How do you make super delicious fritters?

1. The noodles of fried fritters must be soft! If it's too hard, it's hard to fry and the taste is very bad.

2. Fried fritters should be kneaded less! And the dough doesn't have to be very smooth, just a little lumpy.

3. The most important thing for fried fritters is noodles! The noodles should be cooked for at least 2 hours, or they can be sealed and refrigerated overnight, but the dough should be taken out 1-2 hours in advance to warm up before frying.

4. The heat problem of fried fritters! 5. Heat the oil pan (put chopsticks in to make small bubbles), then turn to low heat and start frying, from the beginning of the pot, you must keep teasing the fritters, which is the key step of hollow bubbling. When the fritters have expanded to the maximum extent, turn the heat to a little larger, and color and remove from the pan.

Article **2 fritters.

Ingredients: 500 grams of plain flour, 2 eggs, 6 grams of aluminum-free baking powder, 3 grams of baking soda, 20 grams of lard, 240 grams of water, 6 grams of salt.

Production: 1. Add salt, eggs, baking powder, baking soda and lard to ordinary flour, stir into a dough flocculent, knead into a dough, and make noodles for at least 2 hours.

Adding a little salt can not only flavor but also increase the gluten of the flour.

Baking powder is made of aluminum-free baking powder, which helps to fluffy the fritters.

Adding baking soda to frying fritters can help hollow out, or you can replace them with edible alkaline noodles.

Gluten can be increased for at least two hours, and the ductility is good.

You can also mix noodles overnight in advance, put them in the refrigerator and seal them overnight in summer, and get up early the next morning to make them, but you need to take them out an hour in advance to warm up.

Lard puff pastry is better, of course, you can also replace it with corn oil.

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2. After the dough is ready, sprinkle some more dry flour on the board, take out the dough and pull it a little long, press it flat, and cut it into long strips of small flour.

You can't knead the noodles anymore! Just pull it up.

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Article**73, brush the small flour agent with water, and then stack it on top of each other, and press it with chopsticks in the middle to make it more firm.

Article**84, the oil temperature in the pot is heated to 5, turn to low heat, pinch the two ends of the fritter embryo and pull it slightly to start the next agent, and start to dial the fritters from the pot until the fritters expand to the point that they can no longer expand, at this time, turn to medium heat and begin to color the fritters, and then get out of the pot after reaching a satisfactory level.

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The freshly fried fritters are a little hard, and when they are a little softer, they start to soften, the skin is crispy on the outside, and the inside is hollow bubbles, and the slightly salty taste is particularly beautiful, and it will be even more perfect if you add some sesame seeds when mixing the noodles!

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.

If you want to be fluffy and crispy, it is taboo to add yeast powder, so I will share with you a recipe and recipe for fried fritters, so that you can fry them at home to make fluffy and crispy fritters.

【Crispy fried fritters】--

Prepare ingredients: 500 grams of flour, 10 grams of baking powder, 5 grams of baking soda, 5 grams of salt, 20 grams of cooking oil, and appropriate amount of water.

Steps: 1. Noodles.

Put 500 grams of flour in a basin, add 10 grams of baking powder, 5 grams of baking soda and 5 grams of salt and stir well, then add about 20 grams of cooking oil, and continue to stir with chopsticks in one direction.

Mix the cooking oil well and start to add water, the amount of water is about 300 grams, use water at room temperature in summer, stir with chopsticks while pouring water, and knead it into a smooth dough after all the dough is stirred.

After the dough is kneaded, cover the lid and let it rest for 10 minutes, then use your fist to knead the dough, fold it in all directions, cover the lid and let it stand for another 10 minutes, and then knead and stack the dough again.

Second, wake up. After the dough is kneaded, put it on a large plate, spread it into 1-2 cm thick sheets, wrap it in a layer of plastic wrap, and put it in the refrigerator for more than 6 hours. If you eat it for breakfast, you need to mix the noodles one night before you wake them up.

3. The production of fritter embryos.

Sprinkle some dry flour on the cutting board, take out the awakened dough, place it on the cutting board, and roll it out with a rolling pin into a dough sheet with a thickness of about 1 cm.

Cut the rolled dough sheet into strips 2 cm wide.

Stack the cut strips in two, then press them with chopsticks to fit them tightly together, and the fritter embryo is ready.

Fourth, fried fritters.

Add an appropriate amount of cooking oil to the pot, raise the oil temperature to 60% hot, and then turn the heat to medium heat, gently stretch the prepared fritter embryo, and then put it into the pot, the fritter will float quickly, indicating that the oil temperature is just right.

Keep turning the fritters with chopsticks to heat them evenly, and the fritters will expand rapidly, and you can remove the oil when the fritters are fried to golden brown.

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View. Tips:

1. When mixing noodles, add 10 grams of baking powder, 5 grams of salt, 5 grams of baking soda, and 20 grams of cooking oil for every 500 grams of flour.

2. After the fried dough dough noodles are reconciled, you can no longer knead the dough, you should kick the dough with both hands, and the dough should be refrigerated for more than 6 hours, and the dough should be kept at a low temperature.

3. When frying fritters, you should keep the oil temperature at 5-6 percent throughout the whole process, the fluffiness of the fritters is not enough when the oil temperature is low, and the skin is easy to fry when the oil temperature is high.

Ingredients: flour, eggs, yeast, salt, baking soda.

Method: 1. First pour the flour into the ouen, then add eggs, salt and baking soda in turn, and stir clockwise.

