Use fried dough sticks.

Method for making alum-free fried dough sticks

Exercise:

1

Raw materials: 200 grams of high flour, 4 grams of yeast, 0/5g of fine sugar175g of milk/kloc-0, and a little of alkali, water and salt. 1. Add dry yeast to the milk and stir well; 2. Mix flour and sugar evenly; 3. Slowly add the milk into the flour, stir while adding it, and knead it into dough by hand after stirring evenly; 4. Cover the dough with a wet cloth and wake it to twice the size; 5. Mix alkali and water evenly; 6. Dip your hands in alkaline water and beat the dough until it is completely uniform; 7. Cover the dough with a wet cloth until the dough doubles; 8. Brush oil on the operating table; 9. Roll the dough into strips with a width of about 5 cm on the operating table, and then cut it into1cm; 10, stacking the two preparations for external use and pressing them with chopsticks; 1 1. Heat the oil in the pot, medium heat, when it is 50% hot, put the agent in the pot and turn it over with chopsticks until the fritters are golden yellow; 12, take out and drain.

Exercise:

2

Ingredients: 250g flour, 3H2O, 5-6g salt, 5-6g baking powder, 1 egg.

1 oil. Dissolve yeast, salt and baking powder in warm water, add flour and eggs to neutralize the dough, and cover the dough with plastic wrap for 30 minutes. 2. Knead the dough evenly into strips, roll the dough into pieces with a thickness of 1 cm, brush with oil, and then put it in a warm place to ferment to twice its size. 3. Cut into two overlapping strips with a width of 2 fingers, press them together with chopsticks in the middle, and clamp them at both ends for stretching; 4. Heat the oil pan, put it in the oil pan and fry until golden brown.

Tip: How to make soft fritters? 1, the dough should be softened as much as possible. The dough is too hard, and the fried fritters are too hard to eat; 2. The dough should be fully fermented. If the dough is not fermented, it will not reach its due bulkiness; 3. Knead the dough evenly before making it, and then simmer it gently to make the dough soft and smooth, so that the fritters are delicious; 4, the oil temperature must reach a certain height, and the fritters can be expanded quickly. It usually reaches 150 degrees. You can soak the fried dough sticks when you put them. If you keep turning them, even heating can make the fried dough sticks fluffy.

Production key:

1

When mixing flour, salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir 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 gluten being too strong, and the force should not be too strong, so as to avoid gluten breaking; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth.

three

The cut strips should be brushed with a little water and pressed again to avoid cracking due to weak adhesion when frying. When pulling the black ribbon by hand, use light force, and excessive force will cause the black ribbon to crack or break.

four

The oil temperature should be 60% to 70% hot when frying. When 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. If the oil temperature is too high, it is easy to fry the fritters. In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color.

Soybean milk production:

First: Northeast soybeans, black beans and mung beans are preferred.

Second: soaking beans: mainly depends on the weather and climate, soaking at 25-35 degrees for 6 hours, soaking below 25 degrees for more than 8 hours; Soak for enough time and break a bean by hand. Look at the heart of the bean, the bean meat is the same color. You can start pressing beans. It's best to take a bite and hear a crisp sound.

Third: the process of pressing beans: the first choice of kitchen utensils is pressure cooker and gas stove. Note: the electric pressure cooker can't work!

1.

Water adding process: put 778 grams of soaked beans into the pressure cooker and inject 1 166 grams of cold water, or gently press the bean powder with your palm when releasing water, and slowly inject cold water, with the best water level of half an inch.

Fourth: batching process: Xinghu ethyl maltol.

Add 0.3 g of maltol to 78 g of boiling water and stir to get clear water, or add 50 g of boiling water to 1 maltol of disposable spoon.

Function: sterilize, lock fragrance and increase the fragrance of beans.

Note: This ingredient tastes bitter and can't be put at will.

2.3 1 1g beans can be added with 1.2g malt water, which is 1/5 spoons of disposable spoons.

Fifth: ingredients: brown sugar and peanut butter.

1.

3 grams of brown sugar+5 grams of peanut butter+78 grams of boiled water, poured into a cup, added with boiled water, and stirred together to dissolve to obtain brown sugar peanut butter.

2.

3 1 1 gram of beans 8 grams.

Sixthly, processed into soybean milk: 3 1 1g beans +8 1g sugar+1.2g malt water +8g brown sugar peanut butter +933g water.

2.

Note: mung beans can be added without malt water, and black beans can be added with sesame sauce if they are not afraid of high cost. Sesame paste 1g can be added 10g and stirred into sesame water, and 5g can be added to each can.

Production technology of Yonghe soybean milk fried dough sticks

formula

Formulation of Yonghe soybean milk fried dough sticks;

5 kg of low-gluten fried dough sticks noodles plus 3

.5 kilograms of warm water, 95 grams of baking soda, 90 grams of alum, 70 grams of salt, 25 grams of stinky powder and 5 egg whites can be delivered for 6-7 hours in winter and 3- 14 hours in summer.

manufacture

Raw materials:

Flour: 1 kg, alum 25g, baking soda 25g, salt15-20g, water 450g.

Dough preparation:

Alum and salt must be ground, weighed in proportion, put into 200 grams of water respectively, and stirred to dissolve.

Dissolve baking soda in 50 grams of water.

Put the flour into a pot to form a circle, add alum water, salt water and soda water to mix and react to generate "alum flower", and stir quickly by hand to make the flour absorb the aqueous solution as soon as possible. After stirring evenly, the dough of the fritters should be mashed into at least three sticks, once every 15-20 minutes. When the dough is smooth and soft, it is usually coated with oil and covered with cloth.

When molding, the dough must be evenly thick and evenly spread with both hands in order to fry beautiful and qualified fritters.

Grasp the temperature of oil when it is mature and keep it between 180-200℃.

Peanut soybean milk, walnut soybean milk, almond soybean milk and whole grain soybean milk;

Ingredients: peanut kernel, milk/condensed milk, sugar.

Wash peanuts and soak them in water for 2 hours. Peanuts can be used after they are swollen and full.

Put the soaked peanuts into a pressure cooker and add water, the amount of which should be less than 0.5 cm. Cover the pot and cook over high heat. After the air valve is inflated, the timer starts. Turn off the fire after 7 minutes and wait for the gas to deflate naturally.

According to the secret recipe of soybean milk, after processing, put the soybeans into a grinding cup to 500 ml, then put the freshly made peanuts into 750 ml with a spoon, and then add 175 ml sugar water and 100 ml fresh milk. Add water to 1250 ml, cover, and grind for the first time1.5min; Then add water until it is full and start grinding for 6-8 seconds.

Filtering the beaten peanut soybean milk with a filter spoon can make the taste more delicate.

Walnut soybean milk and almond soybean milk:

Processing soybeans according to the secret recipe of soybean milk, putting them into a grinding cup to 700 ml, adding about 10g almond powder or walnut powder, adding 175ml sugar water, adding water to 1.250ml, and covering the first grinding with1.5min; Then add water until it is full and start grinding for 6-8 seconds.

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