What s going on with the inside of my fried fritters, it s like steaming. Ask the masters.

The internal death of a fritter can be caused by a variety of reasons. Here are some possible causes and corresponding workarounds:

1.The dough does not rise enough. If the dough is not raised sufficiently, the fritters may not be as fluffy as they should be. The solution is to increase the dough fermentation time until the dough is twice the size of the dough.

2.The kneaded dough is over-rolled out. Excessive dough rolling will cause the air inside the dough to expel and affect the expansion of the fritters. The solution is to gently pat the dough and don't roll it out too tightly.

3.The oil temperature is too low. If the oil temperature of the frying dough sticks is too low, it may cause the fritters to not expand sufficiently. The solution is to increase the temperature of the oil to a certain height (usually 150 degrees) and then turn to medium heat.

4.The ingredients are not in the right proportions. If there is too much cooking oil or yeast powder in the dough, it may cause the internal tissue of the fritters to be not soft enough. The solution is to appropriately reduce the amount of cooking oil or yeast powder.

Please note that the above are just some possible causes and workarounds. In practice, it can also be affected by other factors, such as weather, flour quality, etc. If the above methods do not solve the problem, it is recommended to try other methods or consult an experienced person.

That's if your noodles are not well done, first put salt noodles, alum, and baking powder, and then use warm water to dissolve according to the temperature of the water temperature is not the same.

The water is as cold as it gets, and it's dead heart inside. I'm a fritter seller.

Didn't get it up.

No yeast added or too little? Adjust the dough softly and wake up fully. When the oil is hot, use chopsticks to roll the gluten in the pan and expand evenly under the heat.

Fritters can't use yeast, so it will become bread, just use double-effect baking powder, to fully proof, generally more than three hours, and when frying, the oil temperature must be boiled for a few minutes, that is, the oil temperature must be very high.

2.Insufficient dough fermentation: The texture and appearance of the fritters have a lot to do with how well the dough is fermented.

If the dough does not rise enough, the fritters will not be able to expand during the frying process, and thus become shriveled. 3.Fried for too long:

If the fritters are fried in oil for too long, it will cause the moisture inside the fritters to evaporate, making them dry and hard. 4.The fried fritters were not fished out in time:

If the fritters are not removed in time after frying in oil, it will cause the fritters to absorb more oil and thus become shriveled. Therefore, in order to avoid the fritters becoming soft and deflated, you can pay attention to the following:1

Make sure the oil temperature is stable and high enough. 2.Make sure the dough is well risen.

3.Control the frying time, not too long. 4.

Remove in time after frying to avoid absorbing too much oil.

Insufficient dough fermentation: The texture and appearance of the fritters have a lot to do with how well the dough is fermented. If the dough is not fermented enough, the oil deficiency will not expand during the frying process, and the noodles will become shriveled.

3.Frying for too long: If the fritters are fried in oil for too long, it will cause the moisture inside the fritters to evaporate, making them dry and hard.

Therefore, in order to prevent the fritters from becoming soft and deflated, you can pay attention to the following points:1Make sure the oil temperature is stable and high enough.

2.Make sure the dough is well risen. Bu Missing 3

Control the frying time, not too long. 4.Remove in time after frying to avoid absorbing too much oil.

The softening and deflating of the fritters after a while may be due to the evaporation of water inside the fritters, causing the fritters to lose their original fluffy taste. This usually happens when the fritters look fried on the surface but not fully cooked on the inside. When the surface of the fritter hardens, the moisture inside is still evaporating, causing the fritter to become shriveled.

In addition, if the oil temperature is not high enough or the frying time is not long enough, it will also cause the inside of the fritters to not be fully cooked, which will affect the taste. In order to avoid the fritters from becoming soft and deflated, the following measures can be taken:1

Make sure that the oil temperature reaches the right frying temperature, usually between 170 and 180 °C. 2.Make sure the fritters are fried for a long enough time, generally 5-7 minutes, until the surface of the fritters is golden brown.

3.Before frying the fritters, dry the surface of the fritters with a clean kitchen paper towel or towel to reduce the moisture inside the fritters. 4.

After frying, put the fritters in a ventilated and dry place, and do not cover them, so that the moisture on the surface of the fritters can volatilize. Through the above measures, the fritters can maintain the fluffy texture and avoid becoming soft and deflated.

