Method for making fried dough sticks with ordinary noodles

Raw materials: 5000g ordinary flour, alkali (60g in winter, 70g in spring and 85g in summer) and warm water (3000g in winter and 2750g in summer).

manufacturing method

1. Mix alkali and salt in proportion, crush them, put them into a basin, add warm water and stir to dissolve them into milk, fry the fritters into a lot of bubbles with noise, then add flour and stir them into snowflakes, pound them into smooth, soft and firm dough, cover them with warm cloth or quilt, wake up for 20 to 30 minutes, pound them again and fold them for 3 to 4 times.

2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks.

Production principle: the dough for making fried dough sticks belongs to alkali-salt dough. Due to the special reaction of this kind of dough, its curing process is limited to a certain extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. When dough is made, alkali (soda ash) and salt (thick coarse salt) are added, and gas is generated under the action of water, so that dough can be puffed.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying.