How to ferment fritters and ingredients, do you need to ferment with special powder for fritters

After the milk in the refrigerator is taken out, pour in a measuring cup, put it in the microwave and heat it for 35 seconds, warm the milk, pour the baking powder, salt, and soda into the warm milk to dissolve, stir with chopsticks, there will be a lot of foam, and the height of a cup is higher, pour it into the flour and stir evenly, pour some vegetable oil in the palm of your hand before you start, the noodles will not stick to your hands, knead the smooth dough, and then pour in a little vegetable oil, cover it with plastic wrap after being covered with oil. After waking up for half an hour, knead it again and then the surface of the dough is as smooth as silk noodles, and then cover it with plastic wrap overnight, because it is fried fritters the next day. Therefore, it should be okay to leave it overnight and wake up for more than half a day for 5-6 hours.

Step 2. 2.The next morning, smear some oil or flour on a cutting board, take out the mixed dough, you can smear some oil or flour on your hands (the dough will not stick to your hands), do not knead, spread it flat on the cutting board and smooth it out with your hands to a long oval, use a knife (you can also smear some oil) to cut the spread noodles into strips about wide, if the length is enough, cut it into two in the middle, and then stack them together and then press lightly with chopsticks.

Step 3. 3. Flick the two ends on the board twice while carrying the two ends with your hands, and throw them into the hot oil pot. The heat of the oil temperature should be burned until when you see the noodles thrown in, and the noodles will pop up one by one"bubbles"Fry until golden brown and remove. It's done.

Alum-free fritters, healthy! Crispy on the outside and soft on the inside, alum-free fritters formula: all-purpose flour catty, 100-150 grams of soaked multi-source, egg catty, 10-25 grams of sugar, 100 grams of salt, and room temperature water.

Process: flour, soak multi-source dry mix well. Add eggs, salt and sugar to the dough water and stir to dissolve, then add flour and form a dough, do not knead the dough.

Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and ferment at low temperature for 6-8 hours. Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until crispy.

Summary. 1. You need to put yeast in the fritters, and the following is the specific method of the fritters:

2. Ingredients: 200g of all-purpose flour, 3-4g of salt, 5g of sugar, 10g of corn oil, about 85g of water, 2g of yeast, about 35g of eggs.

3. Add salt, sugar and corn oil to the flour and stir slowly with chopsticks.

4. Put the water in the microwave for 25 seconds until lukewarm, add yeast to dissolve for 2 3 minutes.

5. While adding water to the flour, quickly stir until the dough is flocculent, add the eggs, and quickly press the dough evenly with your fist.

6. Knead the dough into long strips, wrap it in plastic wrap, and put it in the refrigerator overnight.

7. Take the dough out of the refrigerator in the morning, smear a little oil on the cutting board, and stretch the long dough long.

8. Press into the required width and thickness, cover with plastic wrap and let it sit for more than 20 minutes.

9. After the meal is ready, cut it into a width of about 2cm, wipe it in the middle of the bottom piece of noodles with water on the chopsticks, put another piece on it, press it in the middle with chopsticks, and make the rest of the dough in this way.

10. Put oil in the pot over medium heat, put a small piece of dough into the pot, when the small dough floats up, adjust the heat to a small fire, slightly stretch the fritter embryo into the pot, and turn it over when the top of the fritters bulges.

Do you need to ferment with special powder for fritters?

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1. You need to put yeast in the fritters, and the following is the specific method of the fritters: 2. Materials: 200g of all-purpose flour, 3-4g of salt, 5g of sugar, 10g of corn oil, about 85g of water, 2g of yeast, and about 35g of eggs.

3. Add salt, sugar and corn oil to the flour and stir slowly with chopsticks. 4. Put the water in the microwave for 25 seconds until lukewarm, add yeast to dissolve for 2 3 minutes. 5. Quickly stir the dough into the flour while opening your limbs and adding water to the dough, add the eggs, and quickly press the dough evenly with your fist.

6. Knead the dough into long strips, wrap it in plastic wrap, and put it in the refrigerator overnight. 7. Take the dough out of the refrigerator in the morning, smear a little oil on the cutting board, and stretch the long dough long. 8. Press into the required width and thickness, cover with plastic wrap and let it sit for more than 20 minutes.

9. After the meal is ready, cut it into a width of about 2cm, wipe it in the middle of the bottom piece of noodles with water on the chopsticks, put another piece on it, press it in the middle with chopsticks, and make the rest of the dough in this way. 10. Put oil in the pot over medium heat, put a small piece of dough into the pot, when the small dough floats up, adjust the heat to a small fire, slightly stretch the fritter embryo into the pot, and turn it over when the top of the fritters bulges.

You can use chopsticks to flip the fritters more. 11. When the fritters are golden brown, use chopsticks to clip out the fritters and put them on a plate.

Fritter noodles are a kind of dough that is relatively easy to ferment, and if you don't pay attention to controlling the degree of fermentation, it will lead to a poor taste of fried dough sticks. Here are some ways to control the fermentation of fried noodles:

1.Temperature control: Fritter noodles are easy to ferment in a higher temperature environment, so you can put the dough at a relatively low temperature, such as in the refrigerator, which can slow down the fermentation rate of the dough.

2.Time control: The fermentation time of the dough dough noodles is also crucial, if the time is too long, the dough will become too soft, affecting the quality of the dough dough sticks. Therefore, when making fritters, it is possible to shorten the fermentation time of the dough according to factors such as temperature and humidity.