2. Then add an appropriate amount of water and yeast, and then stir the flour well. While stirring, pay attention to knead the cotton wool into a dough by hand, and when the dough is smooth, wrap it in plastic wrap and let it aside for a while.

3. When the dough is twice the size of the original, put it on the cutting board and continue to knead. Roll out the kneaded dough into the shape of a cake, continue to cover with plastic wrap and let it rise again for 15 minutes.

4. Cut the dough into evenly sized strips. Then separate the middle of each dough block. Press the two dough blocks, the front and the front, together.

5. Press the noodles with chopsticks, and the embryo of the noodles is ready.

6. Add an appropriate amount of oil to the pot, and when the oil is hot, stretch the fritter embryo and put it into the pot to fry.

7. When the noodles turn golden brown on both sides, you can take out and drain the oil, and then you can eat.

The pros and cons of eating churros.

Benefits: 1. The ingredients of fritters contain a large amount of lu, fat, protein, carbohydrates, and multiple mineral elements, especially the ionic acid, which can inhibit the production of gastric acid and have a good effect on the protection of the gastrointestinal tract.

2. Fritters are a kind of food with very high nutritional value, such as calcium, iron, phosphorus, and potassium are rich in fritters, and at the same time, substances such as protein, fat, and vitamins are also very high, which is a high-calorie, high-fat food.

Disadvantages: unhygienic and harmful substances: fried fritters are actually fried food, and fried food contains certain safety hazards, especially now, a lot of gutter oil, in the case of repeated heating, will produce a lot of harmful substances to the body.

Step 1: Prepare a large basin, add an appropriate amount of flour, salt, aluminum-free baking powder, baking soda and an egg to the basin, stir the flour clockwise and add water to the basin until the flour is stirred into a flocculent shape, then knead the dough with both hands, knead until the dough is even, then brush a layer of cooking oil on the dough, wrap it with a layer of plastic wrap, and put it in the refrigerator for one night.

Tips: You should pay attention when frying fritters, fritters do not have too high requirements for the gluten degree of flour, everyone try not to buy high-gluten flour, and it is best to use all-purpose flour or ordinary flour to fry fritters.

In addition, many people like to use yeast powder to make fritters, although yeast powder can also be used to make fritters, but it is easy to die, it is recommended that you use aluminum-free baking powder.

Step 2: Take out the dough and divide it into two parts the next morning, sprinkle an appropriate amount of flour on the top of the panel, roll out the dough into rectangular sheets, then divide it into small pieces about 2cm wide and narrow, and use chopsticks to press a deep mark on each small agent.

Step 3: Remove from the pot, put more oil in the pot, wait until the oil is hot, turn the gas stove to medium heat, put the fritters in the oil pan and fry them until the surface is golden brown.

Tips: You can put a small piece of noodles in the pot first, if the noodles can float up immediately, it means that the oil temperature is enough, and you should use chopsticks to turn the fritters immediately after the fritters are put into the pot, so as to ensure that the fritters are heated evenly, and the fritters will be crispy and delicious.

Novices should pay attention not to put too many fritters at a time when frying fritters, put them one by one, put two or three on it, the fritters will expand rapidly when they are put into the oil pan, so that the oil pot will soon be full, if there is not enough space for the fritters to expand, it is not good.

I don't know if you have the habit of eating fritters, I remember when I was a child, I often ate fritters, crispy and soft are very delicious, I won't be hungry when I eat one or two fritters for most of the day, but now the fritters are not like this.

Now the fritters are not only more expensive than before, but the taste is not as delicious as before, and the most important thing is that if you want to eat fritters now, you can't buy them like before, so many people will calculate whether they can make delicious fritters at home? Today, I will share with you the specific method of fritters, if you like it, hurry up and take a look. There is a simple way to fry fritters, and after learning it, you can make delicious fritters by yourself, which is delicious and convenient.

Step 1: Take an appropriate amount of flour and pour it into a basin, add a little salt and twice as much sugar as table salt, stir them well and set aside.

Take an appropriate amount of warm water at about 35 degrees, add 1 tablespoon of yeast and a spoon of baking powder to the warm water, stir them completely and pour them into the flour, slowly stir the flour into a flocculent shape, then knead the dough with both hands until the dough is smooth and does not stick to your hands, and then cover with a layer of plastic wrap. Place the dough in a warm place at 50 or 60 degrees Celsius to rise to twice its original size. Hint:

If the weather is cold, you can first boil a small amount of warm water in the steamer, and then put the dough in the steamer and cover it to ferment, so that the noodles will quickly ferment to twice the original size.

Step 3: After the dough is fermented, add an appropriate amount of flour to the panel, then put the dough on the top of the panel and knead it repeatedly to expel the air, and then use a rolling pin to roll the dough into a rectangular shape, and then divide them into small pieces in the shape of long strips.

Step 4: At this time, we prepare half a spoonful of salt and two spoons of water, stir them well, and brush a layer of salt water on top of the agent. Then put another dough on top, overlap the two dough and use chopsticks to compact in the middle for later use.

Step 5: Heat the oil in the pot, turn off the heat when the oil temperature rises, pull the dough with both hands, put it in the oil pot, and turn the dough repeatedly with chopsticks until the fritters expand and become golden brown, so that the fritters are ready.

The above is the specific method of frying fritters shared with you today, and you can follow this method when you want to eat fritters in the future.

I'm sure many people have heard that fried fritters take a long time to leave, right? In the past, we really needed to fry fritters, so few people would fry fritters at home, but now that we have this method, it is simple and convenient to make fritters, and we can make this dish at home.