Why do fried fritters have two noodles fried together?

I am a person who likes to eat, so I am very interested in food. I usually observe some people's cooking process in real life, because I feel that this process is very detailed, and I can also make progress through the cooking process of these people. Why do you have to fry two noodles together when frying fritters?

Many people don't know about fritters, there are still historical and cultural origins, in fact, I didn't know before, so I searched for a lot of information on the Internet, in fact, fritters are a relatively common food, many people will eat fritters in the morning, in fact, fritters are delicious, sweet and delicious to eat, so many people also like to eat fritters very much. The reason why this is done is because fried fritters have a historical origin, in fact, fried dough sticks originated in the Song Dynasty as a breakfast spot, and the master who made fried dough sticks picked up two noodles casually, and then kneaded them together and fried them in oil. So this habit has been passed down to the present, and people nowadays will also use this method to fry fritters.

Of course, the reason why the fritters need to be fried together is because the fritters are very easy to disperse when they are put in the pot, so the fritters can be evenly heated, because when frying the fritters, you need to constantly turn the fritters in the oil pan, if a fritters are fried in the pan, then the fritters are easy to paste, so if the two noodles are fried together, it may make the fritters more susceptible to heat, and they will become more fluffy, and the fritters will look better.

In fact, the reason for this is also because many people are busy at breakfast, so they all want the time to be faster, if the breakfast seller uses a fritter to fry, then this speed is very slow, so this can also make the speed faster, so it can be conducive to the expansion of the fritters.

Because in this way, it can be more qualitative, and it can also be more delicious, and the taste will be better.

Because it looks better in this way, it has a very good fluffiness, which can make the middle of the fritters softer and taste better.

Because the time is relatively fast, and many people will buy two or two, so they simply fry them together.

Because the shape is better, it is larger, the swelling looks more golden, and it looks appetizing, so it is necessary to have two noodles in one.

Some beginners are prone to the phenomenon that the two pieces of fried fritters are easy to separate and over-adhesion, the main reasons are as follows: 1. When the dough sticks are formed, the dough sheet should be properly coated with oil or sprinkled with dough dough, if there is too much oil and dough, it will cause the agent to separate, and too little oil and dough will cause the two agents to stick together. 2. Stack two fritters together, press them appropriately in the middle with the back of a knife or chopsticks, and then pull them into shape.

If you don't press it, it will cause the agent to separate, and if you press too hard, it will cause the two agents to stick together. 3. If the dough is too thin and soft, it is easy to cause the agents to stick together, especially if the proofed dough is placed for too long, it will become soft, you can knead the dough appropriately a few times, and place it slightly before making it. 4. In addition, the flour selected belongs to the flour such as sprout wheat and worm wheat, which will also cause the dough sheets to stick together, and the flour should be replaced in time when encountering this problem.

5. The gluten added to the dough can improve and delay the softness of the dough.

Hello landlord, the fried fritters are always separated, it may be that the dough dough is not fermented and rolled, or the oil temperature of the fried fritters is too hot, and the fire temperature is too great.

Ingredients: 250 grams of flour, 3 taels of water, 5-6 grams of salt, 5-6 grams of baking powder (add more in cold weather), 1 egg, oil.

Amount. 1. Put the yeast, salt and baking powder into warm water to dissolve, add flour and eggs to neutralize into a dough (softer), make the dough soft and smooth, and cover it with plastic wrap for 30 minutes;

2. Knead the dough into strips, roll out the dough into 1 cm thick slices, brush with oil, and then put it in a warm place to ferment until it is twice the size.

Can; 3. Cut into strips 2 finger widths, overlap the two, press them together with chopsticks in the middle, pinch the ends and stretch them;

4. Heat the oil pan and fry it in the oil pan until golden brown.

Tip: How to make fluffy fritters?

