250g flour
Compound fried dough sticks leavening agent (available in supermarket) 10g
Hot water (about 50 ~ 60 degrees) 175 ml.
Vegetable oil (for frying) is about 500 grams (the actual amount is not much)
Recipe practice:
1. Get all the materials ready.
2. Put the fritters leavening agent into the flour and stir well.
3. Beat the flour into soft dough with175ml hot water of 50-60 degrees.
4. Because the dough is soft, you can dip some vegetable oil in your hands and knead it into smooth dough.
5. Cover with plastic wrap and leave for about half an hour.
6. Heat the pan and pour in the vegetable oil.
7. Pour a small amount of vegetable oil on the panel to prevent sticking.
8. Press the fermented dough into strips, as shown in the figure.
9. Cut into strips with a knife, and then cut a knife in the middle of the strip, as shown in the figure.
10. Fold two pieces together and press them with chopsticks in the middle, as shown in the figure.
1 1. When the oil temperature is 60% to 70% hot, spread the pressed dough by hand and fry until both sides are golden, as shown in the figure.
12. Put the fried fritters on the oil-absorbing paper.
13. put the plates on.
How to watch this dish with a mobile phone?
Recipe tip:
When kneading dough, just use a scraper, and then touch some vegetable oil on your hands and knead it into smooth dough. When frying, be careful that the oil temperature is not too high, so as to avoid frying outside.
Question 2: How to make fried dough sticks at home?
1. Put the yeast powder into 170 ml warm water, stir it evenly, and let it stand for a few minutes to dissolve.
2. Pour the high-gluten flour into a basin, add sugar and 20ml vegetable oil.
Step 3: Knock in the eggs again.
Stir well with chopsticks.
5. Pour the yeast water dissolved in step 1 into the flour.
6. Pour in and stir well to form cotton wool.
7. Then knead it into smooth dough repeatedly by hand (the dough is a little hard at this time, it doesn't matter), cover it with wet gauze or cover, and put it in a warm place for fermentation for about 2 hours.
8. When the dough is fermented to twice the volume before fermentation, it means that it has been fermented.
9. Put baking soda and salt into a small bowl, pour 60 ml of warm water, and stir well to dissolve it.
10. Then dip your hand in soda salt water and knead it into the fermented dough for several times.
1 1. Knead the dough again until the surface is smooth, and then the dough will become soft.
12. Cover the dough and let it ferment to twice its size again.
13. Brush a layer of vegetable oil on the chopping board with a small brush.
14. Take out the dough fermented for the second time, put it on an oiled chopping board and knead it evenly (the dough will soften after oil absorption), and then relax for a while.
15. Then roll it into rectangular pieces with a thickness of about 0.5 cm.
16. Cut into strips about 2 cm wide.
17. Fold the noodles in half, press them in the middle with chopsticks, then clamp both ends of the noodles, slightly lengthen them, and then let them stand for 20 minutes.
18. Add vegetable oil to the pot, heat it with high fire, add fried fritters, turn them with chopsticks, fry them until the surface of the fritters is golden, and take out and drain the oil.
Question 3: What do you think of the fritters video? The frying method of deep-fried dough sticks is 1 For the convenience of breakfast, stay in the evening, enough for a family of 3.4 people. Just cover the noodles and put them in the refrigerator with high temperature.
The noodles are ready, cover them and use them tomorrow morning.
The dough was ready early the next morning.
4. Take out a noodle, rub it into a long strip and put some oil on it.
5. Flatten, cut into strips with a width of about 3 cm, pile them up, press them with chopsticks in the middle, clamp both ends and put them in an oil pan for frying, or fry them individually, and directly pull them into the pan for frying without pressing them with chopsticks.
6. Making fried dough sticks at home won't put a lot of oil, so make the fried dough sticks smaller, fry them slowly at low temperature and turn them over with chopsticks. Don't worry, or they will burn.
7. Fried dough sticks are fried with their own soy milk.
Question 4: Ask a master to teach you how to make fried dough sticks videos. As long as you have made fried dough sticks, there is no need to have videos. With a good formula of aluminum-free fried dough sticks, you can make alum-free fried dough sticks that are puffy, crisp, cold and not hard. Alum-free fritters formula (1): flour 9.5kg, foam source 100- 150g, sodium bicarbonate 50g, egg 0.5kg, butter (butter or shortening) 20-60g, sugar 70- 100g, and salt. Technology: dry and mix flour and foam. Add eggs, salt, sugar, sodium bicarbonate, etc. Add flour and water, stir to dissolve, then add flour and butter to form dough, do not knead the dough. Cover the dough with a wet cloth, stir-fry for 10 minute, knead once, stir-fry for 10 minute, knead again, knead into strips, wrap with plastic wrap, and ferment at low temperature for 8- 12 hours. Then take it out and shape it, and fry it in a 200-degree oil pan until it is crisp.
