How can you make fritters small but fluffy when frying fritters?

Don't use alum anymore. In the past, the old fritter formula (10 catties of noodles): one or two alkalis, two alums, three taels of salt, and the proofing time is still relatively long (about 2 hours), of which alum is alum.

According to the current national standard, the previous formula aluminum exceeded the standard by more than 10 times. Aluminum ions can cause brain retardation in children, and the elderly are susceptible to dementia, so aluminum-free (alum-free) fritters are the future development trend of fritters. There are two reasons why churros are stiff:

1.Flour has a high gluten; 2.The leavening agent formula is not reasonable.

Tianxi aluminum-free fritters leavening agent with QS certificate (bubble multi-source) is used to make fritters with crispy taste and good bite (good mouth solubility), bulking with large size, large internal pores, perfect shape, short proofing time (20 minutes), no shrinkage, no softness, no deformation, and the taste is still crispy. Bubble Duoyuan is the latest aluminum-free fritter leavening agent for making high-quality fritters, especially suitable for fritter chain stores, fritter processing wholesalers, and high-end restaurant breakfast fritters. If you need to buy, you can ship directly from Tianxi factory.

Hello!! With a certain amount of alum, you can fluff up the fritters.

As for the amount of alum used, the amount used is different depending on the season.

Here's an example:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees Summer: 16 grams of alum alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees Winter:

14 grams of white alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees Thank you!

Raw material ratio: a pound of flour with seven taels and five cents of water, with alkali, alum each two dollars and eight cents, salt two cents (salt can be used in the hottest days in summer, alkali is four dollars and four cents, salt is two dollars and eight cents). (2) Put alkali, alum, and salt in a basin, add a small amount of water, and grind it with a hardwood mallet, so that there is no slag and foam, and then stir well with hands on the water (warm water) and noodles, and stir with both hands when there is no dry noodles.

After moisturizing and gluing, grease the skin of the noodles.

Don't knead the good noodles, stretch them with your hands and pat them flat, cut them into more than an inch long with a knife, eight minutes wide, and then stack the two pieces together, press them on it with your fingers, and then cut a bite along the middle with a knife (both ends are continuous), stretch it by hand, fry it in a hot oil pan, and then turn it over and fry it slightly after one side is ripe.

Just add laundry detergent, but this personality problem... Let's add alum.

When we fry fritters, people must keep it between 50 and 60 so that they can fry fluffy fritters.

If you want to fry it more fluffy, I suggest you can add a little yeast, you can add a little rice flour, so it may be fluffy.

Add the flour to eggs, vegetable oil, yeast, milk for fermentation, heat oil in a pot, put in the fritters and fry over low heat, turn frequently, and make it fluffy.

First, crack the eggs into the flour and pour in the aluminum-free fritters leavening agent; Then put in warm water and dough, cover with plastic wrap, and put it in the refrigerator to ferment; Take it out of the refrigerator and stretch it, then cut it into uniform strips with a knife, stack the two together, and press it in the middle with chopsticks; Put more oil in the pot and boil it until it is 60% hot, pull the fritter embryo and put it into the pot, and then quickly pull it with chopsticks. Fry until the fritters are fluffy, control the oil, and remove them.

Fry fritters at home, add fritters leavening agent according to a certain proportion when mixing noodles, and the fritters will be more fluffy in this way.

01 First crack the eggs into the flour and pour in the aluminum-free fritters leavening agent.

02 Next, add an appropriate amount of warm water, mix into a smooth dough, cover with plastic wrap, and put it in the refrigerator to ferment overnight.

03 Then take it out of the refrigerator and rub it with your hands to stretch it.

04 Then use a knife to cut into even strips, stack the two together, and press them in the middle with chopsticks.

05 Put more oil in the pot and boil it until it is 60% hot, stretch the fritter embryo, put it in the pot, and then quickly pull it with chopsticks.

06 Finally, fry until the fritters are fluffy, and then remove the oil.

Knead the dough and let it sit for 3 hours, which will make the fritters soft and fluffy. The specific method of frying fritters is as follows:

The ingredients that need to be prepared in advance include: 500 grams of flour, 20 grams of fritters leavening agent, appropriate amount of corn oil, and appropriate amount of soybean oil.

1. First of all, put leavening agent and flour in the basin.

2. Add water, knead into a piece of dough, smear with some oil and wake up for 3 hours.

After hours, stretch the dough and roll it out.

