What s the reason why fried fritters are easy to open in two?

The reason why the fritters can be opened into two is that the fritters are stacked together and gently pressed together before the fritters are put into the oil pan, and the surface of the fritters is coated with oil, although they are pressed together, they are not firmly glued together, so when fried, a fritters can be easily divided into two.

I think fried fritters are easy to open into two, that is, you don't fry well, you have no experience, that is, two small pieces cut together too strongly, cut thoroughly, you are still and experienced fried fritters in the learning of a learn, learn to fry very well, on the fritters is not easy to become two.

Sugar, wrap it in plastic wrap: flour, do not knead the dough: first cut the proofed dough into the fritter forming method, proofing for 10 minutes, sodium bicarbonate, etc. Add to the dough water and stir to dissolve, knead into strips, and knead again.

Roll the eggs into strips and top another slice. 5 catties, not easy to muddy oil), salt, sugar. Because if only one surface is put into the oil pan, 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 this part of the surface continues to expand outward, so that the fritters no longer have room to expand, but the adhesive between the two surfaces can not be quickly shaped, although the part that is in full contact with the oil will also be quickly shaped.

When we put the two noodles together in the pot, it ends up being fluffy and delicious fritters.

This shows that the hardness of your dough is not well controlled, and the dough is relatively hard, so you must master the amount of water and the time of dough when adjusting the dough.

There is a lot of oil between the noodles, and the adhesion is not enough, so the fritters are easy to open into two during the frying process.

The fried fritters are easy to open in two, which is the reason why you put too much oil in the noodles.

It's a tradition. Actually, you can put one in one.

This is caused by the frying process, and you can fry it into one or three if you want. You can go to the place where the fritters are fried and take a look at it.

Too much baking powder, right? And then. The swelling is too large. Or maybe the flour is used incorrectly. Use high ribs. Or rather. The ratio of salt in the noodles is incorrect. Not enough time to wake up.

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.

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.

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.

Because it is more time-saving to fry it like this, fritters as a kind of breakfast in China, is already a well-known delicacy, I believe that everyone here has eaten fritters, some people eat fritters are long, some people eat fritters are oval, but the taste is the same. So why do the fritters on the street fry two together? I think the main reason is that this saves time and saves people from waiting to buy fritters for a while.

And saving time is only one of the reasons why two are fried together, the other two are fried together because it is more fuel-efficient, we all know that frying fritters is very oil-intensive, in the morning stall, the boss always sets up a big pot, and the pot is hot hot oil, hot oil is used to fry fritters, you must know that it is full of a large pot of oil, and can only fry fritters in the morning, when frying to the end, there is almost no oil, so if the two fritters are fried together, the contact area between the noodles and the oil is relatively small, and it will be more fuel-efficient.

Fritters are a very delicious food, northerners especially like to eat, fritters with soy milk or fritters with tofu brain, is the most common breakfast combination of northerners, such a combination makes many people linger, and we observed that the fried fritters on the street will be fried together, put the dough into the pot, and it will swell up after a while! This is the use of the principle of heat expansion and cold contraction, the skin of the fritters is crispy, the inside is soft, a bite of the outside is crispy and the inside is tender, I believe many people have seen this kind of food. The purpose of frying the two together is to make the fritters better heated, and it will also make the fritters more crispy.

Fritters are a delicacy that I hope my friends in the south should try more. Every morning, there will be a large or small breakfast stall on the streets of the north, and there will be fritters on the breakfast stall. In order to save time, most of them are fried together in one pot, and the fragrance is permeated, which has long aroused your cravings!

Save time and fuel, one fried is easy to expand, and two can be heated evenly at a time, without swelling.

In this way, it looks more beautiful, and it will also attract the attention of many consumers, so it will be fried together.

Because in this way, the frying dough sticks are faster, and then don't save time, it was originally one fritters, but in the process of frying, it became 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.