Raw material formula (about 168 finished product, weighing about 6 kg)
5 kg of flour
0.5 kg sugar powder
Vegetable oil 0.075 kg
Milk powder 0.175kg
Alkaline powder 0. 105 kg (0. 1 kg in winter)
Alum 0. 1 kg
Frying consumes vegetable oil 1.25 kg.
For example, mixing sugar flowers to prepare 0.65 kg of powdered sugar can reduce 0.65 kg of powdered sugar, and appropriate amount of frozen eggs and salt can be added.
manufacturing method
1. Preparation of loosening agent: Alum is added with 0. 1 kg of cold water, and alkali powder is added with 0.35 kg of cold water, which are dissolved into solutions respectively. Then, the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation to avoid splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which consumes less oil and makes the product crisp.
In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.
2. Kneading: Mix flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water, and knead dough. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough.
3. Molding: cut the dough into small strips with required weight and knead them into slender strips with uniform thickness of about 40 ~ 50 cm. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent.
4. blanching: heat the oil in the pot, put it into the green body, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color.
quality standard
The color should be golden or dark yellow, and the powdered sugar on the surface cannot be dissolved. The appearance should be slender and uniform, and the middle part (except the two ends) should be more than four strands. The taste is crisp, not soft or tough. The water content should be lower than 10%.
Fried dough twist
Fermented soft twist is a specialty of Chongqing Nan 'an Food Factory. Beautiful appearance, crisp and refreshing, its outstanding feature is that it has the sweetness of wine after eating, and it has endless aftertaste, which is unique among small foods.
Raw material formula
Sichuan sugar 9 kg
Special powder 27.5 kg
Fresh eggs 6.5 kg
Peanut oil 12kg
6 kg lard
2 kg of fermented grains
300 grams of smelly powder.
manufacturing method
1. mixing: add 5% Sichuan sugar to boiling water, stir about 25 kg, and make into powder. Add eggs, fermented grains and internal oil (with lard 500g and peanut oil 1kg as ingredients), stir for 5-6min, then add special flour after full stirring, and mix and stir for about 10min to obtain dough.
2. Forming: Divide the dough according to specifications, cut it into strips, knead it into strips by hand, knead it into strands (when kneading into strips, the hands are in the opposite direction), then knead it into three strands, and fry it for three turns (or four turns).
3. Frying: oil temperature 120 ~ 130℃. Be careful when frying, turn it gently and let the work-in-process take time. Fry in the pan for about 2 minutes, and then take out the pan when the product is dark duck yellow. Completely cooling and packaging.
quality standard
Specification: slightly rope-shaped, twisted into flowers. Stranded flowers with 3 ~ 4 turns, length 10 cm, uniform and tidy, 25 grams per share.
Color: dark duck yellow.
Structure: crisp and free of impurities.
Taste: crisp and sweet, with normal egg fragrance, sweet aftertaste of mash, refreshing and pleasant.