Crispy noodles are made of flour and edible oil as the main raw materials. According to the proportion of oil added and auxiliary materials when preparing pastry, we can also divide it into dry pastry, water pastry, loose pastry and fried pastry. Because of the different uses of pastry, their preparation methods are also different. Some need to be prepared with cold oil, while others need to be fried with hot oil. I'll share with you a few methods of preparing pastry. Several preparation methods of crisp dough. One. Dry pastry dry pastry, we can use animal oil or vegetable oil as raw materials, but we usually use pig oil as the main material. The proportion of dry pastry is: 1:0.5, that is, 500 grams of flour and 250 grams of lard. When preparing dry pastry, we should also consider the influence of climate. When preparing dry pastry in winter, the amount of lard should be increased to about 300 grams because of the cold climate and the degree of lard solidification.

By the same token, the summer climate is hot and lard can be reduced to about 225 grams. When preparing, first mix the flour with lard, push it forward layer by layer with the palm of your hand, then roll it into a ball, and push it forward in turn, until it is rubbed thoroughly repeatedly, and the dry crispy noodles are made. Two. Water-oil crisp dough Water-oil crisp dough is made by mixing water, oil and flour. Its material ratio is: 1:0.2:0.5. That is, 500 grams of flour, 0/00 grams of lard/kloc and 250 grams of water. When making water-oil crisp dough, the amount of lard and water should be properly adjusted according to the season. The winter climate is dry and the amount of lard and water should be large. In summer, the climate is humid, and the ratio of lard to water is less. When preparing, first put the flour on the dough table, add the evenly stirred oil and water into the flour to blend, and then knead it into water-oil crisp dough.

Summary of several points that should be paid attention to when preparing dry pastry and water pastry. ① When preparing dry crisp dough, rub it evenly and thoroughly to increase the lubricity of the dough, and there should be no raw flour particles in the crisp surface to prevent the phenomenon of crisp removal in use. (2) the lard used in the preparation of dry crisp dough must be cold oil, otherwise it will not stick together, and the product will be easy to shell or fry. Lard is better than vegetable oil when blending oil crisp, and the finished product is crisper and has good color. (3) The water-oil crisp dough should be covered with a wet cloth after preparation to prevent the epidermis from breaking. ④ The flour, water and grease should be properly matched. If the oil consumption is high, it will affect the stratification between the pastry and the dry pastry, and the pastry will be easily broken if the gluten strength is too low, or it will be exposed. If the oil consumption is low, it will be tough and crisp, and the pastry will be stiff, solid and not crisp.

⑤ The water temperature should be appropriate, generally 30 to 40 degrees, and adjusted with the seasonal temperature. The temperature should be lower in hot days and higher in winter. ⑥ The hardness of dry crispy dough and water crispy dough should be consistent, otherwise it will affect the crisp quality of finished products. Three. Fried pastry. Fried pastry, which we usually use to make pastry products. The proportion of fried pastry is 1: 1. That is, 500 grams of flour needs to be put into 500 grams of edible oil. Its production method: when the oil is heated to 80%, pour it into the prepared flour, stir it while stirring, and fry the flour into golden crisp noodles. You can also stir the raw oil and flour evenly and bake them in the oven. The characteristics and functions of fried pastry are the same as those of dry pastry and water pastry. Pay attention to the following points when preparing fried pastry. ① The ratio of flour to oil is 1: 1, because the fried pastry we prepared needs to be processed by the method of pasting, so the pastry should be made thinner.

(2) when frying oil crisp, the oil temperature should be higher, and the flour must be fried thoroughly, so as to play the role of crispy skin. —— Final summary: Is it hot oil or cold oil to make crispy noodles? The problem. My answer is here, I hope my answer can help you. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below. Thank you.