method 1

raw materials: 5g ordinary flour, alkali (6g in winter, 7g in spring and 85g in summer) and warm water (3g in winter and 275g in summer). Making method 1. Mix alkali and salt in proportion, crush them into a basin, add warm water to stir and dissolve them to form an emulsion, and generate a large number of foams with noise, then add flour and stir them into snowflake shape, pound them to make them into smooth, soft and strong dough, cover them with warm cloth or quilt, wake up for 2 to 3 minutes, pound them again, and fold them again for 3 to 4 times to make the dough generate gas. 2. Grease the chopping board, take 1/5 of the dough and put it on the chopping board, drag it into long strips, roll it into strips with a small pin of 1cm thickness and 1cm width, then chop it into strips with a knife of 1cm width, stack the two strips together, compact and compact them from the middle with bamboo chopsticks, gently pinch both ends with both hands, rotate it, and stretch it into strips of about 3cm, then put it into an 8% hot oil pan and fry it. Production principle: the dough for making fried dough sticks belongs to 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. When the dough is prepared, alkali (soda ash) and salt (strong coarse salt) are added to produce gas under the action of water, so that the dough reaches bulkiness. 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.

practice 2

raw materials: 3g of flour, 25ml of warm milk, 1 tsp of baking powder, 1 tsp of baking soda, 1 tsp of salt, 25g of vegetable oil. Practice: 1. Melt baking powder, baking soda and salt with warm milk, mix well with flour, and then pour in a little vegetable oil. Knead smooth, cover 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 oiled chopping board, spread them evenly and arrange them into strips with a width of about 7cm and a thickness of about 1cm, 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.