How to make healthy fritters, simple and easy to make healthy churros?

1.300g of flour (regular flour, high-gluten flour is also OK) 220g of milk powder, 20g of sugar, 5g of yeast powder

3.Stir well with 190ml of warm water.

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

5.Pour in 20ml of cooking oil and knead the dough into a dough.

6.Cover with plastic wrap and ferment (the room temperature is about 30 degrees Celsius in summer now, so it 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 is twice as large.

8.The inside of the dough is small and evenly poros.

Salt 1ml baking soda mix and bring to a boil with 15ml of warm water.

10.Knead the dough again with baking soda.

11.Cover with plastic wrap and continue to ferment.

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

13.Take another look at the cute little blowholes and refrigerate them in the morning for use.

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

15.The knife is also oiled, and the large dough sheet is cut into small strips.

16.Two noodles are stacked on top of each other, flattened, and pressed out with chopsticks in the middle groove.

17.These are processed fritter blanks.

18.The oil pan is burned until it is 70% hot, fry the fritter blank, and turn it over while frying.

19.The fried fritters are placed on kitchen paper to absorb the oil.

Fritters will increase the risk of cancer, and there is no such thing as an absolute healthy fritters.

Crispy fritters are not traditional fritters.

Pour all the ingredients except water into the basin and slowly add water, stir it into a snowflake shape with chopsticks, and then knead it into a ball with your hands, adding water little by little, and the good dough is as soft and hard as an earlobe.

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Knead the dough smoothly, knead it into long strips, wrap it in plastic wrap, and put it in the refrigerator for 8 hours. (If you are in a hurry for two hours, I will meet at 9:30 in the morning, and I will cook at noon and take a small piece for the interview.) ）

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Remove the dough from the refrigerator and warm for an hour, then gently roll it out.

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Cut into long strips.

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Stack the two pieces and press them with chopsticks in the middle.

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Pinch the dough with both hands, gently stretch the two ends, put it into the oil pot, gently turn it with chopsticks, heat it evenly, and remove it after coloring.

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To make simple and healthy fritters, under normal circumstances, in the process of making dough, put a little baking powder and a little baking soda. Then it can be smashed in a few hours.

Hello! 1.First put 500 grams of flour, 4 grams of baking soda, 4 grams of double effect baking powder, 1 tablespoon of salt in a basin, beat into a stupid egg, and use chopsticks first.

2.Then knead the dough, apply some more oil on top of the dough, then cover and seal to rise overnight.

3.Do not knead the proofed dough, press it directly into long strips, and then cut it into even strips.

4.Fold the two strips in half, press them in the middle with chopsticks, and twist them a few times.

5. There is no need for secondary proofing, go down to the hot oil pan of 5, turn on medium and low heat and fry slowly, and turn the fritters over the bottom during the frying process to make them evenly heated.

Crispy fritters are not traditional fritters.

The whole process does not touch hands, salty and fragrant small fritters.

Place the flour in a basin and mix well with the yeast powder, baking soda and salt.

Pour in water and stir into a small dough, then knead into a smooth dough. Because the water absorption of flour is different, water can be poured in parts, and the kneaded dough is very soft, but it is by no means the kind that is so thin that it gets wet, and it can be as soft as an earlobe.

Put the kneaded dough in a basin and cover it for 10 minutes, then knead it again to cover it and leaven.

It's okay to make the dough twice as big or bigger.

If you open the dough by hand, you will find that there are many holes, and the dough is very soft but not very thin, so take it out of the basin because there is oil in the dough, so it will not stick, and you will take it all out if you wipe it in the basin with your hands.

Apply a layer of oil to the panel by hand, so that the oil on your hands will not get wet, and put the noodles on the panel and knead them a few times to form a ball.

Then use a rolling pin to roll out large slices of centimeters thick (not too thin, otherwise it will not be soft inside), and then use a knife to cut into long strips of 10 cm long and 3 cm wide, you can also cut them into lengths and widths that suit you according to the size of your pot, 300 grams of flour can make about 12 fritters (I used a little dough to fry the oil cake first, so the amount of nine on the picture is the amount).

Let the cut strips stand for a few minutes before doing it, which will make it more fluffy, and sometimes I am in a hurry not to stand and do it directly. Take two noodles stacked together, then put the chopsticks vertically in the middle of the dough sheet, press the two ends of the chopsticks with your hand to press a mark on the middle of the dough sheet, press it a little deeper, and the two dough sheets will not separate when frying.

Hold the two ends of the dough sheet a little longer, and then twist it in the opposite direction with both hands.

Put it directly into the hot oil pan (you can light the hot oil before rolling the dough sheet), you can use a small piece of noodles to put it in the oil pan to try it, and the dough will float up to indicate the oil temperature.

