How to fry puff pastry fruits, and how to fry fruits to make them crispy?

Traditional deep-fried puff pastry.

Ingredients: Flour for a bowl.

1 egg.

Milk half a bag.

Table salt 1/2 tablespoon (about a few grams).

The traditional method of deep-frying puff pastry.

Without putting a drop of water in the flour, cover with milk, eggs, sugar (or brown sugar), add a little salt and a hard dough and let it rest in plastic wrap for 1 hour.

Roll out the rolling pin into a thin dough.

Cut into long strips, put the two pieces together and cut a knife in the middle.

Hold one end and flip it over from the middle.

Same as above without sesame seeds.

The oil temperature is 7 to hot, go down to the oil pan and fry over medium low heat until golden brown on both sides.

Add some yeast powder to fry the fruit to make it crispier.

Here's how to fry the oily fruit::

Ingredients: 200g flour.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of yeast.

1. Put yeast and salt into the flour.

2. Pour in warm water and stir the flour into a flocculent shape.

3. Mix into a dough and put it in a warm place to ferment for an hour.

4. After the dough is made, take a piece of cake that is rolled into an oval shape.

5. Use a knife to make three lines on the top.

6. Put oil in the pot, put the raw embryos of the finished fruit into the oil and start frying.

7. Fry until golden brown on both sides.

8. Fried fruit.

Preparation of fried fruits:

Ingredients: appropriate amount of glutinous rice flour, appropriate amount of sesame seeds, appropriate amount of soybean oil, appropriate amount of water, appropriate amount of brown sugar.

1. Put the glutinous rice flour in a container, add water and knead well.

2. Knead into a round ball, with an appropriate amount of water, the dough should not be too thin.

3. Divide the dough into even small pieces.

4. Add brown sugar to the pot, heat and wait for the brown sugar to rise to the surface and prepare to put the small dough into the pot.

5. Slowly put the prepared small dough into the pot.

6. The more dough is put into the pot, the higher the heat should be turned on.

7. Finally, the color gradually changes to golden yellow and then brown sugar is added.

8. Wait until the brown sugar is evenly smeared and ready to cook.

9. Put it on a plate and sprinkle sesame seeds to cool before serving.

1. Separate the eggs from the yolks, beat them into two bowls and pour a spoonful of cooking oil;

2. Add two tablespoons of sugar and one spoonful of honey to the bowl of egg yolk, stir well;

3. Gradually add the sifted flour and start to mix the dough;

3. Gradually add the sifted flour and start to mix the dough;

4. Cover the mixed dough with a membrane and let it rise for a while;

5. Roll out the two sides into thin long slices, stack them together, roll them into rolls, and then cut them into small pieces with a thickness of about 1 cm, with the cutting side facing up;

6. Clamp hard with chopsticks at one-third of the place, and the two sides will stick to one piece;

7. Make two dough sheets on two sides, and prepare three bottle caps of different sizes;

8. Buckle a piece of noodles and three pieces of noodles on the dough sheet, put them together at will, press them with chopsticks in the middle, and cut them with a knife around them to make patterns;

9. The oil is hot for five or six minutes, fry it in the pot, fry it slowly over low heat, and fry it carefully;

10. Turn over in the middle and fry until golden brown on both sides, and then you can get out of the pot.

The oil fruit will be crispy when fried over high heat, and here's how to do it:

Preparation materials: glutinous rice flour t, sesame t, soybean oil t, water t, brown sugar t.

1. Put the glutinous rice flour in a container, add water and knead well.

2. Knead into a large garden dough, with an appropriate amount of water, the dough should not be too thin.

3. Divide the dough into even small pieces.

4. Add brown sugar to the pot, heat and wait for the brown sugar to rise to the surface and prepare to put the small dough into the pot.

5. Slowly put the prepared small dough into the pot.

6. The more dough is put into the pot, the higher the heat should be turned on.

7. Finally, the color gradually changes to golden yellow and then brown sugar is added.

8. Wait until the brown sugar is evenly smeared and ready to cook.

9. Put it on a plate and sprinkle sesame seeds to cool before serving.

Preparation of fried oil fruits.

