2, the fritters should be fluffy. Pay attention to these points: 1. The amount of baking powder cannot be reduced. 2. Be sure to refrigerate overnight in the refrigerator, so that the step of relaxing the dough cannot be omitted. 3. You need to restore the room temperature after taking it out of the refrigerator. 4. After the dough is rolled out, it needs to be relaxed for at least 10 minute. 5. The oil temperature should be high enough (180 degrees, put a piece of dough, the dough can float in 3-5 seconds), and this amount can fry about 10 root. If the dough of fritters is too thick, it will not open.
3. The oil that has been fried with deep-fried dough sticks can be kept for stir-frying or frying (repeatedly frying for no more than 5 times). If you mind heating it at high temperature again, you can use it to mix jiaozi, stuffed buns or cold dishes.
4. It is recommended to fry with light oil such as corn oil, sunflower oil and grape seed oil, such as soybean, peanut and rapeseed oil, but it tastes bigger.
Materials:
High gluten flour 300g
Baking powder 8g
Salt 2-3g
Water 185- 190g
Corn oil 15g
1. Mix the dough first, and mix the high-gluten flour, salt and baking powder evenly.
2. Add water and corn oil, stir it into a flocculent shape, then knead it for about 15 minutes, knead it into a smooth dough, cover it with a bowl or wrap it with plastic wrap to prevent the dough from drying out and relax it for 20 minutes.
3. Knead the dough into a long strip, coat the dough with a layer of oil, wrap it with plastic wrap, and put it in the refrigerator for the night. Pay attention to cold storage, not freezing.
4. Take it out the next day, leave it for an hour, and return to room temperature. You can't knead the noodles here. Gently roll it out directly with a rolling pin, and the thickness can be shown on the figure, so that the dough can relax 10 minutes.
5. After the dough is relaxed, cut it into strips with uniform width, sprinkle with a little flour, and stack the two pieces of dough together, as shown below.
6. Chopsticks are covered with flour to prevent sticking. Press on the folded dough, as shown below.
7. Gently pinch the two ends, so that they won't scatter when frying. Just grab the two ends and stretch the fritters slightly.
8. Pour corn oil into the pot and heat it over medium heat. When the oil flower at the bottom of the pot disappears, put in a piece of dough, and the dough will float in 3-5 seconds, and the oil temperature will be fine.
9. Twist the fritters and put them in the oil pan. After the fritters float, turn them with chopsticks to make all sides evenly heated.
10. fry each fritter for 1-2 minutes, and then color it.
If you want to learn these snacks, you can come to short-term training and make better things for your family and friends to share.