[Alkali-free and staff-free fried dough recipe]_how to do_how to do

[Alkali-free and staff-free fried dough recipe]_how to do_how to do

The earlier popular in China is fried dough sticks, tofu brain, and some people like to eat fried dough sticks, soy milk, fried dough sticks are a traditional food with Chinese characteristics. It is made early by frying and frying, but many people are worried.The fried dough sticks are fried in a frying pan and cause harm to the human body. Therefore, there is an alkali-free and non-gong fritter that is relatively healthy. The following editor will introduce the formula of the alkali-free non-gong fritters.

Do not use special flour with very strong tendon for the noodles. Generally, two powders are fine. The matching method is: if it is 10 pounds of flour, it is 212, that is: 2 two salts, 2 Liang Bai staff, 1 two.Alkali (edible alkali).

Such a ratio is very practical.

The process of kneading the dough is like this: first use an appropriate amount of warm water to melt the ingredients, then add the flour, first copy and mix, then knead the dough into a ball. The next step is to pay attention to the hands with water to pull the dough from one end,Fold it to the center, and continue to stack it until the dough is filled with more air. After a quarter of an hour, repeat the stacking. Repeat this several times. Put the dough on the chopping board and wait for it to stretch to the tension.When it ‘s not very big, spread it out. Do n’t forget to put a little oil on the surface of the dough. You can apply the agent when it starts. The agent is also the key. The size and width should be moderate and even.”Turn over” until it becomes golden yellow. Remember, the oil temperature is too high, it is not easy to mature, and the surface will be fried, otherwise, it will be too hard, without that crispy feeling, so each of them is important,Of course, just a few times, these are not difficult.

Materials: 1000 grams of flour, 25 grams of alum powder, 25 grams of baking soda, 25 grams of salt, and 550-600cc of water.

Method: 1 staff powder, baking soda, salt and 25 grams of flour, stir well and add water.

Beat into foam.

2 Add the remaining flour 3 and knead the dough. In the process, beat continuously. 4 Wait until the surface is smooth and let it stand for more than 30 minutes. Then continue to hammer and stand for 2-3 times. 5 Knead the dough into long strips. Use cling film.Wrap and let stand for 3 hours 6 and then lengthen the dough 7 into 10 cm long pieces 8 cut into 2 cm wide strips 9 knife edge with dry powder to prevent sticking, each two stacked 10 horizontally with chopsticksPress 11 in the middle and knead a bit, lift one end, rotate the twist shape 12 and lift a 180-degree oil pan with two heads, remove both ends with two hands 13 and use the chopsticks to fry and expand into golden yellow.