The doughnuts are a common food, more than ordinary, but can not be separated from the lives of many people, some people may not eat often because it is fried food, but not long and want to panic, I do not know if you are not so? If you want to eat and afraid of selling outside unhygienic, then you may want to do it yourself at home, eat with confidence.

I believe that many people at home when nothing to do, love to do some food, may have tried to deep fry, and the production of most of the yeast fermentation, made into doughnuts, once I have done so, according to past experience, only to add the yeast fried doughnuts, looks like doughnuts look like, but eat up the feeling and outside the sale of the very different, slightly hard, and can only be eaten while hot, if it's cold and then I'm not sure if I'm going to be able to do that, but I'm sure I'll be able to.

So the fried dough only add yeast this method is somewhat improper, in the end how to do can make and fluffy and crispy doughnut?

Since I stayed at my friend's place for a few days, I learned a good way to fry doughnuts, which is not as simple as just adding yeast. Fried fritters, do not just use yeast, it is recommended to add more 2 flavors, fritters fluffy and crispy, not hard when cooled!

Teach you to fry doughnuts at home, remember the recipe and techniques, you can also make fluffy and crispy doughnuts, I'm going to share the details of the practice of frying doughnuts, as well as tips and tricks, come and look at it, step by step you can do it according to learn to eat in the future want to eat their own do it, give the family to eat assuredly a lot more.

The practice of deep-fried doughnuts:

Prepare the ingredients needed, respectively, plain flour, eggs, yeast, baking soda, non-aluminum baking powder, oil, salt, water. These are all needed to use when mixing the flour, the flour with ordinary flour, that is, medium gluten flour, egg a enough.

If you have 150 grams of flour, 1.5 grams each of yeast, baking soda, and baking powder, 10 grams of oil, 3 grams of salt, and 90 grams of water, follow this recipe to do it right, and if you want to make more at a time, you can increase the amount on top of that.

Flour, yeast, baking soda, baking powder, salt poured together, stir a few times, beat an egg to stir, and then add water in stages, because the egg has a big and small, so the water is best not to pour it in at once, stirring into a large wadding, relatively wet state.

Knead them together with your hands and knead them into a softer dough, then pour in the cooking oil and continue kneading, until the oil is completely absorbed by the dough and becomes smooth and non-sticky.

After kneading, the dough will be organized into long strips of dough, so as to make it easier to do the doughnut embryo, after processing, covered with plastic wrap, put into the refrigerator refrigerator fermentation, usually kneading at night and put into the refrigerator, get up in the morning and take out.

The next day to do when, to the board on some oil, the dough on the board, directly with the hands of the press flat, and then rolling pin rolled into a 0.8 cm thick rectangular sheet.

After rolling out the dough, cut it into two-centimeter wide strips, as long as you like, and as short as possible.

After you cut them, stack them on top of each other, and then use chopsticks to press down on the center to make the two strips stick together. To do the fritters must be two two stacked, so that the fritter embryo fried out will be very fluffy, if cut and fried, obviously the effect is almost, do not understand if you can test to see.

Add oil to the pot, the amount of oil to be more, open fire and heat, use chopsticks to put in to test the oil temperature, a put in immediately dense small bubbles can be, turn to medium heat.

Pick up the doughnut embryo, a little stretch, put the doughnut embryo into the pot, quickly float up to keep moving, even heat fried into golden brown, fish out the oil can be controlled.

Fried can be eaten directly after, fluffy and crispy, and outside the sale of the contrast is not bad, very delicious.

Fried doughnuts, do not just use yeast, it is recommended to add more 2 flavors, and 2 flavors specifically refers to baking soda, non-aluminum baking powder, which baking soda is not edible alkali, this point should be clear, do not use the wrong, add these two flavors is very easy to do the success of the doughnuts, and in the future no longer need to go out to buy, do it yourself is very tasty and very assured.

There are a few tips to keep in mind, 1, and the amount of water to the right amount of dough, kneaded dough to be relatively soft; 2, the dough should be put into the refrigerator to fermentation; 3, do the dough embryo do not knead the dough again; 4, frying oil temperature should be appropriate, you can first put a small amount of flour test, put in the fast float up shows that the right, if half a day to float, or just put it in the paste, it does not fit, are not conducive to the frying of doughnut. Not conducive to deep frying.