Do fritters do this? How to make churros?

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.

90 kg of ordinary flour, 10 kg of early indica rice flour (crispy) or eggs (fluffy), 3-4 kg of multi-source without aluminum foam, 2-3 kg of sugar, 2-3 kg of salt, 60-62 kg of 30-degree water. Process: flour, rice flour, soaked multi-source dry mix well.

Add salt and sugar to the dough water to dissolve, add flour and form a dough. Leave the dough to rise for 10 minutes, knead once, rise again for 10 minutes, knead again, knead into strips, wrap it in plastic wrap, and let it ferment at 25 degrees for 6-8 hours (or 12-15 hours at low temperature 10-15 degrees). Then take it out and put it in a 200-degree oil pan to fry.

1.Place 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.

To prepare the Pure Milk Pulled Toast Step 1

Stir together 300 grams of flour, 3 grams of sugar, 2 grams of salt, 2 grams of baking soda, and 3 grams of yeast.

Step 2space

To prepare plain milk shredded toast Step 1

Stir in the eggs.

Step 3space

To prepare plain milk shredded toast Step 1

Add 160ml of milk, stir into a cotton wool shape and add 10g of oil.

Step 4space

To prepare plain milk shredded toast Step 1

Knead into a smooth dough and let rise to twice the size.

Step 5space

To prepare plain milk shredded toast Step 1

Roll the dough into long strips, roll out the dough to a thickness of about centimeters, and cut evenly. (Do not knead the dough too hard to prevent gassing).

Step 6space

To prepare plain milk shredded toast Step 1

Rub water in the middle of the cut dough dough noodles, then stack another dough on top of it, and gently press it in the middle with chopsticks to seal both sides, so that a small dough dough dough is made.

Step 7space

To prepare plain milk shredded toast Step 1

Do it in turn. Step 8

To prepare the Pure Milk Pulled Toast Step 1

The oil temperature is about 4 to heat, and after the fritters float up, turn off the low heat.

Step 9space

To prepare plain milk shredded toast Step 1

Preparation of raw materials.

Ingredients: 15m grams of standard powder.

Ingredients: baking soda, salt, alum, water.

Process flow: beating alum flowers, and noodles to three light noodles once every half an hour, repeatedly rolling 2 or 3 times, a whole knife, a pressing strip, a strip, a fried one.

Specific production: Pour alum, salt and water into the dough jar, add baking soda to make flowers, add flour and roll to "three lights." Roll out a long ribbon-shaped skin, cut the agent (about 2 cm wide), put each two small agents face to face, press them tightly with thin bamboo chopsticks, stretch them to the top of the pot, and fry them in a hot oil pan with an oil temperature of 7.8 until they are loose and mature.

Characteristics: golden color, large volume, full of aroma, crispy skin and soft inside.

Ingredients: 1) Alum, baking soda, salt, mix well with water, and the dough should be softer

2) The noodles should be thoroughly cooked repeatedly;

3) The whole and all the movements should be skillful;

4) Strictly control the oil temperature and frying time.

Varieties change, similar to pumpkin fritters, egg fritters, etc.

Many of us are accustomed to the combination of soy milk and refueling strips in the morning. But when you buy fritters from outside, you are always worried about adding alum or gutter oil. Then just make it yourself at home, it's simple and delicious, and my husband and children want to eat it once a week!

Preparation of ingredients. Flour (choose medium gluten or high gluten) 250g (half a catty).

Salt 4g, baking powder 5g

Baking soda 2g

Water 180g

1 egg.

Edible oil practice.

1.Put half a pound of flour in a basin, add baking powder, baking soda and salt, and stir well.

2.Crack in another egg, not only to increase the nutrition but also to taste better

3.Pour in water and stir into a small dough, and mix the dough with your hands, because you have to pull the dough later, so the dough does not need to be kneaded to be particularly smooth. Because flour has different water absorption, water can be poured in parts.

And the dough until the dough is soft and no longer thin in the state of the hands is about 4Mix the dough until the dough is soft, no longer thin to the hands, the surface of the dough is smooth, and when mixing the dough, beat the dough vigorously with your hands to give the dough strength. Place the dough at room temperature, cover with plastic wrap and let it sit for half an hour.

5.The noodles should be kneaded and pressed into long strips, and a layer of oil should be brushed on the surface (cooking oil is fine). Then knead the dough into a dough and knead the oil into the dough, at first it feels like the dough will be a little slippery, but after kneading, you won't see the oil, and the dough will feel very moist.

6.Put the kneaded dough on plastic wrap, wrap it in the refrigerator and let it stand for about 4-5 hours to rise. The dough will be about twice as large as before.

7.Apply a layer of oil to the panel, so that the dough will not stick, and if you are afraid of getting your hands, you can also apply oil to your hands. Pull the dough into long strips and cut into sections. Stack the two sections, press them with chopsticks, and then lengthen them.

