Guangzhou crispy fried dough sticks ratio
This kind of deep-fried dough sticks is a very popular snack in Guangzhou, attracting many colleagues from other places to "steal teachers". The finished product is about 32 cm long, which is as long as the forearm of an adult, but thicker than the arm. After cutting, the inside is hollow, not as elastic as ordinary fried dough sticks, but crisp and fragrant, with a biscuit taste. Even if it is left for an hour, its texture is still crisp. When making, this fried dough stick is made of baking powder, yeast and lard, and the formula is healthier without adding smelly powder.
Noodles:
1. Put 10g baking powder, 5g yeast and 5g salt into a pot, add 300-350g cold water, stir and melt, pour in 500g high-gluten flour, stir into dough with a dough mixer, pour in 60g melted lard, continue to stir until it is light (light in basin, light in hand and light in face), and take out.
2. Uncover the plastic wrap, slowly push the dough into a rectangular cake with a thickness of 1.5cm by hand, and then cut it into strips with a width of 4 cm (weight 100g/ strip).
3. Dip the chopsticks in water, press a waterline in the middle of the dough block along the length, and then stack a dough block on it.
4. Press hard along the center line with the back of the knife to make it adhere to become green fried dough sticks with a total weight of 200 grams.
Frying:
Broaden the oil of electric explosion furnace. When the oil temperature rises to 180, put it into the blank and fry it until it is solidified, then turn it over, scoop up the hot oil with a hand spoon, and pour it on the joint of two pieces of dough, and fry the fried dough sticks on all sides until they are uniform and mature. When it is golden and crisp, take it out (fry for about 3 minutes), cut it into sections while it is hot, and serve on a plate.
Production key:
1. When making a green body, two dough pieces are stuck together by the middle waterline, and when wet, neither too much nor too little. If it is too much, the dough will stick too hard, and it is difficult to have a fluffy effect when frying; If it is too little, the two pieces of dough are easy to separate when frying.
2. Keep it at 180 when frying. During this period, you need to pour oil on the side of the fried dough sticks with a hand spoon, so that the fried dough sticks are fluffy and hollow, and the texture is more uniform.
3. After frying, cut it into sections while it is hot, and let out the water vapor in the fritters, so that it will not become soft for a long time, and the taste will always be crisp.
Wu Fan State Banquet Youtiao
This kind of "fat fried dough sticks" is healthy, does not contain alum, and has a rich milk flavor, which firmly grasps the appetite of diners. Although the price is as high as 48 yuan/serving, it has not affected the popularity of its dining table.
Production process:
In a bowl of 5000g flour, take100g white sugar, 50g salt, 40g baking soda and 40g baking powder, melt them with warm water, pour them into the bowl, and pour in 2kg pure milk,10g beaten eggs and 50g clear water to make dough with uniform texture. Brush a little peanut oil on it and wrap it with plastic wrap to make it curl at room temperature.
Take food processing as an example:
After the guests order, take out the dough, put it on a chopping board brushed with a little salad oil, spread it out, press it into cakes with a thickness of about 1cm and a width of about 7cm, cut it into strips with a width of about 2.5cm, stack every two pieces together, pinch both ends, stretch it, and fry it in 60% hot (180) peanut oil until golden, every 65438.
Production key:
1. The dough for making fried dough sticks should be baked for enough time every time to make the dough "slack" before kneading, otherwise the fried dough sticks will be dry and hard.
2. It is best to use up the dough made on the same day, and it is not advisable to refrigerate it for a long time, otherwise the dough will be too swollen and the fried fritters will not be strong.
Eight fried dough sticks
Fried dough sticks are very common, but have you ever heard of the terms "four blank flat strips" and "eight blank fruits"? It's all related to the old Jinan fritters. Master Han introduced: "In addition to the common two-blank version, there are four-blank and eight-blank fritters. In the past, when people visited relatives and friends and went back to their parents' home, they liked to buy a few 80-cent fried dough sticks and string them with red ropes as gifts for their owners. Four-blank and eight-blank fried dough sticks are beautiful in shape and can be strung together, which is impossible for two-blank fried dough sticks. "
Noodles:
1. Add 25g of alum, 25g of salt, 50g of edible alkali15g and 50g of angel fritters leavening agent into the basin, add water1250g and mix well, then pour in 2500g of flour (standard flour) and mix well, and add a proper amount of water according to the draft of flour (note: 500g of flour is the largest.
Add salt, fried dough sticks leavening agent, edible alkali and alum into the basin, add water and mix well.
Pull up the dough and knead it evenly with the method of "stacking from four sides to the middle"
After mixing, let stand.
2. Knead the baked dough evenly by "scooping" and "folding on all sides", cover it with plastic wrap and bake for another 20 minutes. This process is repeated three times.
When finished, fold it again and repeat it three times.
3. Take the baked dough and roll it into long strips, roll it evenly with a rolling pin, apply a layer of salad oil, and cut it into small pieces with a special knife for fritters.
Make it into strips and roll it evenly.
Cut into small pieces.
The production of "two blanks" fried dough sticks;
Take two noodles, fold them, straighten them, and fry them in 80% hot oil.
Production of "four blank flat belts";
Take two pieces of dough, stretch, and draw a gap in the middle with a fritter knife.
Clamp the ends tightly.
Add 80% hot oil and fry until golden and fluffy.
Production of "eight blank fruits";
Take four pieces of dough and fold them. After stretching, cut a gap in the middle with a fritter knife. Be careful not to cut them completely. Keep the two ends bonded. Hold the dough head and turn it over to prevent the fritters from spreading after cooking. Then fry in 80% hot oil until golden and fluffy, and take it out.
Take four sides and fold them.
Draw a knife from the middle after stretching.
Pinch the ends of the fritters and turn them once to prevent them from cracking and spreading.