炸油条的配方（Recipe for deep fried dough sticks）.docVIP

炸油条的配方（Recipe for deep fried dough sticks） Traditional practice: Ingredients: Flour 500 grams of alum 12.5 grams 15 grams of salt alkali surface 14.5 - 10 - 12 grams 370 grams of water production method: 1, edible alkali, alum, salt on the dish, then pour warm water and mix the ingredients to melt, add the flour with the modulation into a soft dough stand-by. 2, then every 20 minutes with both hands will paste 5 minutes, a total of 4 pound - 5, make the dough smooth and soft surface can be placed for fermentation, the dough will brush the oil on panel, brush the top oil, covered with plastic sheeting. 3, fermentation about 10 hours or more time, and then 180 degrees Celsius - 200 degrees Celsius oil temperature will be fried into the surface of gold yellow, volume expansion, crisp become. Features: golden surface, large susong. Note: 1, alum in the dough in addition to and alkali neutralization, but also play a role in making products crisp, and if the alum is too much, the product is hard, crisp and complicated. Therefore, in the general fried dough sticks, the amount of alkali should be more than alum. 2, the base of the dough in accordance with seasonal changes and changes in winter, the alkali will be reduced accordingly, the corresponding increase in summer, this should be based on local conditions and flexible master it. 3, alum base dough generally with ramming method and noodles, because not good knead. Therefore, to pound a few times to make the dough in the alum base and uniform, generally speaking, a few chopped dough will become very gen, we should put it aside for a period of time to stir. Thats why we take a break for a few days. 4, the dough should be based on the amount of water flour to add water, the general requirement is to make the dough soft. 5, dough fermentation time should be long enough, because the reaction speed of alum base is slow, so there must be a corresponding time. Without the traditional preparation method of alum production metho