What kind of additives are not brittle crisp, crisp, and delicious
Note the temperature of the oil
Primary school teachers to teach plus alum
Fritters crisp and crisp, cold is not hard to do this, to achieve this purpose, you can use the alum stuffy bulb loose bulb multi-source or alkali-free fodder leavening agent face crisp. Frozen and loose within the soft insoluble oil frit recipe: in the gluten flour 9.5 pounds, bubble more than 100-150 grams of sodium, 50 grams of sodium bicarbonate, eggs, 0.5 pounds, 20-60 grams of sugar, salt 70-100 grams, 5.8 grams of room temperature water. Process: flour, soak more dry dry mix. Will be eggs, salt, sugar, sodium bicarbonate and so on and surface water stirring dissolved, then add flour and into a dough, do not knead the surface. Will be good dough covered with a damp cloth, wake up for 10 minutes, rubbing hammer once, again wake up for 10 minutes, once again kneading hammer, kneaded into strips, wrapped with plastic wrap, low temperature fermentation 6-8 hours. And then take out the molding, into the 200-degree pan fried, kept turning, deep-fried to crisp.
