How to fry fritters deliciously, how to fry fritters deliciously

Step 1: First prepare a larger basin, add 1000 grams of all-purpose flour, 3 eggs, 8 grams of yeast powder, 8 grams of baking powder, 10 grams of salt, 260 ml of warm milk, if you don't put pure milk, you can also add water, according to your favorite taste to put it, first use chopsticks to stir the dough into a flocculent. Many friends say that they can't add baking powder, the fried fritters are unhealthy, and the current baking powder is aluminum-free baking powder, or add a little, so that the fried fritters will be fluffy and soft, the outer layer is crispy, and it tastes more like the taste of fritters.

Step 2: Add 45 ml of cooking oil, increase or decrease the amount of milk as appropriate when mixing the dough, the dough is relatively soft, and finally get the basin light, face light, hand light, and make the dough into a smooth dough, and do not knead the dough noodles. After closing the lid, the dough rises until it doubles in size.

Step 3: If you want to make noodles quickly, you can put the noodles into a small stainless steel basin, add water to the pot and boil to 32 degrees, put the basin in the pot, so that the time to make noodles will be faster, when the indoor temperature is about 20 degrees, it will basically be ready in about an hour.

Step 5: Put the cut 2 sections of dough agent together, take a chopstick and press it in the middle, the chopsticks must be smeared with a little oil to prevent them from sticking together, don't press too hard, and be careful not to break the dough.

Step 6: Just brought rapeseed oil from my hometown, pour it into the pot, boil the oil to 6 into heat, adjust to medium heat, first take a chopstick and put it in the pot, to test the oil temperature, the chopsticks bubble a little, you can fry the fritters in the pot. Pick up the fritters with both hands, the fritters will naturally elongate, first put the middle part of the fritters into the oil pan, and then gently shake the fritters with your left and right hands to let the middle of the fritters shape it, and then release your hand and let the whole fritters go down into the pot, turn on medium-low heat and fry slowly.

Step 7: After the fritters are set, use chopsticks to turn the fritters back and forth, be sure to heat the fritters evenly, fry the fritters until golden on both sides, use a colander to remove the oil and put it into the basin.

Don't just know how to add eggs when frying fritters, be sure to add some of them when adjusting the noodles, the fritters made by this are fluffy and soft, all crispy, and the fritters will not be hard when they are cold. Well, today's fried fritters are shared here, thank you for reading Xiaoxin's article, I am a food-loving mother, and I share with you a simple and nutritious home-cooked meal every day, so that my husband and children can always feel the taste of home.

There are 3 steps to how to make churros.

1.Prepare a basin, stir the flour, salt, baking soda and baking powder evenly, then pour in cooking oil and stir evenly, and then pour in an appropriate amount of water, and the dough is very important, not kneaded, to use the technique of kneading and stacking dough, use the fist to knead the dough, fold the dough on the side to the middle and then continue to knead.

2.Push the dough apart with the palm of your hand and flatten it, then cut it in half to the right width. Then use a rolling pin to roll it out thinly, about a centimeter thickness, then cut it into wide strips, leave it for about 10 minutes, and then dip each other piece of dough with chopsticks in some water.

Then stack the two pieces of water and non-water together, press them gently with chopsticks, if you see that the two pieces of dough are not layered, then sprinkle some dry flour on the dough sheet, otherwise the two pieces of dough sticks together will affect the expansion of the fritters, be sure to stack the two pieces, and the single dough sticks are not easy to expand.

3.The oil is slightly hot, cut a little dough and throw it into the oil pan, it can expand quickly, proving that the oil temperature is OK. Then pinch the two ends, gently stretch it, put it in the oil pot, quickly use chopsticks to keep fiddling, fry until golden brown, remove and drain the oil, and the golden crispy fritters are ready.

1. Put the yeast, salt and baking soda into warm water to dissolve, add flour to form a ball, and let it sit for 20 minutes.

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so that the dough is soft and smooth.

