There is only one way to make the doughnuts crispy: add more alum.

The general recipe is: 10 kilograms of flour with cooking soda 1 two, alum 2 two, salt 3 two. If the alum is added to 2 two, it will be crispy and crunchy. See the fried doughnut surface bubbles, on the line. This bubble, called "alum bubble".

Fried doughnuts practice:

Practice 1

Raw materials: 5000 grams of ordinary flour, alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3,000 grams in winter, 2,750 grams in summer).

Method of production

1. The alkali, salt in proportion to the good, crushed into the basin, add warm water and stir to dissolve, into an emulsion, the doughnut? And generate a lot of foam, and there is a ringing sound, and then add the flour stirred into the snowflake-like, speculation pounding so that it becomes smooth and soft and sinewy dough, covered with a warm cloth or quilt, wake up for 20 to 30 minutes, and then speculation pounding once more, and then folding the surface, and so on, 3 to 4 times, so that the dough produces gas, the formation of holes, to achieve the pliable.

2. oil on the board, take 1/5 of the dough on the board, drag it into a long strip, roll it into a 1 cm thick, 10 cm wide strip with a small rolling pin, and then chop it into a 1.5 cm wide strip with a knife, stack the two strips on top of each other, and then use the bamboo chopsticks to compact it in the middle and tighten it down, pinch the two ends gently with both hands, and then rotate and pull it into a long strip of 30 cm or so, and put it into a frying pan that's about 80% hot and fry it while flipping it, making it bulge and plump up. Make the billet bulging, full of expansion and crisp, golden brown that is.

Principle: The dough used to make the doughnuts belongs to the alkali and salt dough. Due to the special reaction of this dough, so in the maturation process is subject to certain restrictions, generally only suitable for high-temperature deep-frying method, in order to achieve the characteristics of soft and crispy. Dough modulation mixed into the alkali (soda ash), salt (strong coarse salt) in the water under the action of the gas, so that the dough to achieve puffy.

3. whether the fritters can be fried and loose, crispy, yellow and fragrant, the production of the main points are: each two up and down the stack, with bamboo chopsticks in the middle of the pressure; can not be pressed too tightly, so as to avoid the two stick together, the edge of the two pieces of dough can not be stuck; can not be pressed too lightly to ensure that the fritters in the frying two do not separate; rotating is in order to ensure that the above requirements, and at the same time, in the process of frying, easy to turn. Easy to turn. Both hands gently pinch the two ends, should be gently pinched in the middle of the two ends, in the frying of the two ends can not be separated.

The principle of fryer initiation is: when the fryer enters the frying pan, the foaming agent is heated to produce gas and the fryer expands. But because the oil temperature is very high, the surface of the doughnut immediately hardened, affecting the doughnut to continue to expand, so the doughnut used every two up and down stacked, with bamboo chopsticks in the middle of the pressure of the program, between the two blocks of water vapor and foaming gases continue to overflow, the hot oil can not come into contact with the two blocks of the combination of the two blocks of the doughnut, so the combination of the blocks of the doughnut in the soft pasty state, which can continue to expand, the doughnut is more and more fluffy.

Practice two

Raw materials: 300 grams of flour, 250 milliliters of warm milk, 1 tsp of baking powder, half a tsp of baking soda, 1 tsp of salt, 25 grams of vegetable oil.

Practice:

1. baking powder, baking soda and salt with warm milk, and flour and well kneaded, and then pour a little vegetable oil, kneaded smooth, covered and placed at room temperature overnight (note that it can not be put into the refrigerator);

2. the next morning, the noodles on an oiled board, without kneading, directly spread and organized into a width of about 7cm, thickness of about 1cm Then use a knife to cut the noodles into 2cm wide strips. Then use chopsticks in each small strip on the smooth pressure, and then every two small strips of the two ends of the pinch together;

3. pot of hot oil, the oil temperature is high when the good fritter billet stretching, into the frying pan fried until golden brown can be fished out.

New technology for folding non-aluminum fritters

Raw materials: 1500 grams of flour, 30 grams of fritter powder, 3 eggs, 3 two salad oil

And noodle method:

1. Weigh the standard water, spring and autumn days with lukewarm water, cool water in the summer, winter with a little scalding water;

2. Weigh the water in the basin, add three eggs, three two salad oil Stir well;

3. put the noodles into the basin;

4. put the fritter powder into the basin and mix completely;

5. add 2 items, use both hands to pick from low to high, there is no dry noodle until;

6. 4 hours of natural awakening can be used.

Frying method:

1. put the fried doughnut work panel well that is on the board put the dry noodles, knife, stainless steel press strip, large rolling pin;

2. open a packet of doughnut noodle, roll out the noodle length of 50 cm or so, width of 18-20 cm, thickness of 0.9-1 cm, and then cut the noodle with a knife, one by one, with a hand overlap smooth good;

3. ... oil noodles cut into width 2-2.5 cm, thickness 0.9-1 cm, and then gently with a brush on the surface of the dry noodles, the two billets overlap each other, with the pressure strip press down, the two ends from the middle of the pinch, and then the noodles straight straight straight into the pot, the oil temperature must be controlled at 200 degrees;

3. Into the frying machine frying for 2 minutes can be.

Practice four

1. Baking Powder (baking powder), salt, sugar, heated milk (or water) put in a container and mix well, static to 10 minutes or so;

Add the flour, knead for 2-3 minutes (do not have to knead smooth, you can smear a little oil on the hands of the anti-sticky), covered and placed at room temperature for two hours;

Re- knead the light slightly flattened, covered, to the refrigerator overnight;

2. The next morning, take out the dough, oil on the board, rolled into a 1/4 cm thick sheet, and then cut into thumb-width strips (length cut into the diameter of the frying pan of 1/2 or so);

3. Frying pan under the oil heated to see the small bubbles, will be overlapping the two cut noodle pieces, and then gently pressed chopsticks on the top, pinch the two ends, tugging the original length of double, twisted and put into the original length! Double the original length of the noodles, twist and put them into the frying pan, and immediately roll them with chopsticks to make them heat evenly, fry them until they are golden brown, and drain off the excess oil.

① frying oil should be burned relatively hot, in order to put the noodles into the heat of the bubble is good (the actual consumption of very little oil);

② thickness of the noodles 1/4 cm better, too thick inside is not yet fried, the outside has been too burnt;

③ suggested that the hot oil will be operated first when the noodles, frying will not be busy;

④ noodles into the oil pot, after a quick use of chopsticks, you should use the chopsticks to fry, and the noodles should be fried. After the noodles into the frying pan, to quickly use chopsticks to roll, in order to fry evenly;

⑤ alum is the main ingredient is aluminum, it is best not to use, here to use baking powder instead of (today's recipes, a lot of opportunities to add baking powder, as long as the amount is not excessive is not much side effects, at least no clear reports);

⑥ if the dough rolled out into a 1/8 cm thick round piece of dough, the middle of the cut 2 knives, but also can be fried into oil cake;

⑦ although the doughnut is delicious, because it is fried food is not recommended to eat often, eat when it is recommended to eat with some light soybean milk, fruit and so on.