Fritters with soy milk, is our most common breakfast, a delicious fritter, fluffy soft, tear open the inside of the seven holes, bite a bite of the appearance crisp, soft and tender inside, and then with a bowl of soy milk, or tofu brain, simply not too comfortable, many people like to eat fritters, but they will not do, always go to the outside stall to buy, here is facing a food safety problem, why say so? Very early on, the TV has been exposed, some of the small traders of fried fritters, a large number of alum, alum can make fritters delicious, but will damage brain cells, let people get Alzheimer's disease, want to eat fritters, it is really necessary to learn a lesson, clean and hygienic, do it at ease.
Now people are too smart, in all aspects of the embodiment of the vivid, the beginning of the fried fritters, is still relatively duty, delicious is delicious, is the appearance of ugly, soft collapse, not straight at all, so, smart people think of "additives", the beginning is to wash clothes, can make the fritters fluffy bigger, and then is baking powder, alum, added this kind of thing, fried fritters and fat and beautiful, customers scramble to buy and eat, some people will exaggerate, your fritters look good and delicious, do not know that it is not healthy at all, Anyway, the small traders themselves do not eat.
Additives are allowed to put, but there must be a degree, some food additives, 500 grams of flour is allowed to put 1 gram, and must be accurately measured, but small merchants and hawkers which care about you this, almost on the line, always casually dig a spoon, sometimes more, sometimes exceed the standard, anyway, no one spot check, their own family does not eat, it is really harmful, how to make fritters big and fat and delicious? Today to share a yeast version of the fritter practice, the process does not put a drop of water, safe and hygienic, to the family to eat is also assured.
<h1 class="pgc-h-arrow-right" data-track="6" > fried fritters</h1>
Ingredients: High gluten flour, milk, yeast powder, baking soda, peanut oil, eggs
Seasoning: Salt
1, prepare 300 grams of high gluten flour, fritters are recommended to choose high gluten, beat into 1 egg, 3 grams of yeast powder, 2 grams of baking soda, with 160 grams of milk and noodles, stir while pouring, each brand of flour water absorption is different, you can reserve more than 10 grams of milk, according to the situation of the second addition, up and down a few grams of difference, the problem is not big.
2, with chopsticks back and forth stirring, stir out the appearance of the dough, in this step, you also need to add 2 things, 2 grams of salt, eating will taste better, 10 grams of peanut oil, grease can avoid sticking hands, but also for the dough to provide a certain ductility.
3, with the fist to carry the noodles, here to pay attention to, not kneading the dough, is to tighten the fist, with the fist hard pressure dough, repeatedly speculate three to five times, until the can not move, with the peanut oil moisturizing, will not stick to the hand, if not good operation, you can first wake up the noodles for 10 minutes, and then continue to speculate on it.
4, and good dough, the outside and then apply a layer of peanut oil, covered with a layer of plastic wrap, if it is at room temperature, wake up the noodles for 45 minutes, if the next morning fried, you can 10 o'clock in the evening and noodles, put the dough into the refrigerator to refrigerate fermentation, the next day at 6 o'clock to get up and fry, wake up the good dough is very soft, just like people's earlobes.
5, if it is a refrigerated fermented dough, you should first warm up for half an hour, and then operate, sprinkle a layer of cooking oil on the board, pour out the dough, knead it casually a few times, prevent bubbles from occurring, and then use a rolling pin to roll out into a pancake, the thickness is about 1 cm.
6, with a sharp kitchen knife, 2.5Cm apart, to be in one go, neat and fast, the two dough agents overlapped together, with chopsticks to press the two sides hard.
7, pinch the two ends gently stretched, what you get is a fritter embryo, all done in this way, and then covered with a layer of plastic wrap, the second wake up for 15 minutes.
8, the oil temperature reaches 180 degrees, with chopsticks inserted into the bottom of the pot, see the surrounding dense bubbles can be fried, both hands grasp the two ends of the raw embryo, carry into the pot, gently lengthen some, fritters into the pot will quickly float, remember to use chopsticks to keep dialing, let the fritters heat evenly, open medium and medium heat can be.
9, followed by the operation of the second root, and so on, up to 3-5 can be fried, if your pan is small, you can also disconnect the fritters from the middle, fried to both sides of the golden brown, you can clip up to control the oil.
10, the fritters of this are very delicious, crispy on the outside and tender on the inside, with soy milk is a nutritious breakfast, according to this way, fried more crisp, put for a long time will not soften.
<h1 class="pgc-h-arrow-right" data-track="25" > skill summary</h1>
1, the whole process does not add water, with milk and eggs instead, if you do not like to put milk, you can use water instead, look at the number of grams, float up and down about 10 grams, the problem is not big.
2, repeatedly speculate on the noodles, the process of waking up the noodles is more cumbersome, as long as the dough is good, it will be successful for a long time.
3, it is best to make according to the recipe, do not change easily, which can be clever, try more than a few times will be.
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