Vanadium-free deep-fried dough sticks are fragrant and crisp, and they are robbed when they are taken out of the pot. The raw materials are: 1, grams of special flour for deep-fried dough sticks or medium-gluten flour, 15-2 grams of aluminum-free deep-fried dough sticks leavening agent, 13-15 grams of salt, 2 grams of edible oil and 1 egg (one egg per kilogram of flour). If necessary, the deep-fried dough sticks taste better. Water use: The amount of water will change due to the different water absorption of flour and the change of weather. The amount of autumn water in spring and summer is 28 g to 32 g; The amount of water used in winter is 3 g to 34 g (including the weight of eggs). Note: If the fried fritters are a little hard or not ideal, you should add more water. In principle, the water should not exceed 35 g per 5 g flour. Beginners suggest not to add too much water, otherwise it is not easy to operate. The above amount of water includes the weight of eggs, and if an egg is added, 5 grams of water needs to be reduced accordingly. Warm water of 3 degrees can be used in winter, because flour has different degrees of dryness and wetness, different water absorption and different climate, so the amount of water is different, so you can practice it several times more. Production steps: 1. Put the aluminum-free fried dough sticks leavening agent into flour and mix well; Mix salt, eggs, cooking oil and water. 2. Pour water into the flour to neutralize the noodles, mix the noodles in one direction, then knead the noodles, don't knead the noodles, and knead the noodles for three times. The time for each kneading is generally about three minutes. Rub the dough with your fist, or the dough will be too stiff and taste bad. First kneading dough, cover it with plastic bags or plastic wrap to prevent water loss on the dough surface, then knead dough for the second time after half an hour, and then cover the dough and place it. Half an hour later, the noodles will be made for the third time. After the third time, the noodles can be separated. 3. After the dough-kneading is completed, it can be sealed and placed in the refrigerator to wake up at low temperature for about 8 hours. The refrigerator is mainly used to shape and cut the fried dough sticks. If there is no refrigerator, it can be sealed and placed in a cool and dry place, especially in summer, when the temperature is higher, the time for waking up at room temperature is about 2-3 hours. The time for waking up is determined according to the temperature, and it should not be too long. Otherwise, the dough sticks will be easily moldy and black spots will appear, so it will be thrown away directly. 4. Remember: when frying fritters, the oil temperature should be controlled between 17 and 18 degrees. For enterprise video exhibition, please click to play the video. Author: Shandong Wufeng Biotechnology Co., Ltd. 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Stretch the strips-lengthen the strips, and press them to grow into sheets by hand. 6. Shape-cut the dough, take two pieces and press them with chopsticks or a ruler. 7. When they are mature-lengthen the dough, roll it in an oil pan and fry it until it is golden, and judge the characteristics of aluminum-free dough sticks leavening agent: the appropriate oil temperature is slightly oily on the surface, and put a small piece of dough into the oil pan, such as a lot of bubbles. Proofing time: Proofing time is related to the amount of water added, water temperature, room temperature, flour variety, etc. Don't stick to the time limit. Selection of flour: The fried fritters should use medium-low gluten flour or special flour for fritters. It is recommended not to use high gluten flour, because the gluten of high gluten flour is too strong, which will often cause the fried fritters to be unsightly and taste hard. Flavor: Appropriate amount of sugar can be added. It is generally recommended to add 1% of flour in the south and 5% of flour in the north, which makes the taste more crisp. You can add an appropriate amount of eggs, and the finished product tastes more crisp. When kneading dough, you can apply proper amount of shortening or cooking oil, which makes the taste more crisp. Aluminum-free leavening agent for fried dough sticks is safe: it does not contain alum, etc., and is compounded with fried dough sticks leavening agent quickly: it can be mixed with flour at one time, and it can be raised directly for later use. Effect: the surface is flat and uniform, without collapse and bulkiness, and the taste is crisp and astringent.