3. Put the kneaded dough in a warm place to rise until it doubles in size.

4. Roll out the dough into centimeter-thick slices and let it sit for 15 minutes.

5. Cut into strips 2 finger widths, 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.

1. The dough should be 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 that the dough is soft and lubricated, 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.

500 grams of flour, 10 grams of refined salt, 300 ml of cold water, 1000 grams of oil.

Take the flour and salt and pour it into a basin, synthesize the dough, knead it repeatedly until the dough is smooth and flexible, divide it into several parts, and make it into baked cakes.

Put the raw fritters in a hot oil pan and fry them until golden brown, then remove them and serve them in the pancakes.

Stretch the dough dough into long strips and roll it out with a rolling pin until it is about 12cm wide and thick, if the width and thickness are uneven, it will affect the shape of the finished product.

Step 2: Cut into long strips about 3cm wide.

Step 3: Stick a little flour on both sides of the strip, if the flour is not sticky, the fritters will be glued and cannot be fried.

Step 4: Press the strip in the middle of the strip.

Step 5: Stretch the middle of the pressed strip slightly and then rotate it.

Step 6: Keep the oil temperature at 180 when the strip is put into the oil pan, go down first in the middle, and pinch the two ends with your fingers to prevent separation.

Step 7: After the fritters float, they should be constantly tumbling, and fry them for about 100 seconds until golden brown and crispy skin.

How to make the family version of small fritters:

Ingredients: 300 grams of flour, 2 eggs, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, cooking oil.

1. First put in the flour, add eggs, salt, yeast, baking soda in turn with 160ml of warm water and noodles (warm water is not hot), stir while pouring water, stir for the dough and add 20ml of cooking oil to start kneading the dough (kneaded into a slightly soft dough) The dough is soft and delicious, after kneading, it is placed to ferment twice as big, and the noodles do not need to be kneaded, directly put on the panel and press the strips to roll them into a rectangle about 1 cm thick, cut into strips about 2 cm wide, divide each strip into two, stack them together and use chopsticks to gently press a mark to rise for 5 minutes.

2. Put enough oil in the pot, put in the fritters when it is hot, fry them over medium-low heat (during which the fritters are constantly turned to avoid frying), fry until golden brown, remove the oil.

The above is the family version of the soft fritters, I hope it can help everyone.

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?

How do you make fried fritters? Prepare 300 grams of flour, add 160 ml of baking soda milk, beat in eggs, then press into a dough, roll it out into long strips with a rolling pin, fall into small pieces, and fry in a pan until it is fried.

Ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, appropriate amount of oil.

Method 1: Put yeast, salt and baking soda into warm water to dissolve, add flour to form a ball, and let it sit for 20 minutes;

2. Rub the dough with oil and knead it evenly, and let it sit for another 20 minutes, so that the dough is soft and smooth.

3. Put the kneaded dough in a warm place to rise until it doubles in 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 that the dough is soft and lubricated, 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.

Buy lead-free yeast, design fried fritters, this surface one night in the refrigerator one night, the next day out to fry, especially delicious.

It is best not to put alum, which is easy to cause Alzheimer's disease.

If you want to do a good job of fritters, the first step is to standardize the formula, the proportion of various raw materials must be scientific, and the baking powder material must be kept at about 2%.

Ingredients: 200 grams of flour, 70 grams of water.

Excipients: 1 egg, 15 grams of corn oil, 2 grams of salt, 3 grams of yeast, 1 gram of baking soda, 500 grams of peanut oil.

1. Add oil, salt and eggs to the flour and mix well with chopsticks.

Add gram of water to the yeast to dissolve, pour it into the noodles and mix well.

Gram water melts, baking soda also pour into the flour and mix well.

