How to make fried hot dogs ?

Weigh the ingredients ahead of time and remove the butter and milk from the refrigerator 30 minutes ahead of time and let sit at room temperature. Do not sift the flour.

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Pour 250g of bread with high gluten flour into a larger bowl or basin, set aside ~ 3g of yeast, 10g of sugar, melt the yeast with lukewarm water at about 35℃, set aside

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In the flour, add 25g of butter, an egg

(If the egg is small add one, if the egg is small, half is almost enough)

Pour the yeast solution into the bowl, mix, add water, the proportion of water is half of the flour, about 120g, mix into a ball, add 20g of milk, continue to knead into a ball~

(when kneading the dough, you can from the corner of the dough to the center of the folded up into)

I think that, if you use the earth's egg I think, if you use an egg, one is enough, because the egg is small, if you use a foreign egg, you must only put half, I used one, and the dough is thin, thin, thin, add a lot of flour to do

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Live good dough in a bowl, cover with a cloth, wake up a little

(summer time in 10 minutes, winter time can be appropriate) (Summer time is 10 minutes, winter time can be extended~)

The weather has been quite cold lately, I made it yesterday and it took a long time to rise!

When I woke up, I took care of the sausage, which is the hot dog sausage bought in the supermarket, and cut it into two, and fried the cut side with oil, a little bit of frying can be done.

The fried sausage is threaded with a bamboo skewer, and set aside.

(I used six pieces of cold cut sausage, and cut them into two, which is twelve, and the amount in the recipe is the amount of twelve.

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Wake up the dough, put it on the cutting board, cut it into strips with a knife, sprinkle some flour on the cutting board, and knead it with a little bit of strength, knead the smooth noodles, pull it into a dosage, and hold the light side of the dosage in the palm of your hand, and knead it clockwise on the panel

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After you finish the kneading and then knead it into a long dosage, flatten the long dosage with your hands, and then dry it into a cow's tongue shape with a rolling pin, use a brush to brush a little bit of water and use a rolling pin to make it into a cow's tongue shape. Brush with a little water, brush repeatedly with a brush to brush out the batter, so that when you roll it will stick more firmly

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The sausage will be skewered, the bottom of the bottom from one end of the dough piece, from the bottom to the top of the diagonal rolled up, rolled up the top and bottom of the two mouths tightly sealed, to prevent frying a moment later, the oil penetrated into the interior of the hotdog~

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Pan to the right amount of cooking oil, when the oil temperature reaches 120 ° (that is, 40% hot) or so, you can put the hot dog into the pan, deep frying in the layer, the bread quickly expanded ~

Oil do not have to put too much, half frying, half frying, deep frying, pay attention to turn over the surface, do not fry the batter ~

When the color of the bread rendered a golden brown, then can be out of the pan~

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Tips

1. yeast with water when the water temperature is about 35 °, the water temperature will be high to destroy the activity of the yeast, the summer with cool water can be used, the winter can be used with lukewarm water;

2. rolling out of the sheet of pasta, with a brush dipped in water to brush repeatedly until the sheet of pasta out of the pasta, so as to better stick to the sausage;

2. better stick to the sausage;

3. rolled hot dogs, the top and bottom should be sealed, so that the back of the frying will not inhale too much oil;

4. cold cut sausage will be harder, more difficult to wear, wear the time to pay attention to do not be stick to your hand;

5. the oil can be a little less, half fried half fried