The breakfast fritter method teaches you to make noodles at night, and quickly make healthy fritters in the morning, with 0 failures
Today, I would like to share with you how to make noodles in the evening and make fritters quickly in the morning.
The key to making fritters in winter and summer is to refrigerate them in the evening in the summer and ferment them at room temperature in the winter. In summer, when the temperature is high, the fritter noodles warm up relatively quickly, take them out of the refrigerator and relax for half an hour, the fritter noodles can be stretched apart, and then they can be fried. In winter, you can reduce the amount of yeast, and you don't need to put it in the refrigerator for refrigeration and fermentation at night, because the temperature is low in winter, put it in the refrigerator and refrigerate, and the fritter noodles will warm up for 1 hour in the morning, and the waiting time is too long. Reason: If the fritter noodles are refrigerated in the refrigerator, they can't be pulled up if they are not warmed up, and the fritters will be hard and not crispy, which will affect the taste. Let's take a look at how it was made.
The proportion of summer fritters formula: 500 grams of all-purpose flour, 5 grams of yeast, 2 grams of edible alkali, 3 grams of salt, 3 grams of sugar, 5 grams of baking powder, 1 egg, 5 grams of lard or cooking oil, 350 grams of water.
Winter fritter formula ratio: 500 grams of all-purpose flour, 2-3 grams of yeast, 3 grams of salt, 2 grams of sugar, 2 grams of edible alkali, 5 grams of baking powder, 1 egg, 5 grams of lard or cooking oil, 350 grams of warm water.
——【香酥空心大油条】——
食材有：中筋面粉500克，酵母2克，食用碱2克，泡打粉5克，鸡蛋2个，猪油5克，盐3克，白糖2克，温水300克。 （鸡蛋加清水它的含水量是80%）
第一步，【和面】
1.现在天冷，把酵母用35度左右的温水化开，发酵5分钟。
2. Put the flour, salt, baking powder, sugar, edible alkali and lard into the basin together, then clean the eggs, also beat them into the basin, and stir them well with chopsticks.
3. After the yeast has fermented to the time, slowly pour it into the flour, stir while pouring, and stir it into a large dough with chopsticks.
4. The flour must be stirred while going to the yeast water, so that the yeast water, flour, and other ingredients are fully mixed evenly, and then made into a ball by hand.
5. After the dough is kneaded for the first time, relax for 15 minutes, and then continue to knead the dough for the second time by folding the dough, and then relax for another 15 minutes, and then make the dough once after the time, so that the dough is made, seal it with plastic wrap, and put it on the board at home to fry it in the morning. The time of kneading the dough each time should not be too long, 1-2 minutes, and the dough can be evenly kneaded.
第二步，【制作油条生胚】
早上起床后，洗漱完毕，电饭煲中熬上粥，然后再开始炸制油条，时间不会那么紧张，粥熬好后油条也都出锅了。
1.案板上抹上食用油，或者撒上面粉防粘，然后把油条面从两头慢慢抻拉开，放在案板上。 面团不要揉制，从盆中取出，整形后直接抻拉，也不用擀制，如果抻拉不起来松弛5分钟，不要硬拉，那样面筋会被扯断。
2. Use a knife to cut the long noodles into small noodles with uniform width, then take a chopstick and dip it in the water, press out a mark in the middle of a mixture, and finally stack the two noodles together and press them gently in the middle with chopsticks to make the two noodles stick together. In this way, the fritter embryo is ready. The fritter embryo should be made according to the size of your own pot.
第三步，【炸制油条，出锅】
1.锅中倒入多一点的食用油，这样油才能把油条蓬起来。 开火油温烧制6成热，然后取一个油条生胚，从两头轻轻拉一下，拉长后放入油锅中。
2.等油条胚从锅下面浮上来的时候，用筷子左右拨动油条，使它均匀受热，快速膨胀起来，等炸制表面金黄，就可以捞出控油。 以此类推炸制完所有的油条即可。
epilogue
The above is the whole process of making noodles in the evening and making breakfast fritters in the morning. In this way, frying fritters is simple and convenient, sometimes the porridge is not cooked, the fritters have already come out of the pot, this is the benefit of making noodles at night, and the family is still eating healthy, according to the above production steps and skills, there is no difficulty in making fritters.