Axe stinky fried fritters proportion ingredients, fried fritters recipe and proportion

About these more difficult things to solve can find a good Shanghai Chuanmaru Electric **** in the industry, the quality of this company's automatic fritter machine should be very good, see that there is a launch next to the company to sell early, using Shanghai Chuanmaru automatic fritter machine, very magical, fast, can fry a lot, the most important thing is not to turn people around, save trouble.

Ingredients: 300 grams of flour (high flour is better), 4 grams of dry yeast, 5 grams of salt, 15 grams of corn oil, 2 grams of baking soda, 180ml of water (plus or minus 10-15ml according to the water absorption of flour).

Steps: 1. Knead all the ingredients into a smooth and soft dough.

2. Put warm out to ferment to 2 times the size, remove the exhaust.

3. Continue to ferment twice the size, cover and put in the refrigerator overnight.

4. Take out the dough in the morning and roll it out, the thickness is about half a centimeter, the width is 10 centimeters, relax for 20 minutes, divide 20 portions, and relax for 10 minutes.

5. Mix every two and press it in the middle.

6. Pinch both ends and put them in a hot oil pan over high heat, the oil temperature is 170-180 degrees, gently turn and drain the oil.

7. Golden and crispy fritters are fine.

In the process of making churros, care must be taken at every step. When stretching the dough before putting it into the pan, if you accidentally press it against the edge of the dough block, it will affect the final expansion effect of the fritters. During the frying process, you also need to keep turning the fritters to make the dough pieces evenly heated to ensure that the appearance is good-looking.

Tip – Fry two sticks together to achieve the best results. When the oil temperature is high, the surface of the contact oil is quickly shaped to prevent expansion, while the soft and unshaped contact surface between the two fritters can continue to expand outward and become larger, and the expansion effect of the two fritters together will be better. At lower oil temperatures, a single fritter can expand sufficiently before the outer layer hardens.

Raw material: copy

250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oil.

The practice of churros:

1. Put yeast, salt and baking soda into warm water to dissolve, add flour to form a dough, and let it sit for 20 minutes;

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so three times to make the dough soft and smooth;

3. Put the kneaded dough in a warm place to ferment until it is twice the size;

4. Roll out the dough into centimeter-thick slices, 饧 (xing) for 15 minutes, 5. Cut into strips 2 fingers wide, overlap the two, press together with chopsticks in the middle, pinch the two ends and stretch them;

6. Heat the oil pan and fry it in the oil pan until golden brown. Note: 1. Try to make the dough as soft as possible, if the dough is too hard, the fried fritters will be too solid and unpalatable;

2. The dough should be fully fermented, if the dough does not rise, it will not reach the due fluffiness;

3. Knead the dough with oil before making the dough, and then make it so several times that the dough is in a soft and lubricated state, and the fried dough sticks are delicious;

4. The oil temperature should reach a certain height, and the fritters can be quickly fluffed up. It usually reaches 150 degrees, and small bubbles can be formed when the fritters are lowered.

The amount of fritters is very technical, and the amount of additives should be determined according to the season and temperature

Spring and autumn back seasons: 1 kg of noodles, 6 taels of warm water, salt money, alkali money, and 3 money of alum;

Summer: 1 kg of noodles, 6 taels of cold water, 2 coins of salt, alkali money, alum money;

Winter: 1 kg of noodles, 7 taels of warm water, salt money, alkali money, alum money.

How to make fritters:1Smash the alum, alkali and salt, add water and stir to dissolve, then add flour, knead evenly into a dough, fold it once every 30 minutes, repeat three times in total, and wake up.

Five or six hours for a soft and smooth dough.

2.Put the dough on the board, roll it out into a rectangle, cover and let it rest for a while.

3.When the oil in the pot is boiled to 8 hot, cut the awakened dough into wide strips, stretch it long, flatten it, and then cut it into 20 small strips of 1 kg of noodles. Put the two together, press them slightly in the middle of the strips, stretch them out, and fry them in a pan.

Then use chopsticks to turn it up and down to heat it evenly, and when you see the fritters bulging brown and red, you can get out of the pot.

I was here at the time.

