What is the reason why the doughnut is more fluffy and tasty than the oil cake?

1, doughnuts and oil cake with the work is not the same, the doughnut noodles must get up at zero o'clock to close the surface, the force of fierce speculation, time-consuming and laborious, close the good need to wake up 2 hours; oil cake less wake up can be used.

2, oil noodles added salt, alum, soda three preparation, alum shortening, soda blistering, oil cake added sweet baking powder, shortening the noodles (with hot oil together with the noodles).

3, fritters are used to fry the oil, the main role of color, hair, other oil second.

Extended information

Trial production of doughnuts with a new composite doughnut powder instead of the traditional salt, alkali, alum bulking agent, while adding 12% of the egg in the dough, to improve the texture and color of doughnuts, the finished product of all indicators of doughnuts are superior to the traditional method of products, with a golden yellow color, crispy on the outside and soft on the inside, puffy loose bubbles, pliable and strong Characteristics. Especially in the ingredients added a certain amount of eggs, the nutritional value is also improved compared with ordinary fritters. Because this kind of doughnut in the production of alum and odor powder, so will not decompose harmful to the human body of aluminum and other ingredients.

The oil cake is a high-calorie, high-fat food like the doughnut, and contains a variety of volatile toxic substances in continuous high-temperature frying, so it is not suitable for long-term use and is recommended to be consumed with soy milk.

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