The fried fritters and twists are cold, why are they hard and not crispy?

Generally, the flour we choose to make fritters is all-purpose flour.

Personally, I prefer the ratio of all-purpose flour and low-gluten flour to one, so that the best effort is not too bad, and there will be no excessive strength, so that the flour can expand and maintain the gas in the body of the fritters to the maximum extent under the action of biological or chemical leavening agents, so that the crispiness is better after frying and heating.

I only need 300 grams of flour and 1 egg to make this hollow fritters, the ingredients are very simple, the preparation is quick and convenient, and it only took me less than 10 minutes to make a dozen of them. It doesn't matter if you're a housewife.

Or a working person, you can learn. Now I will share the recipe of this churros with you, and friends who like it can try it. The fact that the fritters are not crispy is related to the ingredients and the heat of frying, as long as edible salt is used.

Soak multi-source or noodles and ferment noodles, and the fritters can be fluffy and full, crispy on the outside and soft on the inside, and not hard when cool.

The reasons why fritters are not brittle are as follows:1The structure of the ingredient of the fritters is unreasonable.

2.The fritters leavening agent formula is defective. 3.

The production process is unreasonable. The solution to the fritters are not brittle as follows:1

When mixing noodles, use a small electronic scale.

2.When making dough, the time should be long and the temperature should be appropriate. 3.Before putting the fritters into the pot, take two small pieces of dough and press it firmly in the middle with chopsticks.

Before going to bed, knead the dough and put it on the lid to ferment at room temperature, even if it is a little too much, it doesn't matter, it only takes less than 20 minutes to get up the next morning to fry more than 10 fritters, because the softness of the dough is very good, and it only takes 10 minutes to make the dough, and the next morning the molding is also very good, and everyone should be able to operate successfully.

I don't know why, some fritters are hollow and crispy for a day, and now this kind of fritters are extinct, no one will do it, and the fritters we see are relatively thick and not hollow, and the dough is dead. Maybe it has to do with flour, now with bubble flour, really good fritters are the first night and the noodles wake up for a night, the next morning before frying, you can't do anything sloppy.

When kneading the dough, the ratio of dough to water is not good; When the dough is raised, the dough is not soft and elastic enough; When cooking, the churros and twist take too long to cook.

It is very likely that the noodles themselves are not soft enough, so the taste of the fried noodles is on the hard side, which is also a problem with the noodles.

Because the noodles used when I made them were dead noodles, these noodles were just reconciled, and they didn't be released, and they started to explode as soon as they were reconciled.

It may be that there is less yeast in the fritter twist noodles, or it may be that the oil temperature is relatively high and the frying time is relatively long, so it will be hard.

This is because the condition of the noodles is different, so this feeling will occur, so be sure to pay attention to whether it is hot oil or cold oil when mixing noodles.

If the fritters and twist fried at home are hard and hard, there are several reasons:

The ratio is unreasonable;

Not enough fluffing agent is added.

The production method is incorrect.

Because the fried fritters and twist flowers become vaporized when they are hot, the water evaporates and takes the heat away, so they become hard when they are cool, and the process is the process of continuous evaporation and reduction of water. When the temperature is high, this process proceeds quickly, so it is obvious that in the cool state, the water is also evaporating slowly, and the longer it is placed, the less water it will become.

Because the moisture in the fritters and twist flowers will be dissipated, and if it is dissipated, it will become hard, so it will be hard when it is cold.

It is very likely that there is a problem with the dough making step, and the dough has been rising for too long, causing the dough to become hard.

I think it's because the ratio of this dough is not well controlled, and the time and temperature of this dough are not well controlled, which will also affect our taste.

The main reason is that the flour at home is not in the best state, so the fried does not have that crispy texture and no fragrance.

Whether the fritters can be fried loosely, crispy, yellow, and fragrant, the essentials of making are: stack each two up and down, and press them in the middle with bamboo chopsticks; It should not be pressed too tightly, so as not to stick the two together, and the edges of the two pieces must not be adhered to; It should not be pressed too lightly, and it is necessary to ensure that the two fritters are not separated when they are fried; The rotation is to ensure the above requirements, and at the same time, it is easy to turn during the frying process. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated when frying.