4. Knead into a smooth dough.

5. Cover with plastic wrap and ferment until covered with holes.

6. Gently press the dough into the cube with your hands.

7. Cut into long strips with a knife, stack the two on top of each other, and press them with chopsticks.

8. Pour oil into the pot and cook until it is 50% hot, put in the fritters, and fry slowly over low heat.

9. After frying the bottom for a while, use chopsticks to hold the fritters and turn them over until golden brown.

Notes:

1. The water used for winter and noodles can be warm water of about 30 degrees, and the amount of yeast used in winter should be more, and it can be reduced accordingly in summer.

2. When frying, fry the inside over low heat first, and then fry until the outside is crispy; This method will not harden even if it is cooled before eating.

Prepare the flour, beat the eggs, stir and knead into a dough, let it rise for an hour and a half, then make the raw embryo of the fritters, then heat the oil in the pot, fry the fritters in the pan, and the delicious fritters are ready, the specific steps are as follows:

Ingredients: 500 grams of plain flour, 3 grams of salt, 2 grams of baking soda, 5 grams of yeast powder, 220 ml of warm milk, 2 eggs, 15 grams of cooking oil.

1. Prepare 500 grams of plain flour and beat two eggs in it.

2. Add 3 grams of salt, 2 grams of baking soda, 5 grams of yeast powder to the flour, mix with 220 ml of warm milk and noodles to form a dough flocculent, add 15 grams of cooking oil, and knead it into a softer dough.

3. Spread a layer of oil on the surface of the soft dough and wrap it in plastic wrap.

4. Proofing at room temperature for about an hour and a half, or you can put it in the refrigerator for one night, and the dough that wakes up will expand significantly and become larger.

5. Sprinkle some dry flour on the panel, take out the dough without kneading (it will not be fluffy when kneading), press it flat directly with your hands, and then roll it into a long strip with a rolling pin, and cut it into a two-centimeter strip with a knife.

6. Dip the chopsticks in a layer of water, press on the top of the dough agent, fold the two pieces in pair, and gently press them from the middle with a chopstick.

7. Cut it in half from the middle, so that the raw embryo of the fritters is ready.

8. Pour oil into the pot, heat the oil to 7 percent, put in the raw embryo of the fritters, turn on medium heat, and keep turning the fritters with chopsticks, but it is heated evenly and fried until the surface is golden and can be out of the pot.

9. Finished product drawing.

1. After cutting the dough into long strips, the two should be stacked together, so that the small fritters that come out of this way are fat.

2. When frying fritters, you should fry them slowly over low heat, if the fire is too large, it will be easy to fry paste.

Step 1: Take 500 grams of flour and pour it into a basin, then add 5 grams of baking powder and 6 grams of fritters leavening agent, add a little salt and beat an egg and stir well with chopsticks. It is best to mix half of the flour with half of the high-gluten flour and half of the low-gluten flour, which can make the churros taste better, both tough and very soft.

Baking powder is fine if you choose ordinary lead-free baking powder.

Step 2: Take another small bowl, add 3 grams of yeast and 6 grams of white sugar to the small bowl, add warm water, and gently stir with chopsticks to let the yeast and sugar slowly melt.

Step 3: Slowly pour the yeast water into the flour basin, stirring as you pour until the flour is whipped into a flocculent shape, then knead the smooth dough with both hands.

Step 6: Roll out the dough in the shape of a long strip with a rolling pin, cut it into small strips with a knife, then take a chopstick and dip it in water to press a mark in the middle of each agent, and finally stack the two agents together and flatten them with the back of the knife.

Step 8: Add an appropriate amount of cooking oil to the pot and heat it when the oil temperature is heated to 50% of the heat, pull the fermented agent into the shape of fritters and fry it in the oil pan, and fry it until the surface is golden and you can take it out. When frying the fritters, keep turning the fritters with chopsticks to let them heat evenly.

Step 9: Put the fried fritters into the pan again and fry them again, and then control the dry oil content. Re-frying the fritters will make the fritters taste more crispy, and they won't feel hard the next day.

In this way, the delicious fritters are made, and the taste of your own is delicious and healthy.