A raw materials: 500 grams of flour, 7 grams of salt, 2.5 grams of baking soda, 1 egg.

B raw materials: 500 grams of flour, 7 grams of salt, 10 grams of baking powder, 10 grams of sugar, 300 grams of water practice: the same as the fritter 1 practice Note: B material can be cut in the face of the case of the agent, za water second can be fried fritter.

Note: oil temperature identification

1 into 0 degrees, 2 into 30 degrees, 3 into 60 degrees, 4 into 90 degrees, 5 into 120 degrees, 6 into 150 degrees, 7 into 180 degrees, 8 into 210 degrees, 9 into 240 degrees, 10 into the ripening to ignition.

1-2 into and 10 into the oil temperature has no value, 3-5 into warm oil, 5-7 into hot oil, 7-9 into prosperous oil.

Fried doughnuts

Raw materials: 10 pounds of flour, alum 2.7 two, alkali 3.2 two, salt 1 two, about 6 pounds of cool water, frying oil 2.5 pounds.

Practice: 1000 grams of flour, 27 grams of alum, 32 grams of alkali, 10 grams of salt, 600 grams of cool water.

Practice:

1, the alum alkali salt into the basin with a small amount of cool water with a wooden hammer to the particles mashed, research and then add the rest of the cool water, stirring and pouring into the flour, stirred into the face of the pike, with a little cool water with the hands of the dough into a gluten, covered with a tarpaulin, rise for 30 minutes to 1 hour.

2, hands into a fist, evenly tied once, and then fold the dough on all sides covered with a tarpaulin to wake up 1 hour.

3. Repeat 2, 2 times to wake up 6-9 hours (13 hours in winter).

4, the dough on the case, spread into a 5 cm thick square, cut the noodles into 9 cm wide strip, stretch with a walk whip or beer bottle rod into a 9 cm thick strip piece, chopped into 3 cm wide noodle dose, two doses of noodles stacked on top of each other with chopsticks or forefingers in the middle of the dose of the smooth pressure, both hands pinch the ends of the stretch into a 40-centimeter-long deep-frying into the frying pan, frying the side of the chopsticks, turn the doughnut, so that the expansion of the deep-frying to brown-red on all sides see the lines. brown-red color on all sides, the two ends into a square.

Note: 1 pound of flour is about 10-12 groups, the amount of alkali in winter slightly reduced.

State banquet fritters

Fritters are popular in the breakfast pastry, because of the crisp texture color golden by everyone's favorite, a lot of friends who like to cook often do their own fritters at home, and today we want to teach you to do is the strict requirements of the state banquet fritters.

Raw materials: flour

Accessories: egg, milk, butter, baking powder

Production:

1. and the noodles:

In the basin add 500 grams of flour, an egg, 4 grams of salt, 11 grams of baking powder (supermarkets sell), 50 grams of butter, 11 grams of milk (a small tablespoon of about two tablespoons), 275 grams of water (the water must be divided into times) and noodles. The water must be added in small portions) and the pasta.

2. Moulding:

Place the noodles in a bowl and leave them to molasses for 10 minutes.

3. Deep Molten:

Roll the dough on the counter to form a 5cm wide strip, wrap in plastic wrap and place in the freezer for eight hours.

4. Make Dosage:

Sprinkle flour on both sides of the dough to prevent it from sticking to the surface, then cut the rolled out dough into 2-centimeter dosages, stack every two dosages on top of each other, and press them in the middle with chopsticks