Method:
1. Sieve the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.
2. Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular dough pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour.
3. Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin of 8 cm width and 1 cm thickness, and then cut it into a blank with a hand knife of 2.5 cm width.
4. Pour salad oil into the pot and heat it to 60% to 70%. Take a blank, brush a little water on the non-knife-edge surface, then put another blank to overlap (the knife-edge surface is on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it with your right hand twice, and then put it in the oil pan while pulling (put the strip in the middle first).
Production key:
1. When mixing flour, salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten.
2. When kneading dough, the number of overlapping times should not be too much, so as to avoid excessive strength and force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth.
3. The cut strips should be brushed with a little water and pressed again to avoid cracking due to poor adhesion when frying. When pulling the green fried dough sticks by hand, the strength should be light, and excessive force will cause cracks or broken tendons.
4. When frying, the oil temperature should be 60% to 70% hot (about 180 degrees). When the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. If the oil temperature is too high, it is easy to fry the fritters. In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color.
Other notes when going to: 16℃