Breakfast store is generally not out of the fried dough recipe, the skin is crispy, fluffy inside, a success

Fried dough is a relatively common pasta in our lives, the skin is crispy, fluffy inside, the more you eat the more flavorful, it is a lot of people are very favorite breakfast food. Recently this period of time at home, fried doughnut recipe also tried a lot, with yeast, baking powder have tried, with yeast fried doughnut is not fluffy enough, cooled and taste and "rebar" the same.

It is better to use baking powder to fry the fries, the fries are very fluffy, and the skin is crispy, and will not harden when it cools down, the more you eat, the more flavorful it is.

Below is the detailed practice of deep-fried doughnuts, recipe ratio and technique details to share with you, learn at home can also make a big fluffy and crispy doughnuts.

---Crispy Fritters--

Preparation ingredients: 500 grams of flour, 10 grams of non-aluminum baking powder, 2 grams of baking soda, 5 grams of salt, 20 grams of cooking oil, 280 grams of water.

Practice steps:

1, prepare 500 grams of flour in a bowl, put 10 grams of non-aluminum baking powder, 2 grams of baking soda, 5 grams of cooking salt and 20 grams of cooking oil in a bowl, add 280 grams of water, stir with chopsticks to dilute all the ingredients into the water.

2, and then pour the water into the flour in small quantities, while pouring water, while stirring, mix the flour into the flakes under the hands to knead the dough, kneaded into a dough, two hands clenched fists, began to kick the surface, folded surface, kicking the surface for 2-3 minutes or so, and then covered with a lid and woke up for 10 minutes for the second time to kick the surface, this time kicking the surface of the time is also in the 2-3 minutes, the kicking of the dough is very smooth, delicate, no If the dough is not smooth and delicate, increase the kicking time. The purpose of this step is to make the various ingredients fully integrated into the flour, so that the fried doughnut fluffiness is better and more uniform. After the dough has been kneaded, get down to kicking the dough, not kneading it, and be sure to pay attention here.

3. After kicking the dough, put it on a plate, cover it with plastic wrap, and put it in the freezer for 6 hours or more. Unlike yeast, baking powder doesn't need to rise the dough, and the lower temperature allows the dough to rise better.

4. Sprinkle some dry flour on the board, take out the dough after it has risen, flatten the dough, roll it out into a long strip with a thickness of 0.5cm, and then cut it into 2cm wide dosages, the length of which depends on the size of the frying pan in your home. It's important to note that you can't knead or kick the dough again after you take it out, just roll it out.

5. Stack the cut pieces two by two and press them together with chopsticks in the center to prevent them from falling apart during frying.

6, add the appropriate amount of cooking oil in the pot, raise the oil temperature to about 6 into the heat, turn to medium heat, the fritter embryo gently pull the two hands long, into the frying pan, with chopsticks and keep turning, so that the fritter's all sides of the heat evenly, the fritter will continue to fluffy, bigger. The process of deep-frying the fritters is to keep turning them with chopsticks, which is one of the main points to make them fluffy and even.

7. Fry the fritters until the surface is golden and crispy, then you can fish them out.

Tips:

1, 500 grams of flour, 10 grams of baking powder, 5 grams of salt, 2 grams of baking soda, 20 grams of cooking oil, 280 grams of water, the golden ratio to master.

2, after the dough and good, to get down to kick the surface, rather than to knead the dough, after the dough is good, directly rolled out can be, not to knead the surface again.

3, the dough must be enough time to rise, and it is best to put in the freezer for low-temperature rise, the general night to live well, the next morning just operation.

4, when frying, the oil temperature should be a little higher, the whole process to maintain about 180 degrees, about 60% oil temperature, the oil temperature is low, then, fried out of the fluffiness and texture of the fries will be worse.