Breakfast must have soy milk with fritters, how to fry fritters the most crispy?

Breakfast must-have soy milk with fritters, how to fry fritters the most crispy? When it comes to fried dough sticks, I believe many people will think of the delicious food on the breakfast table, accompanied by a bowl of hot soy milk, which is really fragrant. Next, let's briefly introduce the method of delicious fritters:

Put the cake flour on a plate, add a little vegetable oil and sugar, add the eggs, and mix well. Put the yeast powder in warm water, mix well and dissolve, pour into the flour, and stir well while pouring to make it into cotton wool. Mix the dough into a smooth dough by hand and wrap it in plastic wrap.

Ferment in a warm place, when the dough is twice as large as before, knead the baking soda brine made of baking soda and salt into the fermented dough by hand, knead until the surface of the dough is smooth, cover the dough again, and ferment again until it is twice the size.

Brush a layer of vegetable oil on the board, knead the noodles on the board, wrap them in oil, roll them into a rectangular shape with a thickness of centimeters, and then cut them into strips about 2 cm wide, stack the strip noodles on top of each other, press them in the middle with chopsticks, then hold the two ends of the fried noodles with both hands, stretch them, put them in a hot oil pot over high heat, turn them with chopsticks, fry them until the surface of the noodles is golden brown, drain the oil, and remove from the pot. Delicious churros are made. Homemade churros, delicious and healthy.

Do it yourself, have plenty of food and clothing. During this time at home, I studied food every day, especially breakfast fritters, and tried a lot of churros recipes at home, the most ideal of which is the following:

Ingredients: 300 grams of all-purpose flour, 5 grams of salt, 3 grams of yeast powder, 3 grams of baking soda, 3 grams of aluminum-free baking powder, 10 grams of sugar, 20 grams of oil. Method:

The night before, add water to the above ingredients and form a relatively soft dough, put the dough in the refrigerator after 30 minutes of proofing, take out the dough and place it for 30 minutes the next morning without kneading the dough, directly roll out the rectangular slices with a rolling pin, and then cut them into strips 2 cm wide, stack them together, press them with chopsticks in the middle, put more peanut oil in the pot, the oil temperature is five or six hot, stretch the dough and put it into the oil pot, turn the fritters repeatedly with chopsticks to heat them evenly, fry them until the surface is golden, and the fritters can be out of the pot when they are fully expanded. Paired with a bowl of five-grain soy milk, it's so delicious.

If you want to make crispy fritters, you can use high-quality oil, or sprinkle an appropriate amount of starch before the fritters are put into the pot, if you use low heat, the oil temperature is about 7%, so that the surface of the fritters is golden brown, sweet and crispy.

In the process of making fritters, the ratio of flour to yeast powder must be placed so that it can be fully fluffy. Many fritters on the market will have leavening agents.

I think the fritters must be rolled out a little thinner, and then they should be rolled frequently when they are fried in the pan. Fry until golden brown on both sides and remove.

The yeast is melted with warm water, and all the ingredients except the oil are kneaded in a basin. After kneading the dough, add the oil and knead it slowly so that the dough fully absorbs the oil and kneads it smooth. Peanut oil can be used as well as corn oil.

After kneading, cover the plastic wrap and put it in the refrigerator overnight, and it is suitable to knead the noodles one night in advance for breakfast. Smear oil on the board, take out the proofed dough, don't knead it again, and pat it flat and shape it directly. Shape the dough into long strips about 5 cm wide, about 07cm thick, not too wide, it will be elongated when you put it in the pot, and the pot at home will not fit.

Cut into strips about 2cm wide and stack each two strips on top of each other. Dip the chopsticks in oil and press them down the middle, and let them relax for 10 minutes. The oil in the pan is hot, throw in a small dough and it will float immediately, there are many bubbles around the dough and you can put the fritters, if the oil is too cold, the fritters will not fluffy.

Pinch the two ends of the fritter embryo and gently stretch it into the oil pan. Adjust the heat in time.