Xi'an "Yuan" Guanxiang Xing "bai" learned a methodical technique, I feel that it is not bad, zhi took it out and shared it with you.

Ingredients: 5000 grams of ordinary powder.

Seasoning: the same ratio of alum and salt, alum (125 grams in winter, 170 grams in summer), 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 fry fritters:

How to make it: 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.

For the big bai

Home health and safety, fried du

Fritters should do four things: first.

You can't use industrial raw material alum ("three no version of white packaging" or no production license), the second can not use excessive alum (the main ingredient of sweet baking powder is alum), the amount of aluminum will exceed the standard, the third can not use gutter oil, and the fourth frying oil can not be used repeatedly for a long time. In particular, the aluminum in the alum soda fritters seriously exceeds the standard by more than 10 times, which is illegal! It is recommended that you do not use alum anymore, now the technology of alum-free fritters has been very mature, just replace the alum alkali with alum-free fritters leavening agent bubble multi-source, and the other processes are the same as alum soda fritters.

The fritters fermented by using multiple sources are fluffy, crispy, and not hard when cool.

One = one one.

Fritters are some gutter oil that doesn't need proportions.

The ratio of raw materials is very important: 1 catty of noodles, 2 taels of alkali and 3 taels of alum, remember.

This should be matched according to your favorite pattern, and the proximity of the flour is very important!

boric acid, boric acid, boric acid, boric acid, boric acid, boric acid, boric acid

Step 1: Put the yeast powder in 170ml of warm water, mix well, and let it sit for a few minutes to dissolve.

Step 2: Pour the cake flour into a basin and add sugar and 20ml of vegetable oil.

Step 3: Knock in the eggs again.

Step 4: Mix well with chopsticks.

Step 5: Pour the yeast water dissolved in step 1 into the flour.

Step 6: Stir well while pouring into a cotton wool shape.

Step 7 Then knead it repeatedly by hand to form a smooth dough (the dough is a little hard at this point, it doesn't matter), cover with wet gauze or lid, and let rise in a warm place for about 2 hours.

Step 8: When the dough has risen to twice the size of its pre-fermentation volume, it means that it has risen.

Step 9Put the baking soda and salt in a small bowl, pour in 60ml of warm water, mix well and let it dissolve.

Step 10 Then dip your hands in baking soda brine and knead it into the leavened dough in stages.

Step 11 until all the soda salt water is kneaded into the dough, knead the dough again until the surface is smooth, and the dough will be softer.

Step 12: Cover the dough and allow it to rise again until it doubles in size.

Step 13: Use a small brush to brush a layer of vegetable oil on the cutting board.

Step 14: Take out the dough that has been fermented twice, knead it on a polished board (the dough will become softer after absorbing the oil), and relax it for a while.

Step 15: Then roll out the dough into a rectangular sheet about centimeter thick.

Step 16: Cut into strips about 2 cm wide.

Step 17Stack the noodles in two, press them in the middle with chopsticks, then pinch the ends of the noodles to stretch them slightly, and let them sit for 20 minutes.

Step 18: Put vegetable oil in the pot, heat over high heat, put in the raw embryo of the fried dough sticks, turn them with chopsticks, fry them until the surface of the fritters is golden brown, and then remove and drain the oil.

You have to buy some white sails from the supermarket, and if you want to make 500g fritters, just put your little fingernails the size of them, and put them in water to heat them up. Then put it in with hot water at 40C when dissolving yeast. Then use the dissolved hot yeast water and noodles to look soft and collapsed.

Then leave the noodles in a warm place for about 1 hour, so that the noodles are full of bubbles. At this time, you can fry fritters! To avoid getting too sticky, grease your hands to treat the soft and collapsed surface of your hair.

Roll them into whole strips, and then cut them into small strips, about the size of a finger. Then lift the strips from both ends together, and because the noodles are soft, they will become longer, and then put them in the hot oil. At first they will be at the bottom of the pot, but they will soon get bigger and float to the top, allowing them to roll over, turn golden brown and come out of the pan!!

Ingredients for fried fritters: flour 500g; Appropriate amount of oil;

Others according to the seasonal climate feeding:

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, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees Winter:

14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of 45 degrees warm water fried fritters recipe.

