How much baking soda and baking powder do you put in a pound of flour for fried fritters?

And baking powder, put three grams of baking soda on a pound of noodles, then put three grams of baking powder, then put three grams of salt, six and a half of warm water, so that the noodles are soft and easy to use, the noodles are good, take them out and put them on the panel with a small oil brush to smear some oil, just do it, do the pot until the oil is hot, you can put the noodles in the pot, cut the noodles into three centimeters with a knife, dip some water with chopsticks, hit a waterline, put the two sections together, pinch the two ends and pull them into the pot, The fried fritters that are fried while frying are chubby and yellow are stunned, but they are delicious, so let's not talk about it

The list of ingredients and the steps to make fried fritters are as follows:

Ingredient list: 500 grams of flour.

350 grams of warm water.

5 grams of table salt. 5 grams of sugar.

10-15 grams of vegetable oil.

10 grams of fritters leavening agent.

Baking powder 5 grams.

Baking soda. Production Steps:1In a large bowl, pour 350g of warm water, add 5g of salt and 5g of sugar, and stir well.

2.Add 10 to 15 grams of cooking oil, mix with chopsticks and stir well.

3.In a bowl, add 500 grams of flour, add 10 grams of fritters leavening agent, 5 grams of baking powder and grams of baking soda and stir well.

4.Stack the dough on top of each other, crush it and close the lid and let rise for 20 minutes.

5.After waking up the noodles for the second time, fold the noodles into long strips, wrap them tightly in a plastic bag, and then put them in the refrigerator for more than 2 hours.

6.Sprinkle some flour on the cutting board to prevent sticking, pull the fried dough noodles into long strips, roll them out with a rolling pin, cut them into strips two finger widths, and then dip some water with chopsticks and gently rub them in the middle of the noodles.

7.Stack the two noodles on top of each other and press it with chopsticks, making sure to press it on both sides, so that it is easy to fry.

8.Gently pinch the two ends with your hands and pull them apart, and when the oil temperature in the pan rises to 7 percent, add the fritters.

9.Fry for about 5 seconds, the fritters will float, and then turn them with chopsticks until the color of the fritters turns golden brown.

The above is the list of ingredients and production steps for fried fritters, I hope it can help you.

Fritters are basically the breakfast that each of us will eat every morning, because the churros have a crispy taste, and when eaten for breakfast, they can not only replenish sufficient calories, but also provide various nutrients. But you know what? Although the fritters are delicious, they are not easy to fry, because the fritters must pay attention to the ratio between flour, baking soda and baking powder in the frying process, generally 50 catties of flour should put 500 grams of baking powder and 200 grams of baking soda.

When making fritters, you should first put 50 catties of flour into a clean large basin, and then put 500 grams of baking powder and 200 grams of baking soda and an appropriate amount of water. When adding water, it must be divided into multiple additions, it is best to live the flour into a dough flocculent, and then dip it in water by hand, and slowly mix the flour into a smooth and soft dough, so as to better grasp the amount of water added, and avoid adding too much water at one time to cause the dough to be thin.

After kneading the flour into a smooth and soft dough, you need to spread a layer of plastic wrap on top of the large basin, and then place the basin in a warm environment to let the dough rise for an hour or so. The length of proofing time depends on the temperature of the environment, if the temperature is high, the time can be shortened to 30 minutes, but if the temperature is low, the time should be extended to about two hours. Generally, the dough has risen to twice its original size, and it can be taken out to make fritters.

When the dough is fermented to make fritters, the dough should be evenly smeared with a layer of cooking oil, and then a layer of cooking oil should be smeared on the cutting board, and then the dough should be rolled into a dough sheet with a thickness of about one centimeter, and then the noodles with a knife with a length of about 4 cm should be changed, and finally the two noodles should be overlapped together, and the two noodles should be pressed in the middle of the overlapping noodles with chopsticks, and the two ends should be pinched tightly with the thumb and index finger. Do not put it in the oil pan immediately after it is done, cover it with plastic wrap, and let it rise for about 15 minutes again.

20 grams of baking soda should be put in, because usually one pound of flour needs baking soda, so 50 pounds of flour can be calculated in this way.

The effect of baking soda and baking powder is the same, if you put baking powder, you can put a small half pack, if you put too much, it will be sour.

Put 100 grams of baking soda and 200 grams of baking powder, depending on the heat and taste, and it is related to personal cooking habits.

Fried fritters are a unique traditional and unique specialty food in China. Fried fritters with white rice porridge make a delicious breakfast. As the star product of breakfast, fried fritters, everyone may prefer its softness and crunchiness.

There are two types of noodle food: distributed noodles and dead noodles, and fried fritters are not awake. When it comes to waking up, I have no choice but to use hair alcohol. Do you use soda, yeast or filial piety powder when making dough dough?

Which one is better? In fact, fried fritters can not be used alone with a kind of alcohol to wake up, it is best to use yeast and filial piety powder with each other.

The main ingredient in soda, the chemical name is sodium bicarbonate. It is mainly used in the acidity and alkalinity of the whole process of fermentation of Zhonghe flour, resulting in a little carbon dioxide. Of course, wheat flour will cause acidic substances when it is alcoholic, and a small amount of edible soda ash must be put into the steamed buns to neutralize.

