Why are the fritters fried at home neither fragrant nor crispy?

It is necessary to consider whether the amount of yeast and the degree of fermentation are obtained; If it is a chemical leavening agent, it is necessary to consider whether the formula ratio and amount are sufficient (of course, it is necessary to consider whether it is correct and safe in accordance with national standards, and second, whether the flour is selected correctly. Generally, the flour we choose to make fritters is all-purpose flour.

You can put the dough in the refrigerator the night before, and you can eat fried fritters in 10 minutes in the morning. I only need 300 grams of flour and 1 egg to make this hollow fritters, the ingredients are very simple, the preparation is quick and convenient, and it only took me less than 10 minutes to make a dozen of them.

<> The structure of the ingredients of fritters is unreasonable. 2.The fritters leavening agent formula is defective. 3.The production process is unreasonable. The solution to the fritters are not brittle as follows:1When mixing noodles, use a small electronic scale.

2.When making dough, the time should be long and the temperature should be appropriate. 3.

If the temperature in the room is very high and the dough is too much, or you want to eat dinner and the dough, then you need to reconcile the dough after dinner and then ferment, and then it will be fermented when you go to bed, then you can put the fermented dough in the refrigerator and refrigerate, now this kind of fritters are extinct, no one will do it, the fritters we see are relatively thick and not hollow, and the dough is dead. It may be with flour, now with the silk, the really good fritters are the night before and the noodles wake up overnight, and the next morning before frying.

Although it can be fried relatively large, after tearing the fritters, you will find that there are very few holes inside, like a gnocchi, and there is no chewiness. This fritter is not called a fritter in the strict sense, at most it can only be called a small fritter, for example, in Henan in the north, the panel is oiled or sprinkled with dry flour, take out the fermented dough, do not knead the dough with your hands, gently pat it with your hands, roll it out into long strips with a rolling pin, and cut it into a uniform size of dough with a knife. Traditional fritters with alum.

This kind of fritters are very crispy and have a fritter flavor, but they are very harmful to people's bodies.

I think it's because the ratio of this dough is not well controlled, and the time and temperature of this dough are not well controlled, which will also affect our taste.

The main reason is that the flour at home is not in the best state, so the fried does not have that crispy texture and no fragrance.

Whether the fritters can be fried loosely, crispy, yellow, and fragrant, the essentials of making are: stack 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.

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If the fritters you make are not crispy enough, it may be due to the following reasons:1The dough does not rise enough.

The ratio of flour to water, fermentation time, and temperature all affect how well the dough rises. If the dough is not fully risen, the dough will become hard and sticky. 2.

The oil temperature is not good enough or too high. When frying fritters, the oil temperature is too low, which will cause the fritters to absorb too much oil, and if the oil temperature is too high, the surface of the fritters will become brittle instantly, but the inside is not fried until it is fully cooked, so the taste of the fritters is not good, and it will also affect health. 3.

Improper ratio of dough to oil. If too much oil is absorbed, the fritters will become soft. On the contrary, if too little oil is used, the fritters will not be easily fried until they are cooked thoroughly during the frying process, and the taste will not be good.

4.Frying too long or too short. The frying time of the fritters needs to be mastered, too short the time is not enough to taste, and too long time will lead to poor taste.

It is recommended that you operate in strict accordance with the requirements of Qingfan according to the standard recipe, pay attention to the fermentation time and temperature, master the oil temperature and frying time, and try to control the absorption of oil, which can increase the crispy taste of the fritters.

It is related to flour quality, water volume, air temperature, oil temperature, and leavening agent. Churros should be low-gluten flour, not high-gluten flour; Fritters should be cooked in hot water between 60 and 65 degrees. The production process is unreasonable or defective.

Use aluminum-free fritters to make the fritters crispy, with good bite, thick expansion head, large internal pores, perfect shape, ruddy color, refreshing but not hard, and no cotton. If you can fry the noodles loosely and fragrantly, fold them in half every two and press them in the middle with bamboo chopsticks; It should not be pressed too tightly so as not to stick together, and the edges of the two pieces of noodles should not stick together; It can't be pressed too lightly, and it is necessary to ensure that the two Chu Liuxiang are not separated when frying; The rotation is to guarantee the above requirements.

At the same time, in the process of frying, it is easy to turn. Gently pinch both ends with both hands, and gently squeeze the middle of the two ends, so that the two ends cannot be separated at this time. The dough does not ferment for enough time, the water is not added, the oil temperature is not enough, and the dough is too hard.

It is not easy to ferment with eggs and noodles, in fact, as long as the yeast is within the expiration date, there is absolutely no problem, especially now that it is summer, the temperature is high, and the fermentation can be completed, but it is not wrong to pay a little attention to the technique.

Most of the time we put the eggs directly into the flour, and then on the surface, sometimes the eggs will be uneven and affect the fermentation of the dough, so to change the following technique, it is best to beat the eggs in advance, so that it is much simpler when mixing the dough. There is one of the reasons that affects the crispiness of fritters, just contact with fritters, and want to make steamed bread dough, this is not right, the wheat protein in the flour will put the dough, ie"Gluten"Kneaded into a ball, resulting in an uneven surface of the fritters, the fritters do not form a gluten net, and the flash effect is not good, so they are naturally not crispy.

