Ingredients: 500g flour.

Alum12.5g

Surface alkali14.5 ——15g

Salt10 ——12g

370 grams of warm water

Production method:

1, put alum, edible alkali and refined salt in a vessel, pour warm water and stir the raw materials to melt, then add flour to make a soft dough for later use.

2. Then, pound the dough with both hands for 5 minutes every 20 minutes, and pound it for 4-5 times to make the dough surface smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil, and cover it with plastic cloth.

3. Ferment for about 10 hour or longer, and then fry it with the oil temperature of180℃-200℃ to make it golden yellow in surface, swollen in volume and crisp.

Features: golden surface, large and crisp body.

Precautions:

1, alum not only neutralizes with alkali in dough, but also plays a role in making products brittle. If there is too much alum, the products will become hard, brittle and astringent. Therefore, in general, the amount of alkali in the dough of fritters exceeds that of alum.

2. The alkali in the dough changes according to the season. In winter, the alkali should be reduced correspondingly, and in summer, it should be flexibly mastered according to the local conditions.

3. Alum-alkali dough is generally mixed with dough by ramming, because it is not easy to knead. Therefore, it is necessary to pound several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become very rough after a few times of pound, so it is necessary to let it stand for a period of time before tamping. That's why you have a rest every few times.

4. The dough should be added with water according to the water consumption of flour. The general requirement is that the dough should be softer.

5, the dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and it takes a corresponding time.