Does anyone know the processing recipe of alum free fritters

Truly practical alum-free (aluminum-free) fritter technology, alum-free aluminum-free fritters is a new trend of fritters in the future.

1.Ingredients: 1000 grams of plain flour, 20 grams of soaked multi-source, 16 grams of salt, 600-620 grams of water.

2.Process: First put the ingredients and noodles together and stir well, then add water and noodles.

After the dough is evenly mixed (the inside of the container is relatively clean), wash it by hand and apply some oil, knead the dough for another 2 minutes, then put the dough for half an hour, knead the dough again for 3 minutes, the surface looks smooth, then brush the container with some oil, and then put the noodles into the container, brush some oil on the noodles (not too much), and then seal it with plastic wrap. Put it for 4-6 hours in weather below 25 degrees at room temperature, and 2-3 hours in weather 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 put the top of one noodle and the other dough with chopsticks to press it in the middle, using some force (not too hard, to ensure that the dough is only connected in the middle).

Put the made fritters into the boiling oil (the oil that has just smoked is just right) and fry (when you put it in the pot, stretch the dough 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, 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 to knead again, this time the noodles are not very sticky, you can see that the noodles are a little smooth, turn up from the bottom and knead the dough with overlapping methods for 3 minutes, then cover, put it for 30 minutes and then knead the dough, this time the noodles are smoother than before. Use the second method and 3 minutes, and then seal the dough, you can use a food bag to pack it up for about 4-6 hours to take out the dough into an embryo, do not knead the dough when making the embryo, or the dough will not be elastic and not long, just pull the dough into a long strip on the board and then roll it flat with a rolling pin.

You can go to a spice shop or a market where you can buy baking powder instead of alum.

1. Recipe of alum-free fritters: 1 kg of flour, 1 kg of water, 10 grams of salt, 20 grams of aluminum-free fritters.

2. Dough mixing process: Mix the weighed aluminum-free fritters leavening agent into the flour and stir repeatedly until it is even.

3. Pour the water mixed with salt into the flour. The level of water temperature has a great influence on the proofing time of the dough, and the water temperature is about 20-30 degrees in summer. In winter, it is best to use hot water, about 60 degrees Celsius. Mix the flour with water and form a dough.

4. Proofing process of dough: put the kneaded dough for proofing, in order to prevent the skin from drying and cracking when the dough proofs, the dough needs to be covered, or it can be covered with plastic film, pay attention to brush the plastic film with cooking oil to prevent sticky noodles, and let it stand for 30 minutes.

5. The proofed dough has a smooth, soft and good ductility on the surface, so as to facilitate stretching and forming.

6. Molding process: brush a little vegetable oil on the panel, in order to prevent sticky hands, you can use your hands to dip a little cooking oil.

7. Pull the dough into long strips and place it on the operation board.

8. Use a rolling pin to roll out the dough sheet with uniform thickness.

9. Cut into strips of the same size.

10. Superimpose two pieces of cut dough sheets.

11. Use chopsticks to press the middle of the folded dough sheet.

12. Pinch the two ends of the dough sheet and twist it a few times to let the dough stick together.

13. Pull out a long strip and quickly put it into the oil pan.

14. Frying process: The oil temperature of fried fritters is generally controlled at about 200, and the frying time is 1-2 minutes. Put the noodles into the oil pan and use chopsticks to tumble continuously until the fritters are swollen and golden in color, then you can remove them.

15. Put the fished fritters in the mesh basket to control the oil, which is the finished product.