It turns out that frying fritters is so simple, and the proportion of the "2111" recipe is mastered, and the roots are fluffy and crispy

Today's fried fritters method is learned from a pastry chef, very easy to use and delicious, the recipe ratio of this fried fritters is also very simple, keep in mind "2111", wrap your fried fritters are fluffy and crispy.

--- fried fritters---

Prepare ingredients: 500 grams of flour, 10 grams of baking powder, 5 grams of sugar, 5 grams of baking soda, 5 grams of salt, 20 grams of cooking oil, 270 grams of water.

Steps:

1. Put 500 grams of flour in a basin, add 5 grams of salt, 5 grams of baking soda, 5 grams of sugar and 10 grams of baking powder, stir well with chopsticks, and then add 20 grams of cooking oil and stir well.

2. Add 270 grams of warm water several times, stir while adding water, stir the flour into a dough and knead the dough, knead it into a smooth dough, cover it and let it stand for 5 minutes.

3. Continue to knead the dough after 5 minutes, knead the dough for about 1 minute, and then use both hands to knead the dough, dough is a very important step, you can make the flour and baking powder fully mixed, cover the dough for 2-3 minutes, cover the dough and continue to rise for 10 minutes, and then roll the dough again for 2 minutes after 10 minutes.

4. Put the dough on a larger plate, spread it evenly, wrap it in a layer of plastic wrap, and put it in the refrigerator for about 8 hours.

5. Take out the refrigerated dough half an hour in advance, sprinkle some dry flour on the board, put the dough on the board, roll it out with a rolling pin, roll it out into a rectangular dough sheet with a thickness of 0.5 cm, and then cut the dough sheet into a 2 cm width of dough.

6. Stack the cut dough two by two, dip a little water in the middle to prevent it from spreading out during the frying process, and finally compact it with chopsticks.

7. Add an appropriate amount of cooking oil to the pot, heat the oil temperature to about 60% hot, adjust the heat to medium heat, stretch the prepared fritter embryo with both hands, and put it into the oil pot, the fritter will float up immediately and begin to become fluffy.

8. Use chopsticks to turn the fritters constantly to heat them evenly, fry them until the surface is golden and crispy, and then remove the oil immediately.

Tips:

1. 500 grams of flour plus 10 grams of baking powder, 5 grams of salt, 5 grams of sugar, 5 grams of baking soda, the ratio between baking powder, sugar, salt and baking soda is 2:1:1:1.

2. After the dough is reconciled, you should make more dough to fully integrate the flour and baking powder, so that the fluffiness of the fried fritters will be particularly good.

3. The live fritter noodles should be refrigerated in the refrigerator and proofed at low temperature for about 8 hours.

4. After the dough has risen, remember not to knead the dough again, otherwise it will affect the fluffy effect.

5. In the process of frying fritters, the oil temperature should be kept at about 180 degrees (6 into the oil temperature), and the fritters should be fried until the surface is golden and can be fished out, not fried for too long.