National Banquet Fritters

Zhuan: When this fritter is just fried, the skin is crispy and the inside is soft

Zhuan: When this fritter is just fried, the skin is crispy and the inside is soft

Material

flour 500 g
salt 4 grams
Baking powder 11g
milk 11g
butter 50 grams
egg 1
water 275g

1. Put all the materials together to form a smooth dough and wake up for 10 minutes. 2. Take out the dough, press and fold it, rub it into long strips, wrap it in plastic wrap and put it in the refrigerator for more than 8 hours.

National Banquet Fritters Step 1

3. Sprinkle flour on the chopping board and put the refrigerated dough on it. The surface of the dough is also dusted with flour to prevent sticking. 4. Arrange into 6cm high and 1cm thick strips, and then cut into 2cm wide sections. 5. Take one flip at a time and place it on the other, pressing it with the back of the knife or chopsticks. 6. Slightly pull the two ends tightly.

National Banquet Fritters Step 2

7. The oil temperature is 200 degrees. After the dough floats, use chopsticks to fiddle with the dough stick repeatedly to make it expand and float quickly. 8. Remove oil when frying to golden brown. Test the oil temperature: There are small bubbles at the bottom of the oil pan, but no smoke. At this time, a small piece of dough was thrown into the pot and immediately floated, indicating that the oil temperature was just right and it was ready to be fried.

State Banquet Fritters Step 3

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