The traditional fritters are usually made of alum and alkali, or made of alum (battered powder) containing alum, which is easy to cause aluminum in the fritters to exceed the standard! According to reports, long-term consumption of aluminum exceeds the standard food will cause harm to the human body, and fritters are one of the traditional early foods in China, so we should pay attention to avoid excessive frit. The rapid aluminum-free fritter production process technology uses an aluminum-free fritters that do not contain alum, and the fried fritters do not cause the aluminum to exceed the standard.
Mixing process: Mix the weighed aluminum-free fritters into the flour and stir until it is even.
Pour the salt mixed with water into the flour. The temperature of the water has a great influence on the wake-up time of the dough. In the summer, the surface temperature is generally about 20-30 degrees. In winter, it is best to use hot water, about 60 degrees.
Put the flour and the dough into the dough
Doughening process of the dough: Put the kneaded dough in the hair. In order to prevent the skin from cracking when the dough is proofing, the dough needs to be covered. It can also be covered with plastic film. Pay attention to the oil on the plastic film to prevent the sticky surface. , stand still for 30 minutes.
The proofed dough has a smooth, soft surface and is very malleable for stretch forming.
Molding process: Brush a little vegetable oil on the panel. To prevent sticking, you can dip a little bit of cooking oil with your hands.
Pull the awake dough onto the operation board.
Use a rolling pin to form a thick and even patch
Cut into strips of the same size
Superimpose the sliced slices in two pieces,
Use chopsticks to press in the middle of the folded dough
Squeeze the two ends of the dough piece a few times to make the dough pieces stick together.
Pull the growth bar quickly into the oil pan.
Frying process: The oil temperature of the fried fritters is generally controlled at about 200 ° C, and the frying time is 1-2 minutes. Put the strip into the oil pan and use the chopsticks to continually roll until the fritters are swollen and the color is golden.
The fish fritters are placed in a mesh basket to control the oil, which is the finished product.
1. In order to make the surface of the dough evenly smooth, the dough needs to be twisted twice. This process is also called lifting or kneading, and the interval is about 10 minutes each time. 2, fast aluminum-free fritters leavening agent is a new technology for fritter processing, generally and good face proofing time only takes 30 minutes to fry the fritters, very convenient and fast