Homemade home healthy fritters, no tips for baking powder, full of milky flavor

【Creamy fritters】

 Materials

Flour, yeast powder, baking soda, salt, eggs, milk, oil

method

1. Add 3 grams of yeast powder, 2 grams of baking soda and a teaspoon of salt (about 3 grams) to 1.300 grams of flour and beat an egg.

2. 160g of milk slowly add to the flour and stir with chopsticks as you go. Stir into a flocculent shape, add 20 grams of cooking oil, and knead into a smooth dough. Cover and leave to a warm place to rise, let rise for 2 hours, or see the dough become twice as large.

3. Sprinkle an appropriate amount of flour on the cutting board, put the dough in the middle, do not knead, gently pat and press flat with your hands, and gently roll it into a 1 cm thick rectangle.

4. Cut into strips about 3 cm wide, and wipe the middle with chopsticks dipped in water and each strip.

5. Turn over the unwiped strip and buckle it on the wide strip of water, and then press the middle with chopsticks.

6. Cut to your preferred length and pinch tightly at both ends. If the surface is soft, the side of the board will be relatively flat, and there is no three-dimensional effect, you can turn it over first and then pinch the two ends, and the shape of the fried will be better.

7. When the oil is burned to 50% hot, the chopsticks will bubble up to the extent that there will be fine small bubbles, and then you can put the fritters, and fry them on low heat until they are golden on both sides.

Tips:

1. The amount of salt added this time is basically not eaten, but it only increases the toughness and gluten of the noodles.

2. Baking soda can replace the leavening agent to make the fritters taste better, and the fermentation time is not afraid of sour noodles, you can also put it away, just add a little yeast powder.

3. It is more fuel-efficient to use a small diameter pot to fry fritters at home, and the oil can be poured two or three centimeters deep, but you should pay attention to the oil temperature. If the pot is small, even if the heat is low all the time, it is still easy to overheat, pay more attention to the state during the frying process, and turn off the heat appropriately to reduce the oil temperature.