Materials
Material 1: 300g flour, 180g water, 5g yeast, 20g sugar, Material 2: 1g edible alkali, 5g salt, 15ML warm water
Practice
1: Mix all the ingredients of Ingredient 1, knead into a dough, and put it in a warm place to ferment for about 1 hour until it doubles in size
2: Mix all the ingredients of Ingredient 2 into the fermented dough bit by bit, and knead thoroughly
3: Continue to ferment for about 1 hour until it doubles in size, Mix all the ingredients of Ingredient 2, little by little, into the fermented dough, knead thoroughly
3. Continue to ferment for about 1 hour until doubled in size
4. Grease the board with oil, and grease your hands as well, because the dough is very wet and soft, and it will stick easily
5. Spread the dough into long strips, and slice them into strips of about 3cm, and the gaps will appear as the dough shrinks between the pieces automatically
6, The two pieces of noodles stacked together, with chopsticks in the middle of the pressure
7, the oil boiled to about 7% heat, the noodles twisted into the pot, constantly turning, frying until golden brown can be, out of the pot into the kitchen paper to absorb excess oil
Tips
1, flour with ordinary flour, high gluten flour can be
2, alkali can be used as a substitute for baking soda, but also 1 gram
3, in the middle of the day, the flour can be used as a substitute for baking soda, also 1 gram
5, the flour can be used as a substitute for baking soda, also 1 gram
6, the flour is not used in the middle of the day. p>
3, Chinese food is not as precise as the amount of Western food, such as the ratio of flour and water, including yeast, I was referring to two recipes, and then used a compromise amount
4, because of a very small pot, afraid of fiddling with not open, so there is no two pieces of dough stacked together, just one piece of dough in the middle of the chopsticks pressed a little. Normal is two Oh
5, frying time should not be long, the surface is golden brown on the pot
Fried frying practice two,
Materials
Wheat flour 250g, oil, warm water (50-60 ℃) 175ml, frying 10g puffer.
Practice
1, flour, puffer, warm water, and then kneaded together. Knead together to form a dough and let it rise, covered, for about 30 minutes.
2: After the dough has risen, grease a work surface with some cooking oil and place the dough on the surface.
3: Stretch the dough into a long strip (press it gently, don't knead it anymore), and cut it into a long strip about 10cm long and 0.8cm thick. Then you can heat the frying pan.
4. Take 2 noodle blanks and stack them on top of each other, pressing slightly in the center with chopsticks.
5. When the oil in the frying pan starts to smoke, drop the dough into the frying pan by pulling the dough with the chopsticks and rotating it into a twist shape. Be careful, the oil is very hot, don't burn your hands.
6. Use long chopsticks to turn the doughnuts diligently so that they are evenly heated and fluffy.
Tips
1, when making the dough, the powder should be mixed well before adding water, and it must be 50-60 ℃ warm water.
2. Cover the dough when rising to prevent the surface from being too dry.
3, the oil temperature should be controlled, you can adjust the fire to control the temperature during the frying process. Frying time to turn diligently, so as to avoid because of the oil temperature and lead to fritters not fluffy or fried paste.
Fried doughnut practice three
Materials
Flour, yeast, baking powder
Practice
1) Flour, add the right amount of yeast, baking powder, mix well and add cool water, and into a soft dough, soft and hard with the dumplings similar to the surface, covered with a damp cloth, wake up for more than 2 hours
2) After waking up the surface, pull a large piece of it on a pre-oiled panel, roll it out into a long, broad dough. The dough is then rolled out onto a lightly greased board and cut into narrow strips with a knife. Stack two narrow strips on top of each other and press them together with chopsticks in the center to make them stick together as much as possible
3) When the oil is hot, weigh up the two strips, stretch them slightly in the long direction and twist them in a spiral, then put them into the frying pan and fry them until they are cooked through
4) When the oil is hot, put a large piece of the dough on the greased surface.