The dough is not fermented enough or the fermentation temperature is too low. First of all, let's take a look at the production process of fried dough sticks, first of all, the dough is made, that is, fresh yeast or old noodles are kneaded with water with flour, and the temperature in the oil pan should not be too low. If the oil temperature is too low, the fritters will be very absorbent and not fluffy.

If the oil temperature is too high, the fried noodles will turn black on the outside before they are cooked.

The temperature on this day should not be, do you check whether you use low-gluten flour, and whether the dosage of leavening agent you put is not enough? The dough should not be too hard before frying in the pan, if it is hard, it will not swell and be crispy.

If the fried fritters do not swell, it is very likely that the noodles have not proofed, but fortunately, it is very important to add an appropriate amount of yeast powder and fritters powder when mixing the noodles, so that the noodles are the same as the outside.

It may be because the temperature is not too high when you fry it, or it is not very much flour added to it. You can choose to knock an egg into it.

Summary. One may be that the humidity of the flour is too high, causing it to be sticky after frying.

Second, it may be that the proportion of glutinous rice flour in the flour is too large to be fried.

The third may be that the oil temperature is not enough, if you are afraid of the oil splashing out, so it will not be brittle if you fry it on low heat, you must boil the oil over high heat, the oil temperature is at least 180, you can try it with a wooden chopstick, insert it into the oil, if the bubbling oil temperature is about the same.

Why aren't my fried fritters crunchy at all?

One may be that the humidity of the flour is too high, causing it to be sticky after frying. Second, it may be that the proportion of glutinous rice flour in the flour is too large to be fried. The third may be that the oil temperature is not enough, if you are afraid of the oil splashing out, so it will not be brittle if you fry it on low heat, you must boil the oil over high heat, the oil temperature is at least 180, you can try it with a wooden chopstick, insert it into the oil, if the bubbling oil temperature is about the same.

Is it sour? It didn't get it right when it was fermented.

Does the leftover noodles have any effect in today?

Is the leftover noodles in the fridge?

Hello, has your problem been solved? If it's solved, it's troublesome to complete and like.

Fritters are our traditional Chinese cuisine, and they are also the standard for the Chinese breakfast of Chuan's Pengtong. Many people also want to fry fried fritters at home to eat. But frying fritters at home is not as good as a master outside who can control the oil temperature at once.

It is very potent to have a lot of kitchen novices when they fry fritters, and they often encounter the situation that the fried fritters are not crispy, so how should we deal with such a problem? Next, I will bring you the secret of fried fritters.

Step 1:

First prepare 250 grams of flour and then beat an egg, then add 2 grams of salt and 3 grams of sugar, 2 grams of alkaline flour and 5 grams of baking powder.

Step 2:

Then we first mix the dry ingredients evenly, then stir the eggs, then add 20 grams of vegetable oil, then add 130 grams of cold water in stages, stir into a flocculent shape, knead into a delicate dough, then cover the lid and relax for 15 minutes.

Step 3:

Put it in the refrigerator for 8 hours and then do it, and when the time is up, sprinkle a little more dry flour on the board, then take out the dough and cut it into strips with a knife, and then stack the two stacks together and press it in the middle with chopsticks, and then cut it horizontally and then in the middle, cut it shorter and cover it with a fresh-keeping bag first.

Step 5:

Then we can start the pot to heat the oil, and when the oil temperature is heated to 6, take the green fritters, and then hold down both ends to stretch. Then put it in the pan and fry one side until it swells, then flip the other side. After gradually coloring, it is necessary to turn back and forth to heat the fritters evenly, and fry them all until golden brown.

The above is the specific solution to the fried fritters that are not crispy, I believe you can learn it soon.

It is recommended to use aluminum-free fritters and do not use alum, so the fritters will be crispy, and the taste and color will be much better. In addition, the fried fritters should be stacked in two layers, and the frying process should be constantly rolled, and the two ends should be gently pinched with both hands, and the middle should be tightened.

1. The problem of leavening agent's liquid

nbsp;The fritters may not be crispy because of the leavening agent used, and it is best to use aluminum-free fritters to make fritters, which will be crispy, and the taste and color will be much better than alum.

2. The frying method is wrong

nbsp;If you want to make the fritters crispy, you also need to pay attention to the frying method, the upper and lower layers should be stacked when frying, the chopsticks should be lightly pressed in the middle to prevent the fritters from sticking together, and constantly rotate and turn during the frying process.

3. Proportion of the surface

The most important thing in making fritters is the ratio of noodles, soaking time, and soaking temperature, which will directly affect the taste of fried fritters. It is best to use an electronic scale to control the ratio of flour to other seasonings, and the soaking time of the flour is better for a longer time, and the taste of the fritters will be relatively better.