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Pure milk hand torn toast practice Step 1
Pour the baking powder, baking soda, fritter fluffing agent, pour into the flour inside the mix, take another bowl, eggs, salt, warm water together in the bowl and mix well, in the pouring flour inside the mixing into the cotton-wool-like no dry powder, in the 25 grams of oil inside the pouring (not pouring into the flour can also be, the oil is not a good way). At the beginning of speculation on the surface of the time will be very sticky hands, hands dipped in oil speculation, which is also a good method), repeated speculation on the surface, speculation folded in the speculation, speculation on the surface (bear in mind that it is not kneading, kneading is to use the palm of the hand to knead, with the fist repeatedly squeeze is speculation on the surface), speculation on the surface of the surface of the five minutes, put aside to wake up for twenty minutes, in the next speculation on the surface of the ten minutes (the dough folded, speculation, speculation on the folding), according to the practice of their breakfast store to wake up the surface of the surface of the surface of two times speculation on the surface Three times, I am too much trouble, wake up once, tweak twice. The oil to put evenly, wrapped in plastic wrap, put the refrigerator 6 - 8 hours, remember not frozen, is refrigerated, put fresh inside. (I made the dough the night before and fried it the next morning, that's how they do it at breakfast places). (Attention, attention, the speculation of the surface is very critical, do not be lazy, to speculate three times to wake up three times, so that the ingredients to speculate evenly, this step is very critical, only the ingredients to speculate evenly, fried out of the fritter can be fluffy even, the holes are large and very permeable).
Step 2
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Pure Milk Hand Torn Toast Practice Step 1
Refrigerate the surface, get up in the morning and take the dough out to return to a little warmth (depending on the room temperature to see the situation, if it is hot in the summer, take it out ten minutes on the bottom of the room temperature in the winter, at least to be half an hour), so that a good embryo under the frying pan pulling constantly elasticity, the first time I saw this, I was very pleased to see it. directly from the refrigerator out of the open frying, the dough is not tough, a pull will break, fried out of not so fluffy. The first thing you need to do is to make sure that you have the right amount of flour on your hands and knees, so that you don't have to knead the dough and stretch it out.
Step 3
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Pure milk hand torn toast practice Step 1
Chopsticks dipped in water, wipe the water line every other line, and then overlap the two in the overlap, with chopsticks in the middle of the pressure, the pot is not big enough, in the raw embryo from the center of the cut. Before frying the dumplings, pull them up and stretch them a little, then put them into the pan.
Step 4
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Pure Milk Hand Torn Toast Step 1
If you are afraid of frying, you don't have a thermometer to measure the oil temperature. First of all, take a small dough thrown into the frying pan, if the rapid floating up and the color becomes yellow, that the oil temperature is high, if not quickly floating up, that the oil temperature bottom first don't fry, if the rapid floating up the oil is still white that the oil temperature is just right, then open the frying it, be sure to keep flipping the doughnut, so that each side of the heat is uniform, so that it's more fluffy. (home with an oil thermometer, the temperature is 180 - 190 degrees). Step 5
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Pure milk hand torn toast practice Step 1
Look at the internal organization, the cavity is very large, very fluffy, like the color of the heavy more fried for a while, I like the color fluffy.
Step 6
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Pure milk hand torn toast practice Step 1
A little video.
Step 7
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Pure milk hand-torn toast practice Step 1
In the note, the different brands of flour absorbent different, a pound of flour 280-300 grams of lukewarm water (flexible), the first egg, salt, 280 grams of lukewarm water together in a bowl. Stir well, pour into the flour inside, accompanied by cotton wool, kneaded into a ball, if you feel a little hard, in the addition of some warm water, do not get 300 grams of warm water to put 6 grams of salt, if 300 grams of water can not be used up, that the flavor of the doughnuts is not light? Even with 300 grams of lukewarm water as long as you and the dough soft and hard appropriate, so that to be flexible, deep-fried doughnut as long as you remember that the doughnut dough to be softer than the dumpling noodle to be considered appropriate. The dough is not afraid of soft, afraid of hard, hard a pull on the break fried out of not fluffy, cooled will become like a stick so hard.
Step 8
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Pure Milk Hand Torn Toast Directions Step 1
(Don't ask if it's okay to put less of this or less of that. I'm sorry I haven't tried it and I don't know what it would look like fried with less of the same). I've revised this recipe several times, the writing has been very detailed, I hope that hobby food relatives can fry the ideal fritters. (Modified April 11, 2020, 22:22 pm)
Step 9
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Pure milk hand torn toast recipe Step 1
This is the third time I used this recipe to deep fry the fritters, the fire, the color a little bit heavier, still very fluffy Xuan soft. I feel that said enough detail, there are people do not know how to speculate on the surface, speculate on the surface is to squeeze the dough with the fist, speculate into the shape of a large cake, in the fold over to continue to speculate, speculate on the fold, folded in the speculation, repeat this action 5 - 10 minutes. People breakfast store teach is to speculate three times, wake up two times, I was lazy speculate twice, wake up once. (Why do you need to make the dough, not knead it? (Why kneading, not kneading? Because kneading will cause gluten, and kneading is to reduce the gluten).
Step 10
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Pure Milk Hand Torn Toast Step 1
Barbs, too serious people are not suitable for this recipe, please slide over, I'm not a professional to sell doughnuts, this recipe is I watched the breakfast store owner live on the fast food taught. The reason why I sent out, is to record the production process, lest time forget the recipe ratio, like it on the collection, do not like it, please slide over and ignore. You want to add nothing to your mouth, but you can't fry a fluffy, transparent doughnut.
Step 11
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Pure milk hand torn toast practice Step 1
Statement again, I'm very busy, do not often come to the kitchen, a lot of questions I do not have time to reply, I'm not a professional, look carefully at the text of my gouge, do not do a good job, please look carefully at the text, slowly figure out, the first time did not do it successfully, find their own! The reason.