Method:

1. Sieve the flour, add baking powder and mix well. Clear water (about1000g) is poured into the dough mixer, and eggs are knocked in. Then, refined salt, cooking powder and 50g salad oil are added, and the machine is turned on and stirred at low speed until the water is turbid and slightly bubbly. Then, flour mixed with baking powder is added. After the flour and water are mixed into dough, the dough is stirred at medium speed until it is smooth and soft.

2. Dip a little salad oil into your hands, dig out the dough from the dough mixer, put it on the greased dough table, and roll it into rectangular dough pieces. Then roll it on the dough pieces with your fists. When the dough pieces become bigger, fold it into 2-3 layers and roll it. Repeat it three times according to the law, and then put the rolled dough pieces into a stainless steel plate, cover it with a wet towel and stand for about half an hour.

3. Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin of 8 cm width and 1 cm thickness, and then cut it into 2.5 cm wide blanks with a hand knife.

4. Pour salad oil into the pot and burn it to 60% to 70% heat. Take a billet and brush it with a little water on the non-knife edge surface, then put another billet overlapping (the knife edge surfaces are on both sides), press it in the middle of the billet with a thin wooden stick to make the two billets stick together, then hold the billet with both hands, gently elongate it, twist it twice with your right hand, and then put it in the oil pan while pulling (put the sliver in the middle first)

Production key:

1. When mixing flour, salt, eggs, salad oil and water, you must fully disperse them before adding flour, otherwise it will be crispy and uneven in taste; When kneading dough, it is necessary to stir it from low speed to medium speed, which is beneficial to the formation of gluten.

2. When kneading dough, the overlapping times should not be too much, so as to avoid too strong tendon force and too hard force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before being discharged, otherwise the fried fritters are rigid and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, toothpicks should be used to pick them off, otherwise the fried fritters will not be smooth in appearance.

3. The cut strips should be brushed with a little water and pressed again, so as to avoid the strips from cracking due to poor adhesion during frying. When pulling the green fritters by hand, the force should be light, and excessive force will cause the strips to crack or break tendons.

4. When frying, the oil temperature should be 60% to 70% hot (about 180℃). If the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. When the oil temperature is too high, it is easy to fry the fried dough sticks. In the frying process, chopsticks must be turned back and forth to make it heated evenly, so that the fried dough sticks become swollen and loose and have the same color.

Go to: 16℃ miscellany book