Why are fritters usually fried in two?

Easier to bulge.

During the heating process of the fritters, the leavening agent inside will produce a lot of small bubbles, which will make the fritters swell. A single fritter is fried in the pan, and the expansion speed is far less obvious than that of two fritters fried together, at this time, the fried fritters are thin and long, looking like sticks, and the expansion is less than half of the double fritters.

And when the two are fried together, the hugging place cannot be immediately touched and hot, and it remains soft all the time, providing space for the fritters to expand. When a single frying stick, the whole fritter is coastered and shaped by hot oil, and the fritter has no room to expand. Therefore, the two fritters fried together have a high degree of expansion and are the most crispy and delicious.

Frying two fritters together is more beautiful

If it is a small fritter fried in the pan, it will be a long oil cake, and if it is thicker, it will be fried into a round strip, and the appearance is not good.

The two are fried together, because the two fritters are adhered together, and during the frying process, they become a tetrahedron, with a shallow groove on each side, which is beautiful in appearance.

If a barbecue stand is a late-night canteen in China, then a fritter stand is an early-morning canteen in China. In a busy city, a person who can eat a fried dough stick in the morning is happy.

Although fried fritters are not very delicious compared to fried foods such as fried chicken, french fries, and fried fresh milk, they cannot shake the status of fried dough sticks in the national breakfast. Why did an ordinary-looking food like fried dough sticks become a national breakfast? Because, it's a fritter with a story.

Fritters arose in the Southern Song Dynasty, when everyone gritted their teeth when they ate fritters.

During the Southern Song Dynasty, Qin Hui killed Yue Fei's father and son on "trumped-up" charges, and the common people dared to be angry and did not dare to speak, so they had to knead the two noodle people who were like Qin Hui and Wang's, and twisted them together and fried them in an oil pot, which was called "fried juniper".

Over time, the shape of the churros began to simplify, evolving from two people to the hollow shape of the long strips we see today, and this is how the churros were born. Since then, fritters have swept the country to this day, but this curse has been forgotten.

There are very few single fritters, and they are the fattest when they are two together.

Have you ever wondered why there are two fritters? Not only because of Qin Hui and Wang, but also for a scientific reason: one can't be blown up.

Most of the fritters are fried in two twists together, because they don't expand easily when fried alone! As evidenced by the figure, the following figure is the experimental results of frying in the oil pan in three ways: single, two and three together:

It can be seen that the two are significantly more inflated than the one, and even the three are not lost.

Why can't a single fritter expand? Because when the oil temperature is high, the surface of the single fritter in contact with the oil is quickly shaped, and it is too late to expand; When the two fritters are together, the soft and unshaped contact surface in the middle does not immediately contact the oil, and can continue to expand outward and become larger, and the fritters become more and more fluffy.

Depending on the swelling effect, the taste can also vary greatly. After it is fried, the single one is not well expanded, and the bite is hard and firm; The oil separation area of the three fritters fried together is slightly more, and the core inside is a little solid, which is a bit "tooth-consuming"; Two fritters are best fried together.

When the oil temperature is high, the surface of the contact oil quickly shapes to prevent expansion, and the soft and amorphous contact surface between the two fritters can continue to expand outward and become larger, so the expansion effect of the two fritters together will be better.

In fact, fritters are not easy to make, I believe many people may have tried them at home, and the fritters bought outside are very fluffy and very fluffy to eat. But if you make it yourself, most of the time it will be dry and hard, and there will be no empty bubbles like the fried dough sticks you bought. This is because the fritters sold in the breakfast shop are added with baking powder and leavening agent, but they are not healthy, and eating too much is harmful to the body, so is there a way to make the fried fritters so fluffy and delicious?

Of course there is, I will teach you how to fry fritters, no leavening agent and baking powder, just flour and eggs, and then use the soybean milk machine to soak some hot soy milk and eat, not to mention how fragrant!

Homemade fried fritters ingredients: appropriate amount of flour, two eggs, yeast powder, sugar, edible salt, edible oil and warm water Specific method: My method is very simple, and the ingredients used are also very common, as long as everyone can steam steamed buns, this method will definitely not be difficult for everyone.

There is no problem if you don't know how to steam steamed buns, I will share the detailed steps with you below, you can learn it by reading it once!

First, first pour the flour into the basin, I used about a pound of flour, then added a spoonful of salt and sugar, then poured an appropriate amount of yeast, beat two eggs and stir well. 2. Start pouring warm water and noodles, add them three times when pouring, and stir constantly with chopsticks until the flour becomes flocculent.

3. Knead the dough into a dough, seal it and put it in a warm place to start fermenting. 4. When the dough has doubled in size and looks like the surface is honeycomb, put the dough on the cutting board and start kneading until smooth. 5. Divide the dough into several parts with a knife, then roll out the pancake with a rolling pin, and cut it into long strips of uniform thickness with a knife.