One alum, two alkalis and three salts, that is, ten catties of noodles put one or two alum, two two water alkalis, and three taels of salt. If it is a flour alkali, it should be reduced by half. There are also people who use baken powder instead of alum and alkali, and it is said that the effect is also very good, but I haven't tried it. Hey!!

One pound of refined flour, two and five cents of salt, four cents of baking powder, four cents of edible powder, four cents of stinky powder, and six taels of water and five cents to seven taels.

How much stinky powder is added to 1 pound of flour.

Use 1o catties of fried fritters to fry noodles with old fragrant hair, what to put in it.

The ratio of additives to dough is 1.5 percent.

Ingredients: 500 grams of high-gluten flour.

Excipients: 20 grams of fritter leavening agent, appropriate amount of corn oil.

Steps: 1. Prepare flour and fritter leavening agent.

2. Put the sauce leavening agent into the flour and mix well.

3. Add warm water and mix the flour into a smooth dough. Spread a little corn oil on the surface and let it sit for 5 hours.

4. Roll out the dough into a thin and moderately thick dough sheet.

5. Cut into strips.

6. Bring the two sides together and press them down with chopsticks.

7. Prepare the fritters for frying.

8. Heat the oil in a hot pan and soybean oil. Add the fritters and fry.

9. Fry until golden brown on both sides.

10. Remove from the pot.

I use Ruizhiqi's crispy fritters:

Method. 1. Fried fritters on the first day and noodles on the second day: the ratio is based on 10 catties of noodles as an example

1. All-purpose wheat flour:

10 kg 2, water added: kg - 7 kg (adjusted according to the water absorption rate of flour).

3. Edible salt: two taels.

4. Ruizhiqi fritters series: 100g-150g.

5. Vegetable oil: 50.

Operation process: first mix the flour and fritters leavening agent Pour the weighed salt into the weighed water to melt - pour the brine into the flour and stir well - when mixing the dough, knead the dough with the weighed vegetable oil and the dough - wrap it in plastic film and let it stand for 20 minutes Put it in the refrigerator for more than 8 hours Start frying the next day.

Note: Advantages of this method.

1. The product and the dough can be kneaded once, and the dough is not kneaded twice.

2. Mix noodles in the afternoon the first day and fry them the next day, so you don't have to get up in the middle of the night to make noodles.

3. Due to the refrigeration of the refrigerator, the noodles that cannot be used up can still be used the next day as long as they are not taken out of the refrigerator.

Method 2: Fry the noodles on the same day.

Ratio: 1, all-purpose wheat flour:

10 catties 2, water added: catties (adjusted according to the water absorption rate of flour, the highest can be added to catties).

3. Edible salt: two taels.

4. Ruizhiqi fritters series: 150 grams.

5. Vegetable oil: 50 grams.

6. After mixing the noodles, wrap them in plastic film and let them stand for 3 to 4 hours at a time and start frying.

Remarks: 1. This product does not need to be kneaded twice, it is formed once, and the number of kneading is too much, which is easy to affect the puffing effect of fritters.

2. If you want to shorten the standing time, you can add more water when mixing the noodles, make the noodles softer, and use warm water to mix the noodles at the same time.

500 grams of flour, 20 grams of fritters leavening agent, the method and proportion written on the back of the bag.

The practice of churros:

Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oilMethod 1, put yeast, salt, baking soda into warm water to dissolve, add flour to neutralize into a ball, and let it simmer for 20 minutes;

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so three times to make the dough soft and smooth;

3. Put the kneaded dough in a warm place to ferment until it is twice the size;

4. Roll out the dough into centimeter-thick slices, let it sit for 15 minutes, 5. Cut it into strips 2 fingers wide, overlap the two, press them together with chopsticks in the middle, pinch the two ends and stretch them;

6. Heat the oil pan and fry it in the oil pan until golden brown.

Hello, the key to frying fritters is the ingredients, if you want the fritters to be fluffy and full, crispy on the outside and soft on the inside, and not hard when cold, you must use edible salt and soak multi-source A fermentation.