How to make a delicious fried dough stick that is crispy on the outside and soft on the inside?

If you want to make fried dough sticks that are crispy on the outside and soft on the inside, the most important thing is to grasp the heat, otherwise it will be too soft or too hard.

First of all, it is necessary to make noodles for baked cakes and fritters, and make noodles for baked cakes, and do not need to make fritters. You can beat a little egg in it to improve the taste, and remember to put a little cooking oil when kneading the noodles, so that the noodles will not stick to the cutting board and the bottom of the pot.

After preparing the ingredients, fry the fritters in the pan first, remember to turn on the medium heat, if the fire is too big, the inside is not cooked through and the outside is already about to be paste, if the fire is too large, it will be very soft, and the fritters will be soaked in oil, not only too greasy, but also not crispy on the outside and tender on the inside. After the fritters are ready, fry the pancakes again, also over medium heat, and you can put a little salt, pepper and monosodium glutamate to enhance the taste.

Finally, the ingredients are out of the pot, and you can put a little lettuce according to your personal preference when rolling the fritters. Grilled sausages, bacon, salad dressings or black pepper sauce, etc., are delicious pancakes with fried dough sticks. I'm so hungry that it's a very delicious breakfast!

Fritters with fried bread are a relatively niche delicacy, but there is basically nothing I don't like after eating it. It is not what we usually call a pancake, but it is like the picture. The method of baking cakes is actually similar to the popular method of egg yolk crisp, which is crispy and crispy.

To make the baked cake, first make the puff pastry. There is no technical difficulty in this step, as long as the ingredients are mixed, and if you have a bread machine, you can leave it to the bread machine to solve it.

Mix the high-gluten and low-gluten flours, add water, oil, salt, yeast, and knead into a dough. Remember to keep kneading until the surface of the dough seems to have a film.

Then it's time to prepare the stuffing. The more standard is the scallion oil filling, as long as the green onion segments are fried in oil until crispy. The scallion oil filling and fried dough sticks are delicious. If you are simply eating yakiniku, you can serve it with bean paste filling in it.

Wrap the filling in a small dough, roll it out into long strips, and fold it in half on both sides as you would in the last step of folding the quilt. If you like crispy, you can fold it again in this way. Remember to wake up for half an hour after you are done.

Then lie in a sesame bowl and place it on the oven blotting paper to start baking. It's crispy and crispy, and it's just delicious.

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).

Steps:1Melt the baking powder, baking soda and salt in warm milk, mix well with the flour, and pour in a little vegetable oil. Knead smooth, close the lid and leave at room temperature overnight (note not to put it in the refrigerator).

2.The next morning, put the noodles on a greased board, spread them out and arrange them into strips about 7 cm wide and 1 cm thick, and then cut them into small strips 2 cm wide with a knife. Then use chopsticks to press down on each strip and pinch the ends of each two strips together.

3.Pour oil into the hot pot, when the oil temperature is high, stretch the raw fritters into the oil pan and fry them until golden brown.

Don't make pancakes with flour, teach you how to make crispy fritters, master this trick, soft, crispy and crispy.

1. Ingredients: 200 grams of high-gluten flour, 3 grams of salt, 5 grams of sugar, 10 grams of corn oil, 2 grams of yeast, 85 grams of warm water, 40 grams of whole egg liquid.

Second, the production method.

1. Pour the yeast into warm water and stir until it dissolves and set aside.

2. Pour high-gluten flour, salt, sugar, and corn oil into a basin and mix well.

3. Pour in yeast water, stir quickly and evenly, then pour in the whole egg mixture in batches and knead it into a smooth dough.

4.Shape the dough slightly, wrap it in plastic wrap and put it in the refrigerator for 5Remove the refrigerated dough and spread on the silicone mat. Add a little oil and put the dough on top.

6.Rub a little oil on your hands and gently pat the dough open.

7.Gently roll out into a rectangle with a rolling pin.

8.Cut into 2 cm pieces of flour.

9.Stack the two dough agents together and let them relax for 10 minutes.

10.Use a long bamboo skewer to press a seal from the middle downward.

11.Heat up a pot with plenty of oil, drop a piece of dough, and it will float up quickly in a few seconds, at which point the oil temperature will start frying the fritters.

12.Pick up a piece of dough, pinch the two ends tightly, stretch it slightly and put it in the oil pan, fry it until golden brown and remove it.

I hope it can help you, and please use your rich little hands to help me like it, thank you!

Ingredients: 500g flour; Appropriate amount of oil;

Others according to the seasonal climate feeding:

Spring and autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees.

Summer: 16 grams of white alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees.

Winter: 14 grams of alum alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees.

Preparation method: 1) Put alum, salt and alkali (all in powder form) into a basin, slowly add it to make it all dissolved; Add flour, stir well with your hands, and knead vigorously until the "three lights" (i.e., face light, pot light, and hand light); After standing for about 30 minutes, knead it again, and repeat it 3 times, until the dough skin is smooth and moist, with good depth, toughness, elasticity and plasticity; Grease the place where the dough and the basin meet, arrange the dough, cover it, and leave it for about 4 to 8 hours according to the season (pay attention to keep it warm in winter).

2) Brush a layer of oil on the dough table, buckle the dough upside down on the board, spread it out and pull it into a rectangle, cover with plastic wrap, and set it aside.

3) Arrange the dough into long strips about 10cm wide and 1cm thick, then cut the top knife into small strips 3cm wide, then close each two opposite sides, press them with chopsticks to make the two stick together, pinch the two ends with both hands and stretch them to 26cm, fry them in the pan, turn them frequently, see the fritters bulge up and are golden brown, and take them out when cooked.

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.

