【Delicious fritters】
Ingredients
Ordinary flour: 200; aluminum-free baking powder: 5; alkali noodles: 3
Accessories
Salt: 3; Banquet cooking oil: 40ml
Specific steps
1. Prepare the ingredients to weigh and set aside
2. Flour, baking powder, salt, alkali noodles into a basin, with warm water and evenly
3. Add cooking oil, knead well and add again each time
4. Cover with a damp cloth and knead for three hours, kneading every hour to make it more kneaded
5. Then roll out thinly with a rolling pin and cut into two cm wide and five cm long dough sheets
6. Each two pieces overlap together and pinch in a circle
7. Place in a 60% oil pan
8. Fry the surface golden and fish out
9. Then you can enjoy it
【Homemade fritters】
Flour: to taste
Soda: To taste
Step 1
Yeast powder is boiled with 50ml of water.
Step 2
Add salt to the flour, drizzle with the boiled yeast water, pour 160ml of water, knead the dough, seal it in a plastic bag, and place the dough in a warm place.
Step 3
When the dough has fermented to twice its original size, grease the panel, remove the dough and roll it into long strips, then cut into a wide strip of about 2 cm.
Step 4
Add oil to the pan, heat to 80%, stack the two sides, press it with chopsticks to make it stick together, and pull it along the way to make it slim.
Step 5
The fritters are raw under the pan, and the frying process should be continuously turned, so that each side of the fritters is heated evenly until the color is golden, the outside is crispy and the inside is soft, and it can be enjoyed!
【Milk fritters】
Eggs: 1 piece; flour: 500
Salt: 4; Baking powder: 10; Butter: 20; Milk: 10
Place 1.500g of flour in a basin
2. Add 4g salt
3.10g baking powder
4. Beat in an egg
5.20g butter
6. Pour in about 10ml of milk, use the milk and form a dough
7. Stir into willow flocculent
8. Knead the dough into a smooth dough by hand
9. Then leave it there and wake up for 10 minutes (just knead the dough casually, very casually)
Roll out after 10.10 minutes to form a round crust
11. Then stack it like this
12. The other side is also
13. Wrap in plastic wrap, put into the refrigerator layer and refrigerate for more than 8 hours
14. Put oil in a pot and turn on high heat
15. Take out the dough and sprinkle with some flour
16. Then rub the long strip with your hands
17. After cutting into pieces, fold the two small rectangles together and press them with the back of the knife
18. Pinch the two sides tightly, slightly elongate into the oil pan, and float up in 3 seconds to indicate that the oil temperature is just right
19. You can throw a small dough down first, and if you can float it up immediately, you can fry the fritters
20. Remember to turn the noodles from time to time, generally a fritter for more than 1 minute is good, the surface of the golden can be put out
21. Then after everything is fried, put it in the funnel to control the oil.