Does the crust of fried dough sticks have anything to do with the weather?

This has nothing to do with the weather. There are three reasons why fried dough sticks are cold, hard, fluffy and not brittle: 1. The composition structure is unreasonable; 2. The leavening agent formula is defective. 3. The manufacturing process is unreasonable or defective. The fritters made by aluminum-free fritters leavening agent [foam multi-source] are crisp and chewy (good in mouth solubility), bulky, with large internal pores, perfect shape and rosy color, and will not become hard or fluffy after cooling. Bubble multi-source is the latest aluminum-free leavening agent for making high-quality fried dough sticks, which is especially suitable for fried dough sticks, fried dough sticks processing wholesalers and high-end restaurant breakfast in chain stores.