Raw materials: 500 grams of flour, alum 12.5 grams of soda 14.5 - 15 grams of salt 10 - 12 grams of warm water 370 grams
Production method:
1, will be placed in a vessel, pouring in warm water and melting the ingredients after adding the softened dough. >1, alum, soda, salt in a vessel, pour warm water and stir the ingredients after melting, add flour with modulation into a softer dough to be used.
2, then, every 20 minutes with both hands will be 5 minutes of dough pounding, *** pounding 4-5 times, so that the surface of the dough is smooth, soft can be placed, fermentation, the dough on the panel brushed with oil, the top of the brush with oil, covered with plastic sheeting.
3, fermentation of about 10 hours or more, and then 180 ℃ -200 ℃ oil temperature will be fried until the surface of the golden brown, the volume of puffed up, crispy that is ready.
Features: golden yellow surface, large and crispy.
Notes:
1, alum in the dough in addition to neutralization and alkali, but also play a role in making products crispy, if the alum is too much, the products hard, crispy and astringent. Therefore, the general doughnut dough, the amount of alkali are more than alum.
2, the alkali in the dough, according to seasonal changes, winter, the alkali should be reduced accordingly, the corresponding increase in summer, which should be flexible according to the local situation.
3, alum alkali dough is usually pounded in the way of dough, because it is not easy to knead. Therefore, to pound a few times, in order to make the dough in the alum alkali and uniform, generally speaking, pounding a few times the dough will become very burgundy, it is necessary to rest for a period of time and then pounded. This is why to a few times to rest for a while.
4, the dough should be added according to the amount of flour draught, the general requirement is that the dough should be softer.
5, the dough fermentation time should be long enough, because, alum alkali reaction speed is slow, to have the corresponding time to work.