Where to learn to make breakfast fritters? How to make breakfast fritters

Fritters are one of our traditional delicacies, because of their good quality and low price, crispy and delicious, large audience, and can be seen all over the country, so breakfast shops are generally available, if you open your own store must master such a technology, here a friend asked about the fritters technology in ** learning? Is it good to sell fritters for breakfast? The main project of our Xinye Qingteng breakfast training is the project training of fritters.

Nutrient analysis of fritters:

Churro is a high-calorie, high-fat food that contains protein, fat, carbohydrates, vitamins, and minerals such as calcium, phosphorus, and potassium.

1.Foods that are too greasy can cause memory loss and accelerate the aging of the human body;

2.Fried fritters are fried at a continuous high temperature, containing more than 10 kinds of non-volatile toxic substances, and long-term excessive consumption can lead to hepatitis, enteritis or cancer.

3.This type of breakfast is high in calories and fat, so it is best to eat less, not more than twice a week, and the noon and dinner of the day should be as light as possible, and do not eat fried, fried and fried food;

4.When eating pancakes or fritters, it is recommended to supplement protein with soy milk.

Churros are suitable for people:

It can be consumed by the general population.

Patients with hyperlipidemia, diabetes, and people with liver and kidney insufficiency should not eat; The elderly, pregnant women, and obese people eat little or no food.

Breakfast bun training, fritter training, soy milk training, specific content includes:

1. Identification and purchase of raw materials for fritters.

2. Blending of fritter formula.

3. How to knead the dough, make the dough, and wake the dough.

4. Techniques and skills of dough.

5. The treatment of frying oil and the grasp and understanding of oil temperature.

6. Time and temperature control of dough.

7. Temperature control of oil pan.

8. Frying techniques and skills.

9. Preservation and processing methods of fried dough.

10. The skills of opening a fritter store, the selection of raw materials, procurement, cost and budget.

11. Analysis of investment budget and risk avoidance of fritters, exchange of business methods and management concepts.

12. Supply channels of fritters, condiments and raw materials.

13. Fritters business location and business skills, investment analysis, operation and management.

Xinye Qingteng Snack Catering Training School, 95% of the time is practical courses, using real raw materials for practice, learning at any time, no time limit, until you learn. Proficiency and precision to the standard. To ensure that you learn real skills, you will receive free tuition within three years of practical training.

You can learn this at a specialized cooking school, and you can learn according to the taste of the food in your city. Or make something that most people love to eat, such as soy milk fritters, steamed buns, Western-style pastries and the like.

You can go to a cooking school to learn this, the variety will be complete, teach techniques and recipes, and the fees are also very transparent. You can go to the school first, and the teacher will teach you one-on-one.

You can come to a special cooking school to learn, there are dozens of learning contents in the breakfast class, including steamed buns, steamed buns, fried dough sticks, dumplings, fried buns, nutritious porridge series, small noodles series, rice noodles series, pancakes, scallion pancakes, etc., mainly based on Chinese pastries, you can freely choose to learn with them.

If you want to learn breakfast, you have to go to a professional school to study, and you have to go to the school to see and understand the specific tuition. Now it's quite good to learn breakfast, snacks, and noodles to start a business.

Most of the breakfast dishes are noodles, steamed buns, small noodles, rice noodles, soy milk fritters, these are all frequent customers.

It is recommended to go to a professional snack institution school, and it is best to visit the site yourself to see the environment, facilities and equipment, and the level of teachers.

You can go to a well-known local institution and go on a field trip.

Mix the ingredients in a container and stir well, knead into a ball, cover with plastic wrap and let stand for 10 minutes; Knead the dough again until smooth, refrigerate for at least 8 hours to form a rectangle; Remove the dough from the refrigerator, roll it out into a medium-sized shape, and cut it into strips; The two pieces are superimposed on top of each other, and a mark is pressed in the middle; Heat the oil pan, fry the fritter embryo in it, quickly turn it a few times, turn it back and forth, and fry it until golden brown.