Those who have steamed steamed buns know that there will be a peculiar smell if the alkali is less soda. Put too much steamed bun and the color will turn yellow, and the taste will be bitter. The vapor emitted by soda is not very colorful, so the softness of the product is not very good.

And it is a weak alkaline chemical that destroys the vitamins in wheat flour and reduces the nutrients of noodles, so it is not recommended to use it when frying twist.

Filial piety powder: a kind of rapidly fermented feed, also known as compound leavening agent. It is a chemical that adds acidity and alkalinity to baking soda and is made in powder form with cornmeal as a filler.

The fermentation principle of the filial piety powder is the same as that of soda, and the second fermentation will be carried out only after being heated (the first time is to wake up). In other words, it is when the flour is put on the stainless steel steamer or baking (frying) pot after the pasta, and gradually gives full play to its potential after being heated - Penghua effect.

In order to better fry fried fritters "big shape" and "positive taste", only when the yeast and the filial piety powder are applied together with each other when the dough is awakened, can the color, fragrance, taste and shape be outstanding. Soda, yeast, and hair powder also have three points: they can all be used as hair alcohols (agents) for refreshing foods

All of them have a fluffy effect on the opposite side of the food, which is a fluffy agent: they are all in the proper natural environment of resting, and the glycogen in the flour in the wheat flour produces enzymes, so that the batter produces carbon dioxide gas. The batter swells up, and the pasta becomes more and more puffy and has a texture.

I think it's better to use baking powder, because when I usually eat fried fritters, I find that the fritters with baking powder are crispier and have a better texture.

I think it should be baking powder; It is relatively better for baking powder, which can make the dough fluffy quickly, and the fried dough sticks are softer.

You can choose baking powder, which can quickly fluff up the dough and increase the texture.

To fry fried fritters at home, you need to put 5 catties of baking powder on 15 catties of noodles. There is no proofing time for snow fritter noodles, which is related to the ambient temperature and has no fixed time. If the temperature is high, the proofing will be fast; If the temperature is low, the proofing is slow, generally in spring and autumn, and the hair is half an hour; 20 minutes in summer; In winter, it takes one hour, but the specific time depends on the actual situation.

Pollen and special powders such as steamed buns, dumplings, bread, etc., special powders are all modified with amendments, which are not suitable for frying fritters, and shortening can be added or not.

Shortening is possible to divide the doughThe size is uniformRoll out the small dosesRectangular strips, two long stripsStacked on a grinding finger up, with chopsticks in the middlePress itSlightly fry the fritters with about 50 -60 warm water and noodles, flour, leavening agent, and warm water together to form a dough, cover and ferment, about 30 minutes slightlyElongatedThe additives that make the fritters crisp for a longer time are sold locally on the Internet, about three yuan a catty.

The board is smeared with vegetable oil before frying fritters, no sugar and eggs at all, the time for noodles is also very short, and good noodles, stop for a while, it will be good, fold it for the second time and put it on the case, smear the oil again, you can light the fire and burn the oil pot over there, next, it is time to show your skills, gently stretch the noodles on the board, press them into two millimeters thick slices, cut them into ten millimeters wide strips, press one strip neatly on another strip, and press it in the middle of the noodles with chopsticks. Gently pick up the two ends of the noodles with both hands, put them in the oil with 7 percent oil temperature in the flat wax rolling pot, the fritters slowly float, gently and quickly turn them with chopsticks, the fritters begin to expand, the color is fried until golden, and the chopsticks come out.

Mix the alkali and salt in proportion, crush it and put it into a basin, add warm water to stir and dissolve, form an emulsion, and generate a large amount of foam, and there is a sound, then add flour and stir into a snowflake shape, pound it to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rise for 20 to 30 minutes, pound it again, and then fold the dough, so 3 to 4 times, so that the dough produces gas, forms holes, and achieves softness.

The recipe for making fritters from 1 kg of noodles is: 500g of high-gluten flour, 10ml of aluminum-free baking powder, 5ml of baking soda, 5ml of salt, 15g of vegetable oil, and 300g of water

The practice of churros:

Ingredients: 500g of high-gluten flour, 10ml of aluminum-free baking powder, 5ml of baking soda, 5ml of salt, 15g of vegetable oil, 300g of water

1. Put the gluten flour, aluminum-free baking powder, baking soda, salt and vegetable oil into a basin, add water and mix with your hands to form a smooth dough.

2. Make the dough into long strips, coat the surface with a little vegetable oil, put it in a plastic bag, and refrigerate it overnight.

3. Take out the dough before making fritters, leave it at room temperature for one hour, roll out the dough with a thickness of about half a centimeter, cut 10 centimeters wide with a knife, divide it into 20 long strips, and let it stand for 10 minutes.

4. Stack the two strips on top of each other, press them in the middle with chopsticks, and pinch the ends to stretch them.

5. Put the oil in the pot, turn off the low heat after the oil is slightly smoky, put in the fritters, and keep turning the fritters with chopsticks.

6. Fry the fritters until golden brown, drain the oil, and serve on a plate.