The fritter will float up immediately when you put it in the oil pan, you should flip it with chopsticks, fry it over medium and high heat, do not use low heat, so that the fried fritters will be very hard, and you can fish it out when both sides of the fritters are golden brown, and the excess oil will be controlled vertically.

You can also use this dough to fry oil cakes, just divide the dough into small balls of about 30 grams, roll it out into round slices about it, and draw two knives vertically in the middle and put it in the oil pan to fry and color, the oil temperature is the same as the fried fritters.

Stir all the flour ingredients together, add vegetable oil and eggs, add water several more times, mix well and knead into a dough.

After 10 minutes of capping, knead it again, and the dough is smoother.

Roll up the noodles with plastic wrap, seal the mouths at both ends, and put them in the refrigerator for more than 8 hours. It is recommended to make noodles in the evening and fry fritters in the morning.

Put the dough on a floured board and roll it into strips about 4 cm in diameter, flatten it into sheets about cm thick and 8 cm wide, and sprinkle some dry flour on top.

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

Use a thin chopstick to press the middle of the folded dough cube along the length.

The whole process does not touch hands, salty and fragrant small fritters.

Do not put baking powder in the shed, do not put leavening agent to sell relatives, make oil and slag strips, crispy on the outside and soft and fragrant on the inside.

Crispy oil is prepared to be modified to imitate spike strips, non-traditional oil and anti-year strips.

Fritters are a kind of fried pasta, which is golden in color and soft and crispy in taste, and is one of the traditional breakfast dishes suitable for all ages; When I think of how happy I would be if I had hot fritters for breakfast the next day, accompanied by a bowl of soy milk and a hard-boiled egg;

There are two more common ways to make fritters, one is to use baking powder, the fritters made with baking powder will be fluffy, the taste is more crispy, and the inside is hollow, then the other is to use yeast, the fritters made of yeast have a unique fermentation fragrance, and they will be more chewy;

Today, Rong'er shared 4 methods, some do not need to add water, some do not need to knead the dough throughout the whole process, and some do not need to add baking powder, these methods can make fried fritters, and the fried fritters are all crispy and hollow.

The first way] The first method is not to use baking powder, put the dough in the refrigerator the night before, and you can eat clean and safe fritters in 10 minutes in the morning.

Ingredients list 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg, 150 grams, 20 grams of cooking oil.

Steps:

1. Mix the noodles first, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg;

2. Mix the eggs well and then add 150 grams of water, stir them into a flocculent shape and add 20 grams of cooking oil;

3. Knead the dough with your hands, knead the dough into a dough and let it rise for 10 minutes.

It was kneaded smoothly in less than a minute, and this is the last time to knead the dough, isn't it simple?

4. We spread a large piece of plastic wrap on the cutting board, fold the dough up and down and wrap it up, and now gently pat the dough open with our hands and seal it on the left and right sides and put it in the refrigerator to ferment at low temperature for one night;

5. After getting up the next day, take out the dough and let it warm up slightly;

6. After washing, you can come to make breakfast This dough is relatively soft, sprinkle some flour on the cutting board to prevent sticking, gently stretch the dough, and then cut the dough after finishing;

7. Brush some water on the surface, fold the two in half, press it from the middle with chopsticks, and pinch it tightly at both ends;

8. If you don't have a large-diameter pot at home, it is recommended to cut each fritter from the middle and divide it into two small sticks, and pour more oil into the pot;

9. The oil for frying fritters is very clear, you can use it next time you fry things or stir-fry, when frying fritters, gently stretch the noodles longer and then put them in the pot, as long as the oil temperature reaches the point, the fritters will float up in a few seconds Even if you don't add baking powder, its volume has swelled;

10. Pay attention to turning over, fry until both sides are golden brown and you can get out of the pot, the practice of this fritters is really simple and trouble-free, the taste is crispy and soft, and it is also very soft and strong when cooled.

Pour the eggs, salt, flour and yeast into the basin, add water and stir well, cover with plastic wrap, put in the refrigerator to refrigerate and ferment to twice the original size, smear oil on your hands, cut the noodles into small strips, and press them in the middle of each dough with chopsticks, so that the fried dough sticks are good, and fry them in the pan over low heat until the fritters swell.

Mix the flour with salt, baking soda, baking powder and water, knead it into a dough, and then ferment; After the fermentation is completed, the dough is formed into strips, and the dough is opened by hand and fried in the oil pan until golden brown and ready to eat.

Step 1: Put flour in a bowl, add yeast powder, beat in the eggs, stir well, and add some oil to make the dough. Step 2: Ferment the live dough. When it has doubled its original size, roll out the dough into long strips and twist it into a twisted shape.

Step 3: Heat oil in a pan and fry the fritters until golden brown.