Summary. Dear, hello, I'm glad to answer for you why the fried fritters will become soft soon, reply as follows, the fritters are soft out of the pan is likely to be the added leavening agent is not good, generally speaking, the production of fritters needs to choose aluminum-free fritters leavening agent, so that the fried fritters will taste better, and they will not become soft when fried, fritters are a relatively common pasta, this food also has a certain skill when making, when making fritters, you can add a little milk to the dough, The churros made in this way have a milky flavor.

Dear, hello, I'm glad to answer for you why the fried fritters will become soft soon, reply as follows, the fritters are soft out of the pan is likely to be the added leavening agent is not good, generally speaking, the production of fritters needs to choose aluminum-free fritters leavening agent, so that the fried fritters will taste better, and they will not become soft when fried, fritters are a relatively common pasta, this food also has a certain skill when making, when making fritters, you can add a little milk to the dough, The churros made in this way have a milky flavor.

Hello dear, making churros and noodles is also key. When mixing noodles, you can add some sugar and salt, so that the fried dough sticks are softer and taste better. When making churros, if you add too much baking soda, you can put some white vinegar to neutralize.

Putting too much baking soda can easily cause the fritters to be bitter, so you can add some vinegar to it, because vinegar is acidic, which can help neutralize the alkalinity in the baking soda, so that the dough of the fritters will no longer be bitter, and the dough of the fritters will also be kneaded. Generally speaking, you need to knead the dough twice to make fritters, and when kneading the dough for the second time, don't knead it too hard, just knead it twice, and you can't expel the gas in the dough, otherwise the taste of the fritters squeezed out in this way will not be too fluffy.

The main thing is to master the heat, and frying fritters is generally made with vegetable oil, such as rapeseed oil or palm oil. Remember that you can't use high heat to fry fritters, generally medium and low heat is best, the heat is too large, and the taste of fritters is relatively old and hard. If the heat is too small, the fried fritters will taste poor, and a medium-low heat is the most suitable.

Try to mix the dough as softly as possible, if the dough is too hard, the fried fritters will be too solid and unpalatable;

The dough should be fully fermented, if the dough does not rise, it will not reach the desired fluffiness;

Before the dough is made, knead the dough with oil, and then repeat it several times to make the dough soft and lubricated, and the fried dough sticks are delicious;

The oil temperature should reach a certain height, and the fritters can be quickly fluffed up when the fritters are lowered. It usually reaches 150 degrees, and small bubbles can be formed when the fritters are lowered.

At the same time, in order to increase the softness and fermentation effect of fried dough noodles, we need to add baking powder, baking soda, and a small amount of edible alkali. The effect of edible alkali is to eliminate the lactic acid produced in large quantities when flour is fermented. If it is not added, the fritters will have a sour and astringent taste.

Ratio of fritters and noodles: Generally, you need to add salt, water, flour, and the proportion of these three main ingredients, if you want to make fritters more delicious, you can add some eggs appropriately. For salt:

Water: Flour is generally 1:60:

The ratio of 100, but the climate and humidity of each place are different, if we do not grasp the ratio of water to noodles, the water can be guessed to start with less, and then gradually add more, otherwise the dough will be too thin. As for the number of additives, those bags will be written very clearly, and they can generally be added according to the amount on the package.

Dough mixing: When mixing dough noodles, first shape the flour, wait until the flour is formed, and then knead vigorously, the harder the dough will become. At the same time, if the dough is too thin, you can add some flour appropriately, if it is a hot day in summer, you can directly use cold water and noodles, and other colder weather, especially in winter, remember to use warm water and noodles at about 35-40 degrees to ensure that the dough is fully fermented.

As soon as the dough is formed, we can place the dough to rest. Remember to cover the dough with plastic film during the process of resting to prevent the dough from losing water and hardening.

