When the first rays of sunlight shine through the window in the morning, do you crave a golden and crispy churros with a cup of hot soy milk to start your day? Today, I will reveal a secret for you to make fluffy and crispy fritters without baking powder!
Prepare the ingredients:
Plain flour, yeast powder, baking soda, salt, warm water, cooking oil
Here's how:
1. Today I would like to share with you a way to make fluffy and crispy fritters without baking powder, first of all, we will mix the noodles out the night in advance, so that the fritters can be out of the pot in 10 to 15 minutes in the morning. We prepare 300 grams of flour, medium and high gluten flour, add three grams of yeast, and then add 1.5 grams of baking soda, baking soda is the key to the crispiness of the fritters, and then add three grams of salt to increase the gluten, 130 to 150 ml of warm water, first dissolve the yeast, and then stir while pouring, stir into a dough flocculent, we add about 20 grams of cooking oil, make the dough dough and slightly softer, the fritters will be more delicious.
2. The next step is very crucial, we must knead the dough for a while, the smoother the dough, the more fluffy the fritters will be. In fact, if you make regular fritters, this noodle will have to be urged three more times during the fermentation process. After kneading smooth, we evenly apply a layer of oil on the surface, and then wrap it tightly with plastic wrap like this, we must try to wrap it tightly to prevent the dough from squeezing out during fermentation, and then put it in the refrigerator to refrigerate and rise overnight, so that the long-term low-temperature proofing can make the gluten naturally formed, and the fritters made will naturally be fluffy and chewy.
3. After getting up early, we sprinkle some dry flour on the board, press the noodles directly, roll them into long strips, cut them into 2 to 3 cm wide strips, and be sure not to knead the dough.
4. Then smear some water on the fritters, stack the two together, press them with chopsticks, and gently pinch the ends with your hands to prevent cracking when frying.
5. The oil temperature is 5 to 6 hot, put in the fritter green, stretch it slightly with your hands, so that the fried fritters will be more fluffy, and then be sure to turn to the minimum heat and fry slowly, fry until the fritters float up, we turn over and fry slowly over low heat, turn over repeatedly, and fry until both sides are golden and crispy.
6. Generally, the fritters we eat outside will be particularly crispy, the main reason is because they add a lot of baking powder, we use baking soda instead of baking powder, which makes the fritters taste particularly fluffy and crispy, and relatively healthier.