Frying fritters inside the oil foam, how to remove the foam?

Raw materials: 500 grams of flour, alum 12.5 grams of soda 14.5 - 15 grams of salt 10 - 12 grams of warm water 370 grams

Methods of production:

1, alum, soda, salt in a vessel, pouring the warm water and stirring the ingredients melted after adding flour with modulation into a softer dough for use. Warm water and stir the ingredients after melting, add flour with modulation into a softer dough to be used.

2, then, every 20 minutes with both hands will be 5 minutes of dough pounding, *** pounding 4-5 times, so that the surface of the dough is smooth, soft can be placed, fermentation, will be placed on a panel brushed with oil, the top brushed with oil, covered with plastic sheeting.

3, fermentation of about 10 hours or more, and then 180 ℃ -200 ℃ oil temperature will be fried until the surface of the golden brown, the volume of puffed up, crispy that is ready.

Features: golden yellow surface, large and crispy.

Note:

1, alum in the dough in addition to neutralization and alkali, but also play a role in making products crispy, if the alum is too much, the products hard, crispy and astringent. Therefore, the general doughnut dough, the amount of alkali are more than alum.

2, the alkali in the dough, according to seasonal changes, winter, the alkali should be reduced accordingly, the corresponding increase in summer, which should be flexible according to the local situation.

3, alum alkali dough is usually pounded in the way of dough, because it is not easy to knead. Therefore, to pound a few times, in order to make the dough in the alum alkali and uniform, generally speaking, pounding a few times the dough will become very burgundy, it is necessary to rest for a period of time and then pounded. This is why to a few times to rest for a while.

4, the dough should be added according to the amount of flour draught, the general requirement is that the dough should be softer.

5, the dough fermentation time should be long enough, because, alum alkali reaction rate is slow, to have the appropriate time to do.

No alum method of making doughnuts ZT

Doughnut production and another method

The traditional method of making doughnuts is to add alum to the flour, alkali, salt, etc. to modulate into alum-alkali dough, and then pull the strips of deep-fried and become. However, this addition of alum, in the process of frying will decompose and residual amount of aluminum, so nutrition and health experts pointed out that: people should not be long-term consumption of doughnuts. However, because of the alum-alkali dough production doughnut cost is low, the operation process is not complicated, so this method is still used by some small museums or roadside vendors.

The author has been in a big hotel and Huaiyang chef **** thing, in the technical exchanges with them, learned a new method of making doughnuts, which is made of flour, baking powder, food powder, eggs and other raw materials, the finished product has a golden color, outside the crisp inside soft, loose bubbles puffed up, pliable and strong characteristics. Especially in the ingredients added a certain amount of eggs, the nutritional value is also improved compared to ordinary fritters. Because this kind of doughnut in the production of alum, so it will not decompose the harmful aluminum, only its crispness is slightly inferior to the ordinary doughnut.

Below, I will introduce the method and key of this kind of doughnut to you.

Raw materials: 1500 grams of high gluten flour, 15 grams of baking powder, 7.5 grams of flour, 30 grams of salt, 4 eggs, 2500 grams of salad oil

Methods:

1. Sift the flour and add baking powder. Water (about 1000 grams) poured into the pasta machine, knocked into the egg, add salt, flour and 50 grams of salad oil, boot to low speed mixing, until the water is cloudy and slightly bubbly, and then add the flour mixed with baking powder, to be mixed with the flour and water into a ball, and then switch to medium speed mixing, until the dough is smooth and soft.

2. Hands dipped in a little salad oil, the dough from the pasta machine scooped out, put on the greased surface of the case, and rolled out into a rectangular block of dough, and then use your fist in the block of dough to ring, to be Zhang piece of the larger, and then folded into 2 to 3 layers for the ring, according to the law repeated three times, you can be ringing a good block of dough folded neatly into a stainless steel plate, covered with a damp towel and left to stand for about half an hour to be used.

3. The other end of the case will be sprinkled with flour, from the stainless steel plate with a knife to take a small piece of dough on the case, with both hands with the pulling long, and then use the rolling pin to roll into a long 8 cm wide, 1 cm thick blank, then hand cut into 2.5 cm wide blanks with a knife.

