The surface of fried dough sticks is not smooth and bubbles appear. What is the reason?

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. 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 Practice: 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 dough 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 1 cm thickness, and then cut it into a blank with a hand knife of 2.5 cm width. 4. Pour salad oil into the pot and heat it to 60% to 70%. Take a billet, brush a little water on the non-knife-edge surface, then put another billet overlapping (knife-edge surface on both sides), press it in the middle of the billet with a thin wooden stick to make the two billets stick together, then hold the billet with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (put the sliver in the middle first).