Hello Everyone, this is Erica.
In last episode, we talked about the differences between yeast, baking powder and baking soda.
Today we go from theory to practice.
We are going to make deep-fried dough fritters.
There are many recipes using yeast dough out there.
Today we are going to use baking powder and baking soda instead.
If you watched my last episode you should know that
As long as you use aluminum free baking powder, it is safe to eat.
Mix together all purpose flour, salt, baking powder and baking soda in a large bowl.
Then add a beaten egg.
and some vegetable oil.
The egg I am using weights about 63 grams with shell.
Adjust the amount of beaten egg if using smaller egg.
Lastly add room temperature water and mix everything into a dough.
Since different brands of flour absorb water differently
You may get softer or harder dough even using the same amount of flour and water.
So you need to adjust the amount of water used here.
Make sure the dough is very soft and slightly sticky.
Once you get a dough, cover it up and let it rest for 10 minutes.
Let the water hydrates the flour before we continue kneading.
The dough is easy to mix well after it is rested.
Use a spatular to help if the dough sticks to your hand.
Mix about 1-2 minutes.
Take the dough out and drizzle some oil in the bowl.
Fold the dough backwards like this to make a ball.
Put it back to the bowl and brush some oil on the top of the dough.
Oil prevents the dough from sticking to the bowl.
It helps the dough to retain its shape when we take it out later.
Cover it up with plastic wrap and put it in the fridge to chill overnight.
It allows the gluten to relax before we fry it next morning.
The next day, generously flour your working surface to prevent sticking.
Transfer the dough from the bowl to the working surface.
Do not knead the dough otherwise the relaxed gluten will become tight again.
Cut the dough in half and work on the first half first.
This recipe yields about 12 pieces.
You may cut down the recipe in half.
Then roll and stretch the dough at the same time.
Shape it to a 10cm(4 inch) wide strip.
Do not put any flour on top of the dough.
Otherwise the two pieces we stick together later will separate in the frying pan.
Then cut the ends off.
Cut the dough to 3cm(1.25 inch) wide strips.
Place every two pieces together, with the clean sides facing each other.
It is recommended to do that right after you cut since the dough is very soft.
If you wait until you cut all the pieces, the dough will be too soft to handle and won't retain its shape.
Press down in the center lengthwise use a chopstick.
Stick the two pieces together.
It prevents them to separate during frying.
Make sure to align the two pieces nicely.
The surface of the dough will be cooked quickly and will not expand anymore.
The extra gas will burst out from the seal between the two pieces and make the seal expand.
This part does not contact the oil directly.
But it will be heated slowly and allow the extra gas to come out from there.
This allows the final product to puff up more.
Add generous amount of oil in the wok and heat on high.
The size of the surface of the oil limits how long your dough can be.
So make sure to add enough oil.
Heat the oil to 200-220°C/400-425°F。
It is a fairly high temperature.
If you don't have a thermometer, place your hand 5cm(2 inches) away from the oil.
If you feel the heat is too hot to handle, it should be ready.
Or you can drop the end piece we cut off into the oil.
If the dough floats immediately and there are large bubbles around it.
The oil is hot enough.
Now you may turn the heat down to medium.
Hold the ends gently, stretch the dough to make it longer.
Place the center in the oil first before you drop the ends to prevent the oil from splashing.
Once it is in the oil, turn it around with chopsticks to make sure it gets cooked evenly.
This allows the dough to grow evenly.
If the dough gets burned quickly, the oil is too hot and you need to turn down the heat.
Fry until it is golden brown. Take it out and drain off the excess oil.
Higher frying temperature ensures a crispy dough.
If you use a yeast dough instead
it has to be fried at a lower temperature to allow the yeast to work slowly and make the dough puff up.
Therefore it won't be as crispy as the dough made with baking soda and baking powder.
Inside it is also not as hollow and light as this.
It is more like bread texture.
If you prefer the store bought style,
It is recommended to use baking soda and baking powder.
so that you can achieve what you want.
There are several tips to allow the dough to puff up more while frying.
Firstly, you need to use a wet dough which makes it easier to stretch and allows the dough to puff up more.
It also provides a softer texture.
Secondly, you need to let the dough to rest long enough.
It is recommended to let it rest overnight.
Just like that it is hard to roll out an unrested dough.
Resting allows the gluten to relax and will not prevent the dough from expanding while frying.
It is also easy to strech the dough to a long strip right before you put it into the oil.
Thirdly, you need to use baking powder and baking soda.
Fried dough fritters still taste good if you use a yeast dough.
However, it won't have an airy light texture inside.
It is also not as crispy.
Fourthly, make sure the oil is hot enough.
This allows the dough to puff up quickly.
It ensures the crust is crispy and not being greasy.
Lastly, you need to understand that the expanding comes from the seal between the two pieces.
Once the surface gets cooked,
the only part that is going to grow is the seal part.
It is very important to make sure the two pieces stay together in the pan.
so that your fried dough will have an airy center inside.
If you remember all the tips and apply those to your cooking.
You will make perfect fried dough as well.
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This is Erica and I will see you in my next video!