Question 5: How to make fritters Video fritters Steps Add glutinous rice flour to the flour and fry until cooked. It tastes good. The ratio of six glutinous rice flour to four flours, yeast, lead-free baking powder and a little peanut oil are mixed together and kneaded into dough softer than jiaozi noodles. Don't rub it after waking up, take out a twisted strip, cut it into strips, stack the two pieces together, and press them vertically in the middle with chopsticks. When the oil is hot, stretch the fritters and fry them in the oil, turn them over after expansion, and take them out to control the oil and put them on the plate after frying.
Question 6: How to eat video fritters?
1. Brush a layer of oil on the surface of quick-frozen fried dough sticks.
2. Adjust the temperature of Philips hair dryer to 160℃ and preheat it for 3 minutes.
3. Spread the fritters into the fried blue.
4. Set the time to 8- 10 minutes, fry until the surface is golden yellow, and then dip in the sauce to eat.
Question 7: How to eat homemade fluffy and crisp fritters?
250g flour
Eggs 1
4 grams of salt
2 grams of baking soda
2 grams of baking powder
Vegetable oil 10g
Water130g
Method of making fluffy crispy fried dough sticks by yourself
1.
Put all the ingredients together and knead them into a smooth dough. The kneaded dough is soft, like an earlobe. At this time, be careful not to add water at once, leaving about 10 g, and then decide whether to add it according to the state of the dough. If it is not soft enough after completely adding, add some water. Rub a little oil on the surface after kneading, and put it in a fresh-keeping bag to refrigerate overnight.
2.
The next day, take out the dough, cut it in half and make it into long strips on the chopping board. You can sprinkle some hand powder on the chopping board, or apply grease to prevent your hands from sticking.
3.
Cut it to the size you want, this is not necessary.
4.
Fold the two pieces together, press them with chopsticks and stick them together.
5.
Gently pull both ends to make them elongate. The length depends on the size of your own fryer!
6.
Heat the oil in the pot, put a small piece of noodles in the oil, and you can fry the fritters immediately. Put the elongated fried dough sticks into the oil, turn them back and forth with chopsticks immediately after floating, and the fried dough sticks will soon swell up and fry until golden brown.
Question 8: How to make a good way to eat video crispy fried dough sticks?
material
1 chicken, fungus, lemon, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, garlic, star anise, pepper, ginger slices, cooking wine.
working methods
1. Clean the chicken, boil a pot of water, put the whole chicken in the pot, add material B and cook until the chicken is cut off, take it out and let it cool.
2. Wash the auricularia auricula, tear it into pieces, and cook it in boiling water for two minutes.
3. Take a small bowl, fill a bowl of sauce with material A, cut half a lime, and squeeze the juice into the seasoning bowl.
4. Tear the cold chicken into small strips by hand, add the fungus, and pour in the sauce and mix well.
5. Shred the other half of the lime, mix it into the bowl, and finally put some parsley.
Question 9: How to make fluffy fritters by video? 1. The main component of baking powder is baking soda, which will produce carbon dioxide, water and soda after heating (soda is usually put in steamed bread to neutralize the sour taste produced during fermentation), so it is no problem to eat it in moderation as long as baking powder without aluminum is used ~
2NaHCO？ ==△== Na？ CO？ + H？ O + CO？ ↑。
2. The fritters should be fluffy: ① The amount of baking powder cannot be reduced; ② The step of dough relaxation cannot be omitted; (3) after being taken out of the refrigerator, the room temperature should be restored; (4) After the dough is rolled out, it should be relaxed for at least 10 minute; ⑤ The oil temperature should be high enough (180 degrees, dough can float in 3-5 seconds), and this amount can be fried to 10.
3. The oil fried with fritters can be kept for cooking or frying (it is best not to fry for more than 5 times); If you mind heating at high temperature, you can mix jiaozi, steamed stuffed bun or cold dishes.
4. It is suggested to fry with corn oil, sunflower oil and other light oils, such as soybeans, peanuts and rapeseed oil, but it tastes great. "