What is the practice and recipe for the Old Grandfather Doughnut Noodles?

Practice 1

Ingredients

Main Ingredients500g gluten flour, 1 whole egg, 40g salad oil, 2g baking soda, 6g aluminum-free baking powder

Supplementary Ingredients265g water, 13g salt

Steps

1. Put all ingredients into a mixing bowl and mix until you get a large, thin, smooth dough.

2. Remove the dough and place it on a board and press it with your fist, pressing and folding back and forth 3 times.

3. Wrap the dough in plastic wrap and place it in a mold in the refrigerator for 12 hours.

4. Take out the chilled dough, organize it by hand into 1cm slices, and divide it into 2 long slices.

5. Using a knife, divide the dough into 2cm strips.

6. Form a group of 2 strips. Use chopsticks to press in the center.

7. Stretch slightly and twist again.

8. Put oil in the pot, wait until the oil temperature rises to about 160 degrees under the pot to fry, and keep turning with chopsticks.

9. until golden brown when fishing up to control the oil.

Tips

1, the purpose of step 3, in order to make the dough more fully integrated tissue cells, you can be in the evening and the noodles, the next day, get up early to fry.

2, 500 grams of flour I think the amount is a little too much, you can do half the amount.

Practice two

Materials:

1, flour, milk or water,

eggs, yeast, salt or sugar, each in moderation. (I don't like the precise preparation method of western food to grams, originally all kinds of factors need to cooperate with each other, can't stick to the quantity.)

2, cooking oil (one-third of the pot or half a pot)

Practice:

1, take half a bowl of milk or water, add until mild, mix in a small spoonful of yeast, stir well, and let stand for 15 minutes.

Point A: The amount of liquid determines the amount of the final product, usually a family of three half a bowl (about 150 ml) can be, the first time you can do less to find the feeling.

Point B: The amount of yeast has a big impact on the fermentation time, using less will result in a longer fermentation time, using more will result in a shorter fermentation time.

Point C: The temperature also has a decisive effect on the fermentation time, warmer fermentation faster, slower fermentation in the cold place.

2: Add the flour, eggs and salt or sugar to the liquid and mix well.

Point A: The salt or sugar depends on your family's taste. Salt should be less (1/3 tsp. or less, about 1 gram), and sugar can be more (10 grams or 20 grams), as long as it tastes good.

Points B: flour should be put while stirring, until slightly can hold a ball can be, the basic state is thicker than thick paste, almost can not flow, paste.

3, and the dough fermented until tripled in size, appear rich holes (see attached picture).

Point A: If you have enough time you can leave it at room temperature, if you are pressed for time you can leave it in a warm place, the time needed is not certain, the key is to see the result.

4, a layer of oil on the board, the dough on it, do not knead more, directly into a long strip, about four or five centimeters wide; learn the street fritter stalls like longitudinal cut into one or two centimeters wide strips, one by one.

Points to note: The dough is thin, so use oil to lubricate it, not dry flour.

5, take a flat bottom frying pan, pour in 1/3-1/2 pot of cooking oil, heat; take the cut strips of two overlapping or a single can also be pinched and stretched out the ends (fingers coated with some cooking oil), quickly put into the pan until the pan surface, until full (my family's pan about 6-8 per pan).

The oil should be hot.

The point: float and color can be removed from the pot, avoid excessive color.