What's the problem with using a doughnut puffer to fry doughnuts when they're cold and hard? Fried doughnuts cool hard likely due to the batter is not good, the batter should be kneaded until the significant elasticity, and the appearance of the smooth, no bumps. In addition to the oil temperature is too high or too low, and its frying time is too long will also cause the fried dough hard, the proposed temperature of seventy to eighty percent of the heat into the pot, each frying time control of the fried dough in the upper and lower 1 ~ 2min.

Fried doughnuts cool hard cause is likely to be due to the bun improver recipe is not scientific, want to prevent such a thing, proposed the use of QS verification of non-aluminum doughnuts bun improver, this kind of bun improver made out of the taste of the noodles is very crunchy, block size is relatively large, the color of the white and red. Fried doughnuts cool hard likely due to the steamed bread improver recipe is not scientific, proposed to use QS verification of non-aluminum fried bread improver. It may also be due to wheat flour gluten is relatively large, and wheat flour is best in accordance with a pound of flour with one or two Ming Gong, two alkali and its three salt to carry out the deployment.

Seasoning construction is not scientific; steamed bread improver recipe has shortcomings. Processing technology is not scientific or have shortcomings. Selection of non-aluminum fritters steamed bread improver [bubble more source] to make fritters taste crispy good bite (mouth soluble good), fluffy agent chunks of stout, the internal structure of the air holes, the shape of the extreme, the color of white in red, cool, not hard, no hair sheep. Soak more source is to make high-quality fried doughnut new aluminum-free fried bread improver, especially suitable for fried doughnut franchise chain stores, fried doughnut production and processing vendors, high-grade restaurant breakfast and so on.

The alkali, salt in proportion to the good, ground into a pot, add warm water and melt, into an emulsion, and the formation of a lot of bubbles, and there is sound, and then add wheat flour and mix into the snow grain, speculation and pounding to make it into a glossy, soft, sinewy batter, with a warm cloth or quilt cover, wake up for 20 to 30min, and speculation and pounding once more, and then folded, so 3 to 4 times, so that the batter caused by the vapor body, resulting in a smooth. The pore hole, to do smooth.

Oil on the board, take 1/5 of the batter on the board, drag and drop the development of strips, rolled into a 1cm thick, 10cm wide strips with a small flour cane, and then chopped with a knife 1.5cm wide strips, will be stacked on top of each other, with wooden chopsticks along the length of the middle from the tamping, stuck tightly, pinch the sides gently with both hands, turn and pull the development of the top and bottom of the 30cm strips, into the eighty percent of the pot in the middle of the hot pot, the side of the deep-frying side of the roll, make the blanks convex, plump and smooth, and the batter will be made into the dough, so that the dough is not too thin, so that it is smooth. Make the billet convex up, rich and crispy, was golden brown.