2, add flour, knead for 2-3 minutes (it doesn't have to be smooth, you can put a little oil on your hands to prevent sticking), cover it, and leave it at room temperature for two hours.
3. Knead it, flatten it slightly, cover it and put it in the refrigerator for the night.
4. Take out the dough the next morning, grease it on the chopping board, roll it into noodles with a thickness of1/4cm, and then cut it into thumb-wide strips (the length is about 1/2 the diameter of the frying pan).
5. Heat the oil in the oil pan until bubbles appear, overlap the two sliced noodles, then gently press them with chopsticks, clamp the two ends, tear them to twice the original length, screw them, put them in the oil pan, immediately roll them with chopsticks to heat them evenly, fry them until golden brown, and drain the excess oil.
Making principle of baking powder fritters;
Mix the dough first, that is, add water to knead the dough with fresh yeast or old flour (fermented flour) to ferment the dough to a certain degree, then add appropriate amount of soda ash and salt to knead the dough, and then cut it into strips with a thickness of 1cm and a length of 10cm, and each two strips are stacked on top of each other, pressed with narrow wooden strips in the middle, rotated, stretched and fried in a hot oil pan. During the fermentation process, due to the propagation and secretion of enzymes (mainly glucoamylase and alcoholase) in dough, a small part of starch is converted into glucose, and then from glucose to ethanol, producing carbon dioxide gas. At the same time, some organic acids are produced, which react with ethanol to produce aromatic esters.
The carbon dioxide gas produced by the reaction makes the dough produce many small holes and expand. The presence of organic acids will make dough sour. The purpose of adding soda ash is to neutralize excess organic acid, produce carbon dioxide gas and further expand the dough. At the same time, soda ash is dissolved in water and hydrolyzed; After frying in a hot oil pan; Due to the production of carbon dioxide, fried fritters are more loose.
From the above reaction, we may be worried that sodium hydroxide will be left when the fritters are fried. How can fried dough sticks with such strong alkalinity taste delicious? However, its ingenuity is also here. When free sodium hydroxide appears in the dough, alum in the raw material immediately reacts with it, so that the free sodium hydroxide becomes aluminum hydroxide. Gel solution or dry gel of aluminum hydroxide is used as antacid in medicine, which can neutralize gastric acid and protect ulcer surface, and can be used to treat hyperacidity, gastric ulcer and duodenal ulcer. The main component of the common stomach medicine "Weishuping" is aluminum hydroxide. Therefore, some Chinese medicine prescriptions say that fried dough sticks have inhibitory effect on gastric acid and have certain curative effect on some stomach diseases.