Technology: Dry-mix flour, rice flour and foam evenly, add salt into the powder mixing water, start mixing flour, stir the mixed flour at low temperature for 2- 12 hours, and then shape and fry. Mix dough with cold water in summer and warm water in winter.
Fried dough sticks practice:
1. Raw materials: 5000g of high-quality high-gluten flour, 50g of baking powder, 22g of edible powder, 90g of refined salt and 5500g of 15 salad oil. Second, the preparation 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. 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 and a thickness of 1 cm, and then cut it into strips with a width of 2.5 cm by hand.
4. Pour salad oil into the pot and heat it to 60% to 70%. Take a blank, brush a little water on the non-blade surface, then put another blank to overlap (the blade 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 flour, salt, eggs, salad oil and water are mixed, it 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. Brush the cut strips with a little water and then press them to avoid cracking due to poor adhesion when frying. When pulling the green fritters by hand, use light force; If you push too hard, these bands will break or break the tendons.
4. When frying, the oil temperature should be 60% to 70% (about 180℃). 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.