How to make fried dough noodles
In the past 10 days, among the hot topics about food production on the Internet, the method of making fried dough cakes has attracted much attention. In particular, dough mixing skills have become a focus of discussion for many kitchen novices and food lovers. This article will combine recent hot topics to analyze in detail the dough-making method for deep-fried pancakes, and provide structured data to help you easily master the essence of making this traditional delicacy.
1. Basic ingredients for fried dough cakes and noodles
The following basic materials are required to make the dough for fried pancakes, and the specific amounts can be adjusted according to needs:
| Material | Dosage (take 500 grams of flour as an example) | function |
|---|---|---|
| all-purpose flour | 500g | Provides the main structure of the dough |
| Warm water | 250-300ml | Adjust dough softness and hardness |
| yeast powder | 5 grams | Promote dough fermentation |
| white sugar | 10 grams | Assist fermentation and increase flavor |
| salt | 5 grams | Enhance dough gluten |
| edible oil | 15ml | Make the crust crispier |
2. Analysis of recent popular noodle-making techniques
According to the discussions on food topics across the Internet in the past 10 days, the following noodle-making skills have received the most attention:
| Skill name | Discussion popularity | Specific methods |
|---|---|---|
| Three times of waking up | high fever | Let it rise for 30 minutes after kneading, another 20 minutes after kneading, and another 10 minutes before shaping. |
| Warm water control method | Middle to high | Control the water temperature between 35-40°C and add it to the flour in batches. |
| Folding and kneading method | high fever | Work with dough by folding rather than kneading to reduce overdevelopment of tendons |
| Refrigerated fermentation method | in | After the dough is mixed, place it in the refrigerator to ferment for 8-12 hours to enhance the flavor. |
3. Detailed analysis of dough making steps
1.Preparation:Have all ingredients weighed and ready to make sure the yeast is active. Recently, food bloggers generally recommend using electronic scales for accurate weighing, which is the key to ensuring success.
2.Mix dry ingredients:Mix flour, yeast, sugar and salt in a large bowl. Recent discussions have emphasized that the dry ingredients must be thoroughly mixed to avoid direct contact between yeast and salt that affects fermentation.
3.Add water and stir:Add warm water in portions and stir with chopsticks to form a fluffy consistency. The latest food video shows that water temperature control is the focus of recent discussions. If it is too high, it will kill the yeast, and if it is too low, it will affect the fermentation speed.
4.Kneading and shaping:Knead the dough into a smooth dough, it will take about 10-15 minutes. A popular technique recently is to use the "folding method" instead of the traditional kneading method, which can reduce excessive dough glutening.
5.First awakening:Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size. Data from the past 10 days show that fermentation at room temperature of around 25°C for 1 hour has the best effect.
6.Exhaust shaping:After fermentation is complete, tap to release air and divide into small portions. A popular tip these days is not to over-knead, just simply fold and release the air.
4. Frequently Asked Questions and Solutions
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| The dough is too sticky | Too much water or not enough kneading | Add a small amount of flour or extend the kneading time appropriately |
| Poor fermentation effect | Yeast failure or temperature too low | Check yeast activity and increase ambient temperature |
| Excellent after frying | Dough is too dry or not fermented enough | Adjust the amount of water to ensure adequate fermentation |
| The pancake is not fluffy | Excessive exhaust or improper oil temperature | Tap the exhaust gently and control the oil temperature to around 180℃ |
5. Trends in innovative face-to-face methods
According to recent food topic trends, the following innovative noodle mixing methods are worthy of attention:
1.Add potato starch:Some food bloggers try to add 10% potato starch to flour to make the pancakes crispier. This method has seen a significant increase in discussion recently.
2.Use yogurt instead of water:Substituting an equal amount of yogurt for part of the water can increase flavor and softness, and has become a popular experimental topic recently.
3.Yeast-free fermentation method:Methods using natural fermentation agents such as old noodles or beer have gained renewed attention, especially among food lovers who pursue traditional flavors.
4.Whole wheat healthy version:The healthy practice of replacing some all-purpose flour with whole wheat flour continues to be discussed among fitness and health groups.
Conclusion
Mastering the correct dough mixing method is the key to making delicious fried pancakes. By analyzing recent hot topics on the Internet, we found that precise material ratios, scientific fermentation control and innovative dough mixing techniques are the focus of current discussions. I hope the structured data and detailed steps provided in this article can help you easily make perfect pancakes that are crispy on the outside and tender on the inside. Remember to adjust the recipe to your personal taste and share your creative ideas!
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