1. Weighing: Weighing according to the above formula.
2. Flour mixing: Mix the weighed aluminum-free dough sticks leavening agent into flour, stir it repeatedly until it is uniform, dissolve the weighed salt into flour mixing water, pour the water mixed with salt into flour, and add water to make dough.
3. Proofing: The fritters can be fried by using a quick aluminum-free leavening agent with a small profit, and the dough can be placed slightly. Generally, the time for making dough is about 30 minutes; It takes 3-4 hours to knead the dough and fry the fritters with Haiweili universal aluminum-free leavening agent.
In order to prevent the dough from cracking when it is proofed, it is necessary to cover the dough with a cover or a plastic film. Pay attention to brush the plastic film with edible oil to prevent sticking.
4, molding: brush a little vegetable oil on the panel, in order to prevent sticky hands, you can touch a little cooking oil with your hands. Stretch the proofed dough into long strips, roll them into pieces, and then cut them into strips of the same size. In order to prevent sticky hands, you can touch a little cooking oil with your hands.
5. Support: Overlap the cut dough pieces, press them in the middle with chopsticks and stretch them into strips.
6. Frying: The oil temperature of fried fritters is generally controlled at 220-240℃, and the frying time is 1-2 minutes. First, heat the oil to the required temperature, put the pulled strips into the oil pan, and roll the fritters repeatedly with chopsticks until the fritters become bigger and the color turns golden yellow.
Note: Flour used for fried dough sticks.
It is suggested that the fritters should choose medium and low gluten flour, and try not to use high gluten flour. Medium and low gluten flour belongs to ordinary flour, and its price is relatively low, which can meet the demand of fried dough sticks. On the contrary, frying deep-fried dough sticks with high-gluten flour often causes them to be unsightly and not crisp.