Fried dough sticks formula

Making method and formula of fried dough sticks

Method for making fried dough sticks and formula: 300g flour, 5g yeast, 20g sugar, 5g edible alkali 1 g salt, 5ml warm water 1 and all materials1are mixed and kneaded into dough. Knead the fermented dough bit by bit and thoroughly. 3. Continue to ferment for about 1 hour to double the size. 4. Put a layer of oil on the chopping board and put oil on your hands, because the dough is wet and soft and sticky easily. 5. Spread the dough into strips and cut it into strips of about 3CM, and there will be gaps between the dough pieces. 6. Fold two pieces of dough together and clamp them with chopsticks. 7. Burn the oil to 70% heat. Fry until golden brown. After cooking, put it in kitchen paper to absorb excess oil. Tips: 1. Flour can be ordinary flour or high-gluten flour. 2. The alkali can also be replaced by baking soda, that is,1g.3. The dosage of Chinese food is not as accurate as that of western food. For example, the ratio of noodles to water including yeast, I referred to two recipes, and then used a compromise amount. 4. Because a very small pot is used,

The normal thing is two pieces. 5. It doesn't need to be fried for a long time, and the surface is golden.

Who has the recipe for fried dough sticks?

The traditional method of making fried dough sticks is: adding alum, edible alkali and salt into flour to make alum-alkali dough, and then stretching and frying.

However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors.

Now there is a new method of making fried dough sticks, which is made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, elasticity and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fried dough sticks.

Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not decompose, but its crispness is slightly lower than that of ordinary fried dough sticks. ? Next, the production method and key points of this kind of fried dough sticks are introduced: first-class high-gluten flour 1500 g baking powder 15 g edible powder 7.

5 grams of refined salt, 30 grams of eggs, 4 salad oils, 2500 grams? Method:? 1? Sift the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

? 2? Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour. ? 3? Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin and a thickness of 1 cm, and then cut it into two pieces with a hand knife.

5 cm wide billet. ? 4? Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of the blank with a small brush, then put another overlapping blank (knife-edge surface on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (first put it in the middle of the blank, then put it in the oil pan).

Production key: 1? When mixing flour, salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten. ? 2? When kneading dough, the overlapping times should not be too much, so as to avoid gluten being too strong and too hard, so as to avoid gluten breaking; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough.

In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth. ? 3? The cut strips should be brushed with a little water and pressed again to avoid cracking due to weak adhesion when frying. When pulling the black ribbon by hand, use light force, and excessive force will cause the black ribbon to crack or break.

? 4? When frying, the oil temperature should be 60% to 70% (about 180℃). When the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. If the oil temperature is too high, it is easy to fry the fritters. In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color.

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Exclusive formula of fritters

suqian.info/Article_Print? ArticleID = 59 Method of making fried dough sticks Author: Guo Lan |toyi2008@ 126 Reprinted from: Internet | The traditional method of making fried dough sticks in Suyu Middle School, Suqian City, Jiangsu Province is: mixing flour with alum, edible alkali and salt to make alum dough, and then stretching and frying.

However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors.

? The author once had a meeting with chef Huaiyang in a hotel. During the technical exchange with them, I learned a new method of making fried dough sticks, which are made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, elasticity and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fried dough sticks.

Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not decompose, but its crispness is slightly lower than that of ordinary fried dough sticks. ? Below, the author will introduce you to the production method and key of this kind of fried dough sticks.

? Ingredients: high-grade high-gluten flour 1500 g baking powder 15 g cooking powder 7.5 g refined salt 30 g eggs 4 salad oils 2500 g? Method:? 1? Sift the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

? 2? Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour. ? 3? Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin of 8 cm width and a thickness of 1 cm, and then cut it into strips with a hand knife of 2.5 cm width.

? 4? Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of the blank with a small brush, then put another blank to overlap (the knife-edge surface is on both sides), press the two blanks together with a thin wooden stick, then hold the blank with both hands, gently stretch it, twist it twice with your right hand, and then put it in the oil pan while pulling (first put it in the middle of the blank, then put it in the oil pan). Key points of production: 1? When mixing flour, salt, eggs, salad oil and water must be fully dispersed before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten.

? 2? When kneading dough, the overlapping times should not be too much, so as to avoid gluten being too strong and too hard, so as to avoid gluten breaking; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth.

? 3? The cut strips should be brushed with a little water and pressed again to avoid cracking due to poor adhesion when frying. When pulling the black ribbon by hand, use light force, and excessive force will cause the black ribbon to crack or break. ? 4? When frying, the oil temperature should be 60% to 70% (about 180℃). When the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. If the oil temperature is too high, it is easy to fry the fritters.

In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color. - ratsky/dg/viewthread？ Tid=3869 Method for making fried dough sticks Raw materials: flour 500g alum 12.5g flour alkali 1 4.5-15g refined salt/kloc-0-12g warm water 370g fried dough sticks Method:1 Alum, edible alkali and 370g warm water are mixed.

2. Then, pound the dough with both hands every 20 minutes for 5 minutes, pound it for 4-5 times to make the dough surface smooth and soft, and then place it for fermentation. Put the dough on the oiled panel, brush it with oil and cover it with plastic sheets. 3. Ferment for about 65,438+00 hours or longer, and then fry at the oil temperature of 65,438+080℃-200℃ to make the surface golden, the volume expanded and crisp.

Features: golden surface, large and crisp body. Note: 1. Alum can not only neutralize the alkali in dough, but also make the product brittle. If there is too much alum, the product will become hard, brittle and astringent.

Therefore, generally speaking, the amount of alkali in the dough of fritters exceeds that of alum. 2. The alkali in dough changes with the seasons. In winter, alkali should be reduced accordingly, and in summer, it should be mastered flexibly according to local conditions.

3. Alum alkaline dough is generally mixed with dough by tamping method, because it is not easy to knead. Therefore, it takes several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become rough after several times of ramming, so it needs to be allowed to stand for a while before ramming.

That's why you should have a rest every few days. 4. Add water to the dough according to the water consumption of flour. The general requirement is that the dough should be soft.

5, the dough fermentation time should be long enough, because the reaction speed of alum alkali is slow, and it takes a corresponding time. The traditional method of making alum-free fried dough sticks is to add alum, edible alkali, salt and so on. Put it into flour to make alum-based dough, then stretch and fry it.

However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, so nutrition and health experts point out that people should not eat oil sticks for a long time. However, due to the low cost of making fritters from alum alkaline dough, it has been operating.

How to make fritters, how to match ingredients

Material a: 3 1 5g of high-gluten flour, 35g of medium-gluten flour, 5 tablespoons of B. water, 5 tablespoons of burnt alum 1 tsp, 9 tablespoons of salt 1 tsp, 9 tablespoons of C. water, baking soda powder 1 tsp and ammonia water/kloc-0.

2. Knead the dough made by 1 again, shape it, wrap it in a plastic bag and store it overnight. (If it can be kept at room temperature in winter. )

3. Roll the dough of the method 2 into a sheet shape with a stick, then cut it into noodles with a thickness of about 0.5 cm with a dough knife, take two overlapping noodles and press them out from the middle with a dough knife or an iron bar to make them stick, let them stand and relax for 5 minutes, then pick up the noodles with both hands, gently pull both ends outward, and finally let them stand and relax for 5 minutes. 4. Hot pot, add salad oil and heat to 200? At the temperature of 2 10℃, gently pull out the fried dough sticks of method 3 with both hands and slowly put them into the oil pan. When frying, you should constantly turn over and finalize the design. When the surface color is yellow and even, you can drain the water.