Methods 1: materials
350g medium gluten flour, 50g high gluten flour 150g, egg 1, 4g baking soda, 4g baking powder, 5g salt 15g oil 15g water.
working methods
1, put the above materials together and add water to knead into dough, and the dough should not be too soft.
2. Dip your hands in the water and knead the noodles slowly. At the same time, you can stretch your ribs and throw your face. You should add water slowly, not all at once, until the noodles are soft, shiny and gluten.
3. Cover with plastic wrap and stir-fry for 30 minutes in the oil pan.
4. The oil temperature of fritters should not be too low, 70% heat is enough. The oil temperature is low, and the fritters do not bubble.
Method 2: Materials
Flour 1 000g, aluminum-free fried dough sticks leavening agent 20-30g, salt15g, sugar1g, oil 50g and water 560-600g.
working methods
1. Stir the fried dough sticks starter with flour, salt, sugar, water and oil until gluten is completely formed, and make dough.
2. Relax 15 minutes, knead the dough with both hands and knead the dough repeatedly for 3 times until the dough is smooth.
3. Divide into small dough and let it stand for 2-3 hours.
4. Separate the loose dough and roll it into uniform strips.
5. Cut into 3~4cm dough with a knife.
6. Two pieces of dough are stacked together and pressed in the middle for later use.
7. Heat the oil pan to 70% to 80% heat (200-220℃), and fry the fritters in the oil pan until cooked.
8. Take out the fritters until they are golden and ripe (if frosted, make them into frosted fritters).
Method 3: Materials
First, the basic dough: high flour 120g (1/2cup), low flour 10g (2tsp+ 1/2tsp), sugar 7g (because fried dough sticks don't need much sweetness, unlike bread recipes, 2tsp is reduced a little), and salt.
Second, intermediate blending: salt 1/8 tbsp, warm water 15g (3TBL) and vegetable oil 5g( 1 tbsp+1/4 tbsp).
Note: cup = cup TBL= spoon (spoon) teaspoon = teaspoon (spoon) The specific gravity of powder is about 0.8.
working methods
1. Put all the materials (1) into the bread machine and knead;
2. When the bread maker rings Dee Dee for the first time, open the lid, gradually pour in the material (2), and then let the machine finish the work. At this time, the dough is ready, take out the dough;
3. Sprinkle enough flour on the chopping board, knead the dough into bubbles, roll it into pieces with a thickness of about 0.5cm, and then cut it into pieces with a width of 1.5-2cm, with the length determined by yourself (15-20 cm or so);
Fourth, apply a little water on the surface of a cut dough, then fold another dough on it and press it with the back of a knife or chopsticks to make the two pieces stick together;
5. Open the oil pan, gently pull the two ends of the prepared dough into the oil pan, fry until the dough is slightly hard, turn it over with chopsticks, so as not to overdo it, fry until golden brown, and filter out the oil in the pan.
Method 4: Materials
Medium gluten flour 1 cup 240ml, water 1 cup 240ml, unsalted or salted butter (15g), salt 1/4 teaspoon, egg 1, rapeseed oil about 3 cups if unsalted butter is used.
working methods
1. Put 240ml of water into the pot and add salt-free or salt-free butter (15g). Add 1/4 teaspoons of unsalted butter and bring to a boil.
2. Then put the flour into boiling butter water 1 and cook it to make instant noodles, as shown in figure 1.
3 Hot noodles 2 After cooling for 2 minutes, add an egg and stir quickly and evenly, as shown in Figure 2.
4. After the egg noodles are cooled for 10 minute, put them into a flower squeezing bag or tube, and extrude 8-9 cm long strips with a star-shaped installation nozzle, as shown in Figure 3. (You can choose the size of the mounting nozzle and the length of the strip according to your personal preference, but the mounting nozzle should not be too small and easy to explode. I will use the installation nozzle with the size of 1 1. Geely's fruit should be eaten while it is hot.
5. Add about 3 cups of rapeseed oil to the wok, put it on the stove, heat it to 80% to 90%, put it in the long strip 4, then keep the fire, fry it until it is light golden yellow, take out the crispy outside, control the oil, and sprinkle with powdered sugar. (auspicious fruit should not be fried for too long, it should be crispy outside and tender inside. )