Here's how to make this kind of doughnut and the key to introduce it
Raw materials: 1500 grams of high gluten flour 15 grams of baking powder 15 grams of flour 7.5 grams of salt 30 grams of eggs 4 salad oil 2500 grams
Methods:
1 Sift the flour and add the baking powder to mix well. Water (about 1000 grams) into the pasta machine, knocked into the eggs, add salt, flour and 50 grams of salad oil, boot to low speed mixing, until the water is cloudy and slightly bubbly, then add the flour mixed with baking powder, until the flour and water into a ball, switch to medium speed mixing, until the dough is smooth and soft.
2 hands dipped in a little salad oil, the dough out of the pasta machine, put on the greased surface of the case, and rolled into a rectangular block of dough, and then use your fist to beat on the block, to be Zhang piece of the larger, and then folded into 2 to 3 layers for the beating, according to the law, repeated three times, you can beat the good block of dough folded into a stainless steel plate, covered with a damp towel and left to stand for about half an hour to be used.
3 the other end of the case will be sprinkled with flour, from the stainless steel plate with a knife to take a small piece of dough on the case, with both hands with the pulling long, and then use the rolling pin to roll into a 8 cm wide, 1 cm thick long blank, then hand with a knife to cut the blank into 2.5 cm wide strips.
4 pot filled with salad oil to six or seven hot, take a strip of blanks in the non-knife face with a small brush a little water, and then put a strip of blanks overlap (knife face are on both sides), with a thin stick in the middle of the blanks snap a little, so that the two blanks adhere to each other, and then use both hands to support the blanks, gently pull the length of the right hand will be the billet twisted two rounds, and then the side of the pull side of the frying pan into the (put the strip in the middle, and then put the ends of the frying pan), while frying in the frying pan, and the two ends of the frying pan. (first put the middle of the strip, and then put the ends into the frying pan), while frying with chopsticks while turning, frying until the strip is straight and full, golden color can be removed from the pot to drain the oil, cut into short sections, plate can be on the table.
The key to the production:
1 and the pasta must be flour, salt, eggs, salad oil and water fully stirred before adding flour, otherwise there will be crispy and uneven taste phenomenon; and the pasta need to be from low to medium speed mixing order, which is conducive to the formation of gluten.
2 ringing dough, the overlap should not be too many times, so as not to gluten too strong, should not be too strong, so as not to break the gluten; the production of a good block of dough need to stand molasses half an hour before the strip, otherwise the fried dough is dead, not crispy enough. Another in the process of stacking the dough, if there are air bubbles, should be picked off a toothpick, otherwise the shape of the fried doughnut is not smooth.
3 cut billet, should brush a little water and then overlap press, to avoid the process of frying billet bonding is not firm and cracked, pulling the billet by hand, the force should be light, too much force will make the billet cracked or broken tendons.
4 deep frying oil temperature to six or seven hot (about 180 ℃) is appropriate, the oil temperature is too low, the oil will quickly soak into the noodle billet, which not only makes the oil in the middle of the doughnut, but also make its expansion degree is reduced, and the oil temperature is too high, it is easy to fry fried fried omelette. In the deep-frying process, you must use chopsticks to turn back and forth, so that it is heated evenly, so that the fritters become swollen and loose bubbles and color consistency.