How do you fry fritters at home to be fragrant and crispy? What tricks do you know?

Introduction: Many people like to eat churros very much, and they treat churros as breakfast. Eating such fritters with a cup of soy milk in the morning when you don't have time to make breakfast is simply an ideal in the world.

Today, I will tell you about how to fry fritters at home to be fragrant and crispy. <>

1. Why aren't fritters crispy?

Many people find that the taste of fried dough sticks is not so good, not fragrant or crispy. At this time, many people are very confused, could it be that the fritters are because they have been put for a long time, so they can't achieve the desired taste? Today, I will tell you that the fritters are not crispy, because they did not pay attention to the heat and the strength of the flour when frying the fritters, so the fritters could not achieve the effect they wanted.

2. How to fry fried fritters to be fragrant and crispy?

Today, I'm going to tell you how to fry fried dough sticks to be fragrant and crispy. First of all, you need to grasp the strength when mixing the dough, and then mix the dough as softly as possible. What I want to tell you is that when choosing yeast, you must pay special attention to it, and don't choose cheaper yeast, then there is no benefit to the opposite.

If you want to fry a good fritters, first rub the oil into strips and put them in the oil pan after the oil is hot, and when the oil starts to tumble, take out the fritters. <>

3. Can you eat more fritters?

It is still recommended that you do not eat fritters often, because if you eat fritters regularly, it is easy to cause diseases such as hyperlipidemia. It is best for the elderly not to eat fritters often, fritters are not only not nutritious for the elderly, but very harmful, and feel that the elderly should eat more nutritious protein things, so that the body can get a good supplement. It is recommended that you don't eat it often, and it is actually very good to eat fritters occasionally.

Because churros are not only very convenient for most people, but also quick to buy. In fact, I also like to eat fritters very much, but I restrain myself every time.

My trick should be that when making fried dough sticks, you need to wake up, and when making noodles, you should also choose some more special noodles, it is best to leave them for a period of time, and then fry them, of course, the oil we want to choose is also very important, it is better to use peanut oil.

First of all, pay attention to the heat and temperature of the fried fritters, so that the fritters can be fried very crispy. These tips are that you need to pay attention to the temperature of fried fritters, you need to pay attention to the method of frying fritters, you need to pay attention to the ratio of fried fritters, and you need to pay attention to the time of frying fritters.

First of all, we must pay attention to the ratio between flour, water and sugar, be sure to proofing the dough in advance, and be sure to pay attention to the oil temperature when frying fritters, and be sure to re-fry it.

Add yeast powder, oil, baking soda, salt and flour to the water and knead the dough and let it sit for 10 minutes to continue kneading, which will make the churros taste better.

You don't need to add yeast to fried fritters, teach you the correct recipe, fried fritters are puffy and crunchy, and they are not hard enough when cooled! In addition to preparing flour, you also need to prepare two indispensable ingredients, they are baking powder, soda, when it comes to baking powder, some people are likely to not like it very much, feel that this kind of material is not very good to eat, in fact, the vast majority of the most baking powder on the market is all aluminum-free baking powder, the safety factor is ensured, and everyone will not eat fried fritters every day, so sometimes it is not harmful to put less baking powder once, don't care so much.

In addition, soda and edible soda ash should be distinguished, they are two different types of materials, can not be mixed, fried fritters to use soda, steamed steamed buns and sour noodles to use edible soda ash, shopping malls to buy immediately with the word soda on the line, don't be mistaken. Remember the secret recipe for frying fritters, 500 grams of wheat flour, 5 grams of baking powder, 5 grams of soda, 10 grams of salt, 1 raw egg, 15 grams of vegetable oil, and 280 grams of water. The amount of salt in it is not fixed and can be moderately raised or decreased.

When everything is ready, put the wheat flour, baking powder, soda, salt, raw eggs, vegetable oil in a small bowl and stir well.

Then add cold water in batches, then you can grasp the water flow more strongly, and keep putting water to mix until the dough is wet, usually put about 250 grams of water in a pound of flour when steaming steamed buns, and put more water when frying fritters. Begin to put the dough together together, at the beginning there are some hands this is also conventional, after the dough is good, cover it and let it stand for ten minutes, and then start to press the batter lightly with a fist, remember that this way is called dough, do not have to be dough, after many times it is much more detailed than before, or a little uneven, you also need to cover the dough, this time up and down for half an hour. When the time is up, you will make it again and again to get a relatively smooth batter several times.

Then wrap the batter in a plastic bag, put it in the refrigeration, and take it off the next day to make it. After removal, you don't need to knead it, but comb it slightly and roll it out into a thin sheet. Cut it into small strips with a knife, stack it up every 2 times, and then press it in the middle with chopsticks, then scatter it without fear of frying it after it is solved, take it down and pull it slightly, and pinch it tightly on both sides.

Add a certain amount of oil to the pot, burn it until it is hot, that is, when the oil level is slightly smoky, put the fried fritters into the pot, turn it gently, the fried fritters float up and roll many times, fry the fried fritters out of orange and yellow, and fry all the fried fritters according to the same method, so that the fried fried fritters are all puffy and crispy, there are holes in the middle, and they are not hard enough to cool a little, and they are as delicious as the ones sold outside.

