2, fritters should be less dough! The dough doesn't need to be smooth, as long as it is a bit lumpy.
3. The most important thing about fritters is noodles! The dough should be cooked for at least 2 hours, or it can be stored in the refrigerator one night in advance, but it should be taken out 1-2 hours in advance, warmed back and forth before frying.
4, the temperature problem of fritters! Add 50% heat to the oil pan (put chopsticks into it to make small bubbles), then turn to low heat and start frying. From the beginning of the pot, you must keep stirring the fritters. This is the key step of hollowing out bubbles. When the fried dough sticks expand to the maximum extent, they should be turned up and colored out of the pot.
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deep-fried dough stick
Ingredients: 500 grams of common flour, 2 eggs, 6 grams of aluminum-free baking powder, 3 grams of edible baking soda, 20 grams of lard, 240 grams of clear water and 6 grams of salt.
Making:
1. Add salt, eggs, baking powder, baking soda and lard to the common flour, stir it into a flocculent state, knead it into dough and batter it for at least 2 hours.
Adding a little salt can not only flavor but also increase the gluten of flour.
Baking powder is aluminum-free baking powder, which contributes to the fluffy function of fritters.
Baking soda is helpful for hollowing out fried fritters, and edible alkaline noodles can also be used instead.
At least two hours can increase toughness and ductility.
You can also mix the dough one night in advance, put it in the refrigerator for one night in summer and get up early the next morning, but you need to take it out one hour in advance.
The crispy effect of lard is better, and of course corn oil can be used instead.
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2. After the dough is baked, sprinkle more dry flour on the chopping board, take out the dough, stretch it slightly, flatten it and cut it into strips of small flour.
Good noodles can't be rubbed anymore! Stretch it.
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3. Brush the batter with water, then add it together in pairs, and press it with chopsticks in the middle to stick it more firmly.
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4. When the oil temperature in the pot reaches 50% heat, turn to low heat, pinch both ends of the raw embryo of the fritters, stretch slightly, and start to add the sauce. After cooking, stir the fritters until they no longer swell. At this time, turn to medium heat and start to color the fritters, and then take them out of the pot.
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The fried fritters are a little hard, and when they are a little older, they begin to soften, with crisp skin and large hollow bubbles inside. The salty taste is particularly beautiful, and it would be more perfect if sesame seeds were added to the dough!