Raw materials: 5000 grams of ordinary flour, alum, salt in the same proportion, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer).
Method of production
1, alum, alkali, salt in proportion to the good, crushed into the basin, add warm water and stir to dissolve, into an emulsion, and generate a large number of bubbles, and there is a ringing sound, and then add the flour stirred into a snowflake, speculate on the pounding to make it smooth and soft and glutenous dough, with a warm cloth or quilt cover, waking up for 20 to 30 minutes, and speculate on pounding again, and then folded, so that 3 to 4 times! The dough will be soft and supple with gas and holes in it.
2, oil on the board, take 1/5 of the dough on the board, drag it into long strips, roll it into a 1 cm thick, 10 cm wide strip with a small rolling pin, then chop it into 1.5 cm wide strips with a knife, stack the two strips on top of each other, use bamboo chopsticks to compact it from the middle, press it tightly and pinch the ends gently with both hands, rotate and pull it into a long strip of 30 cm or so, put it into a frying pan that's 80% hot and fry it while flipping it, so that it bulges and fills up. Make the blanks bulge up, full of swelling and crisp, golden brown is ready. Production principle: the dough used to make the doughnuts belongs to the alum, alkali and salt dough. Because of the special reaction of this kind of dough, so in the maturation process is subject to certain restrictions, generally only suitable for high-temperature deep-frying method, in order to achieve the characteristics of soft and crispy. The alum (alum), alkali (soda ash), salt (strong coarse salt) mixed in the dough modulation under the action of water to produce gas, so that the dough to achieve puffy. In the puffing process, the main role of alum and soda ash, the reaction formula is: KAI (SO4) 412H2O + Na2CO3 + H2O → AI (OH) 3 + Na2SO4 + K2SO4 + CO2 ↑ + H2O
From the above reaction formula, we can see that the alum added to the modulation of the alum, alkali in the action of the water chemical reaction occurs, the product of the following Aluminum hydroxide (also known as alum flower), is a gelatinous substance, so that the finished product is fluffy; generated by the sodium sulfate and potassium sulfate is harmless, in the dough does not work. The salt added during the mixing of the dough plays a role in increasing the toughness and sinewiness of the dough, which facilitates the molding operation of the products. As aluminum hydroxide and carbon dioxide produced *** with the role of alum, alkali, salt puffed dough products rise.
3, whether the fritters can be fried and loose, crispy, yellow and fragrant, the production of the main points are: each two up and down the stack, with bamboo chopsticks in the middle of the pressure; can not be pressed too tightly so as not to two stick together, the edge of the two pieces of dough absolutely can not be adhesion; can not be pressed too lightly to ensure that the fritters in the frying of the two are not separated; rotating is in order to ensure that the above requirements, and at the same time in the process of frying, the fritters are not separated. The rotation is to ensure the above requirements, and at the same time, during the frying process, it is easy to turn. When you pinch the two ends lightly, you should pinch the middle of the two ends gently, and the two ends should not be separated during frying. The principle of fryer initiation is: when the fryer enters the frying pan, the foaming agent is heated to produce gas and the fryer expands. But because the oil temperature is very high, the surface of the doughnut immediately hardened, affecting the doughnut to continue to expand, so the doughnuts used every two up and down stacked, with bamboo chopsticks in the middle of the pressure of the program, between the two blocks of water vapor and foaming gas constantly overflow, the hot oil can not come into contact with the two blocks of the combination of the two blocks of the doughnut, so the combination of the blocks of the doughnut in the soft pasty state, which can continue to expand, the doughnuts are more and more fluffy. We get a fritter carefully observe can be found, the outside of the two blocks of dough, the size of the roughly doubled, while the inside of the two blocks of dough, but the expansion of many times.
Many people are more concerned about the ratio of alkali and alum when making noodles, in fact, its not important, alum more flavor and texture will be worse. Generally, you can use alum for about 1% of the flour, and the amount of alkali is slightly less than the alum.
Practice two
Raw materials: 300 grams of flour 250 milliliters of warm milk 1 tablespoon of baking powder half a tablespoon of baking soda 1 tablespoon of salt 25 grams of vegetable oil
Practice:
1. baking powder, baking soda and salt with warm milk, and the flour and a good kneading, and then poured into the small amount of vegetable oil. The first thing you need to do is to make sure that you have the right ingredients and that you are able to make the best use of them.
2. The next morning, put the noodles on an oiled board, and without kneading them, spread them out and organize them into long strips about 7cm wide and 1cm thick, and then cut them into smaller strips about 2cm wide with a knife. Then use chopsticks to press down on each strip, and pinch the ends of each two strips together.
3. Pour oil into a hot pan, and when the oil is hot enough, stretch the doughnut blanks and put them into the frying pan until golden brown.