What are the best tips for making dough Fitter?
fritter is a portion of fried dough or dough. Sweet fitter includes apple, banana or other soft fruit and is often called a donut. As a sleeping ferretter mixes various ingredients, often regional specialty, usually vegetables or proteins. His stellar ingredient is the most important aspect in the production of the dough. The consistency of the dough, the selection of ingredients, the temperature of the oil oil and the importance of mixing of wet and dry ingredients are also important in the process of making the fitter dough.
The dough and the dough are made of the same ingredients. The raw dough, for example for bread baking, is usually a semi -fleeting paste. The dough, such as cooking in paper studs, can be very liquid. For free forms of colipping, the consistency of the dough is always somewhere between these extremes.
No specialized appliances are required for dough dough, but should be ready in two separate bowls - one for dry ingredients and one for wet. The main dry component is any starch or combinationCE starch. The most common is simple wheat flour. You can also use coarse corn flour, crumbs of bread or even ground peas. Salt, a pinch of sugar for salty pancakes and dry spices that add its main component.
One of the often required characteristics of Fitter is a somewhat soft, fluffy center. To achieve this texture, one typical dry component for the fitter dough is a small amount of baking powder. It reacts with water and creates small carbon dioxide pockets. Instead, beer and carbonated soda are sometimes used.
The usual wet ingredients are milk and eggs. In order to create an even more fierce fryer, egg whites can be beaten intensely in their own separate bowl into a state called Whipped Soft Peak and GoPototi composition into the dough. Wet and dry ingredients are then combined, fully mixed or whipped. Measured additional milk or flour can be added to makeIt gained the right consistency - strong and smooth for most types of pancakes, just to hold everything together. In deep frying, less oil is less oil.
The star component is mixed with the dough in the last step. Whatever it is, it should be considered that it will not be cooked for about five minutes that Fritter will take to completely fry. Raw meat should not be used; The sliced apple is best cooked in brown sugar and dried fruits are best densified in syrup or wine. The texture of this main folder should complement the texture of the Fitter dough. Light, airy dough can be better for chewing sea shell popular in the Caribbean islands, while sweeter, thicker dough can be better for juicy corn cores.
The desired spoonful dough is finely dropped into the oil. For the best results, the oil should be maintained at medium to high temperature. Oil can be deep enough to immerse part or halfway if frying pánves. Frittra should be fried on the golden brown shell and after frying they will taste best when excess oils are excess.