How to make fritters, how to make fritters

Put baking powder, salt, sugar, and heated milk (or water) in a container and stir well, let it sit for about 10 minutes;

Add flour, knead for 2-3 minutes (you don't have to knead it very smooth, you can rub a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours;

Then knead and slightly flatten, cover, and leave in the refrigerator overnight;

2.The next morning, take out the dough, grease it on the cutting board, roll it out into a sheet of 1 4 cm thick, and then cut it into thumb-width strips (about 1 2 of the diameter of the fryer);

Heat the oil in the fryer until you see small bubbles, overlap the two cut noodle pieces, and then gently press them on it with chopsticks, pinch both ends, pull it into double the original length, twist it into the oil pan, and immediately roll it with chopsticks to heat it evenly, fry it until golden brown, and drain the excess oil.

Tips: The oil for frying fritters should be relatively hot, and it is better to put the noodles into the heat and bubble (the actual consumption is very small);

The thickness of the noodles is 1 4 cm, it is too thick, the inside is not fried, and the outside is too burnt;

It is recommended to operate the noodles well when heating the oil, so that they will not be in a hurry when frying;

After the noodles are put into the oil pan, they should be quickly rolled with chopsticks to fry evenly;

The main ingredient of alum is aluminum, so it is best not to use it, and here it is replaced by baking powder (soda) (there are many opportunities to add baking in the current recipe.)

powder, as long as it doesn't go too far, it's not a big *** (at least it's not explicitly reported);

If you roll out the dough into a round dough sheet with a thickness of 1 8 cm, and cut 2 knives in the middle, you can also fry it into oil cakes;

Although the fritters are fragrant and delicious, it is not recommended to eat them often because they are fried foods, and it is recommended to eat them with some light soy milk, fruits, etc.

Hope it helps!

The churros tutorial teaches you how to make delicious churros!

Put a pot of oil and put the noodles in it with chopsticks.

Summary. Hello dear, it's my pleasure to answer your questions<> the production method of fried dough sticks is as follows: 1 bowl put a pound of flour, 6 grams of baking powder, 2 grams of baking soda, 6 grams of salt, 5 grams of sugar, mix well.

2 in the beaten egg, 20 g of cooking oil, 20 g of milk. , stir evenly, add a small amount of 250ml of warm water to the bowl many times, stir while pouring, stir until there is no dry flour, rub the dough with your fist, cover with plastic wrap after kneading, and relax for 20 minutes.

How to make churros.

Hello dear, it's my pleasure to answer your questions<>

The production method of fried dough sticks is as follows: put a pound of flour, 6 grams of baking powder, 2 grams of baking soda, 6 grams of edible salt, 5 grams of sugar in 1 bowl, and mix well. 2 in the beaten egg, 20 g of cooking oil, 20 g of milk.

, stir evenly, add a small amount of 250ml of warm water to the bowl many times, stir while pouring, stir until there is no dry flour, rub the dough with your fist, cover with plastic wrap after kneading, and relax for 20 minutes.

Pro, 3. Take out the noodles that have woken up, continue to fold the dough for 2 minutes, arrange the dough into long strips, smear it with a layer of oil, wrap it in plastic wrap, and let the dough rise for 2 4 hours. 4. Do not knead the awakened noodles, stretch them long by hand, and then use a rolling pin to roll them into long strips about 1 cm thick and cut them into wide strips of about 2 cm. 5After cutting, the two are stacked on top of each other and pressed from the middle with chopsticks.

6. Pour oil into the pot, the oil temperature is 6 into the heat, take a fritter embryo, pinch the two ends, stretch, put it in the oil pan, wait until the fritters float, change to medium heat and fry, when frying, keep turning over, fry until both sides are golden and remove the oil.

Here's how to make churros:

Ingredients Tools: 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.

1. First come and mix the noodles, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, and 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, and knead it into a type of dough for 10 minutes after the basic empty rental tour is kneaded.

4. Knead it smoothly in less than a minute, and here is the last kneading dough.

5. 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 your hands and seal it on the left and right sides and put it in the refrigerator to ferment at low temperature for one night.

6. When you get up the next day, take out the dough and let it warm up a little.

7. 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, 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-caliber pot at home, it is recommended to cut each fritter from the middle into two small ones, pour more oil into the pot, the oil of the fried fritters is very clear, and you can use it next time you fry things or stir-fry, when frying the fritters, gently put the noodles in the long bucket and then put them in the pot, as long as the oil temperature is reached, the fritters will float up in a few seconds.

9. 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.