How to deep fry old fries that crumble when you pinch them?

Hello, I love to cook WW,

A pinch of the old doughnut, the key in the process of flour and frying method.

Oil stick is a kind of breakfast that we often eat in Shandong, can be eaten with bean curd brain or soybean milk, thin rice, crispy and crisp, than the meat are fragrant.

The most classic combination of Linyi doughnuts is grits, and with a small pickle, the flavor is simply not too good!

We generally eat outside the doughnut, although fluffy and crispy, but have added a lot of additives, such as alum, bulking agent and so on, often eat, the health impact on the body is too big.

In fact, as long as we mastered the following points, you can make a fluffy and crispy at home, a pinch on the crumbling of the old doughnut.

First, add sugar and yeast

We add some sugar and yeast in the pasta, not only to eat a sweet feeling, but also sugar and yeast together can quickly promote fermentation, so that the doughnut is more fluffy.

Second, sealed

After the dough is kneaded, it should be sealed with plastic wrap, so that the fermentation will be a little better.

Third, frying fritters

In the process of frying fritters, we should pay attention to the low heat and slow frying, but also keep turning with chopsticks, so that the fritters are evenly heated, but also more fluffy and crispy.

Here we are to introduce the process of frying fritters

Homemade fritters

Ingredients 400g flour, yeast 4g, 1 egg, 4g baking soda, 4g salt, 230 ml water, 20g sugar, 800ml vegetable oil Steps

The old fritters are fried with alkali and alum, which is a nationally banned additive to food, and can easily cause cancer and body sedimentation. It is easy to cause cancer and body precipitation, and after accumulation of time, it will damage the brain nerve, easy to get dementia.

The old-fashioned way is 10 pounds of flour, 3 two alum, 4 two alkali, 1 two or so salt, 5 pounds of water, warm water in winter, cool water in summer, summer fermentation 4 hours or so, winter fermentation 6 hours or so, the doughnut noodles can not be kneaded, to be stacked and kneaded like stacked quilt. Can not be fermented over, over the fritters loose strength is not crisp, not pick up the strip, if the strength of the big, but also with a knife on the back to cut the gluten to give it loose, can not cut the dough, the skin on the cut layer on the line. It is recommended to use the state regulations for the use of special doughnut essence, the taste of crispness is a little worse, but the fluffiness can be.

The following pictures have alum and alkali pictures, I hope to help you

Oil stick in the north can be said to be one of the most classic breakfast, usually go out in the breakfast stalls especially easy to see. It is one of the very classic traditional Chinese breakfast, but most people are in the breakfast stall to buy two, very few people at home to make their own hands! The main concern is that it is very troublesome to make doughnuts, do not do well on their own, not noisy enough, a bite with the same as the noodle lumps, but also soft and floppy, completely different from what is done outside.

But today, after I gave you such a talk, I guarantee you understand how to do. Not hand in hand to teach you, but the nanny level la, absolutely detailed, will not understand. It is also fast and easy to do, the night before and noodles, the next morning to get up and make soybean milk work, the doughnuts can be fried. The most important thing is to be safe and secure," he said.

Crispy fried dough method recipe

Ingredients preparation:

200 grams of flour, 70 grams of water, 1 egg, 15 grams of corn oil, 2 grams of salt, 3 grams of yeast, 1 gram of baking soda, 500 grams of peanut oil

Practice steps:

(1) flour with oil, salt, egg with chopsticks mix well;

(2) (2) 40 grams of water with yeast and pour into the flour and mix well (more yeast in winter, you can reduce the amount by 1 gram in summer)

(3) 30 grams of water to melt baking soda also poured into the flour and mix well;

(4) kneaded into a smooth dough, covered with plastic wrap and fermented until full of holes (in winter the room more than a dozen degrees, the fermentation of the night, basically)

(5) the board laid out on a piece of baking paper, take out the dough, wear disposable gloves will be coated with a layer of oil on the surface of the dough, a knife and a chopstick also smeared with oil, with the hands of the dough gently pressed into the length of 10 centimeters, 5 centimeters wide, the thickness of 2 centimeters in the rectangle;

(6) with a knife to cut into long strips, the two stacked on top of each other, with chopsticks to press a little;

(7) pot of oil into a pot of oil to 50 percent of the heat, into the fryer, slow frying (judging by the oil) Tear open a, a lot of holes, bite a mouthful of the outside of the burnt inside soft.

