Favorite Classic Breakfast--cornmeal Fritters

Name: Favorite Classic Breakfast--cornmeal Fritters
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Flour; 50g Cornmeal; 10g Aluminum-free fritters leavening agent; 50g Corn oil; 6g salt; 4g Sugar; 50g egg; 50g milk; 200g Shimizu; 2g baking soda; Some oil

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Youtiao is one of the classic breakfasts in Tianjin. I always worry about ingredients and oil when I buy fried dough sticks, so I sometimes make fried dough sticks by myself.
Because I like coarse grains, I made fritters with cornmeal this time. Although they are not as bulky as fritters made from all flour, the taste is still very soft due to the addition of corn flour. The most worth mentioning is that even if you let it cool, it won't get weak. I like it very much.
If you like it, it's worth a try.

Favorite Classic Breakfast--cornmeal Fritters

1. Prepare all the ingredients

Favorite Classic Breakfast--cornmeal Fritters recipe

2. Pour the flour and corn flour into the pot first

3. Put solid materials such as aluminum-free fried dough stick leavening agent, salt, sugar, baking soda, etc.

4. Pour the beaten egg liquid

5. Add corn oil

6. Add milk

7. Slowly add water

8. After mixing into dough, put it in a fresh-keeping bag and refrigerate to ferment

9. Take out the fermented dough the next day

10. Begin to lay the quilt-style noodles, and after you finish it, you will finish the next time in 10 minutes.

11. Sprinkle flour on the panel and put the dough on top

12. Cut into even strips

13. Pinch the two ends together in pairs (or cut into wider strips, fold the two small strips face to face, and use chopsticks to press down firmly in the middle)

14. Heat the oil, put the chopsticks in the oil, a lot of bubbles will pop out and you can fry it, keep the fire at medium to small

15. Put the dough tiao dough into the oil pan (put it lightly, be careful not to burn your hands)

16. After you tiao floats, use chopsticks to flip it quickly to make it expand quickly

17. Turn over and fry the other side after coloring

18. Fry it until golden, and you can take it out and enjoy it when it cools a little bit.

Tips:
When adding water to the flour, add water slowly, because the draft of the flour is different.
It takes a little longer to make the dough sticks more bulky.
When frying dough sticks, keep it on a medium-to-small fire, and turn it over after the dough sticks float.