How to make breakfast fritters

Ingredients: 200 grams of high-gluten flour, 22 grams of egg mixture.

Excipients: 4 grams of aluminum-free baking powder, 1 gram of baking soda, 9 grams of corn oil, and grams of salt.

The practice of churros:

1.Mix all the ingredients together, put them in a container, stir the dough well, knead it gently into a dough, cover it with plastic wrap and let it stand for 10 minutes;

2.Knead the dough again until smooth, and refrigerate for at least 8 hours to form a flat rectangle.

3.Remove the dough from the refrigerator, roll it out into a medium-sized shape, and then cut the dough into strips;

4.The two pieces are stacked on top of each other, dipped in oil with chopsticks, and a mark is pressed in the middle;

5.Heat the oil pan, wait for the oil temperature to rise, fry the fritter embryo in it, quickly turn it a few times after entering the pot, turn it back and forth, and fry it until golden brown.

Tips:

1. Baking powder we eat by ourselves, we must buy aluminum-free baking powder, this is harmless to the human body.

2. Generally, knead the dough at night, and take it out directly the next day, preferably into a rectangle, so that it is easier to puff up.

3. The dough taken out of the refrigerator must not be kneaded anymore.

The traditional production of fritters is generally made of alum and alkali, or made of churros essence (baking powder) containing alum, which can easily cause the aluminum in the fritters to exceed the standard! According to reports, long-term consumption of aluminum food will cause harm to the human body, and fritters are one of the main traditional breakfast foods in China, so we should pay attention to avoid excessive aluminum fritters. The rapid aluminum-free fritter making technology is to use alum-free fritters leavening agent, and the fried fritters will not cause aluminum to exceed the standard.

Ingredient breakdown. Ingredients.

1 kg of flour.

kilograms of water. Accessories. 10 grams of table salt.

20 grams of aluminum-free fritters.

Original taste. Frying process.

One hour is time-consuming.

Easy difficulty. The steps of the practice of alum-free fritters.

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Dough mixing process: Mix the weighed aluminum-free fritters leavening agent into the flour and stir repeatedly until it is even.

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Pour the water mixed with table salt into the flour. The level of water temperature has a great influence on the proofing time of the dough, and the water temperature is about 20-30 degrees in summer. In winter, it is best to use hot water, about 60 degrees Celsius.

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Mix the flour with water and form a dough.

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Proofing process of dough: put the kneaded dough for proofing, in order to prevent the skin from cracking when the dough proofs, the dough needs to be covered, or it can be covered with plastic film, pay attention to brush the plastic film with cooking oil to prevent sticky noodles, and let it stand for 30 minutes.

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The proofed dough has a smooth, soft and malleable surface for easy stretching.

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Molding process: Brush a little vegetable oil on the panel, in order to prevent sticky hands, you can use your hands to dip a little cooking oil.

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Pull out the dough into long strips and place it on the cutting board.

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Use a rolling pin to roll out the dough sheet into a thick and uniform thickness.

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Then cut into strips of the same size.

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Stack the two slices of cut dough.

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Use chopsticks to press the middle of the folded dough sheet.

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Pinch the ends of the dough sheet and twist it a few times to make the dough pieces stick together.

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Pull out the long strips and quickly place them in the pan.

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Frying process: The oil temperature of fried fritters is generally controlled at about 200, and the frying time is 1-2 minutes. Put the noodles into the oil pan and use chopsticks to tumble continuously until the fritters are swollen and golden in color, then you can remove them.

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Put the fished fritters in a mesh basket to control the oil, that is, the finished product.

Tips. 1. In order to make the surface of the dough uniform and smooth, the dough needs to be kneaded twice, which is also called lifting or dough, and the interval between each time is about 10 minutes. 2. Fast aluminum-free fritters leavening agent is a new technology for fritter processing, generally it only takes 30 minutes to fry fritters with good noodles, which is very convenient and fast.

