How to make flavored fritters
Except for a moderate amount of oil, the other ingredients in the ingredients were mixed into a dry flourless dough, which was soft and sticky due to the large amount of liquid (Figure 1). It’s okay, don’t add extra flour, cover with plastic wrap and let it stand for 25-30 minutes, because the soft dough will be fried out. Fluffy and delicious dough sticks come. Through a certain amount of time to rest, the dough can form itself into gluten, oil on the hands, so that it is easy to make the dough smooth again (Figure 2). ). I left this dough to rest, and tried to figure it out twice, 25 to 30 minutes apart, don’t forget to rub a little oil on your hands each time. Cover with plastic wrap.
Cover with plastic wrap and let it rest for 30 minutes before rolling out the dough.
Cut into strips 2cm wide. Press them with chopsticks in the middle, depending on the size of the frying pan and the amount of oil used.
Heat the oil in the frying pan. Do not use low heat, with a medium heat frying system, the oil temperature of 60 to 70 percent hot, put a piece of the face corner test the oil temperature, the surface immediately float on it. When it floats, use chopsticks to roll it over and over until the dough sticks puff up and the color is satisfactory. It is ready to be removed from the oil control. (Do not use low heat, as the fritters will absorb oil and will not be well organized and tasty.)
The fritters are done with a flavorful twist, with turmeric and coumarin added to make them look more appetizing.
When you break it open and look at the internal tissue, it has nice big holes, it’s noisy soft and delicious, it’s fantastic!
Love the smell, smells great! Share it.
The small packet of 20 grams family pack is very convenient to use, usually and good noodles, about 1 hour after the fluffing can be fried, do not need to put baking powder,… Salt and yeast.
The fritters are all made by speculum, remembering that they are not kneaded.
The dough is not loose enough, hard and lumpy, and you can’t even fry a good-tasting frittata on low heat.
The amount of warm water is not rigid, adjust it according to your flour gluten and water absorption, the dough should be soft.
The recipe does not write the amount of turmeric and coumarin added, how much to see how you like it! The medicinal value of turmeric, added to the flour, not refrigerated overnight, is best eaten fresh. Without adding these two ingredients, you can eat the same way you always eat fritters.