Can anyone give me a recipe for making churros? Thank you! 20 points

Raw materials: 500 grams of flour, alum, alkali, refined salt, 10-12 grams, 370 grams of warm water Production method: 1. Put alum, alkali and refined salt in a utensil, pour warm water and stir and melt the raw materials, add flour to make a softer dough for later use.

2. Then, pound the dough with both hands for 5 minutes every 20 minutes, a total of 4 5 times, so that the surface of the dough is smooth and soft, and then it can be placed for fermentation, and the dough is placed on a panel brushed with oil, brushed with oil, and covered with plastic sheeting. 3. Ferment for about 10 hours or more, and then fry it with an oil temperature of 180 200 until the surface is golden brown, the volume is expanded, and it is crispy. Features:

The surface is golden, and the body is large and crisp. Precautions: 1. In addition to neutralizing the alum with alkali in the dough, it also plays a role in making the product brittle.

Therefore, in general, the amount of alkali in the dough of fried dough exceeds that of alum. 2. The alkali in the dough changes according to the change of the season, in winter, the alkali should be reduced accordingly, and in summer, it should be flexibly mastered according to the local situation. 3. Alum soda dough is generally pounded and dough because it is not easy to knead.

Therefore, it is necessary to pound several times to make the alum alkali in the dough even, generally speaking, the dough will become very gent after a few pounds, and it should be left for a period of time before pounding. That's why it's time to take a break after a few clicks. 4. The dough should be added with water according to the draught of the flour, and the general requirement is that the dough should be softer.

5. The dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and there must be a corresponding time.

Truly practical alum-free (aluminum-free) fritter technology, alum-free aluminum-free fritters is a new trend of fritters in the future.

1.Ingredients: 1000 grams of plain flour, 20 grams of soaked multi-source, 16 grams of salt, 600-620 grams of water.

2.Process: First put the ingredients and noodles together and stir well, then add water and noodles.

After the dough is evenly mixed (the inside of the container is relatively clean), wash it by hand and apply some oil, knead the dough for another 2 minutes, then put the dough for half an hour, knead the dough again for 3 minutes, the surface looks smooth, then brush the container with some oil, and then put the noodles into the container, brush some oil on the noodles (not too much), and then seal it with plastic wrap. Put it for 4-6 hours in weather below 25 degrees at room temperature, and 2-3 hours in weather above 25 degrees.

Take out the awakened dough and stretch it first, then use a rolling pin to roll the dough to a centimeter thick, 15 cm long, and then cut the dough with a knife into 4 centimeters wide, the cutting dough should be fast, and the incisions will not be connected together (when rolling the dough, the flat plate and the rolling surface should be sprinkled with a thin layer of flour). Then put the top of one noodle and the other dough with chopsticks to press it in the middle, using some force (not too hard, to ensure that the dough is only connected in the middle).

Put the made fritters into the boiling oil (the oil that has just smoked is just right) and fry (when you put it in the pot, stretch the dough to 35-40 cm long), keep turning the fritter embryo when frying, and fry it until golden brown (the oil for frying fritters can be added to half of the palm oil, especially remind that palm oil is a mixed oil, which is the best oil for fried food, it is best to buy brand-name palm oil, such as COFCO's brand, to avoid buying gutter oil).

3.Precautions: After the ingredients are mixed with the noodles, add water, and continue to mix the noodles with water until the noodles are not powdery and can not be seen for 1-2 minutes, and then cover the container with something.

This time the noodles are a little sticky, after 30-40 minutes to knead again, this time the noodles are not very sticky, you can see that the noodles are a little smooth, turn up from the bottom and knead the dough with overlapping methods for 3 minutes, then cover, put it for 30 minutes and then knead the dough, this time the noodles are smoother than before. Use the second method and 3 minutes, and then seal the dough, you can use a food bag to pack it up for about 4-6 hours to take out the dough into an embryo, do not knead the dough when making the embryo, or the dough will not be elastic and not long, just pull the dough into a long strip on the board and then roll it flat with a rolling pin.

Shuang: I've said a long time ago that I can't make a decent dim sum even if I buy all the materials in the library, and it's funny that the dim sum asked by someone asked me was invented by my master, and he didn't believe it.

There are 2 recipes for churros

1. Urgent seeding. 2 kinds of bottoms.

Now there is also a mechanical production of alum-free fritters.

I'll teach you 88 if you're in a good mood

It is not difficult to make fried dough sticks, prepare 1500 grams of high-quality gluten flour, 15 grams of baking powder, 30 grams of powder, 30 grams of refined salt, 4 eggs, 2500 grams of salad oil, sieve the flour, add baking powder and mix well. Then add water, knock in eggs, and then choose to add refined salt, powder and 50 grams of salad oil to start the river, and wait until the water is turbid, and there are slight bubbles in it, then you can add flour mixed with baking powder, and when the flour and water are mixed into a ball, continue to stir, and wait until the dough is smooth and soft.

Dip both hands in a little salad oil, after which we remove the dough. Put it on the greased dough table, roll out the rectangular dough block, use your fist to beat the dough block, wait until the sheet becomes larger, then fold it up and continue to roll, you need to repeat it three times, you can fold the beaten dough pieces neatly, and then put it on the plate, cover it with a wet towel and let it stand for about half an hour. At the other end of the dough table, after sprinkling flour, take out a small piece of dough directly from the stainless steel plate with a dough knife, then put it on the dough table, stretch it with both hands, and then use a rolling pin to roll it into a long strip of blank skin, and then use a knife to cut it into a blank.

After pouring salad oil into the pan, when it is six or seven hot, choose to take a blank, then brush a little water with a small brush on the non-knife edge, and then put a blank on top of each other. Let the two billets stick together, then we hold the billet with both hands, gently stretch it, and at the same time twist the billet twice with our right hand, and then put it into the oil pan while pulling. While frying, you should turn it with chopsticks, and when it is fried until the bar is full and full, and the color is golden, you can drain the oil out of the pot, and then change the knife, cut it into short sections, and then put it on a plate to eat.

Hello, fried fritters.

Ingredients: 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:1Prepare 500 grams of all-purpose flour, 5 grams of yeast, 3 grams of baking soda, 3 grams of aluminum-free baking powder, 8 grams of salt. And two eggs.

2.Put baking soda and aluminum-free baking powder in the noodles and stir well, 3270 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 it up with your hand and turn it over, the second time it proofs for 40 minutes, at this time the surface is smooth, the same as the proofing for 30 minutes, spread it directly into a rectangle, roll it 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.When you make it, sprinkle some sesame seeds on top, press the sesame seeds on the dough, roll them out into long strips, cut them into evenly sized pieces, press one on top of the other, and press them in the middle with chopsticks. Pick it up, grab both ends, and gently pull it in the pot.

6.Keep turning in the pan 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!

Hope it can help you, thank you.

1.Ingredients for making fritters: 250 grams of ordinary flour (half a catty), 150 grams of water (for dough) + 15 grams (for soda), 2 grams of salt, 3 grams of instant dry yeast powder, 1 gram of baking soda, 10 grams of cooking oil.

Some cooking oil for frying. In addition, if it is not for children, you can add 1 2 grams of aluminum-free baking powder and flour to mix evenly.

2.Put the flour (with baking powder and baking powder together) and yeast together, put it on the cutting board, dig a small pit in the middle, add water one by one, add the flour and water in the middle and knead it well, and then add water until it can be kneaded into a smooth dough, cover the pot or basin and other containers for fermentation.

3.Once it has doubled in size, rub some oil on the palm of your hand to press out the air from the dough.

4.Knead another 10 grams of cooking oil and dough together.

5.Continue to put on the pot or lid and let it rise for 20 minutes.

6.Mix baking soda and 15 grams of water into soda, clench your right hand into a fist, dip the back of your hand in soda and put it into the dough little by little, and mix evenly.

7.Then knead the dough and cover the container to rise until it doubles in size.

8.Take it out and press the air out with the palm of your hand, and the oil dough is ready.

9.With your hands and a rolling pin, dip it in oil, and shape the dough into a rectangle about half a centimeter thick and one finger length (the length of the middle finger, because the pot at home is too small to fit).

10.Heat half a pan of oil in a saucepan over medium heat. Dip your hands in oil and cut the dough into two finger-width pieces.

11.One on top of the other.

12.Dip some oil on the chopsticks and press them down the middle to make a fritter embryo.

13.When the oil is hot, stretch the fritter embryo and slowly put it in the pan for frying. After five or six seconds after it floats up, gently flip the fritters over with chopsticks from the side and continue to fry them.

When the whole body of the fritters turns golden brown and swells a lot, you can take them out and drain the oil and enjoy! Beware of burning your mouth.

Ingredients: 500g flour, 1 whole egg, 40g salad oil, 2g baking soda, 6g of aluminum-free baking powder, 265g of water, 13g of salt

Step 1Place all the ingredients in the mixer and blend until you pull out the thin, smooth flakes.

2.Take the dough out of the cutting board and press it with your fist, press back and forth and fold it 3 times.

3.Wrap the dough in plastic wrap and place in the fridge for 12 hours.

4.Take out the refrigerated dough and arrange it by hand into 1 cm slices, then divide it into 2 long slices.

5.Use a knife to divide the dough sheet into strips about 2 cm wide.

6.Set of 2 strips. Press it down the middle with chopsticks.

7.Slightly elongate and unscrew again.

8.Put oil in the pot, wait for the oil temperature to rise to about 160 degrees, fry the pan, and keep turning it with chopsticks.

9.When golden brown, remove the oil.

Forming method of fritters: first cut the proofed dough, knead it into strips, then roll it out flat, and smear it with dry flour or oil ( Greasing or sprinkling noodles depends on your preference: "dough case" sprinkles dry flour to form beautiful and crispy; "Oil case" oil fritters are delicate, not easy to muddy oil), and then cut into rectangular strips, draw one with chopsticks in the middle, stack another piece, press hard with chopsticks in the middle, and pull it apart for the fritter blank.

Crispy on the outside and soft on the inside, alkali-free fritters formula: flour catty, egg catty, flour crisp 50-60 grams, food-grade ammonium carbonate 50 grams, sugar 20-60 grams, butter (shortening or cream), salt 70-100 grams, 30 degrees water catty. Craft:

Flour and flour are crispy and dry, and mix well. Add eggs, ammonium carbonate, sugar, salt to the dough water, add flour and butter and form a dough, do not knead the dough. Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and ferment at low temperature for 6-8 hours.

Ten catties of noodles are three taels, three taels of alkali, one or six salts of a mouthful, and five catties of water.

The latest recipe for fried fritters:

1. Pour the flour into the container, add yeast, baking soda, salt and stir evenly, warm water and noodles, noodles should be soft, add some oil and knead evenly;

2. After proofing, knead the dough, cut it into strips, and fold the two together to press it with chopsticks. At both ends of the paws, elongated.

3. Heat oil in a pan, then add fritters and fry until golden brown.

Raw materials: 5000 grams of ordinary powder, alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).

How to make it: 1. Mix the alkali and salt in proportion, crush it into a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, and then add it.

Stir the flour into a snowflake shape and pound it to make it smooth, soft and strong.

Cover the dough with a warm cloth or quilt, let it rise for 20 to 30 minutes, pound it again, and fold the dough again 3 to 4 times to make the dough gaseous, form holes, and achieve softness.

2. a board. Grease it, take 1 5 pieces of dough and put it on a cutting board, drag it into long strips, use.

Roll out a small pin 1 cm thick and 10 cm wide.

Long strips, then chop them into centimeter-wide strips with a knife and stack them in two.

Together, use.

The bamboo chopsticks are compacted and pressed from the middle, and the hands are gently pinched.

At both ends, rotate and stretch into a long strip of about 30 cm, and put in eighty percent of the hot one.

In the oil pan, turn while frying to make the billet bulge, plump and crispy, golden brown. Production principle: The dough used to make fritters belongs to alkali and salt dough. Because of the special reaction of this dough, it is ripe.

The process is limited to a certain extent, and it is generally only suitable for high-temperature frying methods to achieve soft and crispy.

Features:The dough is mixed with alkali (soda ash) and salt (strong coarse salt) under the action of water to produce gas, so that the dough can reach puffiness.

3. Whether the fritters can be fried loose, crispy, yellow, and fragrant, the essentials of making are: stack each two up and down, and press them in the middle with bamboo chopsticks; It should not be pressed too tightly, so as not to stick the two together, and the edges of the two pieces must not be adhered to; It should not be pressed too lightly, and it is necessary to ensure that the two fritters are not separated when they are fried; The rotation is to ensure the above requirements, and at the same time, it is easy to turn during the frying process. 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.

The principle of fritters initiation is: when the fritters enter the oil pan, the foaming agent is heated to produce gas, and the fritters expand. However, due to the high temperature of the oil, the surface of the fritters hardened immediately, which affected the continued expansion of the fritters, so the fritters were stacked up and down every two and pressed in the middle with bamboo chopsticks.

scheme, between the two pieces of water vapor and.

The foaming gas is constantly overflowing, and the hot oil cannot touch the joint of the two noodle blocks, so that the joint noodle block is in a soft one.

In the state of dextrin, it can continue to expand, and the fritters become more and more fluffy. When we take a fritter and take a closer look, we can find that the outside of the two pieces of noodles has expanded in size about double, while the inside of the two pieces of noodles has expanded many times.