Frying fritters, using yeast powder is wrong, teach you the correct recipe ratio, fluffy and crispy, the more you eat, the more fragrant it is

Fried fritters are the traditional breakfast in China, and the older generation of fried fritters is to use alum as a leavening agent, which not only has good fluffiness, but also has a crispy taste; However, long-term consumption of alum is not good for health, and this practice has been slowly replaced by other formulas.

Nowadays, many friends like to make fried fritters at home, and use yeast powder to mix noodles when making fried fritters, and the fritters made with yeast powder not only have poor fluffiness, but also have a hard taste. The new generation of fried fritters is to use aluminum-free baking powder as a leavening agent, as long as you master the recipe ratio and the technique of mixing noodles and agents, you can also make fluffy and crispy fried fritters.

--- fried fritters---

Prepare ingredients: 500 grams of flour, 8 grams of aluminum-free baking powder, 5 grams of salt, 2 grams of sugar, 2 grams of baking soda, and an appropriate amount of cooking oil.

Steps:

1. Pour 500 grams of flour into the basin, add 5 grams of salt, 8 grams of aluminum-free baking powder, 2 grams of sugar, 2 grams of baking soda, stir well with chopsticks, then add 25 grams of cooking oil and stir evenly, then add about 270 grams of water, first stir all the flour into dough, and then knead it into a dough.

2. Knead the smooth dough and cover it with a lid to rest for 15 minutes, then knead the dough again, then put the dough into a plate, spread it flat, brush a layer of cooking oil on the surface, wrap it in plastic wrap, and put it in the refrigerator for about 8 hours. Mix the noodles in the evening and fry the fritters the next morning, just at the right time.

3. Before frying the fritters, you need to take out the dough in advance and let it stand at room temperature for about 15 minutes to let the dough relax.

4. Sprinkle some dry flour on the cutting board, put the dough on the cutting board and roll out into rectangular slices, and then cut it into 2 cm wide dough pieces.

5. Add a little water to each dough, then stack it in two and two, and use chopsticks to press it vigorously in the middle to prevent it from spreading out during the frying process.

6. Add more cooking oil to the pot, burn the oil temperature to about 60% hot, turn the heat to medium heat, so that the oil temperature can be kept at 6% (about 180 degrees), and then lift the fritter embryo with both hands, gently stretch it, and put it into the oil pot.

7. When the fritters are put into the oil pot, they will float immediately, indicating that the oil temperature is just right, use long chopsticks to keep turning the fritters to make them evenly heated, and fry the fritters until the surface is golden and then you can remove the oil.

The fluffy and crispy big fritters are ready.