Fried dough sticks are snacks that everyone likes to eat early, and alum-free fried dough sticks are produced according to market demand. With the enhancement of people's health awareness, food safety is increasingly recognized by everyone, and the alum-free fritters technology has solved the problem of aluminum exceeding the standard. Which Shaanxi family trains non-alum fritters well? Xi 'an Dapin Snack Training The appearance and taste of alum-free fritters are high-quality, the fritters are not deformed, do not absorb oil, and the surface is flat and even without collapse; Fine and dense tissue; Soft taste, no astringency, bright red color, crisp outside and hollow inside, no collapse after cooling, no gluten, no hardness, and fuel saving.
Xi 'an Dapin alum-free fried dough sticks are trained in technology. The alum-free fried dough sticks are bio-fermented, without using saline-alkali alum technology. After several hours of fermentation and low-temperature frying, the skin is crisp, the alum-free fried dough sticks are crisp and tender outside, golden in color, crisp and delicious, well puffed, uniform in size, ammonia-free, non-pungent, delicious, without increasing the cost, and the fried dough sticks are more crisp and delicious, with attractive wheat flavor.
Fried dough sticks are a traditional snack in China. The fried dough sticks just out of the pot are crispy outside and tender inside. Especially eating two fried dough sticks and a bowl of millet porridge in the morning is nutritious and healthy. In fact, the method of frying fried dough sticks is not difficult. You can do it at home, and you only need a little skill. Maybe many people don't know whether to put baking soda or alum in the fritters. Today, I will teach you to understand this formula.
Generally, fried dough sticks are made of alum and baking soda. Whether fried fritters can be fluffy and crisp is directly related to alum and baking soda, and the ratio of alum and baking soda is particularly important. The most reasonable ratio of alum to baking soda is 2:3, and fried fritters can be fluffy quickly with this ratio.
However, frying like this is an ancient practice. Now people generally use yeast powder instead of alum and baking soda for health. Using yeast powder is characterized by faster fermentation speed. It takes only one hour from fermentation to frying in oil in summer.
The ratio of yeast powder to flour is similar. It is most suitable to add about 5 grams of yeast powder to a catty. His shortcoming is that it is not as fluffy as fried fritters with alum and baking soda, and the taste of the two methods is basically the same.