8.Identify the oil temperature, fry the fritters only when the oil at the bottom of the pan disappears, or put a small dough to test the oil temperature, and the dough can float immediately. After the oil temperature is appropriate, turn the fritters in the pan constantly, and the surface is golden and then you can get out of the pan.

1. Add 2 eggs, yeast powder and salt to the flour and stir well with chopsticks.

2. Slowly add warm water of about 40°, stir with chopsticks while adding water, and stir all the flour into a flocculent shape until the bottom of the bowl is no loose powder. The total amount of egg wash and water is about 60% to 70% of flour.

3. Then knead the dough with your hands, the kneading process will stick to your hands, at this time, you can apply some oil to your hands, knead a few times, as long as there is no dry powder in the dough. Once the dough is kneaded, apply a layer of oil to the surface of the dough.

4. Heat the water in the steamer until it is not hot, turn off the heat. Add the dough again, cover and let rise for 60 minutes, at which point the dough has risen to twice the size, remove the dough.

5. The dough taken out does not need to be kneaded, and is directly pressed to form a rectangle about 12 cm wide.

6. Cut through the middle with a knife and cut into long strips about 3 cm wide.

7. Overlap each two strips to form a group, then press it in the middle with chopsticks to fry directly.

Crispy fritters: Add sugar, baking soda, oil and other seasonings and noodles to the flour, oil on both sides, and wrap it with plastic wrap to wake up. Roll out the slices, cut into cubes, emboss with chopsticks, and fry in a pan until golden brown.

Crispy fritters: Add sugar, baking soda, oil and other seasonings and noodles to the flour, proof, fluff, roll into thin slices, and cut into strips. Fry until golden brown and remove from. Sprinkle with your favorite seasoning.

How do you make fried fritters? Prepare 300 grams of flour, add 160 ml of baking soda milk, beat in eggs, then press into a dough, roll it out into long strips with a rolling pin, fall into small pieces, and fry in a pan until it is fried.

What should be done with fritters? Come and get it

How to make churros? Beat eggs into the flour, half a bag of milk cooking oil and warm water, stir well, knead into a dough, then cut into pieces and strips and fry in a pan.

Ingredients: flour, yeast, baking soda, salt, warm water, salad oil.

1. Mix the flour and salt, mix the yeast, baking soda and warm water well, and stir into the flour.

2. Flour and form a smooth dough.

3. Then add some salad oil.

4. Continue kneading until the oil is absorbed by the dough and becomes smooth.

5. Wrap with plastic wrap and ferment at room temperature to 2-3 times the size.

6. Take out the fermented dough, do not knead, knead it slightly. Press flat to form a wide strip. Cut into equal strips.

7. Stack two small noodles on top of each other and press them in the middle with chopsticks.

8. Drag the two ends with both hands and twist them slightly, and put them in a hot oil pan.

9. Keep moving with chopsticks to make the fritters bigger and rise. Remove the fritters until they turn golden brown and put in another stick.

10. Fry the fritters and drain the oil before eating.

1.5 grams of fritter flour, 1 pound of flour.

2.Introduce the fritter flour into the flour with warm water at 30-40 degrees (not hot to the touch) and water.

3.Reconcile the dough and let it sit for a few hours. (The dough looks oily and shiny) 4It's time to do it. Cut 2 small strips with 2, stack them together, press the chopsticks in the middle, stretch them, put them in the pan, and fry them.

Note: 1. The dough should not be too hard, a little softer than the dumpling dough.

2. The awakened dough is sticky, and you can use dry flour to spread it on the outside of the dough.

3. This is relatively easy, I have done it many times. All successful, hope it helps. As for churros powder, you can go to the supermarket and buy it. Bigger supermarkets have it. Very cheap 1-2 yuan.

1. Put the yeast, salt and baking soda into warm water to dissolve, add flour to form a ball, 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 that the dough is soft and smooth.

3. Put the kneaded dough in a warm place to rise until it doubles in size.

4. Roll out the dough into centimeter-thick slices and let it sit for 15 minutes.

5. Cut into strips 2 finger widths, 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.

1. The dough should be softer, 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 that the dough is soft and lubricated, 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.

500 grams of flour, 10 grams of refined salt, 300 ml of cold water, 1000 grams of oil.

Take the flour and salt and pour it into a basin, synthesize the dough, knead it repeatedly until the dough is smooth and flexible, divide it into several parts, and make it into baked cakes.

Put the raw fritters in a hot oil pan and fry them until golden brown, then remove them and serve them in the pancakes.

Stretch the dough dough into long strips and roll it out with a rolling pin until it is about 12cm wide and thick, if the width and thickness are uneven, it will affect the shape of the finished product.

Step 2: Cut into long strips about 3cm wide.

Step 3: Stick a little flour on both sides of the strip, if the flour is not sticky, the fritters will be glued and cannot be fried.

Step 4: Press the strip in the middle of the strip.

Step 5: Stretch the middle of the pressed strip slightly and then rotate it.