Summary. Dear, hello, I'm glad to answer for you why the fried fritters will become soft soon, reply as follows, the fritters are soft out of the pan is likely to be the added leavening agent is not good, generally speaking, the production of fritters needs to choose aluminum-free fritters leavening agent, so that the fried fritters will taste better, and they will not become soft when fried, fritters are a relatively common pasta, this food also has a certain skill when making, when making fritters, you can add a little milk to the dough, The churros made in this way have a milky flavor.

Dear, hello, I'm glad to answer for you why the fried fritters will become soft soon, reply as follows, the fritters are soft out of the pan is likely to be the added leavening agent is not good, generally speaking, the production of fritters needs to choose aluminum-free fritters leavening agent, so that the fried fritters will taste better, and they will not become soft when fried, fritters are a relatively common pasta, this food also has a certain skill when making, when making fritters, you can add a little milk to the dough, The churros made in this way have a milky flavor.

Hello dear, making churros and noodles is also key. When mixing noodles, you can add some sugar and salt, so that the fried dough sticks are softer and taste better. When making churros, if you add too much baking soda, you can put some white vinegar to neutralize.

Putting too much baking soda can easily cause the fritters to be bitter, so you can add some vinegar to it, because vinegar is acidic, which can help neutralize the alkalinity in the baking soda, so that the dough of the fritters will no longer be bitter, and the dough of the fritters will also be kneaded. Generally speaking, you need to knead the dough twice to make fritters, and when kneading the dough for the second time, don't knead it too hard, just knead it twice, and you can't expel the gas in the dough, otherwise the taste of the fritters squeezed out in this way will not be too fluffy.

Hello, the reason why the fritters become soft and deflated after a while is mainly because the water in the fritters starts to evaporate after cooling, causing the air inside the fritters to be compressed, which makes the fritters squirrel. In addition, if the oil temperature is not high enough, the fritters will become soft and shriveled, because when the oil temperature is not high enough, the crispy skin on the surface of the fritters cannot be formed, and the water inside the fritters cannot evaporate. In order to avoid the fritters from becoming softened, we can take the following measures:

1.When frying fritters, the oil temperature should be controlled within an appropriate range, generally between 170 and 180, so that the surface of the fritters can form a crispy skin, and the water in the inner branches can also evaporate. Fierce closure accompanies 2

When frying fritters, make sure that the size of the fritters is even, don't make the fritters too big or too small, so that the fritters can be fried more evenly and the water inside can evaporate better. 3.Fry the fritters out of the oil pan in time, and don't let the fritters stay in the oil pan for too long, so as to avoid the fritters from absorbing too much oil and causing them to become soft and shriveled.

In addition to the above measures, we can also add some starter cultures, such as baking soda, baking powder, etc., to the fritters, which can make the fritters softer and less prone to softening. In short, if you want to fry delicious fritters, in addition to mastering the skills of frying fritters, you also need to pay attention to factors such as oil temperature, size of fritters, and frying time, so as to avoid the fritters from becoming soft and deflated.

Summary. Hello, happy to answer your <>

What is the solution for the freshly fried fritters to become soft and deflated after a whileThe solution is as follows: The fritters are cold, hard, fluffy, and not crispyThere are three reasons: 1The ingredient structure is unreasonable; 2.

The leavening agent formulation is defective. 3.The manufacturing process is unreasonable or defective.

The fritters made of aluminum-free fritters are crispy and easy to bite, with a large bulking size, large internal pores, perfect shape, ruddy color, and no hard or cotton when cool. Bubble Duoyuan is the latest aluminum-free fritter leavening agent for making high-quality fritters, especially suitable for fritter chain stores, fritter processing wholesalers, and high-end restaurant breakfast.

What is the matter with freshly fried fritters that become soft and deflated after a while.

Hello, happy to answer your <>

What is the solution for the freshly fried fritters to become soft and deflated after a whileThe solution is as follows: The fritters are cold, hard, fluffy, and not crispy, and there are three aspects of the primary bond nucleus: 1The ingredient structure is unreasonable; 2.

The leavening agent formulation is defective. 3.The production process is not in line with the jujube and is as bright as it is reasonable or defective.

The fritters made of aluminum-free fritters are crispy and easy to bite, with a large bulking size, large internal pores, perfect shape, ruddy color, and no hard or cotton when cool. Bubble Duoyuan is the latest aluminum-free fritter leavening agent for making high-quality fritters, especially suitable for fritters chain stool franchise stores, fritter processing wholesalers, and high-end hotel breakfast.

