The practice and preparation method of baking powder fried fritters

Ingredient breakdown. Ingredients.

Jinsha River high-gluten wheat flour.

300 grams. No aluminium baking powder.

6 grams. Sodium bicarbonate.

1 4 teaspoons. Salt. 5 grams.

Small eggs. 1 piece (about 40 grams).

Corn oil. 20 grams.

Water. 150 grams.

Accessories. Corn oil.

Crumb. How to make baking powder fritters.

1Add baking powder, baking soda and salt to the flour and mix well.

2Add eggs, corn oil and water.

3Knead into a smooth and soft dough and let the dough melt for about half an hour.

4. Flatten the dough.

5. Fold up and down.

6Fold in half again, with the seal facing down.

7. Grease the surface of the dough, seal it with plastic wrap, and refrigerate overnight.

8. Take out the dough the next morning, leave it at room temperature for about ten minutes, remove the plastic wrap, and directly press the dough into a rectangular sheet with a thickness of about 5 6 mm.

9. Divide the dough into two finger-width segments (my fingers are thicker).

10. Each segment is divided into two.

11 stacked up.

12Use chopsticks to press in the middle of the stacked noodles.

13Pinch both ends of the noodle and stretch evenly.

14. Heat the oil in the pot, the oil temperature is about 60% hot (the raw embryo of the fritters can float immediately), put the raw embryo of the fritters, and repeatedly dial it with chopsticks to make all sides of it heated and colored evenly.

15. When the fritters swell and the color is golden, you can take out the oil control.

It's better to find a special fritter flour, which is already well proportioned. Warm water and good food can be fried in half an hour.

Many of us are accustomed to the combination of soy milk and refueling strips in the morning. But when you buy fritters from outside, you are always worried about adding alum or gutter oil. Then just make it yourself at home, it's simple and delicious.

Preparation of ingredients. Flour (choose medium gluten or high gluten) 250g (half a catty).

Salt 4g, baking powder 5g

Baking soda 2g

Water 180g

1 egg.

Edible oil practice.

1.Put half a pound of flour in a basin, add baking powder, baking soda and salt, and stir well.

2.Crack in another egg, not only to increase the nutrition but also to taste better

3.Pour in water and stir into a small dough, and mix the dough with your hands, because you have to pull the dough later, so the dough does not need to be kneaded to be particularly smooth. Because flour has different water absorption, water can be poured in parts.

And the dough until the dough is soft and no longer thin in the state of the hands is about 4Mix the dough until the dough is soft, no longer thin to the hands, the surface of the dough is smooth, and when mixing the dough, beat the dough vigorously with your hands to give the dough strength. Place the dough at room temperature, cover with plastic wrap and let it sit for half an hour.

5.The noodles should be kneaded and pressed into long strips, and a layer of oil should be brushed on the surface (cooking oil is fine). Then knead the dough into a dough and knead the oil into the dough, at first it feels like the dough will be a little slippery, but after kneading, you won't see the oil, and the dough will feel very moist.

6.Put the kneaded dough on plastic wrap, wrap it in the refrigerator and let it stand for about 4-5 hours to rise. The dough will be about twice as large as before.

7.Apply a layer of oil to the panel, so that the dough will not stick, and if you are afraid of getting your hands, you can also apply oil to your hands. Pull the dough into long strips and cut into sections. Stack the two sections, press them with chopsticks, and then lengthen them.

8.Identify the oil temperature, fry the fritters only when the oil at the bottom of the pan disappears, or put a small dough to test the oil temperature, and the dough can float immediately. After the oil temperature is appropriate, turn the fritters in the pan constantly, and the surface is golden and then you can get out of the pan.

Ingredients: 500g of high-gluten flour, 10ml of aluminum-free baking powder, 5ml of baking soda, 5ml of salt, 15g of vegetable oil, 300g of water

Method 1, mix the high-gluten flour, aluminum-free baking powder, baking soda, salt, and noodles well, then add water and noodles to form a flocculent, then add vegetable oil to mix with the flocculent noodles, and then add the remaining water again to form a smooth dough.

2. Coat a little vegetable oil on the whole long surface, put it in a fresh-keeping bag and put it in the refrigerator for one night. Remove the dough before frying, leave it at room temperature for one hour, and then remove it from the freshness.

3. Take out the dough and roll it out, the thickness is about half a centimeter, the width is 10 centimeters, relax for 20 minutes, divide 20 parts, and relax for 10 minutes.

4. Two stacked together, press with chopsticks in the middle, pinch the ends and stretch them.

5. Put it in the oil pan, at this time the oil is boiled until it is slightly smoking, then turn off the low heat, and keep rolling the fritters.

6. Fry until golden brown, then drain the oil and put on a plate.

1. Yes. 2. Baking powder is a kind of compound leavening agent, mainly a white powder made of acidic materials added to baking soda, also known as foaming powder, which is used as a rapid starter in daily life, mainly used to make cakes, cakes, buns, steamed buns, etc., and fritters are the matching ingredients of breakfast and soybean milk, the commonly used material is starch, and its practical baking powder can also be used to make fritters, and it will not have a great impact, but it is necessary to pay attention to the dosage of baking powder, so as not to affect the integrity and taste of fritters too much.