I want to know the detailed recipe of churros, the recipe of churros? Thank you

The churro recipe is detailed:

1. Milk powder, sugar, yeast powder with 190ml of warm water and stir well. 2. Place the flour in a pot. 4. Knead and ferment for an hour.

The recipe and recipe are as follows:Recipe: flour, yeast, baking soda, table 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. Two small noodles are stacked on top of each other, and use chopsticks to press them in the middle.

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 when they turn golden brown, and then roll the stove and put in another stick.

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

Use new oil every day, this is what Brother Churro said.

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, 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.

2. Grease the board, take the dough 1 5 and put it on the board, drag it into a long strip, roll it into a long strip with a small pin that is 1 cm thick and 10 cm wide, and then chop it into a long strip with a knife that is cm wide, stack the two together, compact and press it with bamboo chopsticks along the length from the middle, pinch the two ends lightly with both hands, pull it into a long strip of about 30 cm after rotation, put it into a hot oil pan, flip it while frying, make the blank bulge, plump and expansive, and it is golden brown. Production principle: The dough used to make fritters belongs to alkali and salt dough.

Due to the special reaction of this kind of dough, it is limited in the maturation process, and it is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy. 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 adopted the scheme of stacking up and down every two and pressing them in the middle with bamboo chopsticks, and the water vapor and foaming gas between the two dough blocks continued to overflow, and the hot oil could not touch the joint of the two dough blocks, so that the dough blocks of the joint were in a soft dextrin state, which could continue to expand, and the fritters became 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.

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.