I have alkali and baking powder, how do you mix fried fritters with noodles? Urgent! Thank you

How to fry fritters with baking powder:

Ingredients: 500g plain flour, 4g of aluminum-free baking powder, 4g of baking soda, 8g of salt, 15g of vegetable oil, 1 egg, 275g of water.

Method: 1. Put all the flour ingredients together and stir it, add vegetable oil and eggs to knead into a dough, and then knead into noodles.

2. Roll up the noodles with a fresh-keeping film, seal the mouth at both ends and put it in the refrigerator for 8 hours, and after 8 hours, put the dough on the board and knead it into strips with a diameter of about 4 cm, press it flat to become a sheet with a thickness of about cm and a width of about 8 cm, and sprinkle some dry flour on it.

3. Cut the noodles into small pieces with a width of about 3 cm with a knife, and stack the two small pieces together (one piece is buckled upside down on the other piece, and one side with dry flour is put together to prevent the chopsticks from sticking over).

4. Use a thin chopstick to press the middle of the folded dough block.

5. Pull it a little (about 1 3) and then press down on both ends of the dough block with two thumbs to make the two ends of the dough block stick together.

6. Twist the ends of the noodles with both hands to remove the excess dough.

7. Pour an appropriate amount of soybean oil into the pan, wait for the oil temperature to 200 degrees, and fry the fried dough sticks until golden brown.

The churros you make yourself are clean, hygienic and delicious, and it's so convenient that you can try it at home!

The recipe for making fritters from 1 kg of noodles is: 500g of high-gluten flour, 10ml of aluminum-free baking powder, 5ml of baking soda, 5ml of salt, 15g of vegetable oil, and 300g of water

The practice of churros:

Ingredients: 500g of high-gluten flour, 10ml of aluminum-free baking powder, 5ml of baking soda, 5ml of salt, 15g of vegetable oil, 300g of water

1. Put the gluten flour, aluminum-free baking powder, baking soda, salt and vegetable oil into a basin, add water and mix with your hands to form a smooth dough.

2. Make the dough into long strips, coat the surface with a little vegetable oil, put it in a plastic bag, and refrigerate it overnight.

3. Take out the dough before making fritters, leave it at room temperature for one hour, roll out the dough with a thickness of about half a centimeter, cut 10 centimeters wide with a knife, divide it into 20 long strips, and let it stand for 10 minutes.

4. Stack the two strips on top of each other, press them in the middle with chopsticks, and pinch the ends to stretch them.

5. Put the oil in the pot, turn off the low heat after the oil is slightly smoky, put in the fritters, and keep turning the fritters with chopsticks.

6. Fry the fritters until golden brown, drain the oil, and serve on a plate.

Here's how:

Ingredients: Cake flour.

300g, baking powder.

8g, salt 2-3g, water 185-190g, corn oil.

Mix the gluten flour, salt and baking powder well;

2. Add water and corn oil, stir it into a flocculent shape with chopsticks, knead it for about 15 minutes, knead it into a smooth dough, cover it with a bowl to prevent the dough from drying out, and relax for 20 minutes;

3. Roll into a long strip, coat the outside of the dough with a layer of oil, and use plastic wrap.

Wrap up and refrigerate overnight;

4. Take it out the next day, leave it for 1 hour to return to room temperature, do not knead the dough again, gently roll it out with a rolling pin (1cm thick), and let the dough relax for 10 minutes;

5. After relaxing, cut into long strips 2-3cm wide, sprinkle with a little flour, and stack the two pieces of dough together;

6. Wrap the chopsticks in flour to prevent sticking, and press them vertically on the dough stacked together;

7. Pinch the two ends lightly, and stretch the fritters slightly by holding the two ends;

8. Pour corn oil into the pot (the oil needs to be 3-4cm deep) and heat over medium heat. Detect the oil temperature: wait for the oil at the bottom of the pot to disappear, put in a piece of dough, the dough can float up in 3-5 seconds, and the oil temperature can be (180 degrees);

9. Twist the fritters into the oil pan, and after the fritters float up, turn them with chopsticks to heat all sides;

10. Fry each fritter for 1-2 minutes, and then color it;

11. a finished product.

Ingredients: 500g plain flour, 1 egg, 8g salt, 4g baking soda, 4g aluminum-free baking powder, 15g vegetable oil, 275g water

Method: Mix all ingredients and knead well. After that, rub the dough hard with your hands.

It's best to take it out and take a few falls on the board. Energize the dough. It doesn't have to be strict.

Feel free to do it. The dough is very soft when kneaded. You don't have to rub it until it's smooth.

It's just casual. It's not going to fail. Knead well and you're done.