Add the flour, salt, baking soda, sugar, raising agent oil and eggs together, knead the dough into long strips, roll them together, roll them together at a temperature of 180 degrees, and turn the chopsticks in the pot.

Hello, the fritters are crispy on the outside and soft on the inside, which is related to leavening agent and frying heat, add a little edible salt and soak multi-source when noodles, etc., the fritters are fluffy, crispy in taste, cold and not hard, and aluminum-free is healthier.

Steps:1Add yeast, sugar, salt, and eggs to the flour.

2.Add water and form a dough that is slightly softer than the dumpling noodles and let the dough for 1 hour.

3.After an hour, knead the dough well and place it on a greased plate. Brush the top of the dough with a layer of oil. Cover with plastic wrap and place in the refrigerator.

4.The next morning, take the noodles out of the fridge, put them on the panel, cut them and stretch them into long strips.

5.Cut into evenly sized slices.

6.Stack two pieces on top of each other.

7.Press it with chopsticks.

8.Pull both ends with your hands to the desired length.

9.Put enough oil in the pan and fry the fritters while the oil is hot.

10.Use chopsticks to turn the dots frequently so that the color does not become heavy.

11.Fry until golden brown.

12.Place on a plate, serve on the table and serve. Freshly made soy milk, fritters with soy milk are delicious and healthy.

Tips: 1. Add water and dough that is slightly softer than dumpling noodles and let it sit for 1 hour.

2. After an hour, knead the dough well and put it on a greased plate. Brush the top of the dough with a layer of oil. Cover with plastic wrap and place in the refrigerator.

Just set the temperature of the oil!

The home-cooked method of crispy fritters is soft, fragrant and crispy on the outside and crispy on the inside, which is healthier than buying outside.

The ingredients that need to be prepared in advance include: 520 grams of flour, an appropriate amount of fritters leavening agent, an appropriate amount of corn oil, and an appropriate amount of soybean oil.

1. First of all, put the prepared leavening agent and flour into a plate and stir well with a spoon.

2. Then pour an appropriate amount of warm water into the basin, knead it continuously with your hands, knead it into a piece of dough, smear it with the prepared corn oil, and wake up for 30 minutes.

After a few minutes, roll out the dough with a rolling pin to form a sheet.

4. Use a knife to cut the dough into pieces, and the size should be about the same.

5. Stack two pieces of noodles of similar size on top of each other and gently press them with chopsticks.

6. After pressing, put the fritters in the pot and fry, and use chopsticks to constantly turn over to keep the heating even.

7. Fry for a while, wait for the surface of the fritters to turn golden brown and take them out, so that the crispy fritters are completed.

Hello, there are many recipes for crispy fritters, but there are very few fried dough sticks processed in batches, and the formula of cold and not hard crispy outside and soft alum fritters inside: all-purpose flour catty, 100-150 grams of soaked multi-source, 50 grams of sodium bicarbonate, egg catty, butter (cream or shortening), 20-60 grams of sugar, 70-100 grams of salt, and water at room temperature. Craft:

Flour and soak multi-source dry mix well. Add eggs, salt, sugar, sodium bicarbonate, etc. to the dough water and stir to dissolve, then add flour and butter to 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 8-12 hours.

Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until crispy.

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.

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.

Cooking oil. Method.

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.

<> breakfast is rich and colorful, and the way to eat it varies across the country, but there is one breakfast that can be eaten almost no matter where you go, and that is "fritters". Fritters are a very old type of Chinese noodle dish, which is said to date back to before the Tang Dynasty.

The fritters look simple, but in fact, they are still slightly difficult to make, for example, if the noodles are not good enough, the fried dough sticks will not be fluffy and brittle. The other two should not be pressed too tightly, so as not to stick together, nor can they be pressed too lightly, to ensure that the fritters are not separated when they are fried, and at the same time, they are 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.

Many of my friends will encounter these production problems when they are first making them, but as long as they do it a few times and master the method, it will be very easy. But what we do today is not fritters, but oil cakes, the dough making skills are the same as fritters, but the operation behind is relatively simple, no need to cut strips, let alone press together, simple and convenient. This method was also taught to me by my mother, and she has been doing it for more than 30 years, and she never gets tired of it from snack to adulthood.

Main ingredients: plain flour, eggs, yeast, aluminum-free baking powder, edible oil

The first step is to pour 300 grams of flour into the basin, add 3 grams of yeast, 3 grams of refined salt, 2 grams of aluminum-free baking powder, mix the dough with about 140 ml of warm water, stir the dough until there is no dry flour, and knead it into a smooth dough. Then brush the surface with a layer of cooking oil, cover with plastic wrap and let rise twice as large. <>

The second step is to brush the oil on the board, simply tidy up the awakened noodles, and then roll them into round cakes of about centimeters, do not knead too much to avoid gluten in the dough. <>

The third step is to relax the rolled dough for 10 minutes, so that it will not shrink during the operation, find a lid and press it into small cakes. For the rest of the dough, continue to roll out and press into a round cake. <>

The fourth step, pour a little more oil into the pot, when the oil temperature is 5 into the heat, put in the pressed small round cake, because the cake is relatively thin, it can float up in a few seconds, and it is necessary to use chopsticks to constantly turn over to ensure that both sides can be fried golden. It's almost completely bulging, and the color is golden and ready to come out of the pan. <>

The fifth step is to control the oil and take it out to eat. Although it is fried, it does not taste greasy at all, the small oil cakes are all hollow, crispy on the outside, soft on the inside, with soy milk, porridge is very delicious.

Tips: If you do it in the morning, knead the dough well in the evening, put it in the refrigerator to ferment, and make it directly the next morning, which saves time. Whether you are making this oil cake or fritters, you must not knead the dough too much.

The dough is softer when it rises.