Ingredients: 500g flour, alum 12.5g, refined salt 14.5- 15g, warm water 10- 12g, 370g.

Production method:

1. Put alum, edible alkali and refined salt into a vessel, pour warm water and stir the raw materials to melt, then add flour to make soft dough for later use.

2. Then, pound the dough with both hands every 20 minutes for 5 minutes, pound it for 4-5 times to make the dough surface smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil and cover it with plastic sheets.

3. Ferment for about 65,438+00 hours or longer, and then fry at the oil temperature of 65,438+080℃-200℃ to make the surface golden, the volume expanded and crisp.

Features: golden surface, large and crisp body.

Precautions:

1. Alum can not only neutralize the alkali in dough, but also make the product brittle. If there is too much alum, the product will become hard, brittle and astringent. Therefore, generally speaking, the amount of alkali in the dough of fritters exceeds that of alum.

2. The alkali in dough changes with the seasons. In winter, alkali should be reduced accordingly, and in summer, it should be mastered flexibly according to local conditions.

3. Alum alkaline dough is generally mixed with dough by tamping method, because it is not easy to knead. Therefore, it takes several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become rough after several times of ramming, so it needs to be allowed to stand for a while before ramming. That's why you should have a rest every few days.

4. Add water to the dough according to the water consumption of flour. The general requirement is that the dough should be soft.

5, the dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and it takes a corresponding time.

Method for making ZT fried dough sticks without alum

Another method of making fried dough sticks

The traditional method of making fried dough sticks is: adding alum, edible alkali and salt into flour to make alum-alkali dough, and then stretching and frying. However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors.

The author once had a meeting with chef Huaiyang in a hotel. During the technical exchange with them, I learned a new method of making fried dough sticks, which are made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, elasticity and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fried dough sticks. Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not decompose, but its crispness is slightly lower than that of ordinary fried dough sticks.

Below, the author will introduce you to the production method and key of this kind of fried dough sticks.

Ingredients: high-grade high-gluten flour 1500g baking powder 15g cooking powder 7.5g refined salt 30g eggs and 4 salad oils 2500g.

Method:

1. Sieve the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

2. Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular dough pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour.

3. Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin of 8 cm width and 1 cm thickness, and then cut it into a blank with a hand knife of 2.5 cm width.

4. Pour salad oil into the pot and heat it to 60% to 70%. Take a billet, brush a little water on the non-knife-edge surface, then put another billet overlapping (knife-edge surface on both sides), press it in the middle of the billet with a thin wooden stick to make the two billets stick together, then hold the billet with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (put the sliver in the middle first).

Production key:

1. When mixing flour, salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten.

2. When kneading dough, the number of overlapping times should not be too much, so as to avoid excessive strength and force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth.

3. The cut strips should be brushed with a little water and pressed again to avoid cracking due to poor adhesion when frying. When pulling the green fried dough sticks by hand, the strength should be light, and excessive force will cause cracks or broken tendons.

4. When frying, the oil temperature should be 60% to 70% hot (about 180 degrees). When the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. If the oil temperature is too high, it is easy to fry the fritters. In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color.

Chemical loosening agent ZT

In the production of snacks, chemical loosening means adding a proper amount of chemical loosening agent.

Warm or react with other combinations to produce a large amount of gas, thus achieving the expansion and looseness of snacks.

There are many kinds of chemical loosening agents, which are briefly described as follows:

(1) Edible powder.

That is, baking soda, whose molecular formula is NaHCO3, is a basic salt. Because its formula contains carbon.

Acid radicals, such as organic acids, inorganic acids or acid salts, will react after neutralization to generate carbon dioxide, which is the main driving force for the expansion and looseness of snack products. For example, when making peach cakes, the powder is decomposed by heat to produce carbon dioxide, which is heavier than air, so the gas expands horizontally on both sides. Make the peach crisp pour down and increase the volume. Another example is fried dough sticks, which use the reaction of edible powder and alum to produce a large amount of carbon dioxide gas to expand the volume. However, the edible powder should not be added excessively, because it is an acidic salt, which will increase the alkalinity and PH value, turn yellow inside and outside the product, destroy the tissue and have a bad shape. Therefore, it should be added appropriately when using it.

(2) Ammonia-based loosing agent.

That is, some compounds containing ammonium ions (NH4), in which ammonium bicarbonate (bromine powder) is used.

And bicarbonate, which have fast reaction and large expansion force. Bicarbonate and ammonium bicarbonate can be completely decomposed into ammonia, carbon dioxide and water when heated at low temperature, but they have some disadvantages, that is, ammonia reacts with water to form ammonia water, which has the smell of ammonia bromine and is inconvenient to eat, so it should be added in moderation. For example, some products, such as shortbread, fried dough sticks and horses, are made of this loosing agent, which is used as an air source to increase physical fitness.

(3) baking powder.

That is, the edible powder is made by mixing different acidic substances or acid salts with some fillers. When it meets water, it will react and release carbon dioxide. The commonly used acid salts are: acidic calcium phosphate, potassium aluminum sulfate (alum), potassium hydrogen tartrate and gluconolactone. When baking powder is used in cakes, it is generally suitable for eels, cakes and some fried products. It is a commonly used chemical loosening agent.