Say there is a video, but because I am lazy, youku has not passed, so trouble to move to Weibo: http://weibo.com/p/23044499a9201c96cbbdb7916d70d7f19ff85b I will send four will quickly pass! ! Well-deserved breakfast, one of the four King Kongs, this product does not need to introduce more about it~~ How happy it is to bite the scented fritters in the morning and drink hot soy milk! In order to eat at ease of fritters at home, I am also very hard to fight ~ fried a lot of fritters, the whole family followed a lot of fat.. It is also very good for the master to blow the fried dough stick for 20 years and then corrected the formula. Feel that you are awesome and share your experience recipes with you! ------------------------ Family-made fritters actually have two ways, one is yeast fermentation, and the other is a baking agent such as baking powder. The fermentation of the former is not as good as the latter, and the fermentation control operation is also more difficult than the latter. And as long as you choose a lead-free and aluminum-free safe baking powder, you can also make a flawless aluminum-free relief fritter!
Weigh the liquid material (oily egg) and mix well.
High-gluten flour and baking soda powder, salt, and mix well.
Mix the flour and liquid.
Roughly knead the dough.
Transfer to the chopping board or the mat. Continue to knead the face, if you feel sticky, you can apply a little dry flour on your hand. But not much.
The dough is soft and the surface is smooth. This step can be replaced with a chef or egg beater. But in fact, the handcuffs are five minutes! You don't need to get the bread to the extent!
Poke the dough longer,
The grease in the fresh-keeping bag is anti-stick, the dough is wrapped, and the refrigerator is refrigerated for one night. Or 8 hours or more is good~ work on the first day, finish it~ use about 10 minutes!
On the second day, take out the dough, beat and beat,
The rolling pin is gently opened into a rectangular shape.
(At this time, the dough is soft, the dough pad can be sprinkled with a little powder, remember not to be more.) Do not rub or over-stretch the dough the next day, gently handle it!
Cut the dough into strips of equal width (about 3x12cm in the figure),
The two overlap.
Use a bamboo stick or chopsticks to press it deep! Be sure to stick the two middles, otherwise it will spread easily when fried.
When you are shaping, you can heat the oil pan by the way. The pot is a little bigger and can blow up a long fritter. The oil does not have to be particularly large, but it is at least 3-4cm, otherwise it is too shallow to be fried. After my n attempts, the best oil temperature is around 190-200 °C. I want to know why I can explain it after the text~
Gently pry up the ends of the fritters and squeeze the ends slightly. And the trend is stretched, and the action is gentle and the fritters become slim.
Gently put in the oil pan. Take the middle section advanced, then let go of both ends! Please be calm and calm, and don't throw it in for fear. This is even more dangerous! ! ! Because the oil will splash out!
If the oil temperature is accurate, the fritter will slowly rise up in 3-5 seconds and become fat. The fritters are soft before they are floated. If you put them in a shape that is not bent, you can use chopsticks.
After floating, flip the fritters with chopsticks and let it heat evenly. When the whole body is golden, you can basically get out of the pot! Each one is about a minute away!
Also pay attention to the pan, if there is a clip, it is best to use the chopsticks, please pay attention to the clamping and do not fall off, I will fall back halfway, splashing a lot of oil, fortunately I also practiced flashing fast! Prepare the drainer before the bombing, so as to avoid the hot fritters in the pot!
Summary with Figure 1
1, many recipes are written with flour, but what powder! I also tried the comparison. #看步骤21图# The two on the left are high-gluten flour, and the two on the right are medium-gluten powder~ at a glance, or the effect of high-gluten flour is better. If the fritters are well expanded or need to be gluten~ Is it true that the gluten can not be done? Of course not. Just like bread dumplings can make bread. It’s just that the effect is a little different~2, can it be omitted after 8 hours of refrigeration? ! The relaxation process helps the dough to squash, and the ribs are the expanding bones! This natural relaxation process, it is not ok to use the chef machine to fight for life. Because the gluten is orderly, and the fritters we like to eat, the expansion is out of order, just like the baguette and the meal bag. (Children who like to make bread must understand Kazakhstan, if you really don't understand, it doesn't matter, because the bread is deeper..) As for cold storage, if you are in winter, the room temperature is low and the refrigerator is not good! Who can't tell the difference between cold storage and freezing... I will... beat your face! 2.5, also remember that the dough that has been awake must not be rubbed, or excessively pulled, will make the dough become tense and affect the expansion. Usually take it out from the refrigerator, just tap it and open it. The less the action, the better. 3, fritters dough is relatively soft, such as baby earlobe... (Don't touch your husband's, old skin and old meat..). The smooth dough should be free to play but not sticky if your Dough the dough is the same or dry, adjust it yourself~ After all, this is related to flour. 4, oil temperature, this is also very important! The oil temperature is high, the fritters are quickly hardened and there is not enough time to expand. Naturally, it won't be fat! But the temperature is not low, the frying is slow, and the oil absorption is still quite greasy! After my experiment, it is more suitable between 190 degrees and 200 degrees. Have a thermometer best! Don't think that using tools doesn't look good enough! After all, the reason why we humans are advanced is to use the tool right ~ ~ really no, just throw a piece of dough into the test, if 3-4 seconds can float up and gain weight, basically ok. Of course, the eyes of the fried people will know at a glance, smart as me ~~5, if your operation formula is correct, but the fritter does not open when fried? See if the bond between the two is too tight. These two must be done immediately, the sticky death will affect the expansion, if the stick is not enough, the self-expansion of the oil pot will split up. The stamps pressed with bamboo sticks and chopsticks are the last straw, the most important link. Bamboo sticks are better than chopsticks. Because they are fine, they have learned the same force when they have studied physics. The fine pressure is strong and the effect is good! Of course, both ends should be pinched when the pot is placed. 6, the principle to understand, basically can fry the fritters! If you want to fry beautifully, then you can work on it again, such as cutting into a more uniform strip with the same thickness. Handle with care, the dough is soft and easily deformed. The diameter of the oil pan is larger, and it is easier to blow out the long-looking fritters. But the short fat man is also good! -------end-----