How to properly add soda to get “lush” fritters

0

No cook such a result of cooking as obtaining “hard” and “rubbery” fritters will suit. No one likes a dish that is flat and tasteless. And the dish can turn out just like that if baking soda is used incorrectly – one of the important components of the test. However, the absence of mistakes when adding this loose ingredient will increase the chances of making lush and tasty fritters.

How to add soda correctly

You can't just send the soda component to the container with the dough. Soda should get into the basis for fritters in combination with another ingredient – flour.

It is necessary to do as follows: first mix soda and flour in a spoon, and then add it to the dough in a sifted form. In other words, you can't do without a sieve. If the rule was followed, then you will get tender and airy fritters.

The dish will turn out to be not only lush, but also well baked: there will be no “curd” inside.

Other recommendations

You cannot count on making soft fritters if you used kefir when preparing the dough, which was recently in the refrigerator.

The fermented milk drink should be taken out of the refrigerator in advance so that it has time to warm up.< /p>

And back to soda. Many housewives are used to extinguishing it with vinegar. But you should not do this, because it will lead to the loss of the aroma of the dish.