The production of doughnuts Practice 1 Raw materials: 5,000 grams of ordinary flour, alum, salt in the same proportion, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3,000 grams in winter, 2,750 grams in summer). Production method 1, the alum, alkali, salt in proportion to the good, crushed into the basin, add warm water and stir to dissolve, into an emulsion, and generate a lot of foam, and there is a ringing sound, and then add the flour stirred into a snowflake, speculate on the pounding to make it smooth and soft, glutenous dough, with a warm cloth or quilt cover, wake up for 20 to 30 minutes, and speculate on the pounding once more, and then folding the surface, and so on for 3 to 4 times, so that the dough produces gas, the formation of holes to achieve smoothness. The dough will be soft and supple. 2, oil on the board, take 1/5 of the dough on the board, drag it into a long strip, roll it into a 1 cm thick, 10 cm wide strip with a small rolling pin, and then chop it into a 1.5 cm wide strip with a knife, stack the two strips on top of each other, use bamboo chopsticks to compact the middle from the middle, press it tightly, pinch the ends lightly with both hands and then rotate and pull the strip into a long strip of 30 cm or so, and put it into a frying pan that's about 80% hot and fry it while flipping it, so that the billet will bulge up and become full, swollen, crispy and golden. The doughnut will be puffed up, swollen and crispy, and golden brown in color. Production Principle: The dough used to make doughnuts belongs to alum, alkali and salt dough. Because of the special reaction of this kind of dough, so in the maturation process is subject to certain restrictions, generally only suitable for high temperature frying method, in order to achieve the characteristics of soft and crispy. The alum (alum), alkali (soda ash), salt (strong coarse salt) mixed in the dough modulation under the action of water to produce gas, so that the dough to achieve puffy. In the puffing process, the main role of alum and soda ash, the reaction formula is: KAI (SO4) 412H2O + Na2CO3 + H2O → AI (OH) 3 + Na2SO4 + K2SO4 + CO2 ↑ + H2O From the above reaction formula, we can see that the alum added to the modulation of the dough, alkali in the action of the water under the occurrence of a chemical reaction, the product of aluminum hydroxide (also known as), a colloid. Aluminum hydroxide (also known as alum flower) is a gelatinous substance, which makes the finished product fluffy; the generated sodium sulfate and potassium sulfate are harmless to human body, and do not play a role in the dough. Instead, the salt added during the mixing of the dough plays a role in increasing the toughness and tenacity of the dough, which facilitates the molding operation of the products. Due to aluminum hydroxide and carbon dioxide produced *** with the role of alum, alkali, salt puffy dough products rise. 3, whether the fritters can be fried and loose, and crisp, and yellow, and fragrant, the production of the main points are: each two up and down stacked, with bamboo chopsticks in the middle of the pressure; can not be pressed too tightly, so as to avoid the two stick together, the edge of the two pieces of dough absolutely can not be adhesion; can not be pressed too lightly to ensure that the fritters in the deep-fried two are not separated; rotating is in order to ensure that the above requirements, and at the same time in the process of deep-frying, it is easy to turn. When the two ends are lightly pinched with both hands, the center of the two ends should be gently pinched tightly, and the two ends should not be separated during deep-frying. The principle of fryer initiation is: when the fryer enters the frying pan, the foaming agent is heated to produce gas and the fryer expands. But because the oil temperature is very high, the surface of the doughnut immediately hardened, affecting the doughnut to continue to expand, so the doughnuts used every two up and down stacked, with bamboo chopsticks in the middle of the pressure of the program, between the two blocks of water vapor and foaming gas constantly overflow, the hot oil can not come into contact with the two blocks of the combination of the two blocks of the doughnut, so the combination of the blocks of the doughnut in the soft pasty state, which can continue to expand, the doughnuts are more and more fluffy. We get a fritter carefully observe can be found, two blocks of noodles outside, the size of the roughly doubled, while two blocks of noodles inside, but expanded many times. Many people are more concerned about the ratio of alkali and alum when making noodles, in fact, its not important, alum more flavor and texture will deteriorate. Generally can be used alum for about 1% of the flour can be, the amount of alkali than alum slightly less. Practice two Ingredients: 300 grams of flour 250 milliliters of warm milk 1 small spoon baking powder half a small spoon baking soda 1 small spoon salt 25 grams of vegetable oil Method: 1. baking powder, baking soda and salt with warm milk, and flour and well kneaded, and then poured into a little vegetable oil. Knead smooth, cover and leave at room temperature overnight (do not put in the refrigerator). 2. The next morning, put the dough on an oiled board, and without kneading, spread it out and organize it into long strips about 7cm wide and 1cm thick, and then cut them into small strips about 2cm wide with a knife. Then use chopsticks to press each strip, and pinch the ends of each two strips together. 3. pan hot pour oil, oil temperature is high when the good fried doughnut billet stretch, put into the frying pan and fry until golden brown fish out can be.