Today I will teach you how to make large fritters at home without alum.
Formula: 1 kg of gluten-free flour, 2 eggs, half a carton of milk or milk powder instead of milk powder, 3g of high-efficiency yeast powder, 5g of salt, 5g of sugar, 1g of baking soda, 20g of vegetable oil,
How to make it
1. First noodles: Put the egg milk, soda powder, sugar and salt milk prepared in advance in the flour, then add the poured oil and form a soft and non-sticky dough.
2. Cover the dough with plastic wrap to allow to rise thoroughly. (I always reconcile the head in advance the night before, put it in the refrigerator in case it goes too far, and do it again in the morning)
3. Wake up the good noodles, no need to knead twice. Pat straight flat and make a rectangular dough sheet 1 finger thick.
4. Cut into 1.5cm width to long strips, spread water on every other strip, put each two together, press with chopsticks to make fried sticks.
5. Cover the finished green with plastic wrap and let rise a second time.
6. Start frying fritters. The oil is hot, when the awakened embryo is put into the oil pot, you must not turn it, and when the fritters foam and float, turn off the heat and use long chopsticks to keep turning over, so that the fritters are heated evenly and will not fry paste.
7. When the fritters are golden brown, they can be removed.
The large yellow fritters, charred and crispy on the outside and soft and fluffy on the inside, are completely comparable to those sold on the market.
And make it yourself, eat with confidence. Have you learned?
