Today, I'm going to share with you a brand new recipe for making healthy fritters, no need for baking powder, just a few simple tips, you can easily master the essence of making a home version of healthy fritters. Beneath the golden exterior, there is a crispy and soft texture, and when you bite into it, you will feel the aroma and heat of the wheat, as if the morning sun has been integrated into this small fritter. Learn from me, a success, let health and deliciousness coexist!
Prepare the ingredients:
Plain flour, salt, yeast powder, baking soda, cold water, cooking oil
Here's how:
1. Today I will share with you a method of baking powder-free fritters to ensure that they are fluffy and crispy. We can mix the noodles one night in advance, so that in the morning more than ten minutes, the fritters can be out of the pot, both delicious and convenient, prepare 300 grams of flour, five grams of salt, six grams of yeast, if the yeast is twice as usual, so that the fritters will be more fluffy, add five grams of baking soda, and use 180 to 190 ml of cold water and noodles, because we have to ferment overnight, adding cold water can slow down its fermentation rate.
2. The next step is very critical, be sure to knead the dough more, knead until smooth and delicate, knead it for about 15 minutes, knead it into long strips, and then wrap it tightly and set it with plastic wrap like this, and put it in the refrigerator to ferment overnight.
3. Rise early and stretch the front and back of the hair, and stretch it like this, so that it can not change its gluten shape, so that the fried fritters will be bulging and fluffy.
4. Then roll it out into slices about half a centimeter thick, cut into 2 cm wide strips, dip them in a layer of water, stack them together, and press them in the middle part with chopsticks.
5. Then divide each big fritter into 2 to 3 small fritters, knead the two ends to prevent it from exploding, because the personal family pot is relatively small, it will be more convenient and fast to fry small fritters, and the cooked green dough sticks can wake up for five minutes, or not.
6. The oil temperature is fifty percent hot, slightly stretch it and then put it into the raw embryo, this step can make the internal gluten elongated, so that it is easier to bulge up when we fry, the whole process is medium and low heat or low heat keeps turning, and the fried fritters float up the surface of the golden brown can be out of the pot.
7. You can see that fritters made without baking powder can also be very fluffy and crispy, but the pores inside are not as big as those made with baking powder, but it does not affect the taste at all.