Fried dough sticks are crispy outside and tender inside, salty and palatable, and there are many ways to make them, but there are mainly three kinds: one is traditional alum fried dough sticks, the other is old-fashioned fried dough sticks, and the third is now popular alum-free fried dough sticks. Now scientific research has found that fried dough sticks made by traditional methods have many disadvantages. First of all, fried dough sticks are a kind of high-temperature fried noodles. After repeated high-temperature heating, most of the essential fatty acids and vitamins contained in the oil are destroyed by oxidation. On the other hand, unsaturated fatty acids will polymerize to form dimers, multimers and other macromolecular compounds after repeated heating, so eating fried dough sticks is harmful to human health. Secondly, according to the traditional method to make fried dough sticks, alum, edible alkali, salt, water and so on are needed. It should be added to flour, and after adding alum (whose chemical composition is potassium aluminum sulfate dodecahydrate), the aluminum element in it will naturally have a negative effect on human health.

Because adding alum to make fried dough sticks has so many disadvantages, many businesses are trying their best to develop new methods to make fried dough sticks into real healthy food, such as crispy fried dough sticks made by Fuma in Taiwan Province Province, safe fried dough sticks made by Yonghe Soymilk, healthy fried dough sticks made by KFC and so on. These are all new varieties of fried dough sticks that are popular in the market now and do not contain alum. Here, I will introduce the formula proportion and detailed methods of alum-free fritters I have mastered to you.

Formula proportion of fritters dough:

500g of medium gluten flour, 4g of baking soda, 4g of baking powder, 50g of eggs, 50g of salad oil, 8g of refined salt and 250-270g of water.

Production method:

(1) dough preparation:

After weighing the raw materials according to the formula ratio, put baking soda, salt and baking powder into a basin, add clear water and stir evenly, then knock in eggs, add flour and stir into snowflake shape, then add salad oil, and beat and knead repeatedly with both hands to make it into soft and firm dough. Apply a little salad oil to the dough surface, and then cover or seal the dough with wet felt (2).

The dough time of deep-fried dough sticks is relatively long, which usually takes 2-4 hours. This is because the dough of fried dough sticks is very strong. If there is not enough time, the discharged strips will be difficult to stretch, which will affect the forming effect of fried dough sticks.

(3) article:

Sprinkle a proper amount of "puff" on the chopping board (or apply a proper amount of salad oil), put the dough on the chopping board, control the position of the jaws with both hands and drag it into strips, then roll it into strips with a small flour stick, with a thickness of about 1 cm and a width of about 10 cm, and then cut it into small strips with a knife.

(4) frying:

When salad oil is injected into the pot and burned to 60% or 70% heat, brush a little water on the non-knife edge side of one blank, then overlap the other blank, press it in the middle of the blank with bamboo chopsticks to make the two blanks stick together, then hold the blank with both hands, gently stretch it, put it in the oil pan (put it in the middle first, then put it at both ends), turn it over with chopsticks while frying, and take it out when the fritters are golden yellow.

Key operation points:

1, pay attention to the proportion of raw materials and the order of input when kneading dough; When mixing dough, baking soda, baking powder, salt, eggs and water must be fully dispersed before adding flour and salad oil, otherwise the finished product may be crisp and uneven in taste; Also, when kneading dough, you must knead it repeatedly by hand until the dough is smooth and tough, and the dough is made into fried dough sticks and the finished product is loose.

2. There must be plenty of time for noodles. If you want to shorten the baking time, you can also soften the dough, but the fried dough sticks made from this dough will not be full.

3. Pay attention to control the width and thickness of the dough when discharging. The thickness should be uniform, not too wide or too thick, so as to ensure that the refined oil strips are straight and full.

4, fritters should also pay attention to techniques, both hands should control the ends of the strips, gently stretch them, and apply force evenly, not too hard, so as to avoid the strips breaking or uneven thickness.

5. Be sure to control the oil temperature when frying. If the oil temperature is too low, the oil will penetrate into the blank, which will not only reduce the expansion of the fritters, but also lead to oil in the middle of the fritters and greasy mouth. If the oil temperature is too high, it is easy to fry fried dough sticks.