Fried oil fruit why will explode
Because the internal heat has no place to spread can only be blown up, in advance to tie a hole, it will be avoided. Oil fruit is a specialty traditional noodle snacks, belonging to the fried food, there are Gansu oil fruit and Shuozhou oil fruit points.
Introduction of fried oil fruit
Shuozhou oil fruit, also known as "Bauer Shak", with milk and the right amount of salt water and noodles (fermented noodles is preferred), and then rolled into strips, with a knife and the good noodles cut into diamond shapes, and then boiled cattle, sheep, camel oil or vegetable oil can be fried into yellow.
The Shuzhou specialty oil fruit, as early as the Qing Dynasty has been one of the popular export specialties, practice: first of all, glutinous rice flour put a little sugar (a little), water, baking powder mixed up, fermentation, at least one night to put. Then hand dipped in oil, like a package of dumplings wrapped in sugar heart, and then wrapped "dumplings" thrown into the raw sesame inside, wrapped in a layer of raw sesame, and finally poured half a pot of oil, will be wrapped in sesame "dumplings" into the funnel rolled and deep-fried to a golden brown from the pot
Nowadays, the fruit is a very popular export specialty. p>
Now the oil fruit practices and flavors are also many, there are rolling sugar, cover honey, sandwich, filling, rubbing crisp, seeping sugar varieties, delicious, beneficial to the stomach, renowned four neighbors.
Fried fruit practice
Material
Material 1: 300 grams of flour, 180 grams of water, 5 grams of yeast, 20 grams of sugar, material 2: 1 gram of edible alkali, 5 grams of salt, 15 ML of warm water
Practice
1, material 1 all mixed, kneaded into a dough, and put in a warm place to ferment for about one hour to double in size
2, Mix all ingredients of Ingredient 2 together and knead into the fermented dough little by little, knead thoroughly
3. Continue to ferment for about 1 hour until doubled in size
4. Grease the board with a layer of oil, and grease your hands as well, because the dough is very wet and soft, and it will be easy to stick
5. Spread out the dough into long strips, and slice them into strips of about 3cm, with a gap appearing in between the dough pieces that will shrink automatically
6, Two slices of pasta stacked together, with chopsticks in the middle of the pressure
7, the oil boiled to about 7% heat, will be twisted into the pot, constantly turning, deep-fried until golden brown can be, out of the pot into the kitchen paper to absorb the excess oil
Tips
1, flour with ordinary flour, high gluten flour can be.
2, alkali can also be used instead of baking soda, also 1 gram.
3, the amount of Chinese food is not as precise as Western food, such as the ratio of flour and water, including yeast, I refer to two recipes, and then use a compromise amount.
4, because of a very small pot, afraid of fiddling not open, so not two pieces of dough stacked together, just a piece of dough in the middle of a chopstick pressure. Normal is two pieces oh.
5, frying time should not be long, the surface is golden brown on the pot.