How to make alum free fritters, ask for advice?

To give you a truly practical alum-free fritter technology.

1.Ingredients: 1000 grams of noodles, 30 grams of bubble multi-source, 24 grams of sugar, 16 grams of salt, 5-6 grams of baking soda, 600-620 grams of water.

2.Process: first put the ingredients and noodles together and stir evenly, then add water and noodles, after the noodles are evenly mixed (the inside of the container is already relatively clean), wash and apply some oil, then knead the noodles for 2 minutes, then put the noodles for half an hour, knead the noodles again for 3 minutes, the surface looks smooth, and then brush the container with some oil, then put the noodles into the container, brush some oil on the noodles (not too much), and then seal them with plastic wrap, put them for 4-6 hours at room temperature below 25 degrees, and put them for 2-3 hours above 25 degrees.

Take out the awakened dough and stretch it first, then use a rolling pin to roll the dough to a centimeter thick, 15 cm long, and then cut the dough with a knife into 4 centimeters wide, the cutting dough should be fast, and the incisions will not be connected together (when rolling the dough, the flat plate and the rolling surface should be sprinkled with a thin layer of flour). Then the top of one noodle and the other dough overlap with the other dough base, press it in the middle with chopsticks, and use some force (not too hard, just ensure that the dough is only connected in the middle).

Put the made fritter blank into the boiling oil (just smoked oil is good) and fry (when you put it in the pot, stretch the dough embryo to 35-40 cm long), keep turning the fritter embryo when frying, and fry it until golden brown (the oil for frying fritters can be added to half of the palm oil, especially remind that palm oil is a mixed oil, which is the best oil for fried food, and it is best to buy brand-name palm oil, such as COFCO's brand, to avoid buying gutter oil).

3.Precautions: After the ingredients are mixed with the noodles, add water, and continue to mix the noodles with water until the noodles are not powdery and can not be seen for 1-2 minutes, and then cover the container with something.

This time the noodles are a little sticky, after 30-40 minutes and then knead again, this time the noodles are not so sticky, you can see that the noodles are a little smooth, turn up from the bottom and knead the noodles with overlapping methods for 3 minutes, then cover, put 30 minutes and then knead the dough, this time the noodles are smoother than before, with the second method and 3 minutes, and then seal the noodles, you can use food bags to pack up about 4-6 hours to take out the noodles into embryos, do not knead the dough when making embryos, or the noodles will not be elastic and not long, Just stretch the dough into long strips on the board and then roll it out with a rolling pin. You don't need to use high-precision flour, just ordinary flour!

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