Homemade Fritters

Name: Homemade Fritters
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 135g Water or milk; 30g Whole egg liquid; 3g salt; 2g Aluminum-free baking powder; 2g Edible baking soda

by Eyebrow

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

When staying at home, a large number of gods of cooking emerged. There are various kinds of delicacies on the Internet, such as Liangpi, fried dough sticks, rice cooker cakes, and everything. No, I also follow the trend to make fried dough sticks! The first time I did it, it was quite successful.
The fritters made this time use aluminum-free baking powder and edible baking soda as the expansion agent. Aluminum-free baking powder, generally called double-effect baking powder, is made up of acid fluffing agent calcium hydrogen phosphate, potassium hydrogen tartrate and alkaline fluffing agent sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, light calcium carbonate and starch. Become. Aluminum-free baking powder does not contain any aluminum components, and the general use amount is 2%-5%. The thermal decomposition products are basically not harmful to the human body.
The chemical name of edible baking soda is sodium bicarbonate. When making steamed buns, biscuits and other foods, the melting water of baking soda is often mixed into flour. After heating, it decomposes into sodium carbonate, carbon dioxide and water. Carbon dioxide and water vapor overflow, which can cause food. More fluffy. In addition, baking soda can remove pesticide residues in food and neutralize stomach acid.

Ingredients

Homemade Fritters

1. Prepare all materials.

2. Put all the ingredients into the mixing bucket of the bread machine, select the dough mixing program, and knead it into a smooth dough. Knead it by hand without a bread machine, and knead it until it is smooth and not sticky.

3. The dough was rounded, the plate was coated with some oil to prevent sticking, covered with plastic wrap and refrigerated for more than 3 hours. I spent the night. In fact, I made a mistake here. I should shape the dough into a long strip and coat it with plastic wrap and refrigerate it.

4. Roll out a rectangular dough sheet, the width of the dough sheet is shorter than the length of the dough stick. So the mistake in the previous step can be seen here. The pot at home is small and I am not willing to put a pot of oil. It seems that the rolled dough is too wide. Cover with plastic wrap and wake up for 30 minutes, and wake up for 1 hour if you don't have time.

5. Cut into 3cm wide strips.

6. Fold up every two pieces, press them with chopsticks, and pinch the two ends tightly to form raw dough sticks. My raw embryo was too long, so I cut it into two pieces.

7. The oil temperature rises above 170℃, the state is shown in the figure. I read other people’s recipes saying that it should reach 200°C, but in practice, it’s too high. The fried dough sticks will explode when they go, and they will not swell too much. It will be better after the temperature drops. But I made fried dough sticks again later, the noodles were made a little bit wetter, and the temperature was a bit higher, 170°C was a bit lower.

8. Gently stretch the raw dough tiao embryos. The effect of waking up the noodles just now is reflected. If the dough is not awake enough, the raw dough tiao embryos will not be easy to elongate. Don't stretch it too long, just double the original length. You can grab the noodles at both ends so that the dough sticks will not easily fall apart when they are fried. Put the middle section into the oil first, and then pull off the two ends.

9. Flip the fried dough sticks with chopsticks to heat evenly. Fry it into golden brown.

10. Break it apart and take a look, the big hole is!

11. Soak a cup of soy milk, the traditional crispy breakfast is here!

12. You can also use fried dough sticks for cooking. This is a vegetarian pork ribs made with fried dough sticks and rice cakes. Isn’t it true? It tastes good too!

Tips:
1 Generally speaking, baking powder is 2% of flour, and the amount of baking soda and baking powder is the same.
2 When kneading the dough and adding water or milk, you still need to leave 10~20 grams for maneuvering, depending on the degree of dryness and wetness of the dough.
3 The oil temperature is also adjusted at any time depending on the situation. If you feel it is high, turn the heat down, and if the temperature is low, turn the heat up.