Today, I'm going to share with you my method and technique for frying doughnuts at home, which you can do if you have flour, yeast, eggs, and cooking soda (baking soda) at home. As for whether to use cooking soda or baking soda, according to personal preference.
How to make home yeast fried doughnuts
Materials needed for doughnut noodles
250 g flour, 3g yeast, 3g lye or baking soda, 1 egg, 3g salt, 2g sugar, 20g vegetable oil, 130g warm water or milk
Methods and Steps of Preparation
1. 3g, salt 3g, sugar 2g into the basin and mix well, then beat a medium-sized egg, pour 20g of vegetable oil, and again mix well into a fine floury, and then take 130g of warm water and pour it in small amounts in small batches, stirring until there is no dry flour state while pouring.
2, the most critical step. Put your right hand in a fist and press down on the dough, we call this process "pushing" the dough. The dough is relatively soft, and when you first start to push the dough, some of it will stick to your hands, so don't worry about it. After you push the dough through, it will be very smooth, and the surface on your hands will also stick to the dough. Fold the dough over when the surface is evenly coated, and repeat the process for 10 minutes to fully coat the dough. The further you go, the smoother and softer the dough becomes, and the more it feels like it's expanding inside.
This is the first step in the process, so be patient and make sure the dough is well-packed, so that the doughnuts will be fluffy inside. Don't knead the dough, because kneading creates a lot of gluten inside the dough, and the doughnuts will not be fluffy inside, and they will become hard when they cool down. This is why many friends fail.
3. Seal the dough with plastic wrap, put it in the refrigerator overnight, and use it directly when you get up the next morning. With this yeast flour method to fry fritters, do not let the dough completely rise, so that the fried fritters will be very soft, not crispy, the interior is like a steamed bread is the kind of very dense small air holes, that is, what we call solid fritters. So we need to chill it in the fridge to keep the yeast relatively inactive at low temperatures, which stops the dough from fermenting up.
4. In the morning, take the dough out of the refrigerator and let it sit for three to five minutes to warm up. Grease the board with oil to prevent sticking, place the dough on the board, organize the shape with your hands, pull it into a long strip, and gently press it into a thickness of about 2 or 3mm. Take the dough out and straighten the shape, don't knead the dough, otherwise the dough will be kneaded to death again.
5, with a knife cut into strips about 2cm wide, the length according to their own preferences or the size of your home pot to determine. However, the doughnut billet needs to be stretched before it is put into the pot, and the family pot stove is usually not very big, so it is recommended that the billet is not cut too long, so as to avoid not being able to put it in the pot at the end of the day.
6, in turn, the two neighboring dosage stacked up, as shown in the picture. If there is too much oil on the board, it will get on the bottom of the pasta, so it is recommended to place this side up, otherwise the two pieces of pasta won't be easy to stick together, and it will be easy to fall apart when it comes out of the pot. You can also use chopsticks with a bit of water to gently dab on the center part of the small piece of pasta on the bottom side to help the two pieces of pasta stick together.
7. Use chopsticks to press a line in the middle of the stacked pasta, so that the two pieces of pasta are firmly stuck together in the middle, and you can use chopsticks to press the ends of the pasta a little bit more strongly, so that it will stick more firmly and avoid falling apart in the pan. The doughnut is ready.
8. Pour some oil into the pan and heat it up. Feel almost the time to use chopsticks to test, chopsticks a put in immediately around the chopsticks produce dense small bubbles when the oil temperature is ready. Pick up a doughnut blank, pinch the ends and gently stretch it. Drop the center part of the doughnut into the frying pan first and let it set for a few seconds before letting go and dropping the doughnut into the frying pan completely. The temperature of the oil should not be too low before dropping the doughnuts into the frying pan, otherwise the doughnuts will inhale a lot of oil and will not be able to expand fully.
9. The fritters will float up quickly and gradually expand, so use chopsticks to gently turn the fritters so that they are heated evenly on all sides, and then fish them out when they are fully expanded, evenly colored on all sides, and golden brown.
Home yeast method of frying doughnuts method tips
1, with this method of frying doughnuts, and noodles can not be kneaded, otherwise, no matter how soft the noodle and the hair of the good, fried out of the doughnuts is solid, and cooled down after becoming very hard. The correct method is to put the noodles, and to put the noodles through, so that the fried doughnut internal organization is very fluffy, and have different sizes of air holes, and will not become hard after cooling.
2, with the yeast fried dough, the dough can not be safe fermentation, otherwise the fried dough is not hollow, soft but not crispy. The more appropriate state is the surface of the dough does not see obvious volume changes, but the yeast is still active role, it makes the dough inside the fluffy, and in the heat when the expansion.
3. The temperature of the oil in the pot should not be too low, and the right temperature should be such that when you put the chopsticks in it, small dense bubbles appear immediately, or when you throw a bit of dough in it, it floats up immediately. This is the right time to put the doughnuts into the oil.
4, the two sticks stick together to help the doughnut expansion, hollow, so the doughnut billet should try to stick firmly, the two sides of the mutual adhesion of the best do not have too much oil, otherwise easy to fall apart in the pot. You can also dip the bottom piece of doughnut into water where the indentation is in the center of the doughnut to make it stick more firmly.
The fritters fried in this way are crispy on the surface, fluffy on the inside, and have air pockets of varying sizes, or what we call a "hollow core," and will not harden when they are cooled. I usually soak the beans at night before going to bed, make the noodles and put them in the refrigerator for molasses, then wake up in the morning and beat the soy milk, and then start frying the doughnuts when it's about time, which takes about two to three minutes to do. A pot of fritters will be ready in two to three minutes. Fritters and soy milk is a very simple and fast breakfast! If it is accompanied by a plate of small pickles that you pickle yourself, it will be even more perfect.
However, the fritters made with yeast powder and cooking soda (baking soda) definitely don't achieve that hollow effect of baking powder, and will be a bit fluffier and slightly thicker in internal tissues compared to the fritters made with baking powder. But it does not affect its deliciousness. Although there are now non-aluminum baking powder, but that is always a chemical fermentation method, not as healthy as yeast fermentation. The health of the food you eat at home is most important, isn't it?
While it's not cheaper to make your own food at home than it is to buy and eat it, you can rest assured that you'll be able to eat it! There are no additives that are harmful to the body, and the oil is a good, clean oil that won't be reused countless times. Not to mention, their own toss to do some food and why not a pleasure?