Raw material formula (finished product about 168, weighing about 6 kg) flour 5 kg sugar powder 0.5 kg vegetable oil 0.075 kg milk powder 0.175 kg alkali powder 0.105 kg (0.1 kg in winter) alum 0.1 kg frying consumed vegetable oil 1.25 kg
such as the production of mixing sugar twist with sugar powder 0.65 kg, such as the production of salty flavor can be reduced! powdered sugar, add the appropriate amount of ice eggs and salt.
Method of production 1. relaxant preparation: alum plus 0.1 kg of cold water, alkali powder plus 0.35 kg of cold water, respectively, into solution, and then the alkali water poured into the alum water, with a shovel for stirring, stirring until there is no foam. Can be used. Do not mix the alum powder and alkali powder in some water to prevent splashing and affect the safety. This loosening agent is to neutralize the acid and alkali to produce carbonic acid gas and expansion, so that it consumes less oil and the product is crisp.
In addition, with baking soda, lye or yeast dough can also be made into a loosening agent
2. Dough production: flour mixed with sugar, oil, loosening agent, add another 1.5 kilograms of water about 1.5 kilograms, modulation into dough. Before molding the dough to rest for 40 minutes, if not resting, modulation of the dough should be added to the old leavening 0.5 kilograms.
3. Molding: the dough is cut into pieces, cut into small strips of the required weight, and rolled one by one into a long thin strip of about 40 to 50 centimeters in length, requiring uniform thickness. Operation should pay attention to rolling long, do not stretch, otherwise it will make the finished product tough shrinkage into "short fat shape". After rolling a good double up rolled into two strands of rope, and then double up rolled into four strands of hinge-like, that is, into the blank. The blanks are required to be uniform in length.
4. blanching: oil in the pot is hot, into the billet, with a wire strainer gently stirring, to float, the color into a golden yellow when you can fish up. If you need to sprinkle the appearance of powdered sugar, it is best to mix temporarily in the sale. If it is mixed too early, the powdered sugar will be easily wetted by the oil, which will affect the luster of the color.
Quality standard The color should be golden or deep yellow, and the powdered sugar on the outside should not be melted. The shape should be long and thin and even, the middle section (except the two ends) is more than four strands. Crisp taste, no soft and tough phenomenon. The water content is required to be below 10%.