How to make homemade fried dough sticks and how to make them delicious

Hello. Step 1

Before going to bed the day before: Place the flour in a basin and mix well with the yeast powder, baking soda and salt.

Step 2: Pour in water and stir into a small dough, then knead into a smooth dough. Because the water absorption of flour is different, water can be poured in parts, and the kneaded dough is very soft, but it is by no means the kind that is so thin that it gets wet, and it can be as soft as an earlobe.

Step 3: Add 15 grams of cooking oil, knead the oil into the dough, at first feel that the dough will be smooth and greasy, knead it and you can't see the oil, but feel that the dough is very moist.

Step 4: Put the kneaded dough into a basin and cover it for 10 minutes, then knead it again to cover it and leaven.

Step 5: Grow the dough twice as big, it's okay to make it bigger.

Step 6 The next morning: Peel the dough by hand and you will find that there are many holes, the dough is very soft but not very thin, take it out of the basin, because there is oil in the dough, it will not stick, wipe it in the basin with your hands and it will take it out.

Step 7 Wipe a layer of oil on the operating table by hand, so that the oil on your hands will not be stained, and put the noodles on the panel and knead them a few times to form a ball. Set aside 80 grams of dough for sugar crusts.

Step 8: Roll out the rest of the dough with a rolling pin into large slices of centimeters thick (not too thin, otherwise it will not be soft but crunchy inside, according to your preference), and cut it to the length and width that suits you according to the size of your pan.

Step 9: Let the cut strips stand for a few minutes before doing it, so that it will be fried more fluffy, take two noodles and stack them together, then put the chopsticks vertically in the middle of the dough sheet, press the two ends of the chopsticks with your hand to press a mark in the middle of the dough sheet, press it slightly deeper, and the two dough sheets will not be separated when frying.

Step 10: Hold the two ends of the dough sheet and stretch it a little longer.

Step 11 directly into the hot oil pan (you can light the hot oil before rolling the dough sheet), you can use a small piece of noodles to put it in the oil pan to try it, and the dough will float up to indicate the oil temperature.

Step 12 fried dough sticks will float up immediately when put into the oil pan, to use chopsticks to flip, medium to high heat frying, do not use low heat, so that the fried fritters skin will be very hard, wait until both sides of the fritters are golden brown can be fished out, vertical placement will control the excess oil.

Step 13: Divide the reserved 80 grams of water into 25 grams and 15 grams each.

Step 14: Mix 15 grams of two dough with sugar, add dry flour and knead the dough into a dough and brush the surface with oil for later use.

Step 15: Divide the mixed sugar noodles into two parts, take one piece of the sugar noodles and place it on top of the water. Roll out the sugar and water surface into round pancakes.

Step 16: Use a knife to make 2 cuts (without breaking) on the rolled pancake

Step 17Continue to use the hot oil from which you have just fried the fritters, and when the oil temperature is 70% hot, put the pancake sugar side down in the pan.

Step 18: Fry until the sugar noodles change color, then turn over until they are cooked, remove and control the oil.

How to make churros. ZT fritters.

Ingredients: 500 grams of flour.

Alum. Noodles alkali grams.

10-12 grams of refined salt.

370 grams of warm water.

Production method: 1. 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.

2. Then, pound the dough with both hands for 5 minutes every 20 minutes, a total of 4 5 times, so that the surface of the dough is smooth and soft, and then it can be placed for fermentation, and the dough is placed on a panel brushed with oil, brushed with oil, and covered with plastic sheeting.

3. Ferment for about 10 hours or more, and then fry it with an oil temperature of 180 200 until the surface is golden brown, the volume is expanded, and it is crispy.

Characteristics: The surface is golden, and the body is large and loose.

Precautions: 1. In addition to neutralizing with alkali in the dough, alum also plays a role in making the product brittle, if there is too much alum, the product is hard, brittle and astringent. Therefore, in general, the amount of alkali in the dough of fried dough exceeds that of alum.

2. The alkali in the dough changes according to the change of the season, in winter, the alkali should be reduced accordingly, and in summer, it should be flexibly mastered according to the local situation.

