Making Soft Fried Mahjong at Home: Mastering the Techniques for Fluffy, Fragrant, and Crispy Results – Better Than Store-Bought!
Intro: Making soft fried mahjong at home, master the techniques, the mahjong is fluffy, fragrant, soft and crispy, better than what is sold.
Flour can be used to make various snacks and delicacies, especially fried foods are deeply loved by the public. Fried mahjong is one of them. Fragrant and fluffy soft mahjong, my family members especially like to eat, and I also make it for my family from time to time. My family's soft fried mahjong never buys, they all make it themselves. The mahjong made by ourselves is not only delicious but also ensures the production process is clean and hygienic, eating is more reassuring. Therefore, I would strongly recommend everyone to learn to make fried mahjong at home, so that when you want to eat it in the future, you can make it at home without going out to buy it. Moreover, as long as you master the method, you can make mahjong that is better than what is sold outside. Fried mahjong is not only easy to make, but the ingredients used are also very simple, such as wheat flour, milk, eggs, white sugar, etc., which are all commonly used ingredients in our family. Therefore, the production is also more convenient.
Soft fried mahjong recipe:
Ingredients:500g wheat flour, 5g yeast powder, 230g milk, 2 eggs, 100g white sugar, 50g honey, 50g butter;
Making process:First step, first weigh all the ingredients and prepare them properly. Mix wheat flour, yeast powder and white sugar evenly, then prepare a new bowl, put in 2 eggs, and at the same time put in honey;
Second step, after stirring evenly, pour a small amount of flour into the flour successively, first use chopsticks to stir into a flocculent state, then knead it into a state that can be held in a ball. Add 50g butter and knead it evenly until it becomes a smooth dough.
Third step, then cover it with a plastic film and put it in a warm place to start fermenting. Wait until the dough ferments to twice its original size, when you tear open the dough, you can see that there are honeycomb-like structures inside, which means fermentation is successful. Move it to the cutting board;
Fourth step, knead and deflate, then shape it into a long strip, divide it into appropriate sized dough pieces, first knead into a long strip, then raise both hands to lift both ends in opposite directions and twist, let it naturally curl up after raising it, then pinch both ends tightly. Do this method successively for all the mahjong;
Fifth step, cover it with a plastic film and ferment for 20 minutes. Add oil to the pot. When the oil is almost hot (60% hot), put the mahjong in to fry. When the mahjong becomes puffy and solid, flip it over and continue to fry. After frying, you can take it out of the pot.
Editor's summary:Some people make mahjong and use baking soda and baking soda, which is not necessary. Using yeast powder can also make fragrant and fluffy mahjong. Moreover, yeast powder is a commonly used ingredient in our family's flour making, making it easier to make and eat more reassuring. As long as you master the ratio and the little techniques, the fried mahjong is fragrant and delicious, and will not make people feel greasy. It is not only better than what is sold outside, but it is also very simple to make. For kitchen novices, it is easy to make it by carefully following the recipe. Especially when the mahjong is just out of the pot, the taste is very good. Don’t miss the opportunity to learn.
Cooking tips:
1. The ratio of wheat flour to yeast powder can be 100:1. Pay attention to not putting yeast powder and white sugar together, otherwise the white sugar will hinder the activity of the yeast powder. Therefore, when adding white sugar and yeast powder, you can separate them, and the effect will be better;
2. If you don't have butter, you can use corn oil instead. Knead the dough into a state that can be held in a ball, then add oil to knead the dough. After kneading the dough, put it in a warm place to ferment. When you poke it with your finger or see that there are small honeycomb-like air bubbles inside, it means fermentation is successful;
3. When frying oil, you need to master the oil temperature. Don’t overheat or overheat. Don’t flip it immediately. Wait until it becomes solid before gently flipping it. Fry until it reaches the color you like, then you can take it out of the pot.
