Why are there two fritters, and why can t one be fried?

Why are there two fritters, and one can't be fried:The entire surface of the oil under a single surface quickly hardens and sets before it has time to expand, and the overlapping parts of the two surfaces do not directly contact the oil, and carbon dioxide is constantly generated inside.

Expand outwards ......

The principle of the initiation of frittersYes: When the fritters enter the pan, foaming agent.

Gas is produced by heating, and the fritters expand. However, due to the high temperature of the oil, the surface of the fritters hardened immediately, which affected the continued expansion of the fritters, so the fritters adopted the scheme of stacking up and down every two and pressing them in the middle with bamboo chopsticks, and the water vapor and foaming gas between the two dough blocks continued to overflow, and the hot oil could not touch the joint of the two dough blocks, so that the dough blocks of the joint were in a soft dextrin state, which could continue to expand, and the fritters became more and more fluffy.

Whether the fritters can be fried loosely, crispy, yellow, and fragrant.

The essentials of making churros: Fold each two up and down and press them in the middle with bamboo chopsticks; It should not be pressed too tightly, so as not to stick the two together, and the edges of the two pieces must not be adhered to; It should not be pressed too lightly, and it is necessary to ensure that the two fritters are not separated when they are fried; The rotation is to ensure the above requirements, and at the same time, it is easy to turn during the frying process. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated when frying.

<> two are twisted together and fried, because a single fry is not easy to expand.

At high oil temperatures, the surface of a single fritter is quickly shaped and hardens before it has time to expand.

When two fritters are together, the contact surface of the two fritters is soft, and if you don't have time to contact the high-temperature oil, you can continue to expand outward and become larger, and the fritters will become fluffy and tasteful.

The swelling effect of a single root is not good, and the taste is not good.

If the three fritters are fried together, there are too many noodles in contact with the three sticks, and the core in the middle is relatively solid, which is difficult to eat.

So it's all two rolls fried together.

The reason why the fritters are two is mainly because the two can be fried more softly and expanded, and one is also fried, if a single fritter embryo is fried, the speed and effect of the expansion must not be obvious as the pair of fritters, and the fried fritters are thin and long. Due to the lack of expansion, the fritters will feel hard and soft when eaten, and there is no texture.

When two fritters are fried on top of each other, the entire surface of the fritters will not immediately come into contact with the hot oil, and the hot oil will at least seep in through the gaps in the stacked fritters. It is also kept in a certain soft state, which provides a certain space for the expansion of the fritters, and the fritters have a high degree of expansion and taste crispy and delicious.

So if you are interested in frying fried dough sticks yourself at home, you can also try to fry them separately, and then fry two fritters together, what is the effect? Through comparison, you will find that the fried fritters still have to be stacked on top of each other, so that the fried fritters are not only beautiful in color, but also particularly fluffy and crispy, and taste better when eaten.

The reason is that if only one side is put into the oil pan, all the contact surfaces of this surface are in full contact with the hot oil, so that the surface is quickly shaped under the action of the hot oil, so that the fritters no longer have room to expand. When we put the two noodles together in the pot, although the part that is in full contact with the oil will also be quickly set, the bond between the two noodles will not be quickly shaped, so that this part of the noodles will continue to expand outward, and eventually become fluffy and delicious fritters.

The two are twisted together and fried, because a single fried root is not easy to expand! At high oil temperatures, the surface of the monoheel oil is quickly shaped and does not have time to expand. When the two fritters are together, the soft side in the middle does not immediately contact the oil, and can continue to expand outward and become larger, and the fritters will be fluffy.

The taste is also different depending on the swelling effect. A single root becomes hard after poor expansion, which affects the taste, and the three cores are solid and require teeth, so the best effect is to fry two together.

When a noodle is put into the oil pot, the oil heating area is large, and the volatile area is also large, resulting in the instant volatilization and disappearance of a large amount of water in the noodles, and the surface is easy to break when it comes into contact with the oil, and the shape cannot be formed into an environment with higher atmospheric pressure.

Frying the two noodles together allows the adhesion to not come into contact with the high-temperature oil and volatilizes less moisture.

The contact oil can heat the surface, the inside does not contact the oil, does not break, can form a higher environment than the normal pressure, so the two sides form a high temperature and high pressure steam environment, this high temperature steam makes the fritters expand, or this high temperature steam can reach a higher temperature than the oil temperature and higher than the normal pressure environment (the high temperature autoclave is the bacteria that can reach a high temperature and high pressure water vapor to kill the bacteria, and the popcorn is also used to expand the corn with high temperature and high pressure), This high-temperature and high-pressure environment also causes CO2 dissolved in the dough (CO2 can be generated by alkali added to the dough) to escape instantly, and then the dough swells.

The contact with oil can heat the surface, and the inside does not contact the oil and does not break, so it can form an environment higher than the normal pressure, so a high-temperature and high-pressure steam environment is formed inside the two surfaces, and this high-temperature steam expands the fritters.

The fritters are originally a piece of dough that is cut with a knife and fried at high temperature, so that the noodles in the center are fried and have a good taste. If you fry a strip, it is easy to cause the outside to be scorched and the inside to be raw. Therefore, it is generally a shallow opening in the middle to let the fritters be heated evenly.