3. Alum soda dough is generally pounded and dough because it is not easy to knead. Therefore, it is necessary to pound several times to make the alum alkali in the dough even, generally speaking, the dough will become very gent after a few pounds, and it should be left for a period of time before pounding. That's why it's time to take a break after a few clicks.

4. The dough should be added with water according to the draught of the flour, and the general requirement is that the dough should be softer.

5. The dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and there must be a corresponding time.

How to make fritters without alum.

ZT fritters are another way to make them.

The traditional method of making fritters is to add alum, alkali and salt to flour to make alum dough, and then pull the noodles and fry them. However, this kind of fritters with alum will decompose and leave a certain amount of aluminum during the frying process, so nutrition and hygiene experts point out

People should not eat fritters for a long time. However, due to the low cost of making fritters from alum soda dough and the uncomplicated operation process, this method is still used by some small restaurants or roadside vendors.

The author once worked with Huaiyang chefs in a large hotel, and learned a new method of making fritters in the technical exchanges with them, which is made of flour, baking powder, edible powder, eggs and other raw materials, and the finished product has the characteristics of golden color, crispy on the outside and soft on the inside, loose and swollen, flexible and strong. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fritters. Since this kind of fritters is not made with alum, it will not decompose the harmful aluminum of the human body, but its crispiness is slightly inferior to that of ordinary fritters.

What to do without baking soda.

1. Ingredients: 35 grams of eggs, 110 grams of water, 220 grams of high-gluten flour, 3 grams of salt, 8 grams of leavening agent, 15 grams of vegetable oil.

2. Auxiliary materials: appropriate amount of vegetable oil (for frying).

3. Mix water, oil and egg mixture evenly.

4. Mix high powder, salt and leavening agent after weighing.

5. Slowly pour the liquid into the flour and knead it into a smooth dough (if it is too sticky, you can dip a little dry powder on your hands).

6. Knead the smooth dough. Knead for about 5 minutes.

7. Prepare a long plate, spread a layer of plastic wrap on it, smear a little vegetable oil on the plastic wrap to prevent sticking, shape the kneaded dough to the general length of a long plate, wrap it with plastic wrap, and refrigerate it for one night (or more than 8 hours).

8. Take out the dough the next day and pat it a few times, no need to knead it.

9. Use a rolling pin to gently roll the dough into a rectangle.

10. Cut the dough sheet into strips of equal width and length.

11. Stack two pieces of dough together and press them in the middle with chopsticks to prevent them from spreading out during the frying process.

12. Heat the oil pan at a temperature of about 190 degrees, gently pull the shaped fritters, put the middle section into the oil pan first, and then gently put the two ends into the oil pan to fry.

13. After about 5 seconds, the fritters float and swell, gently turn the fritters with a clamp to heat them evenly.

14. Each fritter is fried for about a minute, and the two sides can be sandwiched out and placed on the drying net to control the excess oil.

15. If you are not sure about the oil temperature, you can take a small piece of dough and put it in the pot, if it floats quickly in 2-3 seconds, the oil temperature is appropriate.

I think if you want to make homemade fritters look good and delicious, we should prepare the ingredients first, knead them into strips, and then slowly put them in the pot and control the time.

After mixing flour, baking powder, salt, milk, oil, eggs, and water, knead it into a dough, knead it into a smooth dough after 30 minutes of awakening, break the dough and flatten it, refrigerate it in the refrigerator for eight hours after oiling on both sides, cut it into 2cm wide segments, two sections as a group, press it in the middle, elongate and twist, and the oil temperature is two, put the fried dough sticks in the pot, stir them repeatedly, expand and float and fry them until golden brown.

First, add yeast, salt and sugar to the flour and stir well; Second, add an appropriate amount of hot water to knead the flour into a dough; Third, after adding some oil, continue to knead the dough; Fourth, wait until the dough is haired, and use chopsticks to make the shape of the fritters.

Ingredients: Ingredients.

flour 240 g of auxiliary oil.

25 g salt. 2g baking powder.

6 g milk. 15g eggs.

