炸油条的方法（Deep fried dough sticks）.docVIP

炸油条的方法（Deep fried dough sticks） Deep fried dough sticks, the technical is very strong, the amount of additional agents, depending on the season, the temperature and the general rule is: Spring and autumn two season: 1 pounds face, warm water 6, two, salt 1.6 money, alkali 3.4 money, alum 3 money; Summer: 1 jin noodles, cold water 6, two, salt 2 money, alkali 3.8 money, alum 3.2 money; Winter: 1 pounds face, warm water 7, two, salt 1.4 money, alkali 3.2 money, alum 2.8 money. Fried dough sticks: 1., alum, alkali, salt smashed, add water stir open, dissolve it, and then add flour, and then into the dough evenly, every thirty minutes to fold once, a total of three times, wake up five or six hours, into a soft smooth dough. 2., wake up the dough on the panel, roll open rectangular, cover a little awake for a moment. 3. pot gas burn to 8 into heat, will wake up the dough into wide, long stretch, pressing, and then cut into 1 pounds 20 a. Two together, along the middle slightly press, long stretch, put the pan fried. Immediately use chopsticks up and down, so that it is heated evenly, see the fried dough sticks when palm red, you can pan. --------------------------------------------------------------------------------------------------- Deep fried dough sticks and methods of making, detailing the making of fried dough sticks at 01:18 p.m. Wednesday, December 31, 2008: Ingredients: 5000 grams of ordinary powder Spices: alum, salt ratio of the same, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer). Deep fried dough sticks: Making method 1, alum, alkali, salt proportion against good, crushed into the basin, add water and mix dissolves into emulsion, and generate a large amount of foam, and there is sound, then add flour and stir into the snowflake, his pound make it become smooth and soft are gluten dough, covered with warm cloth or quilt wake up, 20 t