4. pan filled with salad oil to six or seven hot, take a strip of blanks in the non-knife face with a small brush a little water, and then put a strip of blanks overlap (knife face are on both sides), with a thin stick in the middle of the blanks press, so that the two blanks stick together, and then use both hands to support the blanks, gently pull the length of the right hand will be the blanks twisted around, and then pull the side of the frying pan into the (put the strip in the middle, and then put the ends of the frying pan), while frying in the middle of the frying pan, and then the ends of the frying pan, the frying pan, and the frying pan. (first put the middle of the strip, and then put the ends into the frying pan), while frying with chopsticks while turning, frying until the strip is straight and full, golden color can be removed from the pot to drain the oil, cut into short sections, plate can be on the table.

The key to making:

1. flour, salt, eggs, salad oil and water must be fully stirred before adding flour, otherwise there will be uneven crunch, uneven taste phenomenon; and the pasta need to be from low to medium speed mixing order, which is conducive to the formation of gluten.

2. ringing dough, the number of overlap should not be too much, so as not to gluten too strong, should not be too strong, so as not to break the gluten; the production of a good block of dough need to stand molasses half an hour before the strip, otherwise the fried fritters dead board, not crispy enough. Another in the process of stacking the pasta block, if there are air bubbles, should be picked off the toothpick, otherwise the shape of the fried doughnut is not smooth.

3. Cut the billet, should be brushed with a little water and then overlap press, to avoid the process of frying the billet bonding is not firm and cracked, pulling the billet by hand, the force should be light, too much force will make the billet cracked or broken tendons.

4. frying oil temperature to six or seven hot (about 180 degrees) is appropriate, the oil temperature is too low, the oil will quickly soak into the billet, which not only makes the oil in the middle of the doughnut oil, but also make its expansion degree is reduced, and the oil temperature is too high, and it is easy to fry the doughnut frying burnt. During the frying process, you must use chopsticks to turn back and forth, so that it is heated evenly, so that the fritters become swollen and loose bubbles and the color is consistent.

Chemical fluffing agent ZT

In the production of dim sum, chemical fluffing is the use of the right amount of chemical fluffing agent to make it in the heating

The temperature or other combinations of the reaction and produce a large amount of gas, so as to achieve the dim sum puffy fluffy.

There are many types of chemical loosening agent, the main briefly described as follows:

(1) food powder.

That is, baking soda, its molecular formula NaHCO3, is an alkali salt. Because of its formula contains carbon

Acid, such as organic acids, inorganic acids or acid salts and will react to produce carbon dioxide, carbon dioxide is the main driving force of the expansion of snack products loose. For example: the production of peach crisp, is the use of food powder heating decomposition of carbon dioxide, and carbon dioxide is heavier than air, so the gas to both sides of the "horizontal" expansion. So the gas to both sides of the "horizontal" expansion, so that the combined peach cake dipped body, the volume increased. Another example is the doughnut, is the use of food powder and alum reaction to produce a large amount of carbon dioxide gas to make the volume expansion. However, the food powder can not be added in excess, because it is an acid salt, excess will make the alkaline increase, PH value rises, products inside and outside the color will be yellow, damage to the organization, the shape is bad. Therefore, it should be added in moderation when used.

(2) Ammonia series of relaxing agent.

That is, some of the compounds containing ammonium ions (NH4), including ammonium bicarbonate (bromine powder)

and bicarbonate are used more often, the reaction is fast and the expansion force is large, bicarbonate and ammonium bicarbonate at lower temperatures when heated, it can be completely decomposed to produce ammonia, carbon dioxide and water, but there are certain drawbacks of the action of ammonia and water to form ammonia, a kind of ammonia and bromine flavor, inconvenience! It is inconvenient to eat, so it should be added in moderation. Such as the production of some pastry, doughnuts, satsuma and other products are utilized as a relaxing agent to increase the body mass of the gas to the original.

(3) baking powder.

That is, by the food powder with different acidic materials or acid salts and some fillers with and become, a water reaction will be carbon dioxide release, generally used acid salts are: acidic calcium phosphate, potassium aluminum sulfate (alum), potassium hydrogen tartrate and gluconolactone, etc., baking powder used in snacks is generally applicable to the YiShiPi, crispy and some deep-fried products, is a commonly used chemical loosening agent.