the method of frying deep-fried dough sticks introduces the cuisine and its function in detail: fine staple food

technology: the material of frying deep-fried dough sticks: main ingredients: 5111 grams of ordinary flour

seasoning: alum, with the same salt ratio, alum (125 grams in winter, 171 grams in summer), alkali (61 grams in winter, 71 grams in spring and 85 grams in summer), and warm water (85 grams in summer). Teach you how to make fried dough sticks, and how to make fried dough sticks is delicious. How to make them

1. Mix alum, alkali and salt in proportion, crush them, put them into a basin, add warm water, stir and dissolve them to form an emulsion, and generate a lot of foam, which is noisy. Then add flour and stir them into snowflakes, pound them to make them into smooth, soft and strong dough, cover them with warm cloth or quilt, wake up for 21 to 31 minutes, and then wake up.

2. Grease the chopping board, take 1.5 of the dough, put it on the chopping board, drag it into strips, roll it into strips with a small pin of 1 cm thick and 11 cm wide, then chop it into strips with a knife of 1.5 cm wide, stack the two strips together, compact and compact them from the middle with bamboo chopsticks, gently pinch both ends with both hands, rotate it, pull it into strips of about 31 cm, and put it into an 81% hot oil pan. Production principle: the dough for making fried dough sticks belongs to alum, alkali and salt dough. Due to the special reaction of this kind of dough, its ripening process is limited to some extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. Alum (alum), alkali (soda ash) and salt (strong coarse salt) mixed in dough preparation generate gas under the action of water, which makes the dough swell. Alum and soda ash play a major role in the leavening process, and the reaction formula is: kai (SO4) 412h2o+Na2CO3+H2O → AI (OH) 3+Na2SO4+K2SO4+CO2 ↑+H2O < P > From the above reaction formula, it can be seen that alum and alkali added during dough preparation react chemically under the action of water, and the product is obtained. The generated sodium sulfate and potassium sulfate are harmless to human body and have no effect in dough. However, the salt added during flour mixing plays a role in increasing the toughness and strength of dough, which is convenient for the molding operation of products. Due to the interaction between aluminum hydroxide and carbon dioxide, alum, alkali and salt leavened dough products swell.

3. Whether the fried dough sticks can be fried loose, crisp, yellow and fragrant, the key points of making are: fold every two pieces up and down, and press them in the middle with bamboo chopsticks; Do not press it too tightly, so as not to stick together, and the edges of the two blocks must not stick together; You can't press it too lightly. Make sure that the two pieces of fried dough sticks don't separate when frying. Rotation is to ensure the above requirements, and at the same time, it is easy to turn over during frying. When you gently pinch the two ends with your hands, you should gently pinch the middle of the two ends, and the two ends cannot be separated when frying. The principle of fried dough sticks is that when the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks immediately hardened, which affected the continuous expansion of the fried dough sticks. Therefore, the fried dough sticks were stacked one above the other and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces overflowed continuously, and the hot oil could not touch the joint of the two dough pieces, so that the dough pieces at the joint were in a soft dextrin state and could expand continuously, and the fried dough sticks became more and more fluffy. When we take a deep-fried dough stick and look closely, we can find that the size of the outside of the two dough pieces has probably doubled, while the inside of the two dough pieces has expanded many times.

Many people are concerned about the ratio of alkali to alum when mixing flour, but it is not important. Too much alum will make the taste and taste worse. Generally, alum can be used as about 1% of flour, and the amount of alkali is slightly less than alum. Tip: Many people are more concerned about the ratio of alkali to alum when mixing flour. In fact, it is not important. Too much alum will make the taste and taste worse. Generally, alum can be used as about 1% of flour, and the amount of alkali is slightly less than alum.