Modern people start a fast-paced life, and breakfast brings great convenience to their work. The breakfast was varied and tasteful. However, fritters still maintain their dominant position. Fritters with milk, or soy milk, porridge, are economical, delicious and will make you put into work with a pleasant mood.
If you want to eat fritters, you don't have to buy them. People themselves have a prejudice against outside food, make their own at home, save trouble and eat with confidence. Generally speaking, the fritters sold outside are made with baking soda and baking powder. In fact, this practice is not wrong, but there are certain health risks. Fried fritters are also not necessary to use baking soda and baking powder. Don't use either, as long as you operate carefully, you will still fry the fluffy and crispy fritters.
<h1 class="pgc-h-arrow-right" > the reason why fried fritters are best not to use baking soda, or baking powder</h1>
Baking soda, or sodium bicarbonate, can be decomposed into sodium ions, water and carbon dioxide gas under the action of the acid contained in the dough, which can play the role of fluffy food. However, the reaction of baking soda to release gas requires the presence of acidic substances. If completed in a very short period of time, the occurrence of the reaction is difficult to control, the dosage is too large to produce a bitter or astringent taste, and at the same time, because baking soda is an alkaline chemical, it is easy to destroy the vitamins of flour. For these reasons, baking soda is rarely used alone as a fluffing agent, generally as one of the components of a complex fluffing agent. Fried fritters are best not used unless the dough is over-fermented, in order to balance its pH in an appropriate amount.
Baking powder is a composite fluffing agent, there are different types. Generally, the solid alkali and acid powder are mixed, under dry conditions they do not contact, do not react, once they encounter water will dissolve contact, the reaction release gas. Solid alkali powder is commonly used baking soda, solid acid powder has tartaric acid (tartar powder) and phosphate (such as calcium phosphate and sodium pyrophosphate), their reaction speed is very fast; in addition, there is alum as a solid acid, the reaction speed is much slower, but at high temperatures. Fried fritters are processed at high temperatures, and baking powder reacts quickly, which is why many people who sell fritters are particularly fluffy. However, the use of baking powder fritters, shaped like cotton, dry taste, often eat will be greasy, or recommended fried fritters are best not to use.
Frying fritters at home is not a big deal, it is also very simple, get up early, it is completely too late. Fried fritters do not use baking soda, nor baking powder, just do it my way, crispy and delicious fritters make you taste greatly, and will achieve the purpose of "breakfast to eat well".
【Main and auxiliary ingredients】: 500g flour, 1 and g of sugar, 1.5g of yeast powder, edible oil and salt, 1 egg.
【Steps】:
(1) Pour the flour into a basin, mix the sugar and yeast powder together, soak it in warm water, stir it, and beat an egg into it.
(2) Pour a mixture of yeast, sugar, and eggs into the flour, do not pour too much at once, you should pour it in little by little, stir it evenly, and form a relatively soft dough.
(3) Knead the dough smoothly, and then brush a layer of cooking oil on the surface with a brush, cover with a layer of plastic wrap, and put it in a certain place to wake up. Summer dough wake up very fast, generally about two hours of dough will increase to about twice the original, is a good dough; if it is winter, find a place with temperature, such as fire, hot kang, heating and other places, it is best to be the night before and noodles, the next morning the dough will wake up in place.
(4) When the dough is up, remove the dough and place it on a board sprinkled with dry flour. The dough of fried fritters does not need to be kneaded and exhausted, just use your fist to carry the dough for a while, then directly arrange it into an oval shape, and then use a rolling pin to roll it into a rectangular dough.
(5) Cut the dough into strips one by one, and stack the two strips together, use a chopstick, press in the middle, and then pinch the two ends tightly to prevent it from cracking when frying.
(6) Pour a little more oil into the pan, start heating, and when the oil temperature is 60% or 70% hot, put the fritters in and start frying.
(7) When the fritters are fried until the surface is golden brown, it looks bulging. Drain the oil and separate it.
Fried fritters oil temperature is very important, sixty or seventy percent hot when the pot, is to insert chopsticks down has been bubbling, put the fritters into the pan to fry, the oil temperature is too low will affect the degree of expansion, fried out not hollow; fried fritters, no baking powder, no baking soda, only need yeast powder, you can fry out delicious fritters. Eat it hot, fragrant and crispy. If you are interested, you may wish to follow this method and do it yourself.