1 step. Ingredients to prepare: 240 grams of flour, 25 grams of butter, 6 grams of baking powder, 2 grams of salt, 15 grams of milk, 1 egg.

Soften the butter through water, add the baking powder and salt to the flour, stir well, beat the eggs, add the egg mixture, milk, and softened butter to the flour and stir.

Add water several times and knead into a dough. (about 80ml of water) put the dough on a dish, cover with plastic wrap and let it rest for 4-5 hours.

Take out the dough and roll it into a dough with a rolling pin, cut it into strips of about 5cm, take two strips on top of each other, press longitudinally with chopsticks, gently pull both ends to a suitable length, put it in an oil pan, and fry it until golden brown. Tips:

1. If the dough is not smooth enough, add a little oil and knead it until smooth.

2. Because the dough noodles are very soft, the process of arranging the dough into slices can be completed by hand spreading to retain as many bubbles in the dough as possible. If you really can't do it by hand, you can do it with the help of a rolling pin.

3. If the noodles are fried at night and in the morning, you can put them in the refrigerator for refrigeration and fermentation, or you can reduce the yeast to 3 grams, and at the same time change the warm water to cold water, and then ferment at room temperature, in short, adjust it according to the fermentation time and temperature.

4. Many people will use chopsticks to press the fritter embryo when frying fritters, I have never pressed it, the fritters are very good and will not fall apart.

5. The oil must be hot enough, the fritter embryo can float up immediately, and it should be constantly turned during the frying process to make the fritters fully expand.

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

2. Melt the yeast with warm water, pour it into the flour and stir well.

3. Stir in the rest of the warm water, then slowly pour in the oil and stir.

4. Knead into a smooth and soft dough and let it ferment in a warm place until it doubles in size.

5. Grease the cutting board, arrange the dough into thick slices, then cut it into strips two finger widths and let it sit for 15 minutes.

6. Heat the oil pan, pinch the two ends and stretch them after overlapping them, and turn them into the oil pan while frying until golden brown. 1.Let the butter soften at room temperature and cut into small pieces.

Knead into the flour. Knead all the butter and disperse it. This process is called rubin in English.

Then add caster sugar, knead well, add egg yolk and water, knead well. Finally, knead the dough and roll it out into a large disc with a thickness of 5 mm. Prepare a round baking sheet with a diameter of 23 cm.

Put the dough on top. You can roll it up with a rolling pin and spread it on the mold, so that it is not easy to break. Gently press the crust down with your hand to place it on the baking sheet.

But don't press too tightly. Then roll it out with a rolling pin or pull it off with a knife. Use a knife or fork to poke small pinhole-sized holes in the crust to help dissipate the heat.

Avoid high or low surfaces after the crust is baked. Heat the oven to 200 degrees and bake until the crust is half cooked. It takes about 20 minutes.

If you have barbecue beans pressed on top, you can remove them by 15 minutes and remove the barbecue paper and the weight on it. Then put it back in the oven. Grill the skin that was originally pressed by the barbecue paper.

Remember: be sure to bake at your own oven temperature. The so-called half-cooked means that the edge of the cake is already a little yellow.

The dough is no longer soft when pressed, and it can be taken out just after a little hardness. If you don't press the barbecue beans, you don't need to take them out in the middle, and then take them out when the crust is a little hard.

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200 grams of fried dough sticks powder.

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50 grams of eggs.

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8 grams of cooking oil.

Excipients water. 90 grams of homemade safe churros to prepare.

1.Add eggs and cooking oil to the fritter powder and stir well.

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2.Add water several times and knead into a smooth dough that is as soft as an earlobe, please click to enter **Description.

3.Apply plastic wrap and relax for more than half an hour. I kneaded the noodles at night, refrigerated them, and fried them the next morning.

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5.Cut into strips of about 2 cm.

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6.Stack the two together, press them in the middle with chopsticks, and gently stretch them out, at this time, you can make up the picture of fried fritters in the breakfast shop.

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7.Put it in a hot oil pan with a temperature of 60%, keep turning the fritters, fry until golden brown, and remove the oil, please click to enter **Description.

8.The golden crispy fritters are ready.