You need to choose flour and add water to it, add eggs, then you can add some yeast, add baking soda, ferment, then knead into thin strips and put it in an oil pan to fry.

In fact, it is more troublesome to make it yourself, and it is a waste of time, you can buy semi-finished products, and you can fry them directly when you want to eat them.

<> soy milk fritters are a classic breakfast combination, and here's how to make soy milk and fritters::

Ingredients for soy milk: Soybeans: 1 cup.

Water: 4 cups. Sugar (optional): To taste.

Salt (optional): To taste.

Soy milk production steps:

1.Wash the soybeans, soak them for 4-8 hours or overnight, then pour the water away.

2.Put the soaked soybeans in a blender, add an appropriate amount of water, and stir into a fine slurry.

3.Strain the soybean milk with gauze or a strainer to remove the dregs.

4.Pour the soy milk into the pot and heat until it boils, stirring occasionally, then continue to boil for 5 minutes.

5.Add the appropriate amount of sugar and salt according to personal taste and stir again.

6.Turn off the heat and allow the soy milk to cool before serving.

Ingredients for churros: All-purpose flour: 2 cups.

Dry yeast: 1 sachet (about 7 grams).

Salt: 1 2 tsp.

Warm water: 3 to 4 cups.

Cooking oil: Appropriate amount (for frying fritters).

How to make churros:

1.Place all-purpose flour, salt and dry yeast in a yeast bucket or bowl and stir to combine.

2.Slowly add the warm water, stirring as you go, until the dough is smooth and non-sticky.

3.Cover the dough with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours until the dough is twice its original size.

4.The leavened dough is placed on the table, rolled out by hand into a rectangular shape, and then cut into strips of appropriate length.

5.Add enough cooking oil to the pan and heat the oil to about 170°C-180°C.

6.Put the fritters into the pan one by one and fry them until golden brown and crispy.

7.Drain excess oil with a drain or kitchen paper towel.

Now, you can pour soy milk into a cup, serve it with fried fritters, and enjoy breakfast together! Remember to taste it quietly, the most delicious time for fried dough sticks is freshly fried!

If you have the oil temperature right, you can make it crispy.

Ingredients: 250 grams of flour. Excipients: 3 grams of salt, 3 grams of baking soda, 1000 ml of cooking oil, 2 grams of baking powder.

1. Mix flour, baking soda, baking powder and salt into a basin, add cooking oil and an appropriate amount of water.

2. Knead into a smooth dough.

3. Put it in a deep basin, cover it with plastic wrap and let it rise overnight.

4. Take out the awakened dough and roll it out into long strips, and then divide the dough sheet into dough sheets with a width of about 3cm.

5. In a group of 2 pieces, press hard in the middle with chopsticks to avoid falling apart when you get into the oil pot.

6. Slightly elongate and twist into a twisted shape.

7. Fry the finished dough in an oil pan, and keep turning it with chopsticks until it is golden brown and drain the oil.

8. The fritters that are crispy on the outside and tender on the inside are ready.

Ingredients: 200 grams of gluten flour, 1 gram of salt, 3 grams of yeast, 30 grams of eggs, appropriate amount of water, appropriate amount of oil.

Method: 1. Mix high gluten flour, yeast, salt, eggs and an appropriate amount of water to form a softer dough;

2. After the dough is formed, add a small amount of cooking oil to knead and moisten the dough, cover it with a drawer cloth and wrap it in plastic wrap to proof

3. When the dough rises twice as large as the original size, take out the dough and knead the dough again to expel the gas, and then cover the drawer cloth for the second fermentation;

4. When the dough is twice the original size again, take out the dough and put it on the oiled cutting board, and use it to cut into uniform strips;

5. Stack every 2 doughs together, press out a mark in the middle of the noodles with chopsticks, and then pinch the two ends of the noodles with your hands and twist them to become fried dough sticks;

6. Pour oil into the pot, the oil temperature reaches 7 percent, put the raw embryo of the fritters into the oil, and remove them when the fritters are golden brown.

