I used hair powder to reconcile the fried fritters, and there was no salt in them, what should I do?

When choosing fried fritters, you should consider many factors. Here are some small experiences that I hope will help you. Laundry detergent fritters have the following characteristics:

1. The surface is smooth, bright particles can be seen when the light is smooth, and large holes will appear in the section of the fritters. The normal fritters have a sponge-like section and fine and uniform pores. 2. It tastes bland and has no fried aroma.

3. There will be a little pungent smell when it smells, but it needs to be carefully distinguished, because the flour should be sealed when fermenting, and the laundry detergent is not easy to be volatilized inside. Finally, I remind everyone not to be greedy and cheap to eat bad fritters.

1. Flour can be used to have a fine silk [special fine powder] brand, and I use white elephant special fine powder.

2. Baking soda in bulk.

3. Alum in bulk.

4. Baking powder Fast-acting baking powder should not be sweet.

5. Salt. A pound of flour, 4 grams of soda and alum, 10 grams of salt, 10 grams of baking powder, 6 taels of water, 5 yuan.

The alum is first mixed in the water, and then the flour is mixed with the weighed soda alum salt baking powder.

After evening out, start to mix with the water and the dough.

The dough is well and covered tightly with oiled paper, covered with a layer of wet towel and put for an hour after the second time in soft.

The second time the noodles should be hard and soft, a little longer, after the time is soft, cover the same, wait for an hour, and the third time to be soft [play oil in the basin].

The third time, you can just order it to be soft and put 10 realities and you can use it.

When you start using noodles, you must remember that noodles should not be soft.

Directly put the noodles on the board and spread them into a rectangle, be sure to play a layer of flour on the knife, play a layer of oil on the knife and chopsticks, and cut the spread noodles into strips 10 cm long and 2 cm wide.

Overlap the two and gently press them in the middle with chopsticks.

The pan must be flat-bottomed.

You can throw the oil down with a little bit of noodles, and if the noodles float up right away, it's appropriate, and if not, you have to wait.

The oil is ready, the noodles are gently pulled with 2 hands, put them in the pot and float up.

The constant reaction until the fritters turn golden brown.

You have to be patient when making fritters, and you can't fry them all at once.

It takes slow practice to fry crispy.

Method of fermentation of fried fritter flour:

1. Raw materials: 500 grams of flour, alum, flour alkali, 10 refined salt, 370 grams of warm water.

2. Put alum, alkali and refined salt in a utensil, pour warm water and stir and melt the raw materials, add flour to make a softer dough for later use.

3. Then, pound the dough with both hands every 20 minutes for 5 minutes, a total of 4 to 5 times, so that the surface of the dough is smooth and the core is soft, and it can be placed for fermentation.

4. Place the celery dough on a brushed and oiled panel, brush the oil on it, cover it with plastic sheeting, and ferment for 10 hours or more.

<> you don't need to put yeast in baking powder to make fritters, because baking powder is a compound leavening agent, also known as foaming powder and baking powder, which is mainly used as a rapid loosening agent for flour-based food. Baking powder is divided into sweet type and edible type, which is a kind of rapid fermentation agent, mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, buns, steamed buns, shortbread, bread and other foods.

The powder used to fry fritters is fried powder, and you can also use spontaneous flour to fry fritters as follows:

1. Materials. 400g of self-rising flour, appropriate amount of peanut oil, 1 egg, 1 spoonful of salt, 1/2 spoon of sugar.

Second, the practice. 1.Add eggs to the self-rising flour.

2.Add an appropriate amount of warm water.

3.Mix into a smooth dough and cover with plastic wrap.

4.Refrigerated overnight in the refrigerator.

5.Pull it with your hand.

6.Cut into even strips and stack the two on top of each other.

7.Press it in the middle with chopsticks.

8.Put more oil in the pot and boil until it is 60% hot.

9.Pull the fritter embryo and put it in with chopsticks.

10.It's good to fluff it up, and you can take it out to control the oil.

Fritters powder is just a kind of flour suitable for frying fritters, some also add leavening agent, but it is still necessary to use leavening agent, at present, the effect of alum-free fritters leavening agent is better is to soak multi-source, you can also use noodles Xin crisp and so on, fritters are puffy and big, crispy on the outside and soft on the inside, and they are not hard when they are cold. Crispy on the outside and soft on the inside, alum-free fritters formula: flour catty, 100-150 grams of soaked multi-source, 50 grams of sodium bicarbonate, egg catty, butter (cream or shortening), 20-60 grams of sugar, 70-100 grams of salt, and water at room temperature.

Process: flour, soak multi-source dry mix well. Add eggs, salt, sugar, sodium bicarbonate, etc. to the dough water and stir to dissolve, then add flour and butter to 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.

Proofing for 15 minutes is fine, with detailed instructions:

Baking powder fritters.

Ingredients: 100 grams of high-gluten flour, 80 grams of water, 2 grams of baking powder, 2 grams of saltMethod 1, put flour, baking powder, and salt in a container, mix well 2, pour cold water.

3. Knead the dough and set aside to let it rest for 15 minutes, at which point you can cook the porridge in a pressure cooker.

4. Brush the board with oil.

5. Roll out the dough and brush with oil.

6. Use a dough cutter to cut into the same size of agent.

7. Take two and place them up and down.

8. Press with chopsticks.

9, and pull into the desired length.

10. Pour oil into the pan.

11. After the oil is hot, put in the fritter blank and fry it into fritters. Can.

Tip 1: Baking powder: Please use alum-free baking powder.

2. After the dough is kneaded, wake up to increase the ductility of the dough.

3. Baking powder is a fast-acting powder, so it doesn't need time to wait, and when it is heated, it will play a role in expansion. Therefore, it is an indispensable material for this simple version of fritters. If you use yeast, it will take a lot longer.