When frying doughnuts, in order to make the doughnuts more crispy and crunchy, many people choose to use alum, but with alum fried doughnuts containing aluminum exceeds the standard, which is not conducive to good health, therefore, although the alum can make the doughnuts more crunchy, but it is much more harmful, should be prohibited from using. Do not use alum, how can we make the fried doughnut hollow, crispy?

While the process of making doughnuts is not simple, if you can pay attention to the following points, the fried doughnuts can become hollow and crispy:

1) the use of non-aluminum baking powder. Baking powder, also known as puffing agent, can make the dough fermentation become swollen and fluffy, so that the fried doughnut easy hollow and crispy, the market baking powder can be divided into aluminum and non-aluminum, frying doughnuts should choose non-aluminum baking powder, so that you can eat safe and healthy;

② use of gluten flour. Flour is generally divided into low-gluten, gluten and high gluten, the main difference between them is that the gluten is different, that is, hardness, low gluten flour gluten is small, easy to make the fried doughnuts cooled down soft; high gluten flour gluten, easy to make the fried doughnuts too hard and not crisp enough, therefore, gluten flour is most suitable for frying doughnuts;

3 initial oil temperature should be hot. To make the fried fritters become hollow, crisp, fritters into the pot should be quickly heated expansion float, then you need the initial oil temperature inside the pot can not be too low, about the need to reach six or seven percent of the heat or so, can be a little bit of small dough into the oil pot to determine the temperature of the oil, if there are a lot of bubbles around the dough, the temperature of the oil at this time to meet the requirements;

4 frying oil do not use repeatedly. Deep frying will have some small dough impurities fall into the oil pot, because of these small dough in the pot repeatedly heat, it is easy to become burnt, so that the color of the oil is not pure enough, therefore, frying oil if used repeatedly, it will make the fried fritters black color, not enough golden, affecting the quality of the fritters.

Here's how to make fritters.

Ingredients: medium gluten flour 250g;

Accessories: milk, salt, non-aluminum baking powder, sugar, cooking oil, warm water in moderation;

Gourmet Steps:

The first step: and the dough molding. First of all, put the milk into the microwave oven and heat it to medium temperature, then pour the appropriate amount of medium gluten flour, salt, baking powder and sugar into the dough bowl and mix well, then pour in the heated milk as well as the appropriate amount of warm water, while pouring and mixing with chopsticks to form a flocculent, and then knead the flour with your hands until it forms a dough;

Step 2: Molasses Dough. The dough does not need to be too hard, the amount of water can be adjusted according to the actual situation, and the dough should be soft, smooth surface, and the surface of the dough evenly coated with a layer of cooking oil, and then covered with a layer of plastic wrap, let the flour molasses for about 1 hour;

The third step: shaping. Grease the board and hands with a layer of oil, place the molten dough on the board, then knead the dough slightly, roll it into a long strip and flatten it with your hands, then roll it out into a rectangle and cut it into small strips from one side with a knife, about 3-4 cm in width. After cutting, stack the two strips on top and bottom and press them down a little bit with chopsticks in a direction parallel to the strips to glue the two strips together. If you like long doughnuts, you can also use your hands to pinch the ends and gently tug them longer;

Step 4: Heat oil for deep-frying. Put the right amount of cooking oil in the pot, and will be heated to six or seven hot, pinch both ends of the frying embryo, gently along the edge of the pot into the frying pan, this time the frying pan will be heated expansion, a lot of bubbles, when the frying pan floats, use chopsticks to keep turning, so that the heat is uniform, when the frying pan presents a golden brown color, can be fished out.