The ratio of flour to water should be grasped, and then the heat should be just right during the frying process to be fragrant and crispy. To make churros, you need flour, eggs, baking powder, milk, oil, and salt. Knead the flour into long strips with egg baking powder and milk, then put it in a pan and fry it until golden brown.

Add salt, eggs, baking powder, baking soda and lard to ordinary flour, stir into a dough flocculent, knead into a dough, and bake the dough for at least 2 hours. Add a little salt to the dough and sprinkle some dry flour on the cutting board, take out the dough and pull it a little longer, press it flat, and cut it into long strips of small flour. Brush the small dough with water, then stack it on top of each other, and press it with chopsticks in the middle to make it stick firmer.

During the frying process, be sure to roll several times and fry until golden brown on both sides. Use some light soy sauce and a pressure cooker. Or an air oven.

1. Don't use cold water and noodles when frying fritters, and don't use hot water to scald noodles, warm water is the most appropriate. In addition, when mixing noodles, add edible salt to the flour and add a spoonful of yeast powder or baking powder. After stirring well, mix the dough with warm water, stir while adding water, so that the dough will be more evenly mixed and the dough will be smooth without kneading.

2. When the dough is raised, cover with plastic wrap and do not use the lid directly. The lid of the pot will expose the gaps, and the fermentation of the dough will be accelerated when the air enters the pot, and if it is sealed with plastic wrap and placed in a warm place without breathing, the dough will ferment faster. In this way, the fermented noodles will be fluffy, and the fried fritters will be hollow.

3. Before frying the dough sticks, the dough should be proofed 3 times, the first time is the dough, and the second time is after the oil is greased, and the dough should be proofed. The third time is to roll out the dough into a cake and cut it into a rectangular dough, press the two sheets on top of each other with chopsticks, and brush the fritters with cooking oil after forming them, and perform the third proofing. In this way, the fried fritters will be fluffier.

4. When frying fritters, in order to make the fritters more crispy and delicious, we try to choose high-quality flour, because the fried fritters from ordinary flour are easy to fall off. The high-gluten flour is crispy and chewy, and it tastes more refreshing. Use it to fry fritters, don't worry about the fritters not foaming or hollow.

5. When frying fritters, the oil temperature should be as high as possible, if the oil temperature is too low, the fritters will not be crispy and will become harder. In the case of high oil temperature, the fritters will expand rapidly when they enter the pot, floating on the oil surface, the surface is golden, and they will be flipped because the oil in the pot is boiling, and the heating will be even, and the fritters will not absorb a lot of oil when they are burned quickly, and they are not greasy and delicious to eat.

How to fry fritters at home:

Ingredients: 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg, 150 grams, 20 grams of cooking oil.

1. First come and mix the noodles, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, and 1 egg.

2. Mix the eggs well and then add 150 grams of water, stir them into a flocculent shape and add 20 grams of cooking oil.

3. Knead the dough with your hands, knead the dough into a dough and let it rise for 10 minutes.

4. Knead it smoothly in less than a minute.

5. Spread a large piece of plastic wrap on the cutting board, fold the dough up and down and wrap it up, and now gently pat the dough open the left and right sides with your hands and seal it up and put it in the refrigerator to ferment at low temperature for one night.

6. When you get up the next day, take out the dough and let it warm up a little.

7. After washing, you can come to make breakfast, this dough is relatively soft, sprinkle some flour on the cutting board to prevent sticking, gently stretch the dough, and then cut the dough after finishing.

8. Brush some water on the surface, fold the two in half, press it from the middle with chopsticks, and pinch it tightly at both ends.

9. If you don't have a large-diameter pot at home, it is recommended to cut each fritter from the middle and divide it into two small sticks, and pour more oil into the pot.

10. When frying the fritters, gently put the noodles longer and then put them in the pot, as long as the oil temperature reaches the point, the fritters will float up in a few seconds.

11. Pay attention to turning over, fry until both sides are golden brown and you can get out of the pot, the practice of this fritters is really simple and trouble-free, the taste is crispy and soft, and it is also very soft and strong when cooled.

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 edible salt and beat an egg and stir well with chopsticks. It is best to mix half of the flour with half of the cake flour and half of the cake flour, which can make the dough sticks taste better, both tough and very soft. Baking powder is fine if you choose ordinary lead-free baking powder.

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

3. Slowly pour the yeast water into the flour basin, stirring while pouring until the flour is stirred into a flocculent shape, and then knead it into a smooth dough with both hands.

4. Evenly spread a layer of ghee on top of the dough, then cover the dough with a layer of plastic wrap, and put it in a warmer place to ferment.

5. When the dough has risen to twice its original size, remove it. Brush the top of the panel with a layer of oil and place the dough on top of the panel and knead it into a long strip.

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

7. After the agent is ready, cover it with a layer of plastic wrap and let it continue to ferment for about 10 minutes.

8. Add an appropriate amount of cooking oil to the pot and heat it, when the oil temperature is heated to 50%, pull the fermented agent, pull it 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.

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