A list of the contents of this article:

How can cruller be soft with noodles?

The cruller cake made in this way is soft on the outside and has many layers. When mixing noodles, you need to master the ratio of noodles to water, and you have to blanch the dough for enough time before the dough will be soft, and the cruller will be fragrant and soft. Every time I make a cake, I will stir-fry a plate of shredded potatoes or a plate of Sautéed Shredded Pork with Green Pepper, cut the cake and serve it with dishes, which is very delicious.

How to make soft cruller how to brand soft hair noodles cruller Pancake, Home Style how to soft Fried Baked Scallion Pancake how to make soft delicious pancake noodles and cakes how to soft cruller and how to soft noodles and how to soften cruller how to make soft [ingredients]: flour (standard powder) 500g; salt 2 teaspoons (10g); baking soda 1 tablespoon (3G); baking powder 1 tablespoon (3G) Oil 1000ml (actual consumption 30ml).

The method is as follows: prepare a basin and put in the flour box yeast, baking powder, salt and sugar. Slowly pour in 30 ℃ of warm water and stir with chopsticks to form a floc. Knead it into a smooth dough without touching your hands. The noodles must be very soft, the dough is hard and tastes bad. Ferment the dough in a warm place to twice its size and turn it into a honeycomb.

Pancakes, is my favorite, generally like to eat onion pancakes, fresh and delicious, scorched and tender on the outside, and easy to make, but, seemingly simple, there are still many people who can't make this cake well, whether it's dead noodles or hair noodles. Always burn the cake hard, and one of the reasons is that the noodles are soft and hard, which is only one of the factors.

Fried cruller how to make soft and delicious ingredients: 300g flour, 3G dry yeast. Step to prepare a basin, add flour, yeast, baking soda, salt and sugar, mix evenly and slowly into warm water, colleagues stir with chopsticks to make flocs, leaving a little flour for mixing, the dough must be soft and non-sticky, hard taste is not good. Wake up into a dough for a while, knead it smooth and ferment in a warm place.

Drain oil out of the pan: deep-fried cakes should use kitchen paper towels to absorb excess oil to avoid greasy and maintain the soft taste of the cake. Pay attention to preservation: fried cakes are best eaten while they are hot. If they need to be preserved, they should be placed in a sealed container to avoid getting soft due to moisture. Through the above steps and techniques, you can make soft and delicious fried cakes.

How to cook cruller's noodles?

1. The dough is kneaded hard and tastes bad, so it must be very soft. Ferment the dough in a warm place to twice its size and set aside to form a honeycomb. Divide the reconciled dough into small preparations. Sprinkle a little flour on the panel and roll it round with a rolling stick. Make three cuts in the center of the pastry.

2. Ingredients: 200g flour, right amount of yeast, right amount of warm water, right amount of salt, right amount of edible oil, right amount of edible alkali. Take 200 grams of flour, put a tablespoon of Angel yeast in a bowl and boil with warm water, slowly pour water on the noodles, stir with chopsticks to make noodles, then crush the flour and make dough by hand. Because the weather is warm and fermented at room temperature, it has been fermented in less than two hours. The picture shows the fermented state. Peel off the dough, there are already stomata.

3. Prepare a basin and mix flour, yeast, baking powder, salt and sugar. Slowly pour in 30 ℃ of warm water and stir with chopsticks until it forms a floc. Knead the floc into a smooth, non-sticky dough. Make sure the dough is soft enough and the strong dough will affect the taste. Ferment the kneaded dough in a warm place until it expands to twice its original size and the surface is honeycomb.

4. Add baking powder, salt and eggs to the flour and stir to form a dough. Step 2: the dough yeast is hydrated with warm water to open the noodles. The noodles must be very soft and form dough but still have a slightly sticky hand. Stand still for about 2 hours. Step 3: press the dough into long strips and take out the loose dough. Spread some oil or flour on the board to prevent adhesion. Press the growing strip with your hands.

5. The noodles must be very soft. The dough is hard and tastes bad. Ferment the dough in a warm place to twice its size and turn it into a honeycomb. Divide the mixed dough into small preparations, sprinkle a little flour on the panel, and roll round with a rolling stick. Pour rapeseed oil in a hot pot and put in when the oil is 70% hot. The dough cake is very soft and can be stretched properly. It is easier to expand and deep-fry until golden on both sides. Remove and drain the oil and eat it.

