Recipe: Bubble-free powder homemade fritters

Home Cooking Recipe: Bubble-free powder homemade fritters

Notes:

After several trials, I finally tried out a noodle powder that still works well. I have less baking powder in my prescription, more peace of mind, and more health! This is not, rushed out, good things to share with everyone!

Ingredients:

Steps:

  1. Home Cooking Recipe: Place the yeast in a bowl and mix well with warm water (Figure 1).

    Place the yeast in a bowl and mix well with warm water (Figure 1).

  2. Home Cooking Recipe: Mix the salt, sugar, vegetable oil and eggs (Figure 2), add the flour, and finally add the warm water that has dissolved the yeast, stir while stirring, and finally pour all the ingredients into a smooth dough (Figure 3). When you knead the noodles, you may be a little sticky. You can take the dough out of the pot and put it on the chopping board after the dough is formed. Use the combination of the fall and the smashing. After the certain gluten is formed, it will not stick.

    Mix the salt, sugar, vegetable oil and eggs (Figure 2), add the flour, and finally add the warm water that has dissolved the yeast, stir while stirring, and finally pour all the ingredients into a smooth dough (Figure 3). When you knead the noodles, you may be a little sticky. You can take the dough out of the pot and put it on the chopping board after the dough is formed. Use the combination of the fall and the smashing. After the certain gluten is formed, it will not stick.

  3. It is enough to ferment the dough in a warm place to about 2 times the original volume (Figure 4).

  4. Brush a small amount of oil on the panel to prevent sticking. Remove the dough directly from the pot and place it on the panel to make an oval pancake with a thickness of about 3 mm (Figure 5). The width of the cake is determined by the size of the pan and the oil. The amount is decided. Note that this is a key step in success or failure. At this time, you must not knead the surface, just spread it out, otherwise the fried fritters are not enough.

  5. Cover the dough wrap with plastic wrap and relax for at least 20 minutes.

  6. The slack surface is cut into strips about 2 cm wide (see Figure 6). Place the two stacks together and press them with the back of the knife to avoid separation during frying (Figure 7).

  7. Put enough oil in the pot, put the noodles when the oil temperature is about 130 degrees, put it a little longer when you put it in, and use the chopsticks to turn it over. After it is completely floated, you can put it out and control it after oil control. Figure 8). It should be noted that the oil temperature when frying the fritters is very important. If the oil temperature is too low, the fried fritters will be over-oiled. If it is too high, it will not be bulky. I usually adjust the oil after the first frit is fried, because the oil is at this time. The temperature will be high and will affect the quality of the second pot.

Tips:

For more healthy and delicious recipes, please pay attention to the "Garfield's Dessert House" blog! Http://blog.sina.com.cn/jfm1976


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