can you call the inner one crispy or fruit?

generally, fruit frying begins in mid-December, after the prepared butter is mixed with white flour, it is made into fruits with different shapes and fried in an oil pan.

The following are the raw materials I found: 511 grams of flour, 12.5 grams of alum, 14.5-15 grams of refined salt, 11-12 grams of warm water, 371 grams

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2. Then, pound the dough with both hands for 5 minutes every 21 minutes, and pound it for 4-5 times, so that the dough surface is smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil, and cover it with plastic cloth.

3. Ferment for about 11 hours or longer, and then fry it at the oil temperature of 181℃-211℃ to make it golden-yellow, swollen and crisp.

features: golden surface, large and crisp body.

Note:

1. Alum not only neutralizes with alkali in dough, but also plays a role in making products brittle. If there is too much alum, the products will become hard, brittle and astringent. Therefore, in general, the amount of alkali in the dough of fritters exceeds that of alum.

2. The alkali in the dough changes according to the season. In winter, the alkali should be reduced correspondingly, and in summer, which should be mastered flexibly according to the local conditions.

3. Alum-alkali dough is generally kneaded by ramming, because it is not easy to knead. Therefore, it is necessary to pound several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become very rough after a few times of pound, so it is necessary to let it stand for a period of time before tamping. That's why you have a rest every few times.

4. The dough should be added with water according to the water consumption of flour. The general requirement is that the dough should be softer.

5. The dough should be fermented for a long time, because the reaction speed of alum and alkali is slow, and it takes a corresponding time.

the method of making fritters without alum ZT

Another method of making fritters

The traditional method of making fritters is: mixing flour with alum, edible alkali and salt to prepare an alum-based dough, and then stretching and frying. However, this kind of fried dough sticks with alum will decompose and leave a certain amount of aluminum during frying, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors.

The author once had a meeting with chef Huaiyang in a hotel, and during the technical exchange with them, I learned a new method of making fried dough sticks, which is made of flour, baking powder, edible powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, flexibility and strength. Especially, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with that of ordinary fried dough sticks. Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not be decomposed, but its crispness is slightly lower than that of ordinary fried dough sticks.

below, the author will introduce the making method and key points of this kind of fried dough sticks to everyone.

raw materials: superior high-gluten flour 1511g baking powder 15g cooking powder 7.5g refined salt 31g eggs 4 salad oil 2511g

Method:

1. Sieve the flour, add baking powder and mix well. Pour clean water (about 1,111g) into the dough mixer, knock in eggs, add refined salt, cooking powder and 51g salad oil, turn on the machine and stir at low speed until the water is turbid and slightly bubbly, then add flour mixed with baking powder, and after the flour and water are mixed into dough, stir at medium speed until the dough 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 61% to 71% heat. Take a blank and brush it with a small brush on the non-knife-edge surface, then put another blank to overlap (knife-edge surfaces are on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with your right hand, and then put it into the oil pot while pulling.

Making key:

1. When mixing flour, refined salt, eggs, salad oil and water, you must fully mix them before adding flour, otherwise it will be crisp 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 gluten, and the force should not be too strong, 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 weak adhesion during frying. When pulling the green strips with hands, 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 61% to 71% (about 1.81 degrees). 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.

chemical loosing agent ZT

in the process of making snacks, chemical loosing is to use a proper amount of chemical loosing agent to make it react with other combinations to generate a large amount of gas, so as to achieve the expansion and loosing of snacks.

There are many kinds of chemical loosening agents, which are briefly described as follows:

(1) Eating powder.

namely baking soda, whose molecular formula is NaHCO3, is a basic salt. Because its formula contains carbon < P > acid radical, if it is neutralized with organic acid, inorganic acid or acid salt, it will react to produce carbon dioxide, which is the main driving force for the expansion and looseness of snack products. For example, when making peach cakes, the powder is heated and decomposed to produce carbon dioxide, which is heavier than air, so the gas expands "horizontally" to both sides. Make the peach crisp diarrhea and increase the volume. Another example is fried dough sticks, which use the reaction of edible powder with alum to produce a large amount of carbon dioxide gas to expand the volume. However, the edible powder should not be added in excess, because it is an acid salt, which will increase the alkalinity and PH value, and the internal and external color of the product will turn yellow, destroy the tissue and have a bad shape. Therefore, it should be added appropriately when using.

(2) ammonia series loosing agent.

that is, some compounds containing ammonium ion (NH4), among which ammonium bicarbonate (bromine powder)

and hydrogen carbonate are widely used, which have fast reaction and large expansion force. When heated at a low temperature, hydrogen carbonate and ammonium bicarbonate can be completely decomposed to produce ammonia, carbon dioxide and water, but they have some disadvantages, that is, ammonia reacts with water to form ammonia water, which has an ammonia bromine smell and is inconvenient to eat, so they should be added in moderation. For example, some products such as crisp cakes, fried dough sticks, and horses are all made of this loosing agent as the source of gas for increasing physical fitness.

(3) baking powder.

that is, it is made of edible powder mixed with different acidic materials or acid salts and some fillers. When it meets water, it will react to release carbon dioxide. Generally, the commonly used acid salts are: acidic calcium phosphate, potassium aluminum sulfate (alum), potassium hydrogen tartrate and gluconic acid lactone, etc. When baking powder is used in pastry, it is generally suitable for eels, cakes and some fried products, and it is a commonly used chemical loosening agent.