Baking soda is not filial piety powder, but the raw material of filial piety powder generation, not baking powder. Baking soda is an organic chemical name called sodium bicarbonate. When heated, it will form potassium carbonate, water and carbon dioxide. Among them, carbon dioxide is a kind of steam, which can make the batter have holes, which is also the reason for the bulkiness of fried dough sticks; Baking powder is not baking powder. Baking powder is a leavening agent, and its key function is to make fried dough sticks more leavened. Yeast powder is used to ferment the microbial strains of dough. Don't use baking soda or baking powder for fried fritters. It's better to use baking powder. Because baking powder is a leavening agent, most of them contain ingredients, and some also contain aluminum. The fried dough sticks made of this kind of hair-filial powder are very beautiful, but they are not as healthy and comfortable as yeast.
Fried dough sticks are fried food, and frying is an essential technological process in the middle and late stage of production and processing. Don't think you can use vegetable oil. Actually, you need to add some vegetable oil to the fried dough sticks. If the batter is fermented with yeast, it can speed up the expansion of the batter; The fried fritters are more crisp and have a stronger taste; Refueling can make the batter more plastic, and it is convenient to drag the fritters when frying. In addition, after breaking up on the face, apply vegetable oil, don't touch it with your hands, and don't stick to the basin, which is convenient for practical operation.
Wheat flour, salt and water can be said to be a "family" in kneading dough, and no one can do without anyone. In particular, adding a little salt to the dough has certain antibacterial and antiseptic effects. Can inhibit the growth and development of bacteria, not easy to turn sour, and increase the shelf life; In fact, kneading dough is a whole process of crystallization, and the crystals produced are moist. The continuous kneading of the batter makes the orientation of the crystal gradually consistent, and adding physiological saline makes the exit surface more comfortable. This is because the main chemicals that make batter strong are gluten and gluten, which are the main components of water gluten. When kneading dough, a little edible salt is added to the water, resulting in the acidity and alkalinity of the solution. Make the wheat flour solidify when it meets the electrolyte solution, gradually improve the chemical substances of wheat collagen, and make the batter stronger.
The fried dough sticks sold outside will find thick skin and will not be fried for too long. This is also because they sprinkled some wheat flour on the fried dough sticks to avoid adhesion. In fact, it is not necessary at all. Oil it at once. There is less oil residue in that way, and it is not that the wheat flour on the surface of the fried dough sticks falls into the pot to "residue" the good oil.
After kneading the fritters, put them in an area suitable for flour fermentation. When the volume of the batter expands to more than 65,438+0.5 times, press the batter several times with your fist, and then it is mellow again. In other words, the batter of fried dough sticks should be fully alcoholized at least twice. When the blank of fresh noodles is ready, don't hurry to fry in the pot, let the blank "wake up" 15 minutes. Only by realizing this kind of "waking up after two drinks" can the batter of fried dough sticks be soft, moist and plastic, and the batter of making cakes is the same. Knead all the wheat flour together, put it in water and knead it together, so that the cakes made are not delicious. There is also a secret recipe for kneading dough, especially fried dough sticks, which has a "unique" secret recipe. The general secret of kneading dough with fritters is medium gluten flour, proper amount of yeast, edible salt, soda, raw eggs and milk.
According to the secret recipe of fried dough sticks inside, it is best to wrap the batter in a fresh-keeping bag after the noodles are put away. If it becomes mellow overnight, refrigerate it. When in use, the batter is taken out of the refrigerator and heated before use. If you mix dough on the same day, it will be fine to wake up for two hours. At this time, don't mix the dough as carefully as steaming steamed bread. Because dough mixing will cause water gluten, the gas in the batter will be discharged, and the fried fritters will be too soft and not delicious. You'd better put your fist on your face to liven up the batter. When the noodles are ready, you can officially start making fried dough sticks. When the noodles are ready, there is no need to roll the dumpling skin and noodles in a hurry, and the fried dough sticks will be crispy and delicious.
The temperature of fried dough sticks is very important, otherwise the fried dough sticks will turn brown as soon as they enter the pot; The temperature should not be too low, in that case, the fried fritters will be thin and hard. Generally speaking, when the temperature is controlled at 67, it becomes hot. How to judge whether to use a bamboo chopstick, insert it in oil, and see small bubbles around the wooden chopsticks. Then the fritters are slightly longer, and the fritters will be soft, with good shape and taste. Put it in the pot. At this time, you should turn the fritters with chopsticks to make them evenly heated. After the fritters float and basically take shape, take the pan again to control oil and replenish water.