Raw materials; Flour, alkali, alum and salt.
Practice; (1) Ingredients: flour 725 yuan, alkali, alum 2.8 yuan and salt 2.8 yuan (salt, alkali 4.4 yuan and salt 2.8 yuan can be used in the hottest days in summer). (2) Put alkali, alum and salt into a basin, add a small amount of water, grind with a hard hammer until there is no residue and no foam, then mix the dough with water (warm water) and stir it evenly by hand, that is, use your hands when you see that there is no dried noodles, so that the noodles will be wet and bonded, and then apply oil to the blended dough.
Don't knead the noodles. Stretch by hand and pat flat. Cut it into pieces more than one inch long and eight minutes wide with a knife. Then pile the two pieces together, press them with your fingers, cut a cut in the middle with a knife (both ends are continuous), stretch them by hand, fry them in a hot oil pan, and then turn them over and fry them slightly when they are cooked.
Homemade fried dough sticks-experimental report
Ingredients: (1 serving, I thought one serving was enough, enough for me to eat for a few days, but not enough to eat it all, so please add more according to the proportion of the large population if you have a good appetite)
General purpose flour100g
Salt season TB
Baking soda is slightly more than 1/2 TB.
Baking powder 1/2 TB
70 grams water
Practice: (from the original formula, the time is from 3 pm yesterday to 8 am this morning)
1. Mash alum, alkali and salt (DIDA notes don't need to be mashed, because they are all powder), add water and stir to dissolve them, then add flour, knead them evenly into dough, roll them every 30 minutes, and repeat them three times. After waking up for five or six hours, the dough becomes soft and smooth.
2. Put the proofed dough on the panel, roll it into a rectangle, cover it, and proofe it for a while. (DIDA, be sure to be moldy)
3. When the pot is heated to 80% heat, the awakened dough embryo is cut into wide strips, stretched and flattened, and then cut into 20 strips 1 kg flour. Put the two strips together, press them slightly in the middle, stretch them, and fry them in the pot. Then flip it up and down with chopsticks to make it heated evenly, and you can take it out of the pot when you see the fried dough sticks bulging into brown red.
result
1。 The finished product is soft and has a big hole (see plan). The taste is very close to that of fried dough sticks eaten in China, and the taste is slightly stronger, like fried dough sticks in our school cafeteria, hee hee.
2。 It's not good-looking, because the pot I use is very small and I don't like too much oil, so I made it into a mini, one is short and fat, and the other is tall and thin. Everything is delicious, but it's really ugly.
suggestion
1。 If you have a deep fryer and use a lot of oil, it will be no problem to make big fried dough sticks.
2。 The oil should not be too cold, but it should be hot, but it should be turned over immediately and fried slightly.
deep-fried dough stick
Raw materials: 500g flour; Proper amount of oil;
Other seasonal solar term feeding:
Spring and autumn: white sail (which should be beside the stone) 15g, edible alkali 10g, salt 8g, 300g of 30-degree warm water.
Summer: white sail (which should be beside the stone) 16g, edible alkali 1 1g, salt 10g, 300g warm water at 30 degrees.
Winter: white sail (beside the stone) 14g, edible alkali 9g, salt 7g, and warm water at 45℃ 325g.
Method:
(1) Put vanadium, salt and alkali (all in powder form) into a basin and slowly add them to dissolve them all; Add flour, stir it evenly by hand, and knead it into "three lights" (namely, face light, basin light and hand light); After standing for about 30 minutes, knead it again and repeat it for three times until the dough is smooth and moist with good ductility, toughness, elasticity and plasticity; Grease the place where the dough touches the basin, arrange the dough, cover it, and leave it for about 4-8 hours according to the season (keep warm in winter).
(2) Brush a layer of oil on the dough table, pour the prepared dough on the table, spread it out and draw it into a rectangle, and cover it with tarpaulin for later use.
(3) Arrange the dough into strips with a width of about 10CM and a thickness of about 1CM, then cut into strips with a top knife, then close every two opposite sides, press along the strips with chopsticks to make the two strips stick together, pinch the two ends with both hands, stretch them to 26CM, then put them in a frying pan for frying, frequently turn them over, and take them out when cooked.
deep-fried dough stick
The technical content of fried dough sticks is very high, and the amount of additives depends on the season and temperature. The general rule is:
Spring and autumn: flour 1 kg, warm water 6 Liang, salt 1.6 yuan, alkali 3.4 yuan, alum 3 yuan;
Summer: flour 1 kg, cold water 6 Liang, salt 2 yuan, alkali 3.8 yuan, alum 3.2 yuan;
Winter: flour 1 kg, warm water 7 Liang, salt 1.4 yuan, alkali 3.2 yuan, alum 2.8 yuan.
Fried dough sticks method:
1. Mash alum, alkali and salt, add water and stir to dissolve them, then add flour, knead into uniform dough, roll it every 30 minutes, repeat it three times, and wake it for five or six hours, and the dough becomes soft and smooth.
2. Put the proofed dough on the panel, roll it into a rectangle, cover it, and proofe it for a while.
3. When the pot is heated to 80% heat, the awakened dough embryo is cut into wide strips, stretched and flattened, and then cut into 20 strips 1 kg flour. Put the two strips together, press them slightly in the middle, stretch them, and fry them in the pot. Then flip it up and down with chopsticks to make it heated evenly, and you can take it out of the pot when you see the fried dough sticks bulging into brown red.