1. Try to make the dough softer, if the dough is too hard, the fried fritters will be too solid and unpalatable;

2. The dough should be fully fermented, if the dough does not rise, it will not reach the due fluffiness;

3. Knead the dough well before making the dough, and then make the dough soft and lubricated, so that the fried dough sticks are delicious;

4. The oil temperature should reach a certain height, and the fritters can be quickly fluffed up. It usually reaches 150 degrees and bubbles when the fritters are lowered.

That is, you have to keep turning to make the fritters evenly heated to make the fritters fluffy.

When a single fritter is put into the oil pot, it sinks in the pot for a while before it floats to the oil surface, the master also uses chopsticks to keep flipping, although there are signs of expansion, but the expansion stops after a while, and the expansion speed is far less obvious than the two fried together.

When the surface of a single fritter is golden brown, you can remove it from the pan. At this time, the fried fritters are thin and long, and they look like sticks. The swelling is less than half that of two fritters.

In addition, a single fritter cannot swell, so it will taste a little hard, while the fritter fried together has a high expansion degree, so it is delicious.

The two are twisted together and fried. It is because a single fried root is not easy to expand. Two fritters stick together. The middle part doesn't come into contact with the oil as quickly. It can be constantly inflated outward. In this way, the fritters will be fluffier.

When the two are fried together, the sticky place will not immediately contact the hot oil, so that the fritters expand better, and when a single frying is fry, the whole fritter is coked and shaped by the hot oil, and the fritters have no room to expand.

Why do two fritters go together, because if one is fried, he will not swell up, and the two will be tied together, and the soft part in the middle will be pierced, and the outer surface of the entire fritter will be heated unevenly, and the soft place will continue to expand, and then the fruit will rise.

Nowadays, there are many fritters that are fried in a single stick, and it is not necessary to fry two at the same time, if you want to fry two together, it may be the traditional process like this.

The ** of the fritters is Qin Hui and his wife, so there are two.

The two are fried together with the fritters, and the oil is evenly distributed and delicious.

Because the ancient acquaintances hated diligence very much, these two people treated them as fritters so we fried them together.

It's just a way to fix fried fritters.

Because a single fried root is not easy to expand. At high oil temperatures, the surface of the monoheel oil is quickly shaped and does not have time to expand. When the two fritters are together, the soft side in the middle does not immediately contact the oil, and can continue to expand outward and become larger, and the fritters will be fluffy.

The taste is also different depending on the swelling effect. 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.

Every time I eat breakfast, I always have a doubt in my heart?

Why do you have to fry two fritters together, can't you fry one at a time?

Is it because fritters also have love!

I'm afraid it's not because of the show of affection.

They were both blown up.

In order to let the single dog eat a fritter with peace of mind.

Let's talk about it today.

Why do you have to fry two fritters together?

Why do you need to fry two fritters together?

It is related to the legend of Qin Hui.

According to legend, Qin Hui killed Yue Fei.

The common people hated Qin Hui and his wife.

So I kneaded the dough into two people and fried it in an oil pan.

Later, the churros practice was slowly simplified.

It became the current practice.

In many parts of China.

Fritters are still called "fried juniper".

Can you fry a fritter?

Theoretically, of course.

Yes, but the effect of the explosion is like this.

Hmmm......How to say.

This single nobleman looks pretty good.

It's just a little thinner.

It's a little weird, the shape is a little special.

It's still acceptable.

The only consolation is.

These deformed single fritters.

It's still edible.

It's just that the core inside is more solid.

It's a bit of a tooth rush. So why is a fritter not good to fry?

The key to frying fritters well is to expand.

Add the flour used for frying fritters.

Leavening agents such as alum, baking powder, yeast, etc.

Leavening agents react at high temperatures.

Carbon dioxide is generated.

Carbon dioxide expands when heated.

Naturally, the fritters become thicker.

And the biggest problem with a single fritter is.

"I can't get up."

That is, a single fritter is the same recipe.

It stands to reason that it can be inflated.

But the truth is.

After putting a single fritter into the oil pan.

Basically, the whole root is soaked in oil.

The surface in contact with the oil is quickly shaped and prevents expansion.

What if three fritters were fried together?

If you have three fritters together.

It will cause the area of the dough to be too large.

It takes longer to deep-fry.

And the fried fritters are not soft in the middle.

Only when frying two fritters.

Soft, unshaped contact surface in the middle.

It can continue to expand outward and become larger.

The end is perfection.

Not a single one.

Three will not work.

It has to be a pair of tsk.

Summary. Dear, I'm glad to answer for you: the reason why only one side is put into the oil pan is that all the contact surfaces of this side are in full contact with the hot oil, so that the surface is quickly shaped under the action of hot oil, so that the fritters no longer have room to expand.

When the two noodles are put together in the pot, the part that is in full contact with the oil will be quickly set, but the bond between the two noodles will not be quickly shaped, so that this part of the noodles will continue to expand outward, and zui will eventually become fluffy and delicious fritters. <>

Dear, I'm glad to answer for you: the fried fritters are always separated because only one side is put into the oil pan, and all the contact surfaces of this surface are in full contact with the hot oil, so that the surface is quickly shaped under the action of the hot oil, so that the fritters are no longer defeated and hail, and there is room for the expansion of the hole. When the two noodles are put together in the pot, the part that is in full contact with the oil will be quickly set, but the bond between the two noodles will not be quickly shaped, so that this part of the noodles will continue to expand outward, and zui will eventually become fluffy and delicious fritters.

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 swell the dough, which is also the reason why the fritters we eat are hollow. The hot oil will fry the surface of the swelling fritters hard, so that the expansion of the fritters is limited, and the two noodles that are entangled with each other to fry the fritters, the contact of the absolute part is not fixed by the high temperature, and can continue to expand the fritters. <>

When a noodle is put into the oil pot, the oil heating area is large, and the volatile area is also large, resulting in the instant volatilization and disappearance of a large amount of water in the noodles, and the surface is easy to break when it comes into contact with the oil, and the shape cannot be formed into an environment with higher atmospheric pressure. Frying the two noodles together allows the adhesion to not come into contact with the high-temperature oil and volatilizes less moisture. In addition, the contact with oil can heat the surface, and the inside does not contact the oil and does not break, so it can form an environment with a higher pressure than normal.

First, the historical origin of history, humanities and history.

Many people don't know about fritters, there are also historical and cultural origins, in fact, I didn't know before, so I searched a lot of information on the Internet, in fact, fritters are a very commonly used ingredient, many people will eat fritters in the morning process, in fact, fritters are very delicious, delicious to eat, so many people also like to eat fritters. This is often done because fried fritters have a historical background, in fact, fried fritters began in the Song Dynasty as a breakfast point, the master who made fritters took out two noodles at random, and then pinched them together and fried them in oil. Therefore, this kind of method has been popular until now, and people nowadays will also use these methods to fry fritters.

Second, it will not be easy for the fritters to come out.

Natural fritters often have to be fried together with two noodles, in fact, because the fritters are easy to disperse in the case of entering the pot, so that the fritters can be evenly heated, because in the case of frying fritters, you must constantly roll the fritters in the pot, if a fritters are fried in the pot, then the fritters are very easy to paste, so if the two noodles are fried together, it is very likely to make the fritters more easy to heat, and it will also appear more bulky, and the appearance of the fritters will be better.

Three, summary. In fact, it is often done that, and because many people are busy in the case of breakfast, they are looking forward to the time to hurry, if the breakfast seller uses a fritter to fry, then the rate is very slow, so if you do it that way, you can also make the speed faster, so it can be beneficial to the expansion of the fritters.

When the fritters are put into the pan, the chemical reaction that occurs in the fritters causes the fritters to swell because of the gas generated by the liquid mass, but the outer skin is quickly shaped by exposure to high temperatures, and the expansion amplitude is limited. The two fritters are wrapped in one and quietly raised, and the parts that touch in the middle 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.

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 orange fritters swell. Evenly colored.

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