Round the dough and put it in a basin, smear a little oil on top and cover it with plastic wrap and let it stand. The original recipe said to let it sit for 20 minutes, but after doing it for the first time, I found that 20 minutes was too short, but it was okay.

It can be cold now. The dough is still not in place. It's a little hard when it comes out. Later, I met the night earlier. After the dough is reconciled, put it in the refrigerator to relax.

Remove the dough the next morning. Divide into two portions. Sprinkle flour on the board and roll it out, and roll it out while rolling it out.

After stretching first, it is rolling. Don't roll it out too wide. Try to stretch it as long as possible.

Because it's too wide. When it will be fried, it should be lengthened. The pot isn't that big.

It's not straight when you get into the pot.

After that, cut into strips. As for how wide the cut is, in fact, you can know it when you hold it in your hand, and you can see it yourself. That's pretty much it. When you cut it, the dough will shrink.

Put the two together and press them down the middle with chopsticks. After that, it's ready to be fried. The oil temperature should be high. You can try it with a little noodles. It should float up immediately after getting out of the pot.

Pinch the ends of the noodles, stretch them, and remember. Pinch the two ends tightly, it will open after the pot, and if you don't pinch it tightly, the pot will be loosened, which is not good-looking.

After the fritters are put into the pot, keep turning them. In this way, it can expand quickly. Evenly heated. Fry until golden brown and you're done. Fry it a few more times and you'll be good to go.

Just one kind of baking powder can be used to make fritters, and the method is as follows: <>

1.Put baking powder, salt, sugar, and heated milk (or water) in a container and stir well, let it sit for about 10 minutes; Add flour, knead for 2-3 minutes (you don't have to knead it very smooth, you can rub a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours; Then knead and slightly flatten, cover, and leave in the refrigerator overnight;

2.The next morning, take out the dough, grease it on the cutting board, roll it out into a sheet of 1 4 cm thick, and then cut it into thumb-width strips (about 1 2 of the diameter of the fryer);

3.Heat the oil in the fryer until you see small bubbles, overlap the two cut noodle pieces, and then gently press them on it with chopsticks, pinch both ends, pull it into double the original length, twist it into the oil pan, and immediately roll it with chopsticks to heat it evenly, fry it until golden brown, and drain the excess oil.

Baking powder is a compound loosening agent, also known as foaming powder and baking powder, which is mainly used as a fast loosening agent for flour-based foods. Some are divided into sweet and edible baking powder, which is a kind of rapid fermentation agent, mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, buns, steamed buns, shortbread, bread and other foods.

Usage and dosage: first mix the flour (or other grain flour) to be prepared in the ratio of 2-3% baking powder, and then put in an appropriate amount of warm or cold water to knead or stir, give a certain fermentation time, and then you can make various buns by steaming, baking, baking, frying and other methods.

Baking powder, also known as instant baking powder or bubble powder or cake powder, abbreviation, is a kind of pastry bulking agent, often used in the production of cakes and cakes.

How to make fritters: 300g of flour (I can also use ordinary flour and high-gluten flour), 20g of milk powder, 20g of sugar, 5g of yeast powder, 190ml of warm water, 20ml of edible oil, 5ml of salt, 1ml of baking soda, and 15ml of warm water

Method: 1. Flour (I use ordinary flour and high-gluten flour can also be used).

2. Milk powder, sugar, yeast powder.

3. Stir well with 190ml of warm water.

4. Stir the dough into a dough with yeast water.

5. Pour in cooking oil and knead the dough into a dough.

6. Cover with safety film and ferment (the room temperature is about 30 degrees in summer, which is suitable for fermentation.) If it is winter, the fermentation time should be extended and stored in a warm place, such as in a pot of warm water).

7. After an hour, the dough will double in size.

8. The inside of the dough is small and uniform.

9. Mix salt with baking soda and bring to a boil with warm water.

10. Knead the dough again with baking soda.

11. Cover with the safety film and continue to ferment.

12. An hour later, it was twice as big as it was sent.

13. Look at the cute little blowholes again and put them in the refrigerator for morning use.

14. Take out the basin from the refrigerator, grease it on the cutting board, and press the dough into a rectangle on the cutting board.

15. Grease the knife and cut the large dough into small strips.

16. Stack two noodles on top of each other, flatten them, and use chopsticks to press them out in the middle.

17. Burn the oil pan until it is 70% hot, fry the fritter blank, and turn it over while frying.

18. Put the fried fritters on the kitchen paper to absorb oil.

Ingredients: 300g of flour (I can also use ordinary flour and high-gluten flour), 20g of milk powder, 20g of sugar, 5g of yeast powder, 190ml of warm water, 20ml of cooking oil, 5ml of salt, 1ml of baking soda, 15ml of warm water