How to use Junfa aluminum free fritters leavening agent to fry fritters

Ingredients: flour.

Dried milk. Excipients: yeast powder.

Warm. Cooking oil.

Sodium bicarbonate. Sugar.

Salt. 1.Milk powder, sugar, yeast powder with 190ml of warm water and stir well.

2.Place the flour in a basin. 3.

Pour yeast water into the flour and knead the dough first, then add cooking oil to continue kneading. 4.Knead and ferment for an hour.

5.Dough is raised to twice the size. 6.

Salt Baking soda mix, melt with 15ml of warm water, and knead the dough again with baking soda. (It is best to knead the water into the dough) 7Cover with a safety film and continue to ferment, and send it to twice the size again, and use it the next morning.

It doesn't have to be sent a day in advance, but it can be sent on the same day, as long as there is enough time. ）8.Grease the board, grease your hands, and press the dough into a rectangle on the board.

9.The knife is also oiled, and the large dough sheet is cut into small strips. 10.

The two noodles are stacked on top of each other, flattened, and used chopsticks to press out in the middle groove, which is the processed fritter blank. 11.The oil pan is burned until it is 70% hot, fry the fritter blank, and turn it over while frying.

12.Fried fritters and enough for a family's breakfast.

Mix Junfa aluminum-free fritters leavening agent and dry flour well (the ratio is 10 catties of noodles plus 2 taