Food and efficacy: the first-class staple food

Technology: frying

Making materials of fried dough sticks:

Ingredients: 5000 grams of ordinary flour.

Seasoning: alum, salt in the same proportion, alum (winter 125g, summer 170g), alkali (winter 60g, spring 70g, summer 85g), warm water (winter 3000g, summer 2750g).

Teach you how to make fried dough sticks, and how to make fried dough sticks is delicious.

1. Mix alum, alkali and salt in proportion, put them into a basin after crushing, add warm water and stir to dissolve them into emulsion, resulting in a lot of foam and noise. Then add flour and stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, fold the noodles, and repeat this for 3 to 3 minutes.

2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks. 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 curing process is limited to a certain 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 (thick coarse salt) mixed in dough preparation generate gas under the action of water, which makes the dough swell. Alum and soda ash play an important role in the expansion process, and the reaction formula is kai (SO4) 412h2o+Na2CO3+H2O → AI (OH) 3+Na2SO4+K2SO4+CO2 ↑+H2O.

As can be seen from the above reaction formula, alum and alkali added during dough mixing react chemically under the action of water, and the product is aluminum hydroxide (also known as alum flower), which is a colloidal substance and makes the finished product soft; The sodium sulfate and potassium sulfate produced are harmless to human body and have no effect on dough. The salt added during dough mixing plays a role in increasing the toughness and strength of dough, which is convenient for the molding operation of products. Due to the combined action of aluminum hydroxide and carbon dioxide, the dough products fermented by alum, alkali and salt swell.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying. The principle of fried dough sticks is that 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 oil, the surface of fried dough sticks immediately hardened, which affected the continuous expansion of fried dough sticks. Therefore, the fried dough sticks are stacked one by one and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces are constantly overflowing, and the hot oil can't contact the joint of the two dough pieces, so that the dough pieces at the joint are in a soft dextrin state and can be expanded continuously, and the fried dough sticks become more and more fluffy. When we take a deep-fried dough stick and look at it carefully, 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 more concerned about the ratio of alkali to alum when mixing noodles. It doesn't really matter. 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 dough. It doesn't really matter. 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.

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