How to fry fritters?

The method of making fried dough sticks is actually very simple, which is basically the same as that of ordinary dough, except that flour, eggs, water and some leavening agents are different in different varieties of dough flour. Medium-gluten flour and low-sugar yeast are used for steamed bread, high-gluten flour and high-sugar yeast for bread, and high-gluten flour and expansion agent for fried dough sticks. The traditional leavening agents for fried dough sticks are alum and edible alkali. These two additives have two disadvantages. First of all, aluminum will be produced in the frying process of alum fritters, which is not good for human health. However, the dosage of edible alkali should be controlled accurately, and a little more dough will produce a bitter, astringent and sour taste. Therefore, the current fritters are basically made of a new generation of aluminum-free fritters leavening agent. The basic ingredient of this leavening agent is baking powder, which does not contain aluminum. The content of edible alkali is smaller and the taste will be better. This kind of leavening agent for aluminum-free fritters is generally available in supermarkets and Taobao, and the price is also very cheap. A few dollars a bag, a few grams at a time, can be used for a long time. The following is the formula of frosted fritters made by my fritters leavening agent, which I hope will help you:

Frosted fritters

Raw materials: 250g high-gluten flour, aluminum-free fried dough sticks leavening agent 10g (there is no leavening agent that can be replaced by 5g dry yeast, but it is generally not recommended), 20g sugar powder, egg 1, water 150g, and vegetable oil 1000g (for frying).

You can knead the dough by hand. If you want to save effort, you can also use a bucket beater, a bread maker or a chef's machine. I use a barrel blender to mix the dough. It is of course more convenient to have a bread machine or a chef machine at home, but it takes about 30-40 minutes to knead dough by hand, 20-25 minutes for bread machine, 1-2 minutes for chef machine, and then 5 minutes for middle and high grade.

1. Pour the flour and powdered sugar into the eggbeater; 2. Add the fritters leavening agent into water and mix evenly, then pour the mixed solution into a basin; 3. First, break the eggs and pour them in, stir them with chopsticks for a few times, then start the eggbeater, 1 for 2 minutes, then stop, gather them with chopsticks, and beat them for 1-2 minutes, then stop and repeat for 2 or 3 times, which is about 8 minutes.

4. Take out the beaten dough, sprinkle a small amount of dry starch on the chopping board, and knead for another minute or two until the dough is smooth and does not touch your hands;

5. Put the dough in a large pot, wrap it with plastic wrap and put it in a warm place for fermentation. It can be fermented at room temperature in summer. It can be fermented in a fermentation box, oven or steamer in winter. Put a cup of 38-degree hot water in the oven, and then put the basin in your hair. Heat the water in the steamer, turn off the fire, and put the noodle pot into the steamer with a cover. The advantage of oven fermentation is that it can be fermented at a constant temperature for a long time, and the temperature in the steamer is not easy to control and heat the dough. The temperature in the key steamer is not constant either. The heated pot will cool after a while, and the dough will be steamed if you don't pay attention to it during reheating. So if you have the conditions, using a professional fermentation box and oven will make you worry a lot. It can be fermented in the refrigerator at low temperature for more than 9 hours. Generally speaking, the fermentation time will change with the weather, room temperature and humidity. An oven ferments for 40-60 minutes in summer and 60-90 minutes in winter. 6. Take out the dough, exhaust the air, re-knead the dough, cover it with a wet cloth, and wake it for 15-20 minutes; 7. Roll the dough flat into rectangular thin slices, and then cut into strips with a width of about 2.5-3 cm; 8. Take two pieces of dough and roll them out vertically with a rolling pin;

9. Fold the two dough pieces together and press them in the middle with a scraper (I took a wrong picture, so it is best to press the scraper backwards, and press it with the thick side of the scraper, and the thin side is easy to cut off);

10. Pour half the oil into the pot, turn to medium heat when the fire is 80% hot, add the prepared dough, fry until the dough floats, and turn it over with long chopsticks until all sides are even and golden;

1 1. Take out and drain the oil;

12. Put the powdered sugar into a large plate, quickly roll the fried dough sticks just out of the pot in the powdered sugar, so that the surface is evenly covered with powdered sugar, and shake off the excess powdered sugar, which is the frosted fried dough sticks.