How to make fried fritters and noodles, how to make fried fritters and noodles

Put yeast and sugar to make dough.

Rise for five hours. Knead. into the blended oil. Roll out the dough. Make into small cakes. Place in a pan and fry until golden brown. Crispy on the palate.

Grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add water (warm water in winter), dig it by hand until there are no granular chips at the bottom of the tank, when the water foams, put the flour in, mix it with both hands, knead it vigorously until the leaven surface is smooth and non-sticky, cover it with a clean wet cloth, let it stand for about 3 hours and then knead it for the second time, which is called double fermentation. After kneading thoroughly, cut into several strips with a knife, and then knead them into long strips respectively to discharge them in the cylinder, apply some oil between the strips to prevent sticking, and cover them with a damp cloth (cotton wool in cold weather), let them ferment for 4 hours, and continue to let them ferment.

Here's how to fry fried fritters and noodles:

Ingredients: 500g flour, 5g oil, 5g yeast, 5g baking soda, 2 eggs, 5g salt.

Step 1 grams of flour, add 5 grams of yeast, 5 grams of baking soda, 5 grams of salt, beat 2 eggs into it, add a small amount of water to it many times, and stir the flour while pouring water to form a large dough floc.

2. Roll the dough with your fist, rub it a few times, then fold it again, repeat this process repeatedly, about 3 times, and the dough will be reconciled.

3. After the flour is mixed, divide it into 2 pieces, put it in a container, cover it with plastic wrap and leave it in the refrigerator to ferment at low temperature for one night.

4. Get up early the next day, take the dough out of the refrigerator directly, gently take it to the cutting board, then press it or roll out the dough with a rolling pin, arrange it into a longer quadrilateral, and cut it into a suitable size.

5. Cut small agents, dip a little water on them with chopsticks every other time, and then buckle the other one on the top, then press it with chopsticks on the top, and then pinch the two ends tightly.

Flour, baking powder, salt, milk, oil, eggs and water are mixed well, kneaded into a dough, and after proofing, spread out and grease on both sides. Cut into strips and twist in the oil pan and fry until cooked.

If you don't feel comfortable buying fried dough sticks outside, can you make your own fried dough sticks at home?

Ingredients for fritters: 500 grams of flour.

10-12 grams of refined salt.

370 grams of warm water.

Production method: 1. Put alum, alkali and refined salt in a utensil, pour warm water and stir and melt the raw materials, add flour to make a softer dough for later use.

2. Then, pound the dough with both hands for 5 minutes every 20 minutes, a total of 4 5 times, so that the surface of the dough is smooth and soft, and then it can be placed for fermentation, and the dough is placed on a panel brushed with oil, brushed with oil, and covered with plastic sheeting.

3. Ferment for about 10 hours or more, and then fry it with an oil temperature of 180 200 until the surface is golden brown, the volume is expanded, and it is crispy.

Characteristics: The surface is golden, and the body is large and loose.

Precautions: 1. In addition to neutralizing with alkali in the dough, alum also plays a role in making the product brittle, if there is too much alum, the product is hard, brittle and astringent. Therefore, in general, the amount of alkali in the dough of fried dough exceeds that of alum.

2. The alkali in the dough changes according to the change of the season, in winter, the alkali should be reduced accordingly, and in summer, it should be flexibly mastered according to the local situation.

3. Alum soda dough is generally pounded and dough because it is not easy to knead. Therefore, it is necessary to pound several times to make the alum alkali in the dough even, generally speaking, the dough will become very gent after a few pounds, and it should be left for a period of time before pounding. That's why it's time to take a break after a few clicks.

4. The dough should be added with water according to the draught of the flour, and the general requirement is that the dough should be softer.

5. The dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and there must be a corresponding time.

Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oilMethod 1, put yeast, salt, baking soda into warm water to dissolve, add flour to neutralize into a ball, and let it simmer for 20 minutes;

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so three times to make the dough soft and smooth;

3. Put the kneaded dough in a warm place to ferment until it is twice the size;

4. Roll out the dough into centimeter-thick slices, let it sit for 15 minutes, 5. Cut it into strips 2 fingers wide, overlap the two, press them together with chopsticks in the middle, pinch the two ends and stretch them;

6. 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 with oil before making the dough, and then make it so several times that the dough is in a soft and lubricated state, and 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 small bubbles can be formed when the fritters are lowered.

How and how to fry fried dough dough noodles is as follows:Ingredients: all-purpose flour, yeast powder, double-effect baking powder.

1. First of all, prepare the all-purpose flour to fry the fritters and put the all-purpose flour in a basin.

2. Next, add yeast powder, double-effect baking powder and baking soda to the flour and stir well with chopsticks.

3. Then, add salt, eggs and a small amount of cooking oil to the flour and stir quickly.

4. Subsequently, prepare warm water, pour warm water into the flour, and stir the flour into a flocculent shape with chopsticks.

5. Then, beat the dough with your fist until the flour becomes a smooth dough.

6. Next, pour some cooking oil and spread the cooking oil on the dough.