The tuition fee for learning fried fritters will not be very expensive, because the study time is relatively short, so the tuition fee for learning is generally not very much, and the fritters are relatively easy to learn, so it is recommended to choose to study in a school with practical teaching.

Alum-free healthy churros formula.

500 grams of all-purpose flour, 10 grams of aluminum-free fritters, 50 grams of eggs, 50 grams of salad oil, 8 grams of refined salt, 250---270 grams of water. Song Mountain.

7. The production method of alum-free fritters.

Zhengzhou Haiweili Food.

1) Prepare the dough: After the raw materials are weighed and prepared according to the formula proportion, first put the salt and fritters leavening agent into the basin, add water and stir evenly, knock in the eggs and add flour to stir into a snowflake shape, then add salad oil and repeatedly pound and knead with both hands, so as to make it a soft and strong dough. Spread a little salad oil on the surface of this dough and cover it with a damp wool cloth or plastic wrap.

2) Noodles: The dough dough takes a long time, generally 2-4 hours. This is because the gluten of the dough is very strong, if there is not enough time, it will be difficult to elongate the dough when it is produced, which will affect the forming effect of the dough sticks.

3) Strip: Sprinkle an appropriate amount of "dough flutter" (or smear an appropriate amount of salad oil) on the cutting board, take the dough and put it on the cutting board, control the dough to drag it into long strips with the position of the tiger's mouth of both hands, and then roll it into long strips with a thickness of about 1 cm and a width of about 10 cm with a small noodle stick, and then cut it horizontally with a knife into small strips with a width of centimeters.

4) Frying: When the salad oil is injected into the pot and burned to six or seven hot, take a blank and brush a little water on the non-knife edge, then overlap another blank, and press it in the middle of the blank with bamboo chopsticks - so that the two blanks are sticky, and then hold the blank with both hands, gently stretch it and put it into the oil pan (put the middle of the blank first, and then put it at both ends), turn it with chopsticks while frying, and fry it until the fritters are golden in color, and then you can take it out.

8. The operation essentials of alum-free fritters.

1. When preparing the dough, pay attention to the proportion of raw materials and the order of input; When mixing the dough, you must first stir the leavening agent, salt, eggs and water well, and then add flour and salad oil, otherwise the finished product may be crunchy.

1. Uneven taste; In addition, when mixing the dough, you must repeatedly pound and knead it with your hands until the dough is smooth and firm, and such dough is made into fritters, and the finished product is crispy.

2. The time for noodles must be enough. If you want to shorten the dough time, you can also make the dough softer, but the dough made from this dough is fluffy and plump.

3. When dispensing the dough, pay attention to controlling the width and thickness of the dough. The thickness should be uniform, not too wide and too thick, so as to ensure that the finished fritters are straight and full.

4. Attention should also be paid to the technique of forming fritters, both ends of the strip should be controlled with both hands, gently elongated, and the force should be even, not too violent, so as not to break or uneven thickness.

5. When frying, you must control the oil temperature, if the oil temperature is too low, the grease will soak into the blank, which will not only reduce the expansion of the fritters, but also cause the middle of the fritters to contain oil, and the mouth will be greasy; If the oil temperature is too high, it is easy to fry the fritters, which not only affects the appearance of the fritters, but also makes the fritters stiff. In the process of frying, it is also necessary to use chopsticks to turn the green dough sticks to make them evenly heated.

It is best to go to a regular school to learn snacks.

1. The formula ingredients are taught without reservation, there is no need to buy ingredients from the school, there is no franchise fee, and the cost is controlled by yourself.

2. Pay only tuition. There are no other fees along the way.

3. Teach technology, teach the process of opening a store, purchase facilities and equipment, etc., all free guidance.

4. The taste is authentic, welcome to inspect and taste, sign up with satisfaction, and do word-of-mouth publicity.

5. Students learn to include food materials, materials, and respectful numbers, and relearn the technology for free in the later stage.

Make breakfast, learn to make fritters without alum, go to a professional cooking school to learn, and teach this production technique to Liang Zao. There are many breakfast categories for learning and learning, so you can choose to learn.