3.Flour control: The quality and ratio of flour will also affect the fermentation of fried dough noodles. Generally speaking, you can choose high-gluten flour and add an appropriate amount of baking soda and other leavening cultures, so that the degree of fermentation of the dough can be controlled.

4.Dosage control: When punching and kneading the dough with the jujube section, it is necessary to control the amount of water and the strength of kneading the dough to avoid the dough being too soft and easy to ferment.

To sum up, controlling the fermentation of fried noodles requires attention to many aspects such as temperature, time, flour and dosage, and needs to be flexibly adjusted according to the actual situation.

There is no need to put yeast in the fritters, because the fritters are generally sold as they are made, and the yeast will prolong the proofing time of the dough, and the fritters will automatically expand during the frying process, so there is no need to add additional yeast to increase the complexity of the production.

Fried dough sticks, also known as steamed buns, are an ancient Chinese noodle dish with a crunchy and tough texture, and it is also one of the traditional Chinese breakfast dishes. The names of the fritters are different in Shanxi, and many areas in Northeast and North China call the fritters "steamed buns".

When fermenting, a certain amount of salt should be put into the dough, salt can denature the gluten of the lead in the flour, and in the process of kneading the dough, the gluten is repeatedly arranged into an orderly network, which makes the dough more strong.

Ingredients: 150 grams of flour, 2 grams of yeast, 1 gram of baking soda, 1 gram of salt, water, edible oil.

Method: 1. Add yeast, baking soda and salt to the flour and mix well, add water and form a dough, cover with plastic wrap and put it in the refrigerator for one night;

2. Take the dough, do not knead vigorously, press flat, roll out into a square, thickness of about 1 cm, width of 15 cm, cut into strips of about 2 cm;

3. Cut each strip from the center into two strips, stack two together, press a mark with chopsticks, and do not stir too hard to make a blank of fritters;

4. Put the full oil in the pot, put the fritters into the oil when it is half hot, after the fritters are put into the pot, the hot oil will roll rapidly, and the fritters can expand and float in a short time, at this time, you should use chopsticks to constantly turn the fritters to make the surface of the fritters evenly heated;

5. When the fritters are fully expanded and the color is golden yellow, remove them immediately and drain the remaining oil on the surface.

Yes, add baking powder or aluminum-free fritters to make the fritters expand. Here's how to make churros.

Ingredients: 250 grams of flour.

Excipients: 3 grams of salt, 3 grams of baking soda, 1000 ml of cooking oil, 2 grams of baking powder Steps: 1. Mix flour, baking soda, baking powder and salt into a basin, add cooking oil and an appropriate amount of water.

2. Knead into a smooth dough.

3. Put it in a deep basin, cover it with plastic wrap and let it rise overnight.

4. Take out the awakened dough and roll it out into long strips, and then divide the dough sheet into dough sheets with a width of about 3cm 5, a group of 2 pieces, and press it firmly in the middle with chopsticks to avoid falling apart when getting into the oil pan 6. Slightly elongated and twisted into a twist shape.

7. Fry the finished dough in the oil pan, and keep turning it with chopsticks until it is golden brown and drain the oil 8. Put the drained fritters on a plate, and the delicious fritters are ready.

Yes, how to do it:

1) Flour + sugar + yeast powder with 190ml of warm water and stir well.

2) Put the flour in a pot.

3) Pour yeast water into the flour and knead the dough, then add cooking oil to continue kneading. Fry sticks (4) after fermentation for an hour.

5) Dough until twice the size.

6) Mix salt + baking soda, melt with 15ml of warm water, and knead the dough again with baking soda. (It is best to knead the water into the dough at a time).

7) Cover with the safety film and continue to ferment, and send it to twice the size again, and use it the next morning. (You don't have to send the face a day in advance, you can send it on the same day, as long as you have enough time.) ）

8) Grease the cutting board, grease your hands, and press the dough into a rectangle on the cutting board.

9) Grease the knife and cut the large dough sheet into small strips.

10) Two noodles are stacked together, flattened, and pressed out in the middle with chopsticks, which is the processed fritter blank.

11) Heat the oil pan until it is 70% hot, fry the fritter blank, and turn it over while frying.

12) Fried fritters, enough for breakfast for the whole family.

Yes, it can only be fermented when it is put in, and it is soft when it is fried.

You don't need to put baking powder.

No, just put edible alum.

The fritter noodles need to be fermented into fritters, so how to ferment them!

Ingredients: 100 grams of high-gluten flour and 100 grams of medium-gluten flour.

Excipients: 150 grams of water, 3 grams of yeast.

15 grams of sugar and 2 grams of salt.

2 grams of alkaline noodles and 5 grams of water.

The steps to make the yeast version of the fritters.

1.The above ingredients are kneaded together into a dough (this dough has a large water content, if you knead it by hand, do not add flour), ferment to 2 times the size at room temperature, mix 2 grams of salt and alkali 2 grams with 5 grams of water, knead the dough with sticky alkaline water by hand, repeat this action until all kneaded into the dough, and continue to ferment 2 to 3 times larger at room temperature.

2.Sprinkle flour on the cutting board, sprinkle flour on the surface of the dough, gently roll out thick slices, cut finger-wide strips, fold them together, and press them with chopsticks.

3.The oil pan is about 6 hot, stretch the noodles, put in, and turn over from time to time. Fry golden brown.

Tip 1: The yeast version of the dough has a large water content (about 78%), and the dough with water is not fluffy, so you can use a machine instead of dough (I knead it by hand, don't be afraid) 2:2 rounds must be full.

3. The dough is very soft, the operating table should be sprinkled with dry powder, and the dough should not be kneaded and rolled out directly.