It is not good to ferment the fritters once, and it will make the fried fritters look like one"Sticks", dry and hard dress, but there is no fluffy taste, and it is most suitable to wake up twice overall. When the first resting is complete, we need to knead and pat a second time to make the dough smoother, and at the same time ferment again to make the dough smoother and fluffier. In this way, the fried fritters can be guaranteed to be soft and delicious.

Precautions in the process of frying fritters: For the process of rolling and kneading, there is no need to explain too much, for people who can fry fritters, this is a basic skill. The main thing is to master the heat, and frying fritters is generally made with vegetable oil, such as rapeseed oil or palm oil.

Remember that you can't use high heat to fry fritters, generally medium and low heat is best, the heat is too large, and the taste of fritters is relatively old and hard.

If the heat is too small, the fried fritters will taste poor, and a medium-low heat is the most suitable.

The reason for the fried fritters is that when frying the fritters, the oil temperature must be controlled at about 200 degrees, and the fritters must be expanded in a short time.

If the fried fritters are very hard, there are several specific reasons.

1. Ingredients, the recipe that everyone chooses to make fritters is a little different. From flour, eggs, yeast, edible alkali, baking soda, etc., the most critical of which is the choice of flour and leavening agent.

First of all, don't choose high-gluten flour, because high-gluten flour is suitable for making noodles, and if it is used to fry fritters, it will be very chewy and tough.

Yeast powder, edible alkali, and baking soda are all fluffy, but the effect will vary. When we choose a fluffing agent, we need to choose a special leavening agent for unreasonable fritters. In this way, the texture will be crispy, fluffy, thick, and the internal pores will be large.

And choose a good yeast powder, a good yeast powder will make the proofing time shorter. Nor will it shrink overnight. Not soft, not deformed.

2. Kneading dough: When the dough is oiled, we must implement the "three lights" face light, basin light, and hand light, and knead the dough without kneading it many times, so as not to break the gluten after too much experience, and the fried fritters will be rigid and not soft enough, which is also a reason for the fritters to be fried hard.

3. When mixing the dough, there should be a sequence, first prepare all the ingredients, put them aside and stir together, then add flour and stir evenly. In this way, the fried fritters will not be crunchy and different. And also pay attention to the speed when stirring, which should be in the order from low to medium speed, which is conducive to the formation of gluten.

4. Dough: Dough is the most critical and important step in the process of making fritters. The proofing time and ambient temperature of the fritters are very important. If the temperature is high, the proofing will be fast, and when the temperature is low, the proofing will be slow.

Half an hour for spring and autumn proofing. Wake up for 20 minutes in summer. Wake up for an hour in winter.

If you don't have enough time to make the dough, it will be hard to eat.

5. Oil temperature: If you don't do a good job in the last step, you will be in vain if you have done so much in the front.

When we fry fritters, we need to control the oil temperature at six or seven hot, about 180. If you don't feel like you're in control of the oil temperature, you can buy a kitchen thermometer.

When the oil temperature reaches about 100 degrees, you can put the fritters in.

180 degrees Celsius.

If there is a problem, the fritters will not fluff up after being put away, and if the oil temperature is too high, they will be scorched.

During the frying process, you need to turn it more with chopsticks to make the fritters fluffy and shiny.

The above is the whole operation process of fried fritters.

You can combine your usual steps and methods of frying fritters to see what causes the fritters to be hard when fried.

It is likely that you add less yeast powder, or it may be because the ratio of flour and water is unreasonable when making dough, or it may be because the oil temperature is not high when frying fritters.

It should be that the dough is not soft enough, or it may be that the temperature is not high enough, and there is a problem when the noodles are awakened, or it may be that the fried time is too long, which is very normal.

It may be that the fermentation is not quite correct, or it may be that the dough is relatively soft or some yeast powder has been added. That's why this happens.

It may be that the live noodles are particularly hard. It may also be that I have been fried for too long, so it feels particularly hard.