Ingredients: 500g of flour, 0/2.5g of alum/kloc-0, 0/4.5g of refined salt15g, and 370g of warm water.

Production method:

1. Put alum, edible alkali and refined salt into a container, 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 then 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 its surface golden, swollen 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. Therefore, generally speaking, the amount of alkali in the dough of fritters exceeds that of alum.

2. The alkali in dough will change with the season. In winter, alkali should be reduced accordingly, and in summer, it should be mastered flexibly according to local conditions.

3. Alum-based dough is generally mixed with dough by ramming, because it is not easy to knead. Therefore, it takes many beats 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. Dough should be added with water 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 relatively slow, and it takes a corresponding time.

Method for making ZT fried dough sticks without alum

Another method of making fried dough sticks

The traditional method of making fried dough sticks is to add alum, edible alkali and salt to flour to make alum-alkali dough, and then stretch and fry it. However, this kind of fried dough sticks with alum will decompose and leave a certain amount of aluminum during frying, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to its low cost and uncomplicated operation, this method is still used by some small restaurants or roadside vendors.

The author once worked with the chef Huai Yang in a restaurant. In the process of technical exchange with them, I learned a new method of making fried dough sticks, which are made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam expansion, flexibility and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fried dough sticks. Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not decompose, but its brittleness is slightly lower than that of ordinary fried dough sticks.

Below, the author will introduce the production method and key of this kind of fried dough sticks to everyone.

Ingredients: high-quality high-gluten flour 65438+ baking powder 65438+ seasoning powder 05g refined salt 7.5g eggs 4 salad oil 2500g.

Method:

1. Sieve the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000g) into a dough mixer, knock in eggs, add refined salt, seasoning powder and 50g salad oil, turn on the machine and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, and stir at medium speed until it is 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 becomes bigger, 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 blank, brush a little water on the non-knife-edge surface, then put another overlapping blank (knife-edge surface on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (put it in the middle strip first).

Production key:

1. When mixing flour, you must fully disperse salt, eggs, salad oil and water before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, it is necessary to stir from low speed to medium speed, which is beneficial to the formation of gluten.

2. When kneading dough, the number of overlapping times should not be too much, so as to avoid too strong tendon force and too hard force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before they can be baked, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles appear, you should use toothpicks to pick them off, otherwise the fried fritters will not look smooth.

3. The cut meat strips should be brushed with a little water and pressed again, so as to avoid cracking due to poor adhesion during frying. When pulling raw fried dough sticks by hand, the strength should be light, and excessive force will lead to cracking or broken tendons.

4. When frying, the oil temperature should be 60% to 70% hot (about 180 degrees). If the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil, but also reduce their expansion. When the oil temperature is too high, the fried dough sticks are easy to explode. In the frying process, chopsticks must be rotated back and forth to make them heated evenly, so that the fried dough sticks become loose and have the same color.

Chemical loosening agent ZT

In the production of snacks, chemical loosening is to use a proper amount of chemical loosening agent to add it.

Warming or reacting with other combinations produces a large amount of gas, thus realizing the expansion and looseness of snacks.

There are many kinds of chemical loosening agents, which are briefly described as follows:

(1) Edible powder.

That is to say, baking soda with the molecular formula of NaHCO3 is an alkaline salt. Because its formula contains carbon.

Acid radicals, such as organic acids, inorganic acids or acid salts, will react to produce carbon dioxide after neutralization, which is the main driving force for the expansion and loosening of snack products. For example, when making peach cakes, the powder will be decomposed by heat to produce carbon dioxide, which is heavier than air, so the gas will expand "horizontally" to both sides. Make the peach crisp diarrhea and increase the volume. Another example is fried dough sticks, which use the reaction between edible powder and alum to produce a large amount of carbon dioxide gas to expand its volume. However, the edible powder should not be added excessively, because it is an acidic salt, which will increase the alkalinity and PH value, and the internal and external colors of the product will turn yellow, destroy the tissue and have a bad shape. Therefore, it should be added appropriately when using.

(2) Ammonia-based loosing agent.

That is, some compounds containing ammonium ions (NH4), in which ammonium bicarbonate (bromine powder) is used.

And bicarbonate, which have fast reaction and large expansion force. When heated at low temperature, bicarbonate and ammonium bicarbonate can be completely decomposed to produce ammonia, carbon dioxide and water, but they have some disadvantages, that is, ammonia reacts with water to produce ammonia water, which has the smell of ammonia bromine and is inconvenient to eat, so it should be added in moderation. For example, some products, such as shortbread, fried dough sticks and horses, are made of this loosing agent as a source of gas to enhance physical fitness.

(3) baking powder.

In other words, it is made of edible powder mixed with different acidic substances or acidic salts and some fillers. When it meets water, it will react to release carbon dioxide. The commonly used acid salts are: acidic calcium phosphate, potassium aluminum sulfate (alum), potassium hydrogen tartrate and gluconolactone. When baking powder is used in cakes, it is generally suitable for eels, cakes and some fried products. It is a commonly used chemical loosening agent.

Please adopt it.