250 ml of hot milk
1 teaspoon baking powder
Half a teaspoon of baking soda
1 teaspoon salt
25 grams of vegetable oil
Exercise:
1. Melt baking powder, baking soda and salt with warm milk, mix with flour evenly, then pour in a little vegetable oil, knead until smooth, cover it, and leave it overnight at room temperature (be careful not to put it in the refrigerator).
2. The next morning, put the noodles on the greased chopping board, spread them directly into strips with a width of about 7cm and a thickness of about 1cm without kneading the noodles, and then cut them into small strips with a 2cm knife. Then use chopsticks to press down on each small strip, and then clamp the two ends of every two small strips together.
3. Pour the oil into the hot pot. When the oil temperature is high, spread the prepared fried dough sticks, fry them in the oil pan until golden brown, and then take them out.
Exercise 3
New technology of aluminum-free fritters
Ingredients: flour 1500g, fried dough sticks powder 30g, 3 eggs, and salad oil 3 liang.
Mixing method:
1. Weigh standard water. Warm water is used in spring and autumn, cold water in summer and slightly hot water in winter.
2. Weigh the water into the basin, add 3 eggs, and mix well with three or two salad oils.
3. Put the noodles in the basin.
4. Put the fritters powder into the basin and stir thoroughly.
5. Add 2 items, and choose your hands from low to high until there is no noodles.
6, natural wake-up 4 hours can be used.
Frying method:
1. Complete the working panel of fried dough sticks, that is, put noodles, knives, stainless steel strips and large rolling pins on the chopping board;
2. Open a packet of fried dough sticks and roll the dough to about 50 cm.
The width is 18-20cm and the thickness is 0.9- 1cm. Then, cut the noodles with a knife and fold them by hand.
3. Cut the fried dough sticks into 2-2.5 cm wide and 0.9- 1 cm thick, then gently brush the dry noodles on the noodles with a brush, overlap the two dough blanks, crush them with wooden strips, pinch them from the middle to both ends, and then stretch and straighten the noodles, and the oil temperature must be controlled at 200 degrees;
3. Fry in an oil slicer for 2 minutes.