Alum12.5g.

Surface alkali 14.5- 15g

Salt 10- 12g

370 grams of warm water

Production method:

1. Put alum, edible alkali and refined salt into a vessel, pour warm water and stir the raw materials to melt, then add flour to make soft dough for later use.

2. Then, pound the dough with both hands every 20 minutes for 5 minutes, pound it for 4-5 times to make the dough surface smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil and cover it with plastic sheets.

3. Ferment for about 65,438+00 hours or longer, and then fry at the oil temperature of 65,438+080℃-200℃ to make the surface golden, the volume expanded and crisp.

Features: golden surface, large and crisp body.

Precautions:

1. Alum can not only neutralize the alkali in dough, but also make the product brittle. If there is too much alum, the product will become hard, brittle and astringent. So generally speaking, the amount of alkali in the dough of fritters exceeds that of alum.

2. The alkali in dough changes with the seasons. In winter, alkali should be reduced accordingly, and in summer, it should be mastered flexibly according to local conditions.

3. Alum alkaline dough is generally mixed with dough by tamping method, because it is not easy to knead. Therefore, it takes several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become rough after several times of ramming, so it needs to be allowed to stand for a while before ramming. That's why you should have a rest every few days.

4. Add water to the dough according to the water consumption of flour. The general requirement is that the dough should be soft.

5, the dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and it takes a corresponding time.

Method for making alum-free fried dough sticks

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Another method of making fried dough sticks

The traditional method of making fried dough sticks is: adding alum, edible alkali and salt into flour to make alum-alkali dough, and then stretching and frying. However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, 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.

The author once had a meeting with chef Huaiyang in a hotel. During the technical exchange with them, I learned a new method of making fried dough sticks, which are made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, elasticity and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with 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 decompose, but its crispness is slightly lower than that of ordinary fried dough sticks.

Below, the author will introduce you to the production method and key of this kind of fried dough sticks.

Ingredients: 1500g high-quality high-gluten flour.

Baking powder 15g

7.5 grams of edible powder

30 g refined salt

4 eggs

Salad oil 2500 grams

Method:

1.

Sift the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

2.

Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it 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 width and a thickness of 1 cm, and then cut it into strips with a hand knife of 2.5 cm width.

4.

Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of the blank with a small brush, then put another overlapping blank (knife-edge surface on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (first put it in the middle of the blank, then put it in the oil pan).