How do you make fritters crispy? What is the crispest to add to churros?

1. 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, two eggs, 15 grams of cooking oil.

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. The simple and delicious crispy fritters are ready, with eggs and milk added to them, which are very delicious, the skin is crispy, the inside is soft, all hollow, and the method is very simple.

First prepare some flour, then knead the flour into long strips, and then put it in a pan and fry it for 10 minutes.

1.First of all, we prepare the ingredients: 250 grams of flour, 150 grams of water, 2 grams of salt, 5 grams of yeast, baking soda, 1 egg, appropriate amount of oil Put yeast, salt, baking soda into warm water to dissolve, add flour, beat eggs and form a ball, and let it sit for 20 minutes.

2.Grease the dough and knead it well, and let it sit for another 20 minutes, so three times that the dough is soft and smooth;

3.Place 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 fifteen minutes, 5Cut into strips 2 finger widths, overlap the two, press them together with chopsticks in the middle, pinch the ends and stretch them;

6.Heat the oil, put in the fritter embryo when the oil is 6 hot, and fry until golden brown.

You can add baking powder to the flour. The fritters made in this way are not only crispy and refreshing, but also liked by the elderly and children.

The fritters bought outside are all added with baking powder, and some baking powder is added with some alkaline taste, which is not delicious. The first thing we need to add is the egg yolk, not the whole egg, the egg yolk can make the fried fritters more golden in color and crispy in texture. Just stir the egg yolks well, then add them to the flour and stir well.

The most important thing is to add some milk, add milk and noodles, and the water will be relatively reduced. Milk can make the dough rise faster, and the fried fritters have a milky flavor and are more fluffy. Milk is highly nutritious, so it tastes healthier.

Finally, we should add some white vinegar, because with baking powder, it will taste alkaline, so we should add some white vinegar to neutralize the alkaline taste. Add it after the dough is kneaded, which also saves time on resting. The most important thing is the dough with white vinegar, which will not absorb too much oil when frying and reduce the greasy feeling.

Let me tell you another note, the oil temperature is very critical when frying fritters, and the oil temperature should be 7 hot at the beginning before putting it in the pot. You can dip some dough with chopsticks, test it in the pot, and the dough will rise immediately, indicating that the oil temperature is enough.

Ingredients Preparation:

300 grams of flour, 1 egg, 3 grams of yeast powder, 2 grams of sugar, 5 grams of salt.

Method: 1. Put 300 grams of flour into a container, add three grams of yeast, two grams of sugar, put in five grams of salt, beat a fresh egg, put in salt to make the fritters increase gluten, and the taste is good, and the eggs also increase the delicious taste of the fritters.

2. Use chopsticks to fully stir the eggs and flour evenly, then add cold water to the flour, pour cold water into the flour, stir it into a dough with chopsticks, and then knead it into a smooth dough with moderate hardness and softness by hand. Mixing noodles with cold water can prolong the proofing time of noodles and increase the gluten of noodles.

3. Put the smooth dough that has been reconciled, cover it with plastic wrap, and put it aside to ferment for about two hours, and the dough will ferment to double the size, (it is best to keep the dough alive the night before, put it in the refrigerator to ferment at low temperature, and make fritters the next morning, I often use this method).

4. Sprinkle dry flour on the cutting board, pour the fermented dough on the cutting board, do not knead the dough, and roll it directly into a rectangle with a rolling pin.

5. Cut the rolled rectangular dough sheet into long strips with a knife, adjust the width of the fritters according to your preference, stack the cut dough sheets together, press them in the middle of the dough sheet with a chopstick, cover with plastic wrap and make the dough again for five minutes.

6. Pour oil into a hot pan, when the oil temperature is hot, put in the fried dough sticks, fry them until the appearance of the fritters is golden, remove and drain the oil.

A simple method, no need to roll dough, no need to put any additives in the ghee fritters, it is ready, the appearance is golden, fluffy and crispy, it looks like an appetite, and the key taste is really good.

