The dough does this, and the fluffy and crispy big fritters and oil cakes are in place in one step, which is convenient, fast and delicious

First, the production of technical points

—》》The core technology of dough recipe: how to make a dough easily and quickly, you can make fritters and oil cakes, what is the key to their crispy and fluffy!

Family dough recipe: 500 grams of all-purpose flour, 3 grams of yeast, 4 grams of fritter leavening agent, 3 grams of baking powder, 3 grams of salt, 10 grams of cooking oil, 300 grams of milk, 2 eggs.

1. The water content of the dough made at home is 7 achievements, which is convenient for making and forming. (That is, 500 grams of flour with 70% liquid, liquid = water + milk + eggs).

2. The fat added to the dough can be edible oil, lard or butter, lard and butter because it is animal fat, the shortening effect will be better.

3. The same amount of milk and water can be used interchangeably.

4. In the home production, a small amount of fritters leavening agent and baking powder can be added, the surface of the food is crispy, the fluffiness is also very full, the production is convenient and fast, and there is no difficulty.

—》》How to ferment dough: what kind of fermentation method to use when making!

1. The prepared dough is divided into two, and the fritter dough must be refrigerated and fermented, otherwise the yeast will make the dough tissue stomata swell, and it will become oil cake dough.

2. The dough can be operated by resting at room temperature for 30 minutes, if you eat it the next morning, you can also prepare it in advance and put it in the refrigerator overnight, and take it out of the refrigerator half an hour in the morning to operate.

—》》Production process: After the dough is fermented, it is made into an embryo, and how to control the oil temperature during the frying process!

1. After the dough is fermented, slightly shape it into an embryo, remember not to knead it, to avoid the dough from gluten, the fried food is dry and hard, and the taste is not good.

2. After the oil cake is made into an embryo, it should be fried for about 10 minutes for a second time, so that the internal tissue of the oil cake is more fluffy and soft.

3. When frying, pour wide oil into the pot, control the oil temperature to about 180 degrees, put a pair of chopsticks after the oil is hot, there are many small bubbles around the chopsticks to indicate that the oil temperature is OK, adjust the fire to medium heat, put in the oil cake to start frying, do not rush to turn it when frying, let it set, quickly expand, float up, and then turn over, fry until golden on both sides, and drain the excess grease.

2. Prepare the ingredients

Ingredients: 500 grams of all-purpose flour.

Excipients: 3 grams of yeast, 4 grams of fritter leavening agent, 3 grams of baking powder, 3 grams of salt, 10 grams of cooking oil, 300 grams of milk, 2 eggs.

3. Start production

1. [Noodles] Put the flour, salt, baking powder, and fritter leavening agent into a container and stir well; Crack the eggs into a bowl, pour in the milk and beat well, then put the yeast in the milk and egg liquid to ferment for about 5 minutes.

After the yeast liquid is fermented, slowly pour it into the flour, stir it into a flocculent shape with chopsticks, put in cooking oil and fold the dough to form a smooth and delicate dough, and the dough rolling time is slightly longer for 6-8 minutes.

2. [Refrigeration and fermentation] Divide the dough into two, wrap it in a food bag, put it in the refrigerator for refrigeration and fermentation, and fry it the next morning.

3. [Making fritters] Take out the dough from the refrigerator in the morning, coat the board with cooking oil, put the dough on the board, stretch it out, and then use a rolling pin to push it into thin and uniform strips.

After the dough dough is rolled, the dough is the size of a pot at home, and the dough dough is cut into long slices of uniform width.

Dip a chopstick in water, or stir with egg white and water to make the middle of the dough sheet wet, and then put the two dough sheets together and use the back of a knife or chopsticks to compact them from the middle, so that the two dough crusts will stick together, which can ensure that the noodles will not separate when frying.

After the fritter embryo is made, pour wide oil into the pot, burn the oil temperature to about 180 degrees, turn off the heat, then pick up the fritter embryo, pull it gently, put it in the oil pot, wait for the fritter to float on the oil surface, and then use chopsticks to turn the fritter to let it heat evenly, fry it until golden on both sides, and then take out the oil control and eat.

4. [Making oil cakes] After getting up the next morning, take out the refrigerated and fermented oil cake dough from the refrigerator, let it rest at room temperature for 30 minutes, and then start making. (You can also make oil cakes after the dough is prepared and let it rise for 30 minutes)

After the dough rises at room temperature, shape it slightly, knead it into long strips, cut it into small dough pieces of the same size, and relax for 3 minutes.

After the dough has been relaxed, roll it out into a thin and uniform round oil cake shape, and use a knife to cut twice through the middle to prevent the oil cake from bulging into a large bubble when it is fried. Then let the dough rest for a second time for 10 minutes to fry.

After the oil cake embryo rises to the time, pour wide oil into the pot, burn to about 180 degrees on high fire, put in the oil cake embryo, wait for one side to fry and float, and then quickly turn over, expand and fry on both sides to fry and fry until golden brown can be fished out and eaten.

 As long as the ratio of the dough recipe is mastered, the dough is made in the right way, and the oil temperature is properly controlled, fluffy, crispy and delicious fritters and pancakes will be fried.