The first step is to ferment the dough, that is, use fresh yeast or old dough (leavened dough) and flour to knead it with water. After the dough has fermented to a certain extent, add an appropriate amount of soda ash and salt for kneading, and then cut it. Form into a strip 1 cm thick and about 10 cm long. Fold each two strips up and down, press them in the middle with a narrow wooden strip, rotate them, stretch them, and fry them in a hot oil pan until they expand into a strip and become loose. , crispy, yellow and fragrant fried dough sticks. During the fermentation process, as the yeast reproduces in the dough and secretes enzymes (mainly secreting glucoamylase and alcoholic enzyme), a small part of the starch is turned into glucose, and the glucose is turned into ethanol, and carbon dioxide gas is produced. At the same time, it also Some organic acids will be produced, and these organic acids will react with ethanol to form fragrant esters.

You Tiao

You Tiao (8 photos)

The carbon dioxide gas produced by the reaction causes the dough to produce many small holes and expand. The presence of organic acid will make the dough sour. Adding soda ash will neutralize the excess organic acid and produce carbon dioxide gas, which will further expand the dough. At the same time, the soda ash will dissolve in water and hydrolyze; after heating, As soon as the oil pan is fried, the fried dough sticks will become looser due to the generation of carbon dioxide.

The principle of initiating the fried dough sticks is: when the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks immediately hardened, which affected the continued expansion of the dough sticks. Therefore, the method of stacking two dough sticks one above the other and pressing them in the middle with bamboo chopsticks was used to prevent the water vapor and foam between the two dough sticks. The gas continues to overflow, and the hot oil cannot contact the joint of the two noodle blocks, so that the noodle block at the joint is in a soft dextrin state and can continue to expand, making the dough sticks more and more fluffy.

Whether the fried dough sticks can be fried soft, crispy, yellow and fragrant, the key points for making them are: stack each two up and down, and use bamboo chopsticks to press them in the middle; do not press them too tightly to avoid The two dough sticks are stuck together, and the edges of the two dough sticks must not stick together; nor can they be pressed too lightly to ensure that the two dough sticks do not separate when fried; rotation is to ensure the above requirements, and at the same time, during the frying process, it is easy to flip. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated during frying.

Production method editor

Practice 1

Selfie of food fried dough sticks

Selfie of food fried dough sticks (6 photos)

Ingredients: 5000 grams of ordinary flour, appropriate amount of salt, alkali (60 grams in winter, 70 grams in spring, 80 grams in summer), warm water (3000 grams in winter, 2750 grams in summer)

1. Mix alkali and salt in proportion Mix it well, crush it into a basin, add warm water, stir and dissolve to form an emulsion, and generate a large amount of foam with a sound, then add flour and stir into a snowflake shape, pound it into a smooth, soft and strong dough, use Cover with a warm cloth or cotton quilt, let it rest for 20 to 30 minutes, pound again, and fold the dough again, do this 3 to 4 times, so that the dough will generate gas and form holes until it becomes smooth.

2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a long strip 1 cm thick and 10 cm wide, and then chop it into pieces with a knife 1.5 cm wide strips, stack two together, use bamboo chopsticks to press and compress from the middle, pinch both ends gently with both hands, rotate and stretch into a long strip of about 30 cm, and put it into a 80% hot oil pan Medium, flip while frying to make the dough bulge, plump, crispy, and golden brown.

Method 2

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

Method:

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

2. The next morning, place the noodles on an oiled chopping board. Without kneading, spread the noodles flat and arrange them into a width of about 7cm. , a long strip about 1cm thick, and then cut into small strips 2cm wide with a knife. Then use chopsticks to press on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the pan and pour oil. When the oil temperature is high, put the prepared fried dough sticks together. After the green dough is stretched, put it in an oil pan and fry until golden brown and take it out.

Method 3

New technology of aluminum-free fried dough sticks

Ingredients: 1500 grams of flour, 30 grams of fried dough sticks powder, 3 eggs, 3 taels of salad oil

Dough kneading method:

1. Weigh the standard water, use warm water in spring and autumn, cold water in summer, and slightly hot water in winter;

2. Weigh the water well Place it in a basin, add 3 eggs, 3 ounces of salad oil and stir evenly;

3. Put the noodles into the basin;

4. Put the dough stick powder into the basin completely Stir to combine;

5. Add 2 items and use your hands to pick from low to top until there is no dry noodles;

6. Let it naturally wake up for 4 hours before use.

Frying method:

1. Prepare the working panel for fried dough sticks, that is, put dry noodles, a knife, a stainless steel pressing bar, and a large rolling pin on the chopping board;

< p>2. Open a pack of fried dough stick noodles, roll the noodles into a length of about 50 cm, 18-20 cm wide, and 0.9-1 cm thick. Then cut the noodles with a knife and overlap them one by one with your hands;

< p>3. Cut the fried dough stick noodles into 2-2.5 cm wide and 0.9-1 cm thick. Then use a brush to gently brush the dry dough on the surface. Overlap the two dough doughs relative to each other, press them with pressure strips, and start from the middle with both ends. Pinch, then stretch the noodles straight and put them into the pot. The oil temperature must be controlled at 200 degrees;

3. Put it into the deep-fried dough stick machine and fry for 2 minutes.