7. Homemade fluffy and crispy fried dough sticks finished picture.

Crispy on the outside and soft on the inside, alum-free fritters formula: ordinary flour catty, glutinous rice flour catty, 100-150 grams of soaked multi-source, 25 grams of sugar, 100 grams of salt, and water at room temperature. Craft:

Flour, rice flour, soaked multi-source dry mix well. Stir and dissolve salt, sugar, and flour to form a dough. Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and let it ferment at 25 degrees for 6-8 hours.

Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until golden brown.

For more delicious methods, it would be better to study in a professional cooking school.

The simplest way to make fried dough sticks, all fluffy and crispy, add cucumbers and mix, crisp and refreshing without greasy.

How can there be few cold dishes in summer, what I share with you today is our local specialty cold dish - cucumber fried fritters, from the production of fried dough sticks to the cold salad explained in detail, like the collection!

Are fried fritters hard and fluffy? The chef tells you the right way, the fritters are crispy and fluffy, and you get it right the first time.

Xiao Dong also tried a variety of delicacies at home, such as cool skin, flower rolls and fritters, the fritters made are fluffy and soft, and the hollow inside is very delicious. However, many friends said that the ingredients used by themselves were also correct, and the steps were similar, but the fritters made were not fluffy at all, and the fried fritters were particularly hard and not delicious at all.

Everyone has seen that the fritters on the outside are particularly fluffy, and the outside is crispy, and there is a big hollow inside when you bite into it, and many friends say that it is made of baking powder or other additives. In fact, the flour we use at home and the yeast powder we commonly use can also be used to make crispy fritters on the outside of the hollow. If you don't believe it, you can give it a try at home with Xiao Dong's steps.

Ingredients: flour, eggs, yeast powder, salt, cooking oil, sugar.

First: Pour an appropriate amount of flour into a bowl and beat an egg.

Second: Put the prepared yeast powder in a bowl, then add a spoonful of sugar, add warm water, stir well, and <>

Third: Use the stirred yeast powder water and noodles, stir into a flocculent shape, then pour in an appropriate amount of cooking oil, and press into a smooth dough.

Fourth: Spread a layer of cooking oil on the dough, cover with plastic wrap, and let rise twice as large.

Fifth: Take out the proofed dough, do not knead the dough, use the back of your hand to follow the exhaust, and drag it into long strips.

Sixth: Cut the long strips into evenly sized pieces, and smear a layer of oil on them.

Seventh: The two agents are stacked together, put the oily ones underneath, press them with chopsticks, and let them rise for about 10 minutes after processing.

Eighth: pour oil into the pot, the oil is hot, pinch the prepared fritters at both ends, pull them apart, and then put them in the oil, constantly flip them with chopsticks, and fry the surface of the fritters until golden brown.

Let's see, such fritters are crispy on the outside, particularly delicious, and the inside is hollow, even eating 5 fritters in one meal is not enjoyable, and the ingredients used are also very simple, friends who like them can try it at home.

1) The yeast powder is melted with warm water, and then an appropriate amount of sugar is added, which can effectively promote the fermentation of yeast.

2) Fried fritters should prevent the flour from gluten, you can press, but not knead, kneading is especially easy to make the dough strong.

3) Rub a layer of oil on the cut agent, so that it tastes crispy and delicious.

4) The oil temperature should not be too high, otherwise it is easy to produce scorching.

If you want to fry fried fritters, the crispy oil temperature should not be too high, put in the noodles when the oil is boiling, the noodles will float up, the temperature is just right to start frying, turn the fritters with chopsticks, fry them until golden brown, and remove them.

1. Put baking powder and refined salt in a utensil, pour warm water and stir and melt the raw materials, then add flour to make a softer dough for later use.

2. Knead the dough into a dough to make the dough as soft as possible, and put it in a bowl and seal it with plastic wrap. Wake up.

3. Pound the dough with both hands for 5 minutes every 20 minutes, a total of 4 or 5 times, so that the surface of the dough is smooth and soft, and then it can be placed for fermentation.