Experience: 1. The taste of high flour is better, the gluten degree of high flour is large, and the fried fritters taste crispy;

2. It should be proofed twice, the fried fritters are big, crispy on the outside, and soft on the inside;

3. The oil temperature of fried fritters must be high, so that the fritters can quickly grow large and will not absorb a lot of oil.

Dear, the result of your query is that the fried fritters made of soy milk and noodles are really extraordinarily soft, crispy and delicious, and more nutritious. 1.Soak the soybeans in advance, add appropriate water to the soymilk machine, beat them into soymilk, filter them for later use.

2.Wait until it cools to about 40 degrees, then add the fritter leavening agent, an egg, and flour. 3.

Fold back and forth, always make the dough smoother, try to be softer, the dough is too hard and the taste is not good, put the leavening agent noodles are particularly sticky, put a little oil will not stick! 4.Cover the noodles with plastic wrap and let them rise for two or three hours.

Or congenital evening reconciliation, Hui Jian woke up for one night. 5.If the kneading time is long, the fritters will not be fried, and it will be a dead gnocchi when fried, pull it apart by hand, flatten it about two centimeters thick, and cut it into small pieces 6

Put oil in the pot, put it when the oil temperature is burned to seven or eight percent hot, put it in, to low heat, the fire is too big and easy to paste on the outside and the inside is not cooked, fry straight on both sides of the golden brown can be fished out. Just put it in and don't flip it with chopsticks, it will blow up on its own. If you fry it like this, you can fry it in front of the source pants, and if you like to eat older ones, you can fry it.

The key to whether the fritters are good or not depends on the recipe.

Recipe: 1. Winter flour: 5000g, alkali 115-135g, alum 120-140g, salt 90g, water 2750-2900g

Water temperature 40 degrees Celsius Dough time 7-9 hours.

Spring and Autumn flour 5000g, alkali 125-155g, alum 130-185g, salt 100g, water 2600-2750g

Water temperature, cold water, noodle time: 4-6 hours.

Summer flour 5000g, alkali 175-200g, alum 170-195g, salt 125g, water 2400-2600g

Water temperature, cold water, noodle time: 3-4 hours.

The cost of churros is the lowest and the profit is the highest, and this variety should be made.

The real material is the most delicious, and the fermentation is an appropriate amount of adding a little beer, so that it is crispy on the outside and soft on the inside.

You can learn to specialize in selling crafts! We used to have one on our side.

Pour in 500 grams of flour, add an egg, 8 grams of salt, 8 grams of baking powder, 6 grams of baking soda, 6 grams of yeast and warm water, stir well, pour into the flour, add 270 grams of milk and stir into cotton wool, and finally add cooking oil, hammer it with your hands, a little sticky. Hammer to the back, the dough is even and not particularly sticky, put it in a fresh-keeping bag, put it in the refrigerator and ferment overnight, get up the next morning to fry the fritters, take the dough out of the refrigerator 30 minutes or an hour in advance, wait for the dough is not so cold, sprinkle some dry powder, cut into two pieces, roll out into long strips, not too thin and not too thick, cut into one by one, stack the two pieces together, press them in the middle with chopsticks, and pull them slightly when frying.

First of all, the temperature of fried fritters is best controlled at 90 degrees, and then the fritters are fried until golden brown on both sides, and then the fritters are re-fried once, only if the fritters are fried twice, they will be more crispy.

First of all, we need to add some yeast powder to the flour when we live the flour, because this yeast powder is very necessary, and then we still need to add some white sugar to this flour. Next, we need to start fermenting the kneaded dough, and we can actually wrap it in plastic wrap when fermenting, because this is a more airtight environment, and it may ferment faster. Finally, we need to pay attention to one aspect of frying fritters, that is, we need to keep flipping the fritters when frying, so that the color of our fried fritters can be more uniform, and of course, the fried fritters are also more delicious, because if you flip them back and forth, the fritters will be heated more evenly and will be more comfortable to eat.