Formula of raw materials (about 168 finished products, weighing about 6 kg)
5 kg of flour
0.5 kg of granulated sugar powder
Vegetable oil 0.075 kg
Milk powder 0.175kg
Alkaline powder 0. 105 kg (0. 1 kg in winter)
Alum 0. 1 kg
Frying consumes vegetable oil 1.25 kg.
For example, 0.65 kg of powdered sugar is prepared for mixing sugar twist, and 0.65 kg of powdered sugar can be reduced for making salty taste, and appropriate amount of frozen eggs and salt can be added.
Production method
1. Preparation of loosening agent: Alum is added with cold water 0. 1 kg, and alkali powder is added with cold water 0.35 kg, which are respectively dissolved into solutions, and then the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Ready to use. Do not mix alum powder and alkali powder in some water during operation to prevent splashing and affect safety. This kind of loosening agent neutralizes acid and alkali to produce carbonic acid gas and expands, so that it consumes less oil and the product is crisp.
In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.
2. Dough making: After mixing flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water to make dough. Let the dough stand for 40 minutes before forming. If it doesn't stand, add 0.5 kg of old yeast when preparing the dough.
3. Forming: cut the dough into small strips with required weight, and knead them into slender strips with a length of about 40 ~ 50 cm, with uniform thickness. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short and fat shape". After rubbing, it is twisted into two strands of rope, and then twisted into four strands of hinge, which is the green body. The green body requires uniform length.
4. Blanching: Heat the oil in the pot, put it into the green body, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be sprinkled with powdered sugar, it is best to mix it temporarily when selling. If it is mixed too early, the powdered sugar will be easily wetted by oil, which will affect the color and luster.
quality standard
The color should be golden or deep yellow, and the powdered sugar on the surface should not be dissolved. The appearance should be slender and uniform, with the middle section (except the two ends) above four strands. The taste is crisp, without softness and toughness. The water content should be below 10%.