When it comes to breakfast, I'm afraid many people think of fried fritters.
Think about it, get up early in the morning to go to school, line up in front of the breakfast stall at the school gate, pack soy milk and fritters and leave, then gobble up one fritter in one hand, swallow soy milk violently, and hurry to class.
Even after many years, I have been away from school life, but as long as I pass by such a breakfast stall, I will remember the original prosperous years again.
Churros definitely play a pivotal role in breakfast.
Crispy on the outside and soft on the inside, with soybean milk, tofu brain, porridge, and a plate of small pickles, it is the standard for many people's breakfast.
About the origin of the fritters, the longest spread is that after the traitor Qin Hui framed Zhongliang Yue Fei in the Southern Song Dynasty, the people of the Southern Song Dynasty hated it to the bone, so they used the dough to knead the shape of Qin Hui and his wife and fried it in a hot oil pan to relieve the hatred in their hearts, some people tasted it, and thought it was quite delicious, so there was a stall that specialized in frying this food, and called this food "fried juniper", it is said that there are still some places that continue to use this name.
The origin of the fritters is also recorded in the barnyard banknotes: "Fried cypress, long can be a person, pound the dough to make thin, with two twisted as one, such as the rope to fry it, its beginning is Xiao human shape, the upper second-hand, the lower two-legged Song people evil Qin cypress mistaken country, so the image shape is similar to the punishment also." ” Trivia records the names of many fritters: "Fried noodles are like cold utensils, and all provinces in the north and south eat this dim sum, or call the fruit, or call it the oil embryo, and Henan Province calls it hemp sugar, which is the fried ghost in the capital."
"Steamed buns, fruits, oil embryos, sesame sugar, oil buns, the names of these fritters are still used in many places until now.
And now, Yang Ming is ready to start frying fritters.
The ingredients of the fritters are very simple, only flour, baking powder, baking soda, salt, eggs, oil, water are needed.
To mention something, baking powder and baking soda are the key to fluffy churros, and this one is key.
Salt can increase the gluten of the fritters, add a little oil, the noodles are smoother, and the fried noodles are more crispy.
In the process of kneading the dough, Yang Ming seems to have decades of experience, there is no slack in the whole process, the whole process is done in one go, as if it has been rehearsed countless times, the whole action is pleasing to the eye, like a textbook as strict standards.
It is worth noting that don't put the oil first, wait for the other raw materials to be kneaded into a ball, and then put in the oil to knead well, this process will be a little disgusting, because the whole dough is like a tuoxiang, whether it is the appearance or feel, it can make people disgusting all day, but for Yang Ming, these are just small meanings, just stick to it for a while.
Cover the kneaded dough with a piece of gauze, or plastic wrap, and let rise for two hours.
It's okay to take a little longer, Yang Ming got up early in the morning just for this, he had already done it, put it in the refrigerator, and just wait for now.
The proofed dough is very small, about the size of a bowl, unlike making buns and bread, after the dough is proofed, it becomes so big and big, and some are even as big as a basin.
In comparison, the dough of the fritters is indeed small.
This brings us to the question of how the dough is fluffy.
In order to avoid a hard taste and difficult to chew, many pastries must be fluffy first, such as bread, buns, biscuits, cakes, etc.
Buns and bread use the biofluffy method, that is, live yeasts, which produce carbon dioxide in the process of proofing the dough, which makes the dough fluffy.
Therefore, after proofing, the buns and bread dough will become larger.
The cake is physically fluffy, and it is quickly stirred to make the egg whites into fluffy bubbles, and then mixed with flour to form a batter, so that the batter is also fluffy.
Biscuits, as well as fried dough sticks, are chemically fluffy, that is, sodium bicarbonate and ammonium bicarbonate, which react at high temperatures to produce carbon dioxide and make the dough fluffy.
So, the dough of the fritters doesn't swell now, but after a while, it swells.
Yang Ming brushed a layer of oil on both the panel and the dough, then rolled the dough into long strips, slightly flattened into long strips, cut them into small rectangular squares with a knife, rolled the dough into sheets, and then cut them into strips and stacked them in two.
Press it again with chopsticks.
Every two rectangular cubes are stacked on top of each other, and the dough is pressed firmly in the middle of the rectangular dough with chopsticks, and the pressed dough takes on a beautiful four-petal flower shape.
At the same time, Yang Ming poured vegetable oil into the pot, heated and turned to low heat to maintain the temperature, gently pulled the pressed dough at both ends and slowly lengthened, put it in the oil pan, and turned it over with chopsticks until the fritters expanded and formed, and the oil was dried out.
As soon as the fritters are put into the pot, they suddenly make a crackling sound, splashing a lot of oil splashes, and even a little splashing on the body, if it shoots into the eyes, it will be even more tragic, so it is very necessary to pay attention to skills.
In this process, Yang Ming always holds the ends of the fritters with both hands, pinchs them tightly, and gently puts them into the pot, which is a big secret.
It is worth noting that in the process of lengthening the fritters, the ends must not be too forced, otherwise it will affect the swelling of the fritters.
The fritters quickly float to the surface, and you have to use chopsticks to stir constantly, otherwise the frying will not be even.
Until completely fluffy and the surface is golden brown.
Anyone who has ever eaten fritters knows that a fritter is made up of two pieces of dough combined, the outside is golden and crispy, and the color of the two pieces of dough is white and the taste is soft and tender.
The fritters are full of big holes inside, and they are crispy on the outside and soft on the inside.
Then why do you have to fry two pieces of noodles together?
Like cakes and bread, fried dough sticks are porous foods formed by the expansion of bubbles formed by gas.
The leavening agents for cakes and bread are yeast and egg whites, respectively, and slowly expand at the right temperature.
The hot oil at a very high temperature will make the fritters quickly set before they have time to expand, and with the shape of two pieces of dough together, the soft and unshaped contact surface in the middle can continue to expand outward and become larger, and by constantly turning, the fritters can be both full and delicious.
To put it simply, the reason why two sticks are fried together is because the fritters can't swell up when they are fried alone After proofing the dough, just a ball, put it into the oil pan at one time, you can fry at least ten fritters.
Don't underestimate this little fritter, and don't underestimate those stalls who sell fritters, in fact, the people who sell fritters are rich, and they can earn at least 20,000 yuan a month, which is much more profitable than any code farmer online writer
.
: