Traditional fried dough sticks are usually made of alum and alkali, or baking powder and refined oil strips containing alum are used as leavening agents. Because of the high aluminum content of alum, the aluminum content in fried dough sticks will exceed the national standard.
In order to solve the problem of aluminum exceeding the standard of fritters, it is necessary to choose a quick aluminum-free leavening agent without alum. The fritters fried with Haiweili aluminum-free leavening agent can well avoid the problem of aluminum exceeding the standard of fritters!
We call the fried dough sticks made of aluminum-free leavening agent aluminum-free fried dough sticks, mainly to remind the fried dough sticks makers that the aluminum content of fried dough sticks should be avoided for the sake of customers' healthy diet!
First, the formula of aluminum-free fritters
2 kg of flour
Twenty grams of salt?
Water1.2kg.
Aluminum-free fritters leavening agent 40g
Second, the dough mixing process
Weigh all kinds of raw materials according to the formula for later use.
Mix the weighed aluminum-free dough sticks leavening agent into the flour and stir it repeatedly until it is uniform.
Dissolve the weighed salt in flour water.
Pour the water mixed with salt into the flour.
Use water to make flour into dough.
Tip: In order to make the dough surface even and smooth, the dough needs to be kneaded twice. This process is also called noodle lifting or kneading, and the interval between each time is about 8- 10 minutes. Cover the kneaded dough and let it stand to wake up.
Thirdly, the proofing process of dough.
Haiweili rapid aluminum-free leavening agent is a new technology for processing fried dough sticks. Generally, the dough fried by traditional methods needs to stand for 3-4 hours, while the dough fried by Haiweili quickly without aluminum leavening agent needs to stand for 30 minutes. If the temperature is low, the time can be appropriately extended.
In order to prevent the dough from cracking when it is proofed, it is necessary to cover the dough with a cover or a plastic film. Pay attention to brush the plastic film with edible oil to prevent sticking.
Fourth, the molding process
Brush a little vegetable oil on the panel. In order to prevent sticky hands, you can touch a little cooking oil with your hands. Stretch the proofed dough into long strips, roll them into pieces, and then cut them into strips of the same size. In order to prevent sticky hands, you can touch a little cooking oil with your hands.
Brush a little vegetable oil on the panel.
In order to prevent sticky hands, you can touch a little cooking oil with your hands.
Stretch the fermented dough into strips.
And then rolled into pieces.
Then cut into strips of the same size.
Overlap the cut two pieces of dough, press them in the middle with chopsticks and stretch them into strips.
Six, frying process
The oil temperature of fried fritters is generally controlled at 180-200℃ and the frying time is 1-2 minutes. First, heat the oil to the required temperature for later use.
Put the brace in the oil pan.
Roll the fritters repeatedly with chopsticks until the fritters become bigger and the color turns golden yellow.
Take out the fried fritters and put them in a perforated basket to control the oil. After cooling, it is aluminum-free fritters!