Practice:
1. Put the baking powder, baking soda and salt with warm milk, and the flour and knead well, and then pour a little vegetable oil, knead smooth, cover and put at room temperature overnight (note that it can not be put into the refrigerator);
2. The next morning, put the dough on the oiled board, do not need to knead, and directly spread and sorted out into the width of about 7cm, thick about 1cm Then use a knife to cut the noodles into 2cm wide strips. Then use chopsticks to press down on each small strip, and pinch the ends of each two small strips together;
3. Pour oil into a hot pan, and when the oil is hot enough, stretch the doughnut blanks, and then deep-fry them until they turn golden brown.
Practice three
Aluminum-free fritter new technology
Raw materials: 1500 grams of flour, 30 grams of fritter powder, 3 eggs, 3 two salad oil
And noodle method:
1. weighed standard water, spring and autumn days with warm water, cool water in summer, winter with a little scalding water;
2. weighed the water in the basin, add 3 Add 3 eggs and 3 taels of salad oil and mix well;
3. Put the noodles into the basin;
4. Put the fritter powder into the basin and mix completely;
5. Add 2 items and pick them up with both hands from the low to the top, there is no dry noodles until;
6. Let them wake up naturally for 4 hours and then you can use them.
Frying method:
1. put the fried doughnut work panel well that is on the board put the dry noodles, knife, stainless steel hold down the bar, a large rolling pin;
2. open a packet of doughnut noodle, roll out the noodle length of about 50 centimeters, width of 18-20 centimeters, thickness of 0.9-1 centimeters, and then cut the noodle with a knife, one by one, with a hand overlap smooth good;
3. ... oil noodles cut into width 2-2.5 cm, thickness 0.9-1 cm, and then gently with a brush on the surface of the dry noodles, the two billets overlap each other, with a press bar press down, the two ends from the middle of the pinch, and then pull the noodles straight straight straight into the pot, the oil temperature must be controlled at 200 degrees;
3. put into the fryer can be fried for 2 minutes.
Practice 4
1. Baking Powder (baking powder), salt, sugar, heated milk (or water) in a container and mix well, and let stand for about 10 minutes;
Add the flour, knead for 2-3 minutes (do not have to be kneaded very smooth, you can smear a little oil on the hands to prevent sticking), cover and let stand for two hours at room temperature;
Re- knead the light a little bit. Double the original length of the noodles, twist and put them into the frying pan, and immediately roll them with chopsticks to make them heat evenly, fry them until they are golden brown, and drain off the excess oil.
1) frying oil should be relatively hot, in order to put the noodles into the heat of the bubble is good (the actual consumption of very little oil);
2) noodles thickness 1/4 cm better, too thick inside is not yet fried, the outside has been too burnt;
3) it is recommended to heat the oil will be the first operation of the noodle, frying will not be busy;
4) noodles into the frying pan, after quickly with chopsticks, you can use a few minutes, then you can use your chopsticks to fry the noodles. After the noodles into the frying pan, to quickly use chopsticks to roll, in order to fry evenly;
⑤ alum is the main ingredient of aluminum, it is best not to use, here with baking powder instead;
⑥ if the dough rolled into a 1/8 cm thick round sheet, the middle of the cut 2 cuts, you can also deep frying into the oil cake;
⑦ doughnut, although tasty and tasty, because of the deep-fried food is not recommended to eat often, when eating It is recommended to eat with some light soybean milk, fruits and so on.
Practice five
1, the flour into a large bowl, add sugar, salt and doughnut puffer.
2: Slowly add water to the flour and mix well with chopsticks.
3. Knead the dough, cover with plastic wrap and let it rest for 20 minutes before kneading it into a smooth dough, then cover with plastic wrap again and let it rise for 3-6 hours, longer in winter and shorter in summer.
4: Place the dough on a lightly floured board.
5: Roll out the dough into a rectangle.
6: Cut into 2cm wide strips.
7: Stretch the strips with your hands and fold the two together.
8: Use chopsticks to press grooves in the center.
9, the pan is hot, pour a little more oil, oil temperature to eight or nine percent hot, down into the fritters fried until floating, golden color can be served.