Production technology of alum free fried dough sticks(wu fan you tiao de zhi zuo gong yi )

Production technology of alum free fried dough sticks

Introduction:

"Traditional fried dough sticks are usually made of alum and alkali, or with alum containing fried dough sticks essence (baking powder), which is easy to cause aluminum in fried dough sticks to exceed the standard! It is reported that long-term consumption of food with excessive aluminum will cause harm to human body, and fried dough sticks is one of the main traditional breakfast foods in China, so we should pay attention to avoid excessive aluminum in fried dough sticks. The rapid production technology of non aluminum fried dough sticks is to use non aluminum fried dough sticks leavening agent without alum, and the fried dough sticks will not cause excessive aluminum. "

Production steps:

Step 1: mixing process: mix the weighed aluminum free dough stick leavening agent into the flour, and stir repeatedly until uniform.

Step 2: pour the water mixed with salt into the flour. The water temperature has a great influence on the wake-up time of dough. In summer, we usually use normal temperature water, the water temperature is about 20-30 degrees; in winter, we'd better use hot water, about 60 degrees.

Step 3: mix the flour with water to form a dough

Step 4: dough wake-up process: put the kneaded dough in the wake-up process. In order to prevent the skin from cracking during dough wake-up, the dough needs to be covered or covered with plastic film. Pay attention to brush edible oil on the plastic film to prevent sticking. Let it stand for 30 minutes.

Step 5: the surface of the dough is smooth, soft and has good ductility, so it is easy to stretch.

Step 6: molding process: brush a little vegetable oil on the panel. In order to prevent hand sticking, you can use your hands to dip a little edible oil.

Step 7: pull the dough into long strips and put them on the operation board.

Step 8: use a rolling pin to roll the dough into a uniform thickness.

Step 9: cut into the same size strips

Step 10: add two pieces of the cut face

Step 11: Press in the middle of the folded dough with chopsticks.

Step 12: hold the two ends of the dough and twist a few times to make the dough stick together.

Step 13: pull the long strip and quickly put it into the oil pan.

Step 14: frying process: the oil temperature of fried dough sticks is generally controlled at about 200 ℃, and the frying time is 1-2 minutes. Put the fried dough sticks into the oil pan and roll them with chopsticks until the fried dough sticks are swollen and golden in color.

Step 15: put the oil sticks in the net basket to control the oil, which is the finished product.

Materials required:

Flour: 1kg

Water: 0.6kg

Salt: 10g

Aluminum free dough stick leavening agent: 20g

Note: 1. In order to make the dough surface even and smooth, the dough needs to be kneaded twice. This process is also called lifting or weighing, with an interval of about 10 minutes. 2. Quick aluminum free dough stick leavening agent is a new technology for dough stick processing. Generally, it takes only 30 minutes to fry dough sticks with good dough, which is very convenient and fast

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: Original

Chinese PinYin : Wu Fan You Tiao De Zhi Zuo Gong Yi