Old-fashioned fried fruit in the north is a traditional pastry snack, and although the preparation varies from place to place, the basic steps and ingredients are roughly the same. Here's a common way to make fried fruits:
Preparation: Flour: All-purpose flour is usually used.
Yeast or baking powder: as a leavening agent.
Sugar: Adjust to personal taste.
Eggs: Add flavor and nutrition, or may or may not be without.
Water: Used for dough.
Fat: used for frying and spreading.
Production Steps:1Dough and preparation: Pour an appropriate amount of flour into a basin, add an appropriate amount of yeast or baking powder, sugar, beat in eggs, gradually add water, and knead into a smooth dough. Knead the dough until the surface is smooth and slightly elastic and does not stick to your hands. Note that the dough should not be too hard, otherwise the fried fruit will have a hard texture.
2.Dough proofing: Place the kneaded dough in a warm place, cover with a damp cloth or plastic wrap, and let it rise for about 30 minutes to 1 hour until the dough volume expands and the inside is honeycomb-shaped.
3.To make the fruit blank: take out the awakened dough, knead it to exhaust it, and divide it into small doughs. Take a small dough and roll it out into long strips with a rolling pin, then cut into small strips or diamond-shaped slices.
4.Fruit blank shaping: Cut small strips are stacked together and pinched tightly with your fingers, or the diamond-shaped pieces are folded in half and pressed with the back of a knife to form a patterned fruit blank.
5.Frying: Pour enough oil into the pan, heat the oil temperature to about 180°C, put the fruit blank in the oil, and fry it over medium-low heat until golden brown, crispy on the outside and soft on the inside. Stir at the right time during frying to prevent the fruit from being scorched or uneven.
6.Fry the fruit in the pan: Fry until the fruit is golden brown on both sides and the outer layer is crispy, remove it with a colander and place it on kitchen paper to absorb the excess oil.
7.Sugar-coated (optional): If syrup is available, the fried fruit can be quickly rolled in the syrup to evenly coat the surface with syrup and add flavor.
8.Cooling and preservation: The fried fruit is cooled in a ventilated place, and after cooling, it can be sealed and stored to maintain its crispness.
This method of deep-frying fruits, the ingredients are easy to obtain, the process is not complicated, and it is suitable for home production. The fried fruit is crispy on the outside and soft on the inside, sweet and delicious, and can be eaten for breakfast, as a snack or a snack. Since it is a fried food, it is recommended to eat it in moderation and pay attention to the intake of fat.