five

Kg of low-gluten fried dough sticks noodles plus 3

.5

95 kilograms of warm water

90 grams of baking soda

70g alum

Scold or fight?

Salt 25

Gram odor powder, 5

One egg white, six in winter.

I 7

Hours, Xia Tianfa 3

A four

individual

Just for an hour.

Raw materials:

Flour (the choice of flour is very important, choose medium gluten flour or ordinary flour, also called special second flour) 1.

Kilogram, alum 25

Gram, baking soda 25

Salt 15-20

G, Qingshui 450

Dick.

Dough preparation:

(1) Alumen and salt must be finely ground, weighed in proportion and put into 200.

Stir in water.

Melting.

(2) Another 50 pounds for baking soda.

One gram of water will melt.

(3) putting the flour into a pot to form a circle, adding alum water, salt water and soda water for mixed reaction,

Generate "alum flower" (when it is mixed into solution, the foam sound is normal) and stir it quickly by hand to make it smooth.

The powder absorbs the aqueous solution as soon as possible, and after being stirred evenly, it is pounded into paste, and the dough of fritters is pounded into paste at least.

Three times each time 15.

A 20

Once a minute, after the dough is smooth and soft, it is generally necessary to apply a layer of oil to the "three lights" (that is, face light, basin light and hand light); After standing for about 30 minutes, knead it again and repeat it for three times until the dough is smooth and moist with good ductility, toughness, elasticity and plasticity; Grease the place where the dough touches the basin, arrange the dough, cover it, and leave it for about 4-8 hours according to the season (pay attention to heat preservation in winter).

(2) Brush a layer of oil on the dough table, turn the prepared dough upside down on the table, spread it out and draw it into a rectangle, cover it with plastic wrap and set it aside for later use.

(3) Arrange the dough into long strips with a width of about 1 0cm and a thickness of about1cm, then cut into small strips with a top knife, then close every two opposite edges, press along the strips with chopsticks to make the two strips stick together, and grasp both ends with both hands and stretch them to 26cm.

(4) When molding, the dough must be evenly thick and evenly spread with both hands, so as to fry beautiful and qualified fritters.

(5) Grasp the temperature when the oil is mature and keep it at 180-200℃

If you are satisfied, please give a favorable comment. Thank you.