Production method:
1. Dough preparation: After weighing the raw materials according to the formula ratio, put baking soda, salt and baking powder into a basin, add clear water and stir evenly, add eggs and flour and stir into snowflake shape, add salad oil and beat repeatedly with both hands to make it into soft and firm dough.
Spread a little salad oil on the dough surface, and then cover it with wet wool cloth or seal it with plastic wrap.
2, noodles: dough dough dough noodles take a long time, generally taking 2-4 hours. This is because the dough of fried dough sticks is very strong. If there is not enough time, the discharged strips will be difficult to stretch, which will affect the forming effect of fried dough sticks.
3. Stripping: Sprinkle a proper amount of dough on the chopping board (or coat it with a proper amount of salad oil), put the dough on the chopping board, control the position of the jaws with both hands and drag it into strips, then roll it into strips with a small flour stick, with a thickness of about 1cm and a width of about 1cm, and then cut it into small strips with a knife.
4. Stir-fry: When salad oil is injected into the pan and the heat is 60% to 70%, take a blank, brush a little water on the non-cutting surface, then stack another blank, press it in the middle with bamboo chopsticks to make the two blanks stick together, hold the blank with both hands, gently stretch it, then put it into the oil pan, stir it with chopsticks while frying, and take it out until the color is golden.
Extended data:
Operation essentials of alum-free fried dough sticks:
1, pay attention to the proportion of raw materials and the order of input when kneading dough; When mixing dough, baking soda, baking powder, salt, eggs and water must be fully dispersed before adding flour and salad oil, otherwise the finished product may be crisp and uneven in taste;
When kneading the dough, you must knead it repeatedly by hand until the dough is smooth and tough, so that it can be made into fried dough sticks and the finished product will be loose.
2. There must be plenty of time for noodles. If you want to shorten the baking time, you can also soften the dough, but the fried dough sticks made from this dough will not be full.
3. Pay attention to control the width and thickness of the dough when discharging. The thickness should be uniform, not too wide or too thick, so as to ensure that the refined oil strips are straight and full.
4, fritters should also pay attention to the technique, the hands should control the two ends of the agent, gently elongate, the force should be uniform, not too hard, so as not to break the agent or uneven thickness.
5. Be sure to control the oil temperature when frying. In the frying process, you need to turn the fried dough sticks with chopsticks to make them heated evenly. When the oil temperature is too low, the oil will penetrate into the blank, which will reduce the expansion of the fritters; If the oil temperature is too high, it is easy to fry the fritters.