2. Don't mix alum powder and alkali powder in some water during operation to prevent splashing and affect safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which makes it consume less oil and the product crisp. In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.
3. Kneading: Mix flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water, and knead dough. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough.
4. Molding: 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 fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent.
5. blanching: the oil in the pot is hot, put it into the blank, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color. The quality standard requires that the color is golden or deep yellow, and the appearance of powdered sugar is insoluble.