4. Ferment for about 10 hours or longer to make the dough fluffier and open the bee's eye.

5. Cut a small dough from the dough, stretch it out and cut it into small pieces.

6. Pour sesame oil into a frying pan, wait for the oil temperature to rise to 180°-280°, and then add fritters.

7. Fry the fritters until golden brown and remove the oil.

8. The fritters will be crispy when eaten hot.

Pro, fried fritters with yeast will be easy to be brittle, and there is also the addition of an "aluminum-free fritters leavening agent". Some people may be resistant to aluminum-free fritters leavening agent, in fact, every regular product will be produced after strict national testing, as long as it is not excessive. I hope mine can help you and wish you a happy life, thank you for giving a thumbs up.

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The method of making homemade fluffy and crispy fritters is as follows: Tools Raw materials 250 grams of flour, 1 egg, 4 grams of salt, 2 grams of baking soda, 2 grams of baking powder, 10 grams of vegetable oil, 130 grams of water 1. Put all the ingredients together and knead them into a smooth dough, the dough after kneading is very soft, at this time, pay attention to the water not to be added all at once, leave about 10 grams, if it is not soft enough after adding it completely, add some water in an appropriate amount. After kneading, apply a little oil to the surface, put it in a plastic bag, and refrigerate overnight.

2. Take out the dough the next day, cut it in half, and make it into a long strip on the board, you can sprinkle a little hand powder on the board, or you can apply oil to prevent sticking. 3. Cut it into the size you want, there is no requirement for this one. 4. Stack the two pieces together and press them with chopsticks to glue the two pieces together.

5. Gently pull both ends to elongate. The length depends on the size of your own fryer! 6. Heat the oil in the pot, put a small piece of noodles into the oil, you can float up immediately to fry the fritters, put the elongated fritters into the oil, and turn them back and forth with chopsticks immediately after floating, the fritters will soon swell up, and then fry until golden brown can be out of the pot.

7. Homemade fluffy and crispy fried dough sticks finished picture.

First, the dough is kneaded into water and then kneaded into a dough, and then the dough is made continuously with a rolling pin, and then an appropriate amount of oil is added to the surface of the dough. Cut the dough into chunks without cutting too thickly, then shake the cut dough into strips, put it in a pan of oil and fry until golden brown on both sides.

If you want to be more fluffy and crispy, first of all, the dough must be lively, the starch ratio, sugar and milk must be matched well, and the oil temperature control for frying is just right.

Make fritters with milk, and the most crispy ones. The last time I heard someone say that they were sold with laundry detergent for long fried dough sticks, I didn't know if it was true or not.

To make fritters, you can generally add some yeast powder and sugar, so that when fried, the fritters are very crispy.

Alum, because the fritters are the alums with chemical ingredients added to the fermentation of wheat noodles, so that the fritters react with alkali at high temperature (generally the fritters can only be made after fermentation with edible alkali) to make the fritters the most crispy.

If you want the fritters to be crispy all the time, you can use all-purpose flour when frying the fritters, and add an appropriate amount of fritters leavening agent and shortening chain fiber belt oil, so that the fried fritters are fluffy and golden, and the taste is crispy. In addition, if the fried fritters are damp, they are easy to become soft, so it is best to store them in a cool and dry environment, and the soft fritters can also be re-fried to become crispy.

1. Ingredient modulation

If you want the fritters to be crispy all the time, you can choose all-purpose flour when frying the fritters, instead of high-gluten flour, which can avoid the flour moisture is too low, the protein content is too high, and the fried fritters are hard.

2. How to save it

If the fried fritters are damp and easy to soften, it is best to store them in a cool and dry environment to avoid excessive humidity in the surrounding environment, and the fritters absorb external moisture and become soft, which can prolong the storage time of the fritters.

3. Re-frying skills

After the fritters have cooled, if they absorb the moisture in the shed and the environment becomes soft, they can be re-fried to make them crispy again. When re-frying, turn on a low heat and use chopsticks to flip and stir the fritters without vertical disturbance, which can prevent the fritters from sticking to each other, and can also make the fritters heat more evenly.