You don't have to buy fried dough sticks if you want to eat them. People are biased against the food outside, so they can cook at home, save trouble and eat with confidence. Generally speaking, the fried dough sticks sold outside will use baking soda and baking powder. In fact, there is nothing wrong with this practice, but there are certain health risks. You don't have to use baking soda and baking powder to fry fritters. You don't need either. As long as you operate carefully, you will still fry fluffy and crisp fritters.
Baking soda is sodium bicarbonate, which can be decomposed into sodium ions, water and carbon dioxide gas under the action of acidic substances contained in dough, and carbon dioxide gas can play the role of fluffy food. However, the reaction of baking soda releasing gas requires the presence of acidic substances. If the reaction is completed in a short time, it is difficult to control the occurrence of the reaction, and too much dosage will produce bitterness or astringency. At the same time, baking soda is an alkaline chemical, which easily destroys vitamins in flour. For these reasons, baking soda is rarely used as a filler alone, but is usually used as one of the components of composite fillers. It is best not to use fried dough sticks unless the dough is excessively fermented. In order to balance its pH value, add a proper amount.
Baking powder is a kind of compound expansive agent, and there are different kinds. Generally solid alkali is mixed with acid powder. Under dry conditions, they do not contact or react. Once they meet water, they will dissolve and contact, and the reaction will release gas. Baking soda is commonly used in solid alkali powder, tartrate (tower powder) and phosphate (such as calcium phosphate and sodium pyrophosphate) are used in solid acid powder, and their reaction speed is very fast; In addition, there are others that use alum as solid acid, and the reaction speed is much slower, but it is very fast at high temperature. After high temperature treatment, fried fritters react quickly with baking powder, which is also the reason why many fritters are particularly fluffy. However, the fried dough sticks of baking powder are shaped like cotton, and they taste dry, so they will get tired of eating them often. It is still recommended not to use fried dough sticks.
It's no big deal to fry fritters at home. It's as simple as getting up early, so it's completely in time. You don't need baking soda or baking powder to fry deep-fried dough sticks. Just do it my way. Crispy and delicious fried dough sticks will greatly increase your taste and achieve the goal of "having a good breakfast".
Main and auxiliary materials: 500g flour, 1 and g sugar, 1.5g yeast powder, edible oil and salt, and eggs 1.
Steps:
① Pour flour into a basin, mix sugar and yeast powder together, soak in warm water, stir, and then add an egg.
② Pour the mixture of yeast, sugar and eggs into flour. Never pour too much at a time. Pour in bit by bit, stir well and make a soft dough.
(3) Knead the dough smooth, then brush a layer of edible oil on the surface and cover it with a layer of plastic wrap, and put it in a certain place to wake it up. In summer, dough wakes up quickly. Generally, the dough will increase to about twice the original amount in about two hours, which is a good dough. If it is winter, find a place with temperature, such as by the fire, on the hot kang, by the heater, etc. It is best to make dough the night before and wake up the next morning.
(4) After the dough is proofed, take it out and put it on the chopping board sprinkled with dry flour. You don't need to rub the dough of the fritters until you are exhausted. You just need to knead the dough with your fist for a while, then arrange it directly into an oval shape, and then roll it into rectangular pieces with a rolling pin.
⑤ Cut the dough into strips and fold them together. Press them in the middle with chopsticks, and then pinch the two ends tightly to prevent them from cracking when frying.
6. Pour a little more oil into the pot and start heating. After the oil temperature is 60% to 70%, put the fried dough sticks in and start frying.
All landowners Fried dough sticks look bulging when they are fried to golden surface. Drain the oil and separate it.
The oil temperature of fried dough sticks is very important. When it was 60% to 70% hot, the chopsticks just bulged. Fry the fritters in the pot. Too low oil temperature will affect the expansion degree, and the fried fritters will not be hollow. Fried fritters, without baking powder or baking soda, can be fried into delicious fritters as long as yeast powder is used. Eat while it's hot. Fragrant and crisp. Interested parties may wish to follow this method and do it themselves.