Analysis:

Raw material formula (finished product: about 168, weighing about 6 kg) Flour 5 kg sugar powder 0.5 kg vegetable oil 0.075 kg milk powder 0. 175 kg alkaline powder 0. 105 kg alum 0. 1 kg winter) Frying consumes vegetable oil1.20.

For example, 0.65 kg of powdered sugar can be prepared by mixing sugar flowers, and 0.65 kg of powdered sugar can be reduced by making salty taste, and an appropriate amount of frozen eggs and salt can be added.

Preparation method 1. Preparation of loosening agent: Alum is added with 0. 1 kg of cold water, and alkali powder is added with 0.35 kg of cold water, which are dissolved into solutions respectively. Then, the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation, so as to avoid splashing and affecting safety. This loosening agent can neutralize acid and alkali to produce carbonic acid gas and expand it, so it consumes less oil and the product is crisp.

In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.

2. Flour mixing: After mixing flour with sugar, oil and bulking agent evenly, add about 1.5 kg of water to make dough. Let the dough stand for 40 minutes before forming. If it is unstable, add 0.5 kg of old yeast when preparing dough.

3. Molding: cut the dough into small strips with the required weight, and knead it into slender strips with a uniform thickness of about 40 ~ 50 cm. Pay attention to the friction length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short and fat shape". After friction, it is twisted into two strands of rope and then twisted into four strands of hinge, which is the blank. The length of green body is required to be consistent.

4. blanching: heat the oil in the pot, put it into the green body, gently stir it with barbed wire, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. If mixed too early, powdered sugar will easily get wet by oil, which will affect the color.

The quality standard requires that the color is golden or deep yellow, and the appearance of powdered sugar is insoluble. The appearance should be slender and uniform, and the middle part (except the two ends) should be more than four strands. The taste is crisp, not soft or tough. The water content should be lower than 10%.