Folding method 1

Ingredients: 5000 grams of ordinary powder, alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).

Preparation method

1. Mix alkali and salt in proportion, crush it into a basin, add warm water, stir and dissolve to form an emulsion, deep-fried dough sticks, and generate a large amount of foam. , and there is a sound, then add flour and stir to form a snowflake shape, pound it until it becomes a smooth, soft and strong dough, cover it with a warm cloth or cotton quilt, let it rest for 20 to 30 minutes, pound it again, and fold the dough again, and so on 3 to 4 times to make the dough generate gas, form holes, and become smooth.

2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a long strip 1 cm thick and 10 cm wide, and then chop it into pieces with a knife 1.5 cm wide strips, stack two together, use bamboo chopsticks to press and compress from the middle, pinch both ends gently with both hands, rotate and stretch out into a long strip of about 30 cm, and put it into a 80% hot oil pan In the frying pan, flip while frying to make the dough bulge, plump, crispy, and golden brown.

Making principle: The dough used to make fried dough sticks is alkali and salt dough. Due to the special reaction of this kind of dough, it is subject to certain restrictions in the maturation process. It is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy. The dough preparation station adds alkali (soda ash) and salt (strong coarse salt) to produce gas under the action of water, causing the dough to rise.

3. Whether the fried dough sticks can be fried to be soft, crispy, yellow and fragrant. The key to making them is: stack each two strips up and down, and press them in the middle with bamboo chopsticks; do not press them too tightly. , to prevent the two dough sticks from sticking together. The edges of the two dough sticks must not stick together; nor should they be pressed too lightly to ensure that the two dough sticks do not separate when fried; rotation is to ensure the above requirements, and at the same time during the frying process , easy to flip. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated during frying.

The principle of initiating the fried dough sticks is: 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 dough sticks immediately hardened, which affected the continued expansion of the dough sticks. Therefore, the method of stacking two dough sticks one above the other and pressing them in the middle with bamboo chopsticks was used to prevent water vapor and foam between the two dough sticks. The gas continues to overflow, and the hot oil cannot contact the joint of the two noodle blocks, so that the noodle block at the joint is in a soft dextrin state and can continue to expand, making the dough sticks more and more fluffy.

Folding method 2

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

Method:

1. Dissolve the baking powder, baking soda and salt with warm milk, mix with the flour and knead evenly, then pour in a little vegetable oil, knead until smooth and cover. Leave the lid at room temperature overnight (be careful not to put it in the refrigerator);

2. The next morning, put the noodles on an oiled chopping board. Without kneading, spread them flat and arrange them into a width of about 7cm. , a long strip about 1cm thick, and then cut into small strips 2cm wide with a knife. Then use chopsticks to press on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the pan and pour oil. When the oil temperature is high, put the prepared fried dough sticks together. After the green dough is stretched, put it in an oil pan and fry until golden brown and take it out.

Folding method three

New technology for aluminum-free fried dough sticks

Ingredients: 1500 grams of flour, 30 grams of fried dough sticks powder, 3 eggs, 3 taels of salad oil

p>

Dough kneading method:

1. Weigh the standard water, use warm water in spring and autumn, cold water in summer, and slightly hot water in winter;

2. Weigh the water Put it in a basin, add 3 eggs, 3 ounces of salad oil and stir evenly;

3. Put the noodles into the basin;

4. Put the dough stick powder into the basin Stir completely;

5. Add the 2 items and use your hands to pick from low to high until there is no dry noodles;

6. Let it naturally rise for 4 hours before use.

Frying method:

1. Prepare the working panel for fried dough sticks, that is, put dry noodles, a knife, a stainless steel pressing bar, and a large rolling pin on the chopping board;

< p>2. Open a pack of fried dough stick noodles, roll the noodles into a length of about 50 cm, 18-20 cm wide, and 0.9-1 cm thick. Then cut the noodles with a knife and overlap them one by one with your hands;

< p>3. Cut the fried dough stick noodles into 2-2.5 cm wide and 0.9-1 cm thick. Then use a brush to gently brush the dry noodles on the surface. Overlap the two dough doughs relative to each other, press them with pressure strips, and start from the middle with both ends. Pinch, then stretch the noodles straight and place in the pan. The oil temperature must be controlled at 200 degrees;

3. Put it into the deep-fried dough stick machine and fry for 2 minutes.

Folding method four

1. Put Baking Powder (baking powder), salt, sugar, and heated milk (or water) into a container, stir evenly, and let it sit for about 10 minutes ;

Add flour and knead for 2-3 minutes (it does not have to be smooth, you can apply a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours;

Knead again Slightly flatten, cover, and refrigerate overnight;

2. Take out the dough the next morning, grease the cutting board with oil, roll it into a 1/4 cm thick sheet, and then cut it into thumb-width strips (Cut the length into about 1/2 the diameter of the fryer);

3. Heat the oil in the fryer until small bubbles are visible, overlap the two cut noodle pieces, and use chopsticks to gently rub them on top. Press lightly, pinch both ends, pull it to double the original length, twist it and put it into the oil pan, and immediately roll it with chopsticks to heat it evenly, fry it until golden brown, and drain off the excess oil.

① The oil for frying the fried dough sticks should be heated relatively hot. It is better to put the noodles in and make them bubble when heated (actually very little oil is consumed);

②The thickness of the noodles is 1/2 4 cm is better. If it is too thick, the inside will not be fried yet, and the outside will be too burnt;

③ It is recommended to handle the noodles well when heating the oil, so that you will not be in a hurry when frying;

④After the noodles are put into the oil pan, they must be quickly rolled with chopsticks to fry them evenly;

⑤The main component of alum is aluminum, so it is best not to use it. Here, use baking powder instead (nowadays In many recipes, baking powder is added. As long as the amount is not exceeded, there are no major side effects, at least there are no clear reports);

⑥If you roll the dough into a round dough with a thickness of 1/8 cm Slices, cut 2 knives in the middle, can also be fried into fried dough sticks;

⑦ Although the fried dough sticks are delicious, it is not recommended to eat them often because they are fried food. It is recommended to eat them with some light soy milk, fruits, etc. .