Hello to you is as follows: Fritters are an ancient noodle dish, a long, hollow fried food with a crunchy and tough texture, one of the traditional Chinese breakfasts. The name of the fritters varies from place to place, and Shanxi calls it hemp leaves; Many areas in Northeast China and North China call fried dough sticks "steamed buns"; In some areas of Anhui, it is called "oil bun"; Guangzhou and the surrounding areas are called fried ghosts; Chaoshan area and other places are called fried fruit; Hu slippery Zhejiang pants have the name of Tian Luo tendons.

The practice of churros:

Ingredients: 1000 grams of flour, 25 grams of alum powder, 25 grams of baking soda, 25 grams of salt, 550-600cc of water

Method: 1 alum flour, baking soda, salt and 25 grams of flour, stir well and add water. Beat into foam.

2Add the remaining flour.

3Knead into a dough and beat it constantly in the process.

4. Wait until the surface is smooth and let stand for more than 30 minutes, then continue to hammer and let stand 2-3 times, 5. Roll the dough into long strips, wrap it in plastic wrap and let it stand for 3 hours.

6Then stretch the dough.

7. Roll out thin into 10 cm long pieces.

8 Divide into strips 2 cm wide.

9. The knife edge is dipped in dry powder to prevent sticking, and each two pieces are stacked together.

10. Press horizontally in the middle with chopsticks.

11 Rub it a little, pick up one end, and rotate it in a twisted shape.

12. Pick up one end of the oil pan at 180 degrees, remove both ends with both hands.13 Use chopsticks to fry until it swells and is golden brown.

Don't use the special fine powder with a lot of gluten strength for the noodles of the fritters, the general two powders can, the ratio method is: if 10 catties of flour, for, 212, namely: 2 taels of salt, 2 beams of alum, 1 taels of alkali (edible alkali).

Such a ratio is practical. The process of kneading the dough is like this, first use an appropriate amount of warm water to dissolve the ingredients, then add flour, first copy and mix, and then knead the dough into a dough, the next steps should be noted, both hands dipped in water to pull the dough up from one end, stacked to **, just keep stacking the dough until the dough is stacked into more air, after a quarter of an hour in the repeated stacking, so repeatedly, put the dough on the board, and when the tension is not very large, spread it out, don't forget to smear a little oil on the surface of the dough, After the milk rises, you can get the next dose, the next dose is also the key, the size and width should be moderate and even, after the pot to keep giving it "turn over", until it becomes golden brown, remember, the oil temperature is too high and it is not easy to mature, and the surface will be fried, on the contrary, it will be too hard, there is no crispy feeling, so, each link is very important, of course, just do it a few times, these are not very difficult.

If you don't choose the right noodles, you should use special flour for frying fritters, one fan, two alkalis, and three salts. It is the ratio of one pound of noodles, one or two fan, two alkalis, and three taels of salt. The noodles should be in line with the time, not sticky, not sticky, and smooth.

Pick up the noodles, pull them, put them, elastic, non-sticky, put them on the noodles and wake up for more than 20 minutes before they can make fritters in the pot, see if they are good, that is, whether the fritters are big when they are fried, big, they are good, you can continue to fry, if not, wait and so on.

Hello, the fritters are hard and related to the fritters leavening agent and frying heat, you can add some edible salt, soak multi-source, sugar, etc. when you are noodles, the fritters are fluffy and full, crispy on the outside and soft on the inside, and not hard when cold.

Teach you how to make crunchy fritters.

1. Milk powder, sugar, yeast powder with 190ml of warm water and stir well.

2. Place the flour in a pot.

3. Pour yeast water into the flour and knead the dough, then add cooking oil to continue kneading.

4. Knead and ferment for an hour.

5. Spread the dough until twice the size.

6 Salt Mix the baking soda, melt with 15ml of warm water, and knead the dough again with baking soda. (It is best to knead the water into the dough at a time).

7. Cover with a safety film and continue to ferment, and send it to twice the size, and use it the next morning. (You don't have to send the face a day in advance, you can send it on the same day, as long as you have enough time.) ）

8Grease the board, grease your hands, and press the dough into a rectangle on the board.

9Oiled the knife and cut the large dough into small strips.

10 Two noodles are stacked together, flattened, and pressed out with chopsticks in the middle groove, which is the processed fritter blank.

11. Burn the oil pan until it is 70% hot, fry the fritter blank, and turn it over while frying.

12. Fried fritters are delicious and soft.