6. Fold the two strips together, pinch the ends tightly with your hands, and then let them stand for a while before proofing for the second time. 7. Pour enough cooking oil into the pot and heat it, turn to medium-low heat, and then put the proofed noodles into the pot and start frying. The delicious churros are ready, guaranteed to be even more fragrant than the one you bought!

The reason why two are fried together is that it is easier to expand.

There have been experiments to prove that if you put a single one, two together, and two not together in the oil pan respectively, so that after a few seconds, we will find that they will immediately expand, but the single fritters will no longer continue to expand after a while, and the other two will continue to expand, much larger than the single one.

If a single fritter is put into the oil pot, its surface will quickly contact the oil, and the temperature of the oil is high, so the surface of the fritter will be quickly shaped, which will prevent the fritters from continuing to expand, which is why the single fritters will not expand again after expanding to a certain extent.

If the two sticks are together, then the middle one cannot contact the high temperature of the oil, so it can continue to expand, which is why the fritters we eat in daily life are crispy on the outside, and the two fritters on the inside will be soft and white.

About the history of churros:

When it comes to why the two fritters are fried together, we also have to trace the history of the fritters, everyone should know that the fritters have a certain relationship with Qin Hui. According to legend, after Qin Hui killed Yue Fei, because people were very happy with Qin Hui, they kneaded the appearance of Qin Hui and his wife with noodles, and then fried them in an oil pot, so in the past, fried fritters were still called "fried Qin Hui".

Answer: The reason why 2 fritters are fried together is because when the fritters are put into the pan, the chemical reaction in the fritters produces gas to make the fritters expand, but the outer skin is quickly shaped because of the high temperature, and the expansion amplitude is limited. The two fritters are entangled, and the parts that come into contact will not be affected by the high temperature frying, and will continue to expand outward, so they can be fluffier and more crispy and delicious.

The fried dough sticks have a crunchy and tough taste, one of the traditional Chinese breakfasts.

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 were stacked up and down every two, and the bamboo chopsticks were pressed in the middle.

Whether the fritters can be fried loosely, crispy, yellow, and fragrant, the essentials of making are: stack each two up and down, and press it 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 can't be pressed too lightly, and the two fritters must not be separated when frying; 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.

01 The effect of frying two sticks together is better.

At high oil temperatures, the surface of a single fritter is quickly shaped and does not have time to expand. When the two are together, the soft side in the middle does not immediately come into contact with the oil, and it can continue to expand outward and become larger, and the fritters will be fluffy. A single root becomes hard after poor expansion, which affects the taste, and the three cores are solid and require teeth, so the best effect is to fry two together.

When the dough is put into the pot, the surface layer will be fried in hot oil within a few seconds, and it will be quickly fixed and formed, thus limiting the expansion ability of the dough stick, making the texture of a single fried dough stick not crunchy and the shape is not good-looking.

Therefore, when making fritters, you should stack two pieces of dough on top of each other, and press them in the middle to make the dough pieces stick. When the fritters swell, the heat transfer is slower because the adhesive is thicker, even if the surface layer has been fried, the joints are still in a soft state, and the bulking agent is still releasing gas, the dough can still continue to expand, making the whole fritters more and more fluffy.

When the fritters are put into the pot, the chemical reaction in the fritters produces gas that causes the fritters to expand, but the outer skin is quickly shaped by exposure to high temperatures, and the expansion amplitude is limited. The two fritters are entangled, and the part that touches in the middle will not be affected by the high temperature frying, and will continue to expand outward, so it can be fluffier and more crispy and delicious.

Ingredients: 500g flour, 2 eggs.

Excipients: appropriate amount of oil, 5g of salt, 2g of yeast powder

Step 1: Add yeast powder and warm water to the flour and form a smooth dough.

Step 2: Ferment it thoroughly.

Step 3: Crack in the eggs and add salt.

Step 4: Knead it repeatedly.

Step 5: Then let it sit for 10 minutes.

Step 6: Stretch the dough to length.

Step 7: Cut the sections evenly.

Step 8: Every two fall together.

Step 9: Press it with chopsticks.

Step 10: Then gently stretch it out.

Step 11: Put it in a hot oil pan and fry it.

Step 12: Fry until the fritters swell. Evenly colored.

Step 13: Remove from the pot and serve on the plate.

Hello, churros are usually fried together in two because they are more likely to swell. When the fritters are fried in the oil pan, the leavening agent in the fritters will undergo a chemical reaction when heated, producing a large amount of gas, which will expand the dough, which is also the reason why the fritters we eat are hollow. The hot oil will fry the surface of the swollen fritters hard, so that the expansion of the fritters will be limited, while the two entangled noodles will fry the fritters, and the contact parts will not be fixed by the high temperature, which can continue to make the fritters expand.

2. Therefore, in order to make it easier to expand when frying fritters, fritters are usually fried together.