Production method:
1. Put alum, edible alkali and refined salt into a vessel, pour warm water and stir the raw materials to melt, then add flour to make soft dough for later use.
2. Then, beat the dough with both hands for 5 minutes every 20 minutes, 4-5 times in total, so that the dough surface is smooth and soft, and then it can be placed for fermentation. Put the dough on the oiled panel, brush it with oil and cover it with plastic sheets.
3. Ferment for about 65,438+00 hours or longer, and then fry at the oil temperature of 65,438+080℃-200℃ to make the surface golden, the volume expanded and crisp.
Features: golden surface, large and crisp body.
Precautions:
1. Alum can not only neutralize the alkali in dough, but also make the product brittle. If there is too much alum, the product will become hard, brittle and astringent. So generally speaking, the amount of alkali in the dough of fritters exceeds that of alum.
2. The alkali in dough changes with the seasons. In winter, alkali should be reduced accordingly, and in summer, it should be mastered flexibly according to local conditions.
3. Alum alkaline dough is generally mixed with dough by tamping method, because it is not easy to knead. Therefore, it takes several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become rough after several times of ramming, so it needs to be allowed to stand for a while before ramming. That's why you should have a rest every few days.
4. Add water to the dough according to the water consumption of flour. The general requirement is that the dough should be soft.
5, the dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and it takes a corresponding time.
2 raw materials: high-grade high-gluten flour 1500g baking powder 15g cooking powder 7.5g refined salt 30g eggs 4 salad oil 2,500g.
Method:
1. Sieve the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.
2. Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular dough pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it 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 a blank with a hand knife of 2.5 cm width.
4. Pour salad oil into the pot and heat it to 60% to 70%. Take a billet, brush a little water on the non-knife-edge surface, then put another billet overlapping (knife-edge surface on both sides), press it in the middle of the billet with a thin wooden stick to make the two billets stick together, then hold the billet with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (put the sliver in the middle first).