove the dough. Don't knead, gently press the flat exhaust, rub it into long strips, flatten it, cut it into small pieces, stack the two on top of each other, and press it with chopsticks in the middle.

Use a chopstick to test the oil temperature, and when small bubbles bubble around the chopsticks, the oil temperature will be fine. Stretch the dough slightly with both hands, put it in the oil pan, quickly roll it with chopsticks, fry the fritters until golden and fluffy, and take them out to control the oil. The crispy, crispy, fluffy, and soft little fritters are ready.

The recipe of fried dough sticks is mainly how to add yeast and water during the noodle mixing process. If you use 750 grams of noodles, then you should put five or six pieces of baking powder and three grams of sugar. Put 200 ml of water. Two hours of dough is basically fine.

Hello, the recipe of fritters is generally made with alum, baking soda, edible salt, flour, and is prepared in a certain proportion, and it should also be mixed according to the amount of noodles, not more, not less, otherwise the fried fritters will not be delicious.

The recipe of fritters is flour, in addition to the corresponding amount of baking powder, the baking powder is mixed into the flour for fermentation, and then put into the hot oil pan to fry up, and finally mature into fritters, so its main recipe is flour, baking powder, salt, a little oil,

Fritters are generally added to the dough to promote the puffing of the flour and make the taste more crispy, but the alum is kai(so) 12h o, because it contains aluminum, which promotes the aging of the human body, so it is unhealthy. Vanadium-free fritters use dry yeast or baking powder, which is similar to alum and is healthier because it does not contain aluminum.

The recipe of the fritters is: flour, alum, salt, alkali, and water are mixed according to their own intuition, and finally fried in the oil pan.

Detailed steps of how to make churros How to make them.

1. Mix alum, alkali and salt in proportion, crush it and put it in a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, then add flour and stir into a snowflake shape, pound it to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rise for 20 to 30 minutes, pound it again, and then fold the dough, so 3 to 4 times, so that the dough produces gas, forms holes, and achieves suppleness.

2. Grease the board, take the dough 1 5 and put it on the board, drag it into a long strip, roll it into a long strip with a small pin that is 1 cm thick and 10 cm wide, and then chop it into a long strip with a knife that is cm wide, stack the two together, compact and press it with bamboo chopsticks along the length from the middle, pinch the two ends lightly with both hands, pull it into a long strip of about 30 cm after rotation, put it into a hot oil pan, flip it while frying, make the blank bulge, plump and expansive, and it is golden brown.

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Step 1. 1.After taking out the milk from the refrigerator, pour it in.

Measuring cup. A cup of amount, put in the microwave and heat for 35 seconds, into warm milk, put.

Baking powder. salt, and.

Soda. Pour in warm milk to melt, stir with chopsticks, there will be a lot of foam, and higher than the height of a cup, pour into the flour and stir evenly, pour some vegetable oil in the palm of your hand before starting, the dough will not stick to your hands, knead evenly and knead the smooth dough, and then pour in a little vegetable oil, cover it with plastic wrap after being covered with oil. After waking up for half an hour, knead it again and then the surface of the dough is as smooth as silk flour, and then cover it with plastic wrap overnight, because it is the next day.

Fried fritters. Therefore, it should be okay to leave it overnight and wake up for more than half a day for 5-6 hours.

Step 2. 2.The next morning, smear some oil or flour on a cutting board, take out the mixed dough, you can smear some oil or flour on your hands (the dough will not stick to your hands), do not knead, spread it flat on the board and smooth it out with your hands to a long oval, use a knife (you can also smear some oil) to cut the spread dough into strips about wide, if the length is enough, cut it into two in the middle, and then stack them together and then press lightly on it with chopsticks.

Step 3. 3. Carry both ends with your hands while stretching on the board.

Bounce. Shake twice and throw into a pan of oil that is already boiling hot. The heat of the oil temperature should be burned until when you see the noodles thrown in, and the noodles will pop up one by one"bubbles"Fry until golden brown and remove. It's done.

The recipe is mainly flour, salt, alkaline noodles and warm water; It is to knead the alkali and salt into the basin and mix the noodles together, be sure to knead them repeatedly, and then make the surface of the noodles form holes, which will be soft and tendonous, and then smear oil on the board and stretch them into long strips, put the two together, and then compact and press them tightly from the middle, pinch the two ends with both hands, and then put them into the hot oil pan.

Use sugar, yeast powder, and then stir it with hot water, add baking soda or leavening agent, knead the dough and let it ferment, often brush the oil in the process of kneading the dough, and then add the dough to roll it out to make your favorite shape and fry it in the pan.