I often eat single fritters and double fritters to speak, the real name of a single fritter is a bar fritters, my hometown of Kaifeng, Henan, the bar fritters are very common, we almost no one eats double fritters, because the bar fritters are too delicious, the production method is completely different, although it is a single one, it is actually more complex and more testing the master's craftsmanship, perhaps it is because the production process is more complicated than the double fritters that the latter is not as good as the latter all over the place. Production process: The dough should be beaten and then added until it becomes a state similar to paste, pick up a ball of noodles with two small sticks, turn the dough into strips and quickly put it into the high-temperature oil pan, the dough will expand, and the fried bar fritters will form a bubble-like and almost transparent crispy shell of different sizes, which is very charred and crispy, and the inside is still soft and very gluten-like taste, and then come to a bowl of Zhouqiao or authentic Xiaoyao Town Hu spicy soup, and the satisfaction arises spontaneously.

The reason why two sticks are fried together is because the fritters can't swell up when they are fried alone. Because the two overlapping strips are not in direct contact with the oil, the carbon dioxide decomposed by sodium bicarbonate causes the internal expansion, while the single strip is already fried at high temperature before the sodium bicarbonate can decompose enough carbon dioxide.

If there is only one noodle and throw it into the oil to fry, the outside will soon be fried hard, which is equivalent to wearing a shell, so that the leavening agent inside will expand again, and there is no way to make the fritters bigger. It's like blowing up a balloon in a Coke bottle, and you can't blow it up no matter how much you blow it. When the two noodles are pressed together and fried in a pan, the place where the two noodles touch will not be fried hard, and will always remain soft, providing a space for expansion.

It's like making a cut in a Coke bottle and then blowing up a balloon inside, and you can blow up the balloon.

The temperature of the fritters should not be too high, otherwise the surface will quickly crisp and set, which will hinder the expansion of the dough and will not receive a hollow effect. The overlapping place of the two dough cakes is not directly touched with oil, and the temperature is relatively low, which is conducive to the slow progress of the reaction, and there is enough time to produce gas, so that the fritters are hollow and expanded.

In fact, it's not that you can't smash one of the fritters, but one by one, which looks like a stick and is not good-looking, and the two fritters that are squeezed together are called fritters.

One can also be fried, and I often blow it up one by one. Only the fritters sold on the street were fried in twos and twos.

One can be fried. It's just a habit.

The two you said should be one, in order to look good, it is generally pressed with chopsticks in the middle and then fried, which looks like two.

In fact, one emmmm can also be fried, and there are many small fritters that are one, but the taste of two will be better.

It's not that you can't find a fritter, but it's for the sake of beauty.

Why are there two fritters, and why can't one be fried? One can also be fried, and two look good together and can be sold.

This is a little grinding porridge of life.

Fritters are one of the traditional Chinese delicacies and are a good choice for people to eat early. It can be seen in the north and south of the river. It's just that the name is different in different places, some places call it "oil fruit", and some places call it "Tianluo tendon".

No matter what you call it, fritters are a favorite snack everywhere. Although the name is different, and the length is slightly different, there is an interesting phenomenon that everyone should have noticed. Traditionally, churros are fried in two sticks next to each other.

Breakfast. Is this tacit understanding purely a coincidence? Or is there a particular reason?

Indeed, there is a reason for this. If you've ever tried to make your own fritters, you'll find that a fritter can be fried in a pan, but it doesn't swell well. A single fritter will only swell a little bit before stopping, and such a fritter will not taste so crispy.

And two fritters are wound together and fried, which can expand even more.

Deep-fried fritters. This is because, when the fritters are put into the pot, the gas generated by the chemical reaction in the fritters causes the fritters to expand, but the outer skin is quickly shaped due to high temperature, and the expansion amplitude is limited. The two fritters are entangled, and the part that touches in the middle will not be affected by the high temperature frying, and will continue to expand outward, so it can be fluffier and more crispy and delicious.

Fritters. There is also a historical allusion to the origin of two fritters fried together. It is said that back then, after Qin Hui killed Yue Fei on "trumped-up" charges, the soldiers and civilians of the Southern Song Dynasty were very angry, hated Qin Hui to the core, and wanted to put him in the oil pot and fry him.

Fritters. There are small stall owners who sell breakfast, so they use dough to pinch out the two noodles of Qin Hui and Wang's respectively, twist them together and fry them in a pot, and call it "fried juniper". For a time, it was sought after by everyone, and people followed suit.

These are the original fritters, and the name has changed since then, but the tradition of frying two fritters together has been passed down.

Spanish churros.

Nowadays, the image of two entwined fritters has been ingrained in people's minds. The recent popular Internet celebrity Spanish fritters can't shake the status of classic Chinese fritters in people's minds. There is another wonderful use for two fritters to be entangled, and that is to share!

However, although the fritters are delicious, they should not be greedy, because they are also unhealthy foods, and it is good to eat a little in moderation.

Hello, churros are usually fried together in two because they are more likely to swell. When the fritters are fried in the oil pan, the leavening agent in the fritters will undergo a chemical reaction when heated, producing a large amount of gas, which will expand the dough, which is also the reason why the fritters we eat are hollow. The hot oil will fry the surface of the swollen fritters hard, so that the expansion of the fritters will be limited, while the two entangled noodles will fry the fritters, and the contact parts will not be fixed by the high temperature, which can continue to make the fritters expand.

2. Therefore, in order to make it easier to expand when frying fritters, fritters are usually fried together.