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Steps of hand-tearing toast with pure milk 1
Pour baking powder, baking soda and fritters expansion agent into the flour and stir well. Take another bowl, eggs, salt and warm water and mix well. Stir in flour until there is no dry powder. Pour 25 grams of oil into it (you can do it without flour, it will stick your hands at first, and it is also a good idea to rub your hands with oil), rub the noodles repeatedly and fold them. Repeated squeezing with fists means kneading dough), kneading dough for five minutes, 20 minutes after waking up, and then kneading dough for ten minutes (rolling dough well before rolling it well). According to the practice of their breakfast shop, I have to wake up twice and rub my noodles three times. I'm too much trouble. I wake up once or twice. Wipe the oil evenly, wrap it with plastic wrap and put it in the refrigerator for 6-8 hours. Remember not to freeze, but to refrigerate and put it inside. They cooked noodles the night before and fried them the next morning, which is the practice of their breakfast shop. (Attention, attention, kneading dough is very important. Never be lazy. You have to knead the noodles three times and wake up three times, so as to knead the ingredients evenly. This step is very important. Only when the ingredients are evenly kneaded can the fried fritters be fluffy and even, and the holes are large and transparent. ).
Second step
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Steps of hand-tearing toast with pure milk 1
Get up in the morning, take the dough out and warm it back and forth (according to the room temperature, it takes ten minutes to take it out if it is very hot in summer, and at least half an hour when the room temperature ends in winter), so that the cooked dough is constantly elastic in the oil pan and fried directly from the refrigerator. That kind of dough has no toughness, it will break when pulled, and it will not be so fluffy when fried. Sprinkle a little dry flour on the chopping board. You don't need to knead the flour. Just lengthen the strip and roll it with a rolling pin, and it will be as thick as chopsticks. If it is too thin, it will be less fluffy and cut into two fingers wide.
Third step
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Steps of hand-tearing toast with pure milk 1
Dip chopsticks in water, separate them with a wiping line, then overlap them, press them in the middle, the pot is not big enough, and then cut the green embryo from the middle. Pick up the green embryo, put it in the oil pan, stretch it a little, and then put it in the pan.
Fourth step
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Steps of hand-tearing toast with pure milk 1
Afraid of being blown up, what if there is no thermometer at home to measure the oil temperature? First, take a small dough and throw it into the oil pan. If it floats fast and turns yellow, it means that the oil temperature is high. If it doesn't rise soon, it means that the oil temperature should not have exploded. If the fritters float fast or are white, the oil temperature is just right. Then start frying. Be sure to turn the fritters constantly, so that each side is heated evenly, which will be more fluffy. (If there is an oil temperature gauge at home, the temperature is 180- 190 degrees). Step five
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Steps of hand-tearing toast with pure milk 1
Look at the internal organization. It's empty and fluffy. I like to stir-fry for a while. I like light colors.
Step 6
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Steps of hand-tearing toast with pure milk 1
Let's have another little video.
Step 7
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Steps of hand-tearing toast with pure milk 1
Just to explain, different brands of flour have different water absorption. One kilogram of flour is 280-300g warm water (flexible use). First, put eggs, salt and 280g warm water into a bowl and mix well. Then pour it into flour several times and knead it into a ball. If it feels a little hard, add some warm water. Don't take 300g warm water and put 6g salt. If you use 300g of water, that is, 300 g of warm water, you should use it flexibly as long as the dough is moderately soft and hard. Just remember that the dough of fried dough sticks is softer than that of jiaozi noodles. Fried dough sticks are not afraid of softness, but they are afraid of hardness. If it is hard, it will be broken and fried, and it will not be fluffy. When they are cooled, they will become as hard as sticks.
Step 8
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Steps of hand-tearing toast with pure milk 1
Don't ask this, put less of that. Sorry, I haven't tried it. I don't know what it would be like to blow it up without it. I revised this recipe several times and wrote it in detail. I hope all friends who love food can fry the ideal fried dough sticks. (Modified at 22: 22 p.m. on April 2020 1 1)
Step 9
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Steps of hand-tearing toast with pure milk 1
This is the third fried fritter with this recipe. The fire is big, the color is a little heavy, and it is fluffy and soft. I feel meticulous enough, and some people don't know how to make noodles. To make noodles is to squeeze the dough with your fist and make it into a cake. After rolling, continue to make it. Roll, roll, and repeat this action for 5- 10 minutes. The breakfast shop taught me to eat noodles three times and wake up twice, but I was lazy to eat noodles twice and wake up once. Why should noodles be rubbed instead of rubbed? Because kneading dough will make the dough stiff.
Step 10
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Steps of hand-tearing toast with pure milk 1
Bar essence, people who are too serious are not suitable for this recipe. Please slide over. I'm not a professional seller of fried dough sticks. I watched the breakfast shop owner teach this recipe on the live car broadcast faster. The reason why it is sent out is to record the production process, so as not to forget the formula ratio after a long time. Collect if you like, slip if you don't like, and ignore it. I have also thought that I don't want to add anything to my mouth addiction, and the gods can't fry fluffy and transparent fried dough sticks.
Step 1 1
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Steps of hand-tearing toast with pure milk 1
Again, I am very busy, I don't come to the kitchen often, and I don't have time to reply to many questions. I'm not a professional either. Please read the text carefully and try to understand it slowly. If you don't succeed at the first time, find your own reasons.