1. Ordinary flour 3g

2. Milk powder 2g+ white sugar 2g+ yeast powder 5g

3. Stir evenly with warm water 19ml

4. Stir the dough with yeast water into dough

5. Pour in edible oil 2ml to knead the dough into dough

6. Cover with a safety film. Fermentation: almost 1 hour later, the dough is sent to twice the size

7, 5ml of salt and 1 ml of baking soda are mixed, and it is melted with 15ml of warm water

8. Knead the dough evenly with baking soda water again

9. Cover the safety film and continue the fermentation (for the dough sent at night, knead it evenly with baking soda water, and then put it in the refrigerator for use in the morning)

1. Press the dough into a rectangle on the chopping board

11, and grease the knife. Cut the big dough into small strips

12. Overlap the two noodles, flatten them, and press them out in the middle with chopsticks.

13. Heat the oil pan, fry the fritters, and turn them over while frying.

The above is the traditional preparation method of KFC's Anxin fritters. However, this kind of fried dough sticks with alum will decompose and leave a certain amount of aluminum during frying, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors. ? Now there is a new method of making fried dough sticks, which is made of flour, baking powder, cooking powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, flexibility and strength. Especially, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with that of ordinary fried dough sticks. Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not be decomposed, but its crispness is slightly lower than that of ordinary fried dough sticks. ?

Next, the preparation method and key points of this kind of fried dough sticks are introduced.

Raw materials: 1,5g of superior high-gluten flour, 15g of baking powder, 7.5g of edible powder, 3g of refined salt, 4 eggs and 2,5g of salad oil?

how to make it?

1? Sift the flour, add baking powder and mix well. Clear water (about 1g) is poured into a dough mixer, eggs are chopped in, refined salt, cooking powder and 5g salad oil are added, the machine is turned on and stirred at low speed, until the water is turbid and slightly bubbly, then flour mixed with baking powder is added, and after the flour and water are mixed into dough, the dough is stirred at medium speed until it is smooth and soft.

2? Dip a little salad oil into your hands, dig out the dough from the dough mixer, put it on the greased dough table, and roll it into rectangular dough pieces. Then roll it on the dough pieces with your fists. When the dough pieces become bigger, fold it into 2-3 layers and roll it. Repeat it three times according to the law, and then put the rolled dough pieces into a stainless steel plate, cover it with a wet towel and 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 wide and 1 cm thick, and then cut it into 2.5 cm wide blanks with a knife. ?

4? Pour salad oil into the pot and burn it to 6% to 7% heat. Brush a little water on the non-knife-edge surface of a billet with a small brush, then put another billet overlapping (knife-edge surfaces are on both sides), press it in the middle of the billet with a thin wooden stick to make the two billets stick together, then hold the billet with both hands, gently stretch it, twist it twice with the right hand, and then put it into the oil pan while pulling (first put the middle of the billet, then put it in the oil pan)

key to production:?

1? When mixing flour, refined salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise there will be crispy and uneven taste; When kneading dough, it is necessary to stir it from low speed to medium speed, which is beneficial to the formation of gluten. ?

2? When kneading dough, the overlapping times should not be too much, so as to avoid too strong gluten and too hard force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before being discharged, otherwise the fried fritters are rigid and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, toothpicks should be used to pick them off, otherwise the fried fritters will not be smooth in appearance. 3? The cut strips should be brushed with a little water and pressed again, so as to avoid the strips from cracking due to poor adhesion during frying. When pulling the green strips by hand, the force should be light, and excessive force will cause the strips to crack or break tendons. ?

4? When frying, the oil temperature should be 6% to 7% (about 18℃). If 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. When the oil temperature is too high, it is easy to fry the fried dough sticks. In the frying process, chopsticks must be turned back and forth to make it heated evenly, so that the fried dough sticks become swollen and loose and have the same color.