6. Fried cruller how to fry noodles is soft as follows: ingredients: 300g of main flour, 3G of dry yeast. Prepare a basin and mix well with flour, yeast, baking soda, salt and sugar. Slowly add warm water, colleagues use chopsticks to stir into flocs, leaving a little flour for mixing, the dough must be soft and non-sticky, hard taste is not good. Wake up into a dough for a while, knead it smooth and ferment in a warm place.

How to send cruller noodles?

1. This step of making noodles is the first important step in the whole pasta production. If you want to make good noodles, there are two core points: kneading the noodles well, and the temperature is well controlled, not too cold or too hot, if it is too cold, it is not easy to hair well, if it is too hot, it is easy to burn the noodles to death. Be sure to pay attention.

2. Cruller is soft and fluffy in this way, and the proportion of noodles is so critical that it won't be hard for half a month. The practice is as follows: in the process of frying cruller, the first ingredient that needs to be prepared is flour. Prepare three basins to add 500g of ordinary flour, because to do this cruller needs to use three kinds of noodles: hair noodles, dead noodles and hot noodles. It is important to keep in mind that the ratio of these three kinds of flour is 1:1:1.

3. Put the flour in a basin, mix the dry flour into dough with warm water, then mix it with flour fertilizer, knead it thoroughly, put it in a place with a little temperature and ferment for half a day. When you see that the dough is twice as large as the original dough and has honeycomb holes, it shows that the dough is ready.

Tips on the method of homemade cruller mixing noodles

1. Ingredients: 200g flour, warm water 130ml, salt, five-spice powder, edible oil. Add 200g flour to the basin, pour into 130ml warm water, the temperature of the water is about 60 ℃, pour water while stirring, stir into batter, first rest for 10 minutes, let the flour fully absorb water, and then knead into a smooth dough, add more water, fully absorb water and do not stick to your hands.

2. Cruller had better use sesame oil to mix noodles. Or lard. Mixed noodles and two kinds of mask ghee noodles and water oil noodles ghee noodles use more oil, while the oil noodles use less oil. Change both kinds of noodles into thin skin, and then put the two layers together and roll them up twice before you can make cruller. It is also important to put water in the dough when mixing. Try your best to make the dough.

Step 1: add baking powder, salt and eggs to the flour and stir into dough. Step 2: the dough yeast is hydrated with warm water to open the noodles. The noodles must be very soft and form dough but still have a slightly sticky hand. Stand still for about 2 hours. Step 3: press the dough into long strips and take out the loose dough. Spread some oil or flour on the board to prevent adhesion. Press the growing strip with your hands.

How to mix noodles with fried cruller

Add the water mixed with salt and alkali noodles to the fermented dough one by one, not at once, it is not good to mix the noodles, add a little at a time, slowly knead the noodles and wait for the noodles to absorb the water, and then add the next time. After adding salt water, the noodles will become very soft, gently pull with the hand, you can pull up a good long, this state is fine. The rolling pin and the panel are respectively smeared with cooking oil to prevent sticking.

Add baking powder, salt and eggs to the flour and stir to form a dough. Step 2: the dough yeast is hydrated with warm water to open the noodles. The noodles must be very soft and form dough but still have a slightly sticky hand. Stand still for about 2 hours. Step 3: press the dough into long strips and take out the loose dough. Spread some oil or flour on the board to prevent adhesion. Press the growing strip with your hands.

Prepare a basin and mix well with flour, yeast, baking soda, salt and sugar. Slowly add warm water, colleagues use chopsticks to stir into flocs, leaving a little flour for mixing, the dough must be soft and non-sticky, hard taste is not good. Wake up into a dough for a while, knead it smooth and ferment in a warm place. The dough is twice as large, set aside as a honeycomb, knead smooth with a little oil and wake up for 10 minutes.

Pull a half-clenched fist-sized noodle and rub it repeatedly.

The method is as follows: prepare a basin and put in the flour box yeast, baking powder, salt and sugar. Slowly pour in 30 ℃ of warm water and stir with chopsticks to form a floc. Knead it into a smooth dough without touching your hands. The noodles must be very soft, the dough is hard and tastes bad. Ferment the dough in a warm place to twice its size and turn it into a honeycomb.

In a basin, mix flour, yeast, baking soda, salt and sugar well. Slowly add warm water and stir with chopsticks to form a floc. Leave a little flour for mixing. The dough should be soft but not sticky. If it is too hard, it will affect the taste. Knead the dough until smooth, then place it in a warm place to ferment.