The technology of making churros, the process of making churros

Raw materials: 5000 grams of ordinary powder, the same ratio of alum and salt, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).

Production method: mix alum, alkali and salt in proportion, crush it into a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, then add flour and stir into a snowflake shape, pound it to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, wake up for 20 to 30 minutes, pound it again, and then fold the dough, so 3 to 4 times, so that the dough produces gas, forms holes, and achieves suppleness.

The main reason why flour can't wake up is because your dough is not sticky and tough enough or has too much moisture.

Remedy: Add egg whites to flour. Half a pound of flour and the egg white of an egg can be effective.

After adding eggs, reduce the water appropriately. Usually half a pound of flour is about three taels of water and eggs.

It also contains water, so reduce water as appropriate.

Also, the time you have to meet may be too short. The dough should be kneaded until it is clearly tough, so that it can be made into fritters.

I wish you good health and happiness!

Don't be so troublesome, just go to the market and buy fried dough sticks and follow the instructions.

The process of making churros is as follows:Tools: flour, eggs, oil, baking powder, sugar, butter.

1. Add baking powder to the flour.

2. Crack in an egg.

3. Then add salt and sugar.

4. Then add some water and stir.

5. Knead into a dough and add some butter to soften.

6. Soft until the surface is smooth, then wake up for 15 minutes and soft once.

Knead the dough again after a few minutes, repeating twice.

8. Then put the mixed dough in a plastic bag and put it in the refrigerator overnight.

9. Take it out an hour early the next morning to wake up.

10. Then divide into two halves.

11. Cut the dough into small pieces.

12. Fold two pieces one by one.

13. Then take chopsticks and press one strip from the middle.

14. Heat the oil in the pan and fry the pressed fritters in the pan.

15. After frying for less than a minute, the fritters begin to slowly expand.

16. Fry one side and then fry it on the flip.

17. This is fried fritters.

Ingredients: 250g of wheat flour, appropriate amount of oil, 175ml of warm water (50-60), 10g of fritter leavening agent.

Method 1: Knead the flour, leavening agent and warm water together into a dough, cover and ferment for about 30 minutes.

2. After the dough has risen, smear some cooking oil on the operating table and put the dough on the table.

3. Stretch the dough into long strips (press gently, don't knead anymore), and cut it into long strips about 10cm long and thick. Then it's time to heat the pan.

4. Take 2 dough blanks and stack them and press them slightly in the middle with chopsticks.

5. When the oil in the pot is boiled until it begins to smoke, pull the dough pressed with chopsticks longitudinally and rotate it into a twist shape and put it into the oil pan. Note that the oil temperature is very high, so don't burn your hands.

6. Use long chopsticks to turn over the fritters frequently, so that they are evenly heated, and they are fluffy when fried.