4. Cut well. <>

5. Take two pieces of similar ones and put them together and press them with chopsticks.

6. Heat the oil in the pot and fry the fritters.

7. Take it out after frying it, and it's done.

The way to fry fried fritters and noodles that are soft and crispy is:

Ingredients Required:300 grams of cake flour, about 160 grams of pure milk, 3 grams of baking powder, 3 grams of baking soda, 3 grams of yeast, 1 egg, 30 grams of vegetable oil.

Here's how:

1. Melt the yeast with warm milk, pour it into flour, then add baking powder, baking soda, eggs, cooking oil, and form a dough, and put it in the refrigerator.

2. Take it out the next day, grease the board, roll out the dough into 1cm thick, 10cm long, and 2cm wide strips, stack the two pieces together, and press them in the middle with chopsticks.

3. Heat the wok, add cooking oil and burn until it is 8 hot, pinch the two ends of the fritters, stretch them gently, and slowly put them into the oil pan, note: do not burn.

4. Keep the oil temperature at 8 percent, keep turning the fritters with chopsticks until they bulge up, showing a plump and expanding state, and the color becomes golden, and you can get out of the pot.

The method of frying fritters and noodles is:

1. Copying and mixing method:The method of copying and mixing is to put the flour into the basin or on the board, dig a pit in the middle, put enough water for the first time, copy it from the inside to the outside in the pit with one hand or both hands, and then repeatedly mix it into snowflakes from the outside to the inside and from the bottom to the top.

When mixing, the force should be even, the hands should not be wet, and the water should be pushed with powder to promote the combination of water and powder. At this time, add a second water, continue to mix into lumps, and then sprinkle the remaining water on the surface, knead into a ball, and achieve "three lights", that is, basin light (or board light), face light, and hand light.

2. Reconciliation method: Put the flour on the board, dig a pit in the middle, mix more water, use one hand, slowly mix from the inside to the outside, so that the flour and water are combined, after the flour becomes snow flakes, add an appropriate amount of water, and together, repeatedly knead into a ball.

Ingredients: 300 grams of flour, 150 grams of warm water, 2 eggs, 3 grams of yeast.

Excipients: 1 tablespoon of salt, 1 tablespoon of sugar, appropriate amount of cooking oil.

Directions Add 1 tablespoon of salt, 1 tablespoon of sugar, 3 grams of yeast, 1 tablespoon of oil, 2 eggs.

2. 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 it with plastic wrap and put it in a warm place to ferment. If you want to eat it in the morning, you can put the dough in the refrigerator to rise.

3. Ferment the dough to more than 2 times the size, pull up the dough by hand, form a honeycomb, and the dough will ferment.

4. Pour an appropriate amount of cooking oil into the pot 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.

5. Use a chopstick to test the oil temperature, and when small bubbles bubble around the chopsticks, the oil temperature will be good. 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.

6. The crispy, crispy, fluffy and soft little fritters are ready. It's easy, give it a try!

7. Homemade healthy fritters for breakfast, crispy, fragrant, soft and chewy, try it.

1.The dough must be fermented well, and the fermented dough will be fluffy when fried.

2.The fritter embryo should not be too thin and thin, otherwise the fritter will not be able to form a large hole even if it is fully expanded.

3.Adding baking powder can make the churros fluffy.

4.Baking soda is not equal to baking powder, nor is it equal to yeast powder. Baking soda is an acid salt, the chemical name is sodium bicarbonate, sodium bicarbonate will be heated to produce sodium carbonate, which is what we usually call alkali, water, and carbon dioxide.

Carbon dioxide is a gas that can make the dough porous, so that the fritters will become porous!

5.Baking powder is also not the same as yeast powder. Baking powder is a fluffing agent, and its main function is to make the fritters fluffier.

There is a black heart shop outside with household laundry detergent mixed with flour fried fritters, laundry detergent will have a lot of bubbles when stirred after encountering water, and the dough will become fluffy due to the effect of bubbles when mixed in the dough. Baking powder basically does the same thing, but it's not as exaggerated as washing clothes, and it's an additive that can be used in food.

6.Yeast powder is what allows the dough to grow.

7.When we look at the fritter embryo that sells fritters outside, we usually sprinkle a layer of flour on it, but if we make it at home, we don't need to do this at all, just apply oil directly. In this way, there are fewer impurities in the oil of fried fritters, if you sprinkle flour and fry it in the pan, the flour on the surface of the fritter embryo will more or less fall into the pot, and when the fritters are fried, the bottom of the pot is a layer of flour.

8.The fritters must be fully fermented at least twice and awakened once. The final oil dough should be soft, lubricated, and malleable, somewhat similar to the dough used to make bread.

9.When turning over the fritters, you can only use chopsticks to gently move from the side of the fritter embryo, and you can't turn over with the fritters.