Raw materials: 5000g ordinary flour, alkali (60g in winter, 70g in spring and 85g in summer) and warm water (3000g in winter and 2750g in summer).

Production method

1. Mix the alkali and salt in proportion, crush them and put them into a basin, add warm water to stir and dissolve them to form an emulsion, and generate a lot of foam, which is noisy. Then add flour and stir it into a snowflake shape, pound it to make it into a smooth, soft and strong dough, cover it with a warm cloth or quilt, wake up for 20 to 30 minutes, pound it again, and fold the noodles for 3 to 4 times.

2. Grease the chopping board, take the dough 1/5 and put it on the chopping board, drag it into long strips, roll it into long strips with a small pin 1 cm thick and 10 cm wide, then chop it into long strips with a knife 1.5 cm wide, stack the two strips together, and use bamboo chopsticks to follow the length.

Production principle: the dough for making fried dough sticks belongs to alkali and salt dough. Due to the special reaction of this kind of dough, its ripening process is limited to some extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. When the dough is prepared, alkali (soda ash) and salt (strong coarse salt) are added to produce gas under the action of water, so that the dough reaches bulkiness.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the main points of making are: fold every two pieces up and down, and press them in the middle with bamboo chopsticks; Do not press it too tightly, so as not to stick together, and the edges of the two blocks must not stick together; You can't press it too lightly. Make sure that the two pieces of fried dough sticks don't separate when frying. Rotation is to ensure the above requirements, and at the same time, it is easy to turn over during frying. When you gently pinch the two ends with your hands, you should gently pinch the middle of the two ends, and the two ends cannot be separated when frying.

The principle of fried dough sticks is that when the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks immediately hardened, which affected the continuous expansion of the fried dough sticks. Therefore, the fried dough sticks were stacked one above the other and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces overflowed continuously, and the hot oil could not touch the joint of the two dough pieces, so that the dough pieces at the joint were in a soft dextrin state and could expand continuously, and the fried dough sticks became more and more fluffy.

Practice 2

Ingredients: 300g of flour, 250ml of warm milk, baking powder 1 teaspoon, half teaspoon of baking soda, salt 1 teaspoon, and 25g of vegetable oil.

Practice:

1. Melt baking powder, baking soda and salt with warm milk, mix well with flour, pour in a little vegetable oil, knead until smooth, cover and put it at room temperature overnight (be careful not to put it in the refrigerator);

2. The next morning, put the noodles on the greased chopping board, spread them evenly and arrange them into strips with a width of about 7cm and a thickness of about 1cm without kneading, and then cut them into strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the pan and pour the oil. When the oil temperature is high, stretch the prepared fritters, put them in the oil pan and fry until golden brown, and then take them out.

Practice 3

New technology of aluminum-free fritters

Ingredients: flour1500g, fried dough sticks powder 30g, 3 eggs, and salad oil 3 liang.

Mixing method:

1. Weigh the standard water, use warm water in spring and autumn, cold water in summer and slightly hot water in winter;

2. Weigh the water and put it in a basin, add 3 eggs, and mix the salad oil evenly;

3. Put the noodles in the basin;

4. Put the fritters powder into the basin and stir it completely;

5. Add 2 items and pick them from low to high with both hands until there is no dry noodles;

6. It can be used after 4 hours of natural waking.

Frying method:

1. Finish the working panel of fried dough sticks, and put dry noodles, knives, stainless steel strips and large rolling pins on the chopping board;

2. Open a packet of fried dough sticks, roll the dough to a length of about 50 cm, a width of 18-20 cm and a thickness of 0.9- 1 cm, then cut the dough with a knife and overlap the dough strips by hand.

3. Cut the fried dough sticks into 2-2.5 cm wide and 0.9- 1 cm thick, then gently brush the dry noodles on the noodles, overlap the two dough pieces relatively, press them with battens, pinch them at both ends from the middle, and then stretch and straighten the noodles, and the oil temperature must be controlled at 200 degrees;

3. Fry in an oil slicer for 2 minutes.

Practice 4

1. Put Baking Powder, salt, sugar, and heated milk (or water) into a container, and stir evenly, and let it stand for about 10 minute; Add flour, knead for 2-3 minutes (it is not necessary to knead very smoothly, but apply a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours; Knead it, flatten it slightly, cover it, and stay in the refrigerator for the night;

2. Take out the dough the next morning, oil it on the chopping board, roll it into pieces with a thickness of1/4cm, and then cut it into thumb-wide strips (the length is about 1/2 of the diameter of the fryer);

3. Heat the oil in the frying pan until bubbles appear, overlap the two cut noodle pieces, then gently press them with chopsticks, pinch the two ends, tear them to double the original length, twist them and put them in the oil pan, and immediately roll them with chopsticks to make them evenly heated, fry them until golden, and drain off the excess oil.

The oil of fried deep-fried dough sticks should be burned hot, and it is better to put noodles into it and foam when heated (the actual consumption of oil is very small);

The thickness of noodles is1/4cm, which is too thick, the inside is not fried yet, and the outside is too burnt.

It is suggested that noodles should be handled well when hot oil is used, so that they will not be in a hurry when frying;

After the noodles are put into the oil pan, they should be quickly rolled with chopsticks to fry evenly;

Alum is mainly composed of aluminum, so it is best not to use it. Here, baking powder is used instead (baking powder is often added in many recipes nowadays, so long as it is not excessive, there is no big side effect, at least there is no clear report);

If the dough is rolled into a round piece with a thickness of 1/8 cm, and two knives are cut in the middle, it can also be fried into oil cakes;

Although the fried dough sticks are delicious, it is not recommended to eat them often because they are fried food. It is recommended to mix them with some light soy milk and fruit when eating.