Practice; (1) the ratio of raw materials: a catty of flour with seven taels of water five money, with alkali, alum two money and eight minutes, salt two money (summer days when the hottest days available salt, alkali four money and four minutes, salt two money and eight minutes). (2) will be alkali, alum, salt in the basin, add a small amount of water, with a hard wooden mallet research, to be free of dregs, foam, and then into the water (warm water) and the noodles, with the hands of the jiao, see no dry noodles that is, with the hands of the jiao, so that the noodles moistened adhesion, and the good noodles and the outer skin smeared with oil.

And the good noodles do not knead, with the hands of the long shot flat, with a knife cut into more than an inch long, eight minutes wide, and then the two pieces of the stack together, with a finger along the top of the press, and then use a knife along the middle of the cut a mouth (the two ends are not constant), with the hands of the long, under the hot frying pan frying, one side of the side of the maturity of the turn over and then slightly deep-fried that is.

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Do-it-yourself doughnuts - lab report

Raw materials: (1 person, I thought to eat one will be full, this amount is enough for me to eat a few days of it, who knows all eaten, but also want to not yet finished, so the appetite, the population of the more proportional to the amount of additional portions of it)

ALL- PURPOSE Flour 100 g

Salt ? TB

Baking soda slightly more than 1/2 TB

Baking powder 1/2 TB

Water 70 g

Methods: (excerpts from the original recipe, the time I was from 3 o'clock in the afternoon yesterday to 8 o'clock in the morning)

1.

1. will be alum, alkali, salt smash (DIDA note do not have to smash, because they are powder), add water to stir, so that it dissolves, and then added to the flour, speculation into the dough, folded every thirty minutes, *** repeated three times, wake up five, six hours, into a soft and smooth dough.

2. Wake up the dough on the panel, rolled out in a rectangular shape, covered with a moment to wake up. (DIDA note, be sure to mold oil)

3. pot of oil to 80% of the heat, the waking up of the dough embryo cut into wide strips, stretching, flattening, and then cut into 1 catty of noodles 20 small strips. Put two strips together, press down the center of the strips, stretch them, and deep-fry them in a pan. Then use chopsticks to turn up and down, so that it is evenly heated, see the fritters bulging brown-red color can be out of the pot.

Results

1. The finished product is very fluffy, with big holes inside (see planing picture), and the taste is very close to that of the fritters in China, with a slightly bigger Jian flavor, like the fritters in the cafeteria of our school, hee hee

2. It doesn't look good because I used a small pot and didn't like too much oil, so I made MINI's, one short and fat, and one tall and thin, which are very delicious, but really don't look good. very tasty, but really unattractive.

Suggestions

1. If you have a DEEP FRYER and use a lot of oil, you'll have no problem making big fries.

2. The oil should not be too cold, the oil should be hotter, but turn it over immediately and fry it slightly.

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Doughnuts

Raw materials: flour 500g; oil in moderation;

Other seasonal ingredients:

Spring and Autumn: Baifan (should be the stone next to the word) 15 grams, 10 grams of edible alkali, 8 grams of salt, 300 grams of 30 degrees of warm water

Summer: Bai Fan (should be Shi Zibian) 16 grams, 11 grams of edible alkali, 10 grams of salt, 30 degrees of warm water 300 grams

Winter: Bai Fan (should be Shi Zibian) 14 grams, 9 grams of edible alkali, 7 grams of salt, 45 degrees of warm water 325 grams

Method of preparation:

(1) Fan, salt, alkali (all powdered) into a basin, slowly add to say, so that all of them are dissolved; add flour The flour, hand mixing evenly, vigorously kneaded to the "three light" (i.e., face light, basin light, hand light); rest for about 30 minutes, and then kneaded again, and so on for 3 times, to the dough skin smooth and moist, with good ductility, toughness, elasticity and plasticity; in the dough and the basin touching the place to wipe the oil, will be organized, covered, according to the season ( Winter should pay attention to heat preservation) left about 4~8 hours.

(2)Brush a layer of oil on the surface of the case, invert the dough on the case, spread it out and pull it into a rectangle, cover it with an oiled cloth and leave it for a while.

(3) the dough will be organized into about 10CM wide, 1CM thick long strip, and then top knife cut into small strips 3CM wide, and then each of the two opposite together, with chopsticks along the strip pressure, so that the two bonded together, with both hands pinch the ends of the elongation of 26CM, into the wang oil frying pan, diligently turn, see the fritters bulging golden brown, cooked when fishing can be.

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Doughnut

Doughnut

Doughnut, very technical, the amount of additives, according to the season, the temperature depends on the general rule:

Spring and autumn: 1 catty of noodles, warm water, 6 two, salt 1.6 money, alkali 3.4 money, alum 3 money;

Summer: 1 catty of noodles, cool water, 6 two, salt 2 money, 3 money;

Summer: 1 catty of noodles. 6 taels of cool water, 2 coins of salt, 3.8 coins of alkali, 3.2 coins of alum;

Winter: 1 pound of noodles, 7 taels of warm water, 1.4 coins of salt, 3.2 coins of alkali, 2.8 coins of alum.

Doughnut method:

1. alum, alkali, salt smash, add water and stir, so that it is dissolved, and then add the flour, speculate into the dough, every thirty minutes to fold, *** repeated three times, wake up for five or six hours, into a soft and smooth dough.

2. Wake up the dough on the panel, rolled out in a rectangular shape, covered a moment to wake up.

3. When the oil in the pan is heated to 80%, cut the dough into wide strips, stretch, flatten, and cut into 20 small strips of 1 pound of dough. Put two strips together, press down the center of the strips, stretch them, and deep-fry them in a pan. Then use chopsticks to turn up and down, so that it is evenly heated, see the doughnut bulging brownish-red when you can get out of the pot.