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.