Why don't homemade fritters bite and fluff? What is the correct way to make them? First of all, we should prepare wheat flour, baking powder, salt and sugar in advance, and gradually mix the noodles. After mixing the dough, add 10g of vegetable oil to it, and then mix it into a smooth batter. We should let the dough rise for an hour, cover with a plastic bag to seal the washbasin and take out the bread to be mellowed, then put it on the board and roll it out immediately, then cut it into small strips of moderate total width.

We will stack the two doughnut rolls on top of each other and press them lightly in the center with chopsticks. Cover the doughnut batter tightly with a plastic bag and let it rise for 20 minutes. Add a certain amount of vegetable oil to the pot, and when the oil temperature is high, you can load the fried dough into it, and then roll it a couple of times to get it up.

Doing the case of doughnuts, the temperature of about 200 degrees, deep-fried doughnuts must be in a very short period of time to swell up, if the peng rose slowly, deep-fried doughnuts surface appearance has long been fixed, and then deep-fried peng rose immovable, deep-fried noodles will be a little hard. Frying noodles billet, water tendon is loose, it is conducive to rapid rise; water tendon tangled together, that is, we often say that there is a tendon, it will block the rapid rise of fried dough.

In fact, a batter, take over a few random kneading can be caused by gluten, so the fried dough to puff, must start from kneading gradually until the fried dough billet into the pot, the whole process need to pay attention to can not cause gluten, in fact, is the whole process of the dough can not be. You can't make noodles, how to make doughnuts and noodles? Doughnuts and noodles have a professional term: speculation noodles. Below I can use pictures and show the method, show the recipe for doughnuts, speculation skills and very easy to ignore a number of key points, to ensure that you read this article, you can easily make crispy puffy fried doughnuts.

Fried doughnut batter from and noodles to the process of frying, need to avoid the batter gluten, you can imagine the water gluten as a ball of wool, able to stretch light press, but not stretch after twisting. (and noodles are equivalent to wringing) with baking powder and into the batter, under normal circumstances should be cooked within one or two hours at high temperature, but fried doughnuts and must be a few hours to loosen the water gluten, so the general baking powder is not suitable for making doughnuts, this doughnut recipe, the use of baking powder to achieve 3%, higher than into other noodle dishes, is a lot of help. Home made fritters proposed to reduce the baking powder to 2%, that is, 10 grams of baking powder, followed by the promotion of 3 grams of yeast, the actual effect is also very good, the main disadvantage of fried fritters less crunchy.