300g wheat flour, 2 eggs, accessories, appropriate amount of oil, appropriate amount of sugar, appropriate amount of honey.

1.Separate the eggs from the yolks, beat them into two bowls and pour a spoonful of cooking oil. It is better to use a small basin for the container, and it is not good to use a bowl to mix noodles.

2.Add two tablespoons of sugar and one spoonful of honey to a bowl of egg yolks. Stir well.

3.Sift the flour, gradually add and begin to mix with the dough.

4.Separately and good dough, it is better to cover the membrane and let it rise for a while.

5.The two sides are rolled out separately, thin long slices, stacked together, rolled into rolls, and then cut into small pieces with a thickness of about 1 cm. The slice side is facing up.

6.Clamp firmly at 1/3 with chopsticks. The two noodles are glued together, like a butterfly. Hehe.

7.Make two dough sheets on two sides, and prepare three bottle caps of different sizes.

8.Buckle a piece of noodles and three pieces of noodles on the dough sheet, put them together at will, and press them with chopsticks in the middle. The circumference is cut with a knife and a pattern is made.

9.All the fruit that has been done.

10.The oil is hot for five or six minutes, put it in the pan and fry it. Be sure to fry slowly over low heat, and be careful with the paste. Turn over in the middle and fry until golden brown on both sides, and then you can get out of the pan.

Hello! Fried fruit] Delicious method:

Ingredients: 330 grams of glutinous rice flour, 20 grams of sugar, 20 grams of cooking oil, 250 grams of boiling water.

Specific method: 1. Prepare a clean basin, put 80 grams of glutinous rice flour and 20 grams of sugar, pour in 250 grams of boiling water (it must be boiling water), and stir into a viscous glutinous rice flour paste.

2. Add 20 grams of cooking oil and continue to stir evenly to make the glutinous rice flour paste more delicate and viscous.

3. Add the remaining 250 grams of glutinous rice flour in 3 times and knead it into a non-sticky and soft dough.

4. Sprinkle a layer of dry glutinous rice flour on the prepared mat, put the dough on it, roll it out into thick dough sheets with a rolling pin, then cut it into 5cm wide dough sheets, and finally cut it into thin strips.

5. Sprinkle some dry glutinous rice flour on the cut noodles and mix well to prevent sticking. Sift off the excess glutinous rice flour before putting it in the pan.

6. Put a little more oil in the pot, and it should be noted here that the noodles should be put into the pot with cold oil and fried slowly over low heat.

7. When the noodles are expanding and slowly floating, and the surface is empty and hard, stir gently with chopsticks to heat all the noodles evenly, and slowly turn the surface yellow.

8. Use a colander to remove the fried oil fruits until golden brown, control the oil and put it on a larger plate, add an appropriate amount of rice sugar powder and mix well to eat.

Preparation of fried oil fruits.

Dough: Mix milk, eggs and old fat on the first day, then add flour and dough to the heating side overnight, and the area of the dough will be doubled. Add lye water and knead well.

Mix the noodles: Put a basin in the flour and put eggs, milk, sugar, baking soda and a white hard dough, cover with a cloth and place it next to the heater. Put a pot of flour, crack the eggs and pour the milk mixed with brown sugar and honey into the flour and form a black hard dough, don't forget to put baking soda (a little bit is enough) and cover it with a cloth and place it next to the heater.

Take a basin and put a small amount of flour, pour the boiled cooked oil into it and make puff pastry, take a little dough and puff pastry and white hard dough together, knead it well, divide it into several small pieces, cover it with a cloth, and place it next to the heater. Take a little leavening dough and puff pastry and black hard dough and knead it well, divide it into small pieces, cover it with a cloth and place it next to the heater.

Rolling dough: Zhaoqiao takes two pieces of Shanyou white dough and rolls the dough into dough sheets with a large rolling pin, and then rolls out the black dough.

Brush the white dough sheet with water and place the black dough sheet on top, and put the white dough sheet on top while brushing with water. That is, the middle is black and the top and bottom are white, and then cut into long strips with a knife, and the opening is pulled with a knife in the middle to make a fancy fruit. Fry in a pan.

Take a piece of white dough sheet and put a piece of black dough sheet on top and roll it into a cylinder to make a variety of patterns of dough.