Practice 1

Raw materials: 5000g ordinary flour, with the same ratio of alum and salt, alum (winter125g, summer170g), alkali (winter 60g, spring 70g, summer 85g) and warm water (winter 3000g, summer 2750g).

Production method

1, mix alum, alkali and salt in proportion, crush them and put them into a basin, add warm water to stir and melt them to form an emulsion, and generate a large amount of foam, which is noisy. Then add flour and stir it into snowflake shape, pound it to make it into a smooth, soft and strong dough, cover it with a warm cloth or quilt, wake up for 20 to 30 minutes, pound it again, and fold the noodles, and so on.

2. Grease the chopping board, take the dough 1/5 and put it on the chopping board, drag it into long strips, roll it into long strips with a small pin 1 cm thick and 10 cm wide, then chop it into long strips with a knife 1.5 cm wide, stack the two strips together, and use bamboo chopsticks to follow the length. 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 ripening process is limited to some 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 (strong coarse salt) mixed in dough preparation generate gas under the action of water, which makes the dough swell. Alum and soda play a major role in the bulking 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 preparation react chemically under the action of water, and the product is aluminum hydroxide (also known as alum flower), which is a colloidal substance, making the finished product soft; The generated sodium sulfate and potassium sulfate are harmless to human body and have no effect in dough. However, the salt added during flour mixing plays a role in increasing the toughness and strength of dough, which is convenient for the molding operation of products. Due to the interaction between aluminum hydroxide and carbon dioxide, alum, alkali and salt leavened dough products swell.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the main points of production are: fold every two pieces up and down, and press them in the middle with bamboo chopsticks; Do not press it too tightly, so as not to stick together, and the edges of the two blocks must not stick together; You can't press it too lightly. Make sure that the two pieces of fried dough sticks don't separate when frying. Rotation is to ensure the above requirements, and at the same time, it is easy to turn over during frying. When you gently pinch the two ends with your hands, you should gently pinch the middle of the two ends, and the two ends cannot be separated when frying. The principle of fried dough sticks is that when 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 the oil, the surface of the fried dough sticks immediately hardened, which affected the continuous expansion of the fried dough sticks. Therefore, the fried dough sticks were stacked one above the other and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces overflowed continuously, and the hot oil could not touch the joint of the two dough pieces, so that the dough pieces at the joint were in a soft dextrin state and could expand continuously, and the fried dough sticks became more and more fluffy. When we take a deep-fried dough stick and look closely, 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 flour. In fact, it is not important. 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.

Practice 2

Ingredients: 300g of flour, 250ml of warm milk 1 teaspoon of baking powder, half teaspoon of baking soda 1 teaspoon of salt, 25g of vegetable oil.

Practice:

1. Melt baking powder, baking soda and salt with warm milk, mix well with flour, then pour in a little vegetable oil. Knead until smooth, cover it and leave it at room temperature overnight (be careful not to put it in the refrigerator).

2. The next morning, put the noodles on the greased chopping board, spread them evenly and arrange them into strips with a width of about 7cm and a thickness of about 1cm without kneading, and then cut them into strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then pinch the two ends of each two small strips together.

3. Heat the pan and pour the oil. When the oil temperature is high, stretch the prepared fritters, put them in the oil pan and fry until golden brown, and then take them out.

Practice 3

New technology of aluminum-free fritters

Ingredients: flour1500g, fried dough sticks powder 30g, 3 eggs, and salad oil 3 liang.

Mixing method:

1, weigh the standard water, use warm water in spring and autumn, cold water in summer and slightly hot water in winter.

2. Weigh the water and put it in 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 it completely.

5. Add 2 items and pick them from low to high with both hands until there is no dry noodles.

6, natural wake-up 4 hours can be used.

Frying method:

1, finish the working panel of fried dough sticks, and put dry noodles, knives, stainless steel strips and large rolling pins on the chopping board;

2. Open a packet of fried dough sticks, roll the noodles to a length of about 50 cm, with a width of 18-20 cm and a thickness of 0.9- 1 cm, then cut the noodles with a knife and overlap 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, overlap the two dough pieces relatively, press them to death with battens, pinch them at both ends from the middle, 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.