Raw materials: 5000g ordinary flour, alkali (60g in winter, 70g in spring and 85g in summer) and warm water (3000g in winter and 2750g in summer).

manufacturing method

1. Mix alkali and salt in proportion, crush them, put them in a basin, and add warm water to stir and dissolve them.

emulsion

deep-fried dough stick

(2 sheets)

And produce a lot of foam, noisy, then add flour and stir it into snowflake shape, and pound it until it is smooth and soft.

physical strength

Dough, yes

Wembu

Or cover yourself with a quilt, wake up for 20 to 30 minutes and beat again.

Overlap again

Face, so 3-4 times, make the dough produce gas [1]

, forming holes to achieve compliance.

2. Grease the chopping board. Put the dough 1/5 on the chopping board and drag it into strips, then use it.

aspect

Roll the rod into a strip with a thickness of 1 cm and a width of 10 cm, then chop it into strips with a knife with a width of 1.5 cm, and stack the two strips together.

bamboo chopsticks

observe

Changcong

Compacting the middle, gently pinching the two ends with both hands, rotating, stretching into strips about 30 cm long, putting them in an 80% hot oil pan, and turning them over while frying to make the blank bulging, plump, crisp and golden yellow.

Production principle: the dough for making fried dough sticks belongs to alkali-salt dough. Due to the special reaction of this kind of dough, its curing process is limited to a certain extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. Adding alkali in dough preparation (

soda

), salt (strong

coarse salt

) Under the action of water, gas is generated, which makes the dough swell.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch both ends, gently pinch the middle of both ends. It's fried at both ends.

inseparable

The principle of fried dough sticks is that when the fried dough sticks enter the oil pan,

vesicant

When heated, gas will be generated and fried dough sticks will expand. However, due to the high oil temperature, the surface of the fried dough sticks immediately hardened, which affected the continuous expansion of the fried dough sticks, so every two fried dough sticks were stacked up and down with bamboo chopsticks in the middle.

steam

Hot oil will not touch the joint of two dough sheets, which will make the dough sheets at the joint soft.

dextrin

State, can continue to expand, fritters more and more fluffy.

Exercise 2

Raw materials: 300g of flour, 250ml of warm milk,

baking powder

1 spoon,

sodium bicarbonate

Half a teaspoon, 1 teaspoon salt, 25g vegetable oil.

Exercise:

1. Melt baking powder, baking soda and salt with warm milk, mix with flour evenly, then pour in a little vegetable oil, knead until smooth, cover it and leave it overnight at room temperature (be careful not to put it in the refrigerator);

2. The next morning, put the noodles on the oiled chopping board, spread them evenly, and arrange them in a wide contract without kneading.

7 cm

, about 1cm thick, and then cut into 2cm wide strips with a knife. Then use chopsticks to press down on each small strip, and then pinch the two ends of every two small strips together;

3. Heat the pan and pour the oil. Put fried dough sticks when the oil temperature is high.

Green suppression

Stretch it, fry it in the oil pan until golden brown, and then take it out.