Doughnuts are our favorite in the North, but also from my childhood to grow up, crispy and tender, crispy mouth, loved by everyone, I also like to eat doughnuts, want to do out of the doughnuts crispy and delicious, recipe ratio, and noodles, frying is very important, we are at home to do their own doughnuts, tasty and affordable.

Doughnuts are made in every household here, I remember when I was a kid, I don't know what holiday, will give relatives to send doughnuts, now living conditions are better, are directly buy ready-made things, few people send doughnuts, doughnuts outside the crispy, tender, crispy and crunchy mouth, very tasty, I love to eat my mom fried doughnuts, every time I go home mom will be frying doughnuts, the following I'll share how to fry the old doughnuts that are crushed in a pinch.

A fried doughnut practice

1, prepare the ingredients: 500 grams of flour, 5 grams of yeast, 2 grams of baking soda, 10 grams of sugar, 2 eggs, 5 grams of salt, 270 grams of warm water, 15 grams of oil

2, the basin to add the flour, the yeast is melted with warm water, poured into the flour, add baking soda, sugar, salt and then Beat 2 eggs, add 10 grams of oil, with warm water and noodles, while adding the side of the mixing, mixing into flocculent, hand kneaded into a dough, doughnut noodles should be and a little soft, so that the fried doughnuts will not be hard.

3, covered with plastic wrap, placed in a warm place molasses to the original double the size of the dough molasses to double the size of the inside honeycomb tissue is rich, is molasses good, the board smeared with oil, the dough on the board, do not kneading, rolled directly into a rectangular cake, and then cut into a uniform size of the small strip.

4, cut the doughnut billet, two and two stacked together, with chopsticks in the middle of the gently pressed, in order to make the doughnut billet can stick together, you can in the two doughnut billet in the middle of the smear a little bit of water, all done after the start of the frying, start the pot of oil, the pot into the right amount of oil, the oil temperature of 60% heat to medium heat.

5, to do a good job of the doughnut billet slightly elongated, into the frying pan, with chopsticks from time to time to turn, so that the doughnut billet evenly heated, deep-fried to the two sides of the golden can be fished out of the oil control, the color of the golden, outside of the crispy tender fried doughnut on the fried good.

Tips

1, want to fry out of the doughnut crispy and delicious, the proportion of the recipe is very important, and flour, water, flour, yeast, the proportion of water, add a bit of baking soda, fried out of the doughnut will be more crispy.

2, the surface of the wake up well, must not be kneaded again, the frying oil temperature should be mastered, the oil temperature will affect the expansion of the fritters, the oil temperature is high and easy to fry the paste, frying fritters, use chopsticks from time to time to flip, so that the fritters are heated evenly, so that fried fritters out of the more crispy.

Summary: the fritters are ready, golden and crispy, crunchy and tender, crispy mouth, very tasty, the fritters a pinch on the broken a little exaggerated, but it is really very crispy, do it yourself at home, tasty without additives, the practice is also very simple, the above is what I do, like you can try.

1, and the proportion of noodles is to be sure to grasp, * is to use a small electronic scale (can be accurate grams)!

2, you must be hairy long enough, the temperature is also very important, will directly affect the taste of the doughnut.

3, * the important step is before the pot before the maneuver, according to the traditional practice is to take two small sections of dough with chopsticks in the middle of the hard pressure. This is not only to prevent the spread, but also for the texture of the fritters. The reason is that when frying doughnuts, the oil is in contact with the interview, and the high temperature of the oil causes the blowing agent to heat up and produce gas, which expands the doughnuts. But because the oil temperature is very high, the surface of the doughnut immediately hardened, affecting the doughnuts continue to expand, so the doughnuts used every two up and down stacked, with bamboo chopsticks in the middle of the pressure of the program, the two pieces of dough between the water vapor and foaming gas continues to overflow, the hot oil can not come into contact with the two pieces of the dough in the combination of the part of the doughnut in the combination of the part of the doughnut in the soft state of the paste, you can continue to expand, the doughnuts more and more fluffy

• Previous article:Thoughts on Reading Caigen Tan
• Next article:Scientific research work plan