The practice of old-fashioned fried dough sticks: the proportion of saline-alkali alum

The proportion of alkali, alum and salt in old-fashioned fried dough sticks is: alkali, alum and salt. The practice is as follows:

Material: 625g ordinary flour.

Accessories: edible alkali 3.9 1g, edible alum 7.8 1g, edible salt11.71g.

Specific steps:

1, prepared ingredients.

2. Pour the edible alum and edible salt into water and stir to melt, then pour the edible alkali and stir until splashing begins.

3. After mixing alum, alkali and salt, pour it into flour and knead the dough. After kneading the dough evenly, roll it into a ball 15 minutes, and then roll it 15 minutes.

The third time, you will find that the dough is delicate, soft and firm. Fold it again, cover the surface with oil paper and wake it for 2 hours.

4. Grease the chopping board, pull the dough into long strips, roll it with a rolling pin to about the width of a palm, 1 finger thickness, cut it into two fingers, stack the upper and lower noodles neatly, press it with four fingers, and pinch off the two noodles after stretching.

5, the oil temperature in the pot is burned to 60% heat, add the fritters, flip them back and forth to see that the fritters are fluffy quickly, fry them into golden brown and remove the oil control.