Ghee fritters

Cooking Instructions

1. Weigh the flour and fritters in grams, put them in a basin and mix well.

   

2. Pour water and salt into the flour mixture and stir it with chopsticks to form a flocculent. Don't stir in a circular motion, try to stir as much as possible, and try not to let the flour develop gluten. The amount of water will be a little different according to the climate in the north and south, I am in the autumn of Liaoning, I used 150 grams of water, generally 150 grams should be fine. Don't put eggs and sugar, I've tried twice and it's not ideal, just salt is the best.

   

3. Add cooking oil. Do not knead the dough into the dough, and tear the dough for half a minute, the purpose of tearing the dough is to destroy the gluten of the dough, so that it will be more soft and fluffy and drawn. Tearing noodles is very important, I forgot to tear noodles last time, and the fritters are not so drawn. The noodles are a bit sticky at first, wear disposable gloves to tear the noodles, and after tearing them, the noodles will be less sticky and smooth.

   

4. Fold the dough three times, three or five times, about two minutes. This step is operated with disposable gloves and sprayed with some oil on the face pad.

   

5. When the dough is particularly smooth and delicate, it is ready. Roll the dough into a long cylinder.

   

6. Spray some oil on the surface of the dough and roll it up with plastic wrap to wrap it tightly and proof. It takes 1.5-2 hours to wake up at room temperature in summer and 3-3.5 hours in winter. Refrigerate the refrigerator to wake up and make good noodles at night, and you can do it after warming up for a while the next morning, and you can do it basically without warming up in summer.

   

7. I put the noodles in the refrigerator at night and fried them the next morning. Sprinkle the mat with more dry flour, the dough is soft and very malleable. Roll it out to the thickness of chopsticks and cut it into 10 pieces at the width of two fingers.

   

8. Gently sweep off the flour on the surface of the noodles with a brush, use chopsticks to make a waterline for every other noodle, use the side of the swept noodles to buckle the noodles that have been beaten through the waterline, and then press it in the middle with chopsticks.

   

9. A total of 5 fritters. Pick up the noodles before putting them in the pan, and then sweep the noodles on the back of the noodles again.

   

10. When the oil temperature is 185-200 degrees, hold the two ends of the fritters and stretch them into the middle of the pot, and do not pinch the two ends. The oil temperature is very critical, and if the oil temperature is low, the fritters will absorb oil and become hard. The fritters fried at this temperature do not absorb oil, and the skin is thin and crispy. The frying time is about 1-2 minutes.

    

11. Flip the fritters quickly and slowly after fluffing. Fry until golden brown on both sides.

    

12. I also bought such an oil thermometer and used it several times, which is very useful. During the frying process, the oil temperature should be kept between 190 and 200 meters. If you are precise, 200 degrees is the best oil temperature. Adjust the heat appropriately during the frying process to keep the oil temperature in this range at all times.

    

13. The fritters are brushed separately, the skin is crispy on the outside, soft on the inside, and it doesn't absorb oil, it's so delicious, it's my favorite taste.

    

14. The inside is hollow and beautiful

    

15. The formula ratio is right, and the other is a matter of practice makes perfect, and the more you do it, the more perfect it becomes. When you put the fritters in the pot, you must not pinch the two ends, slowly and gently stretch them from the middle, and put them in the pan to take the two ends lightly, put the pot in the middle first, and then gently let go of the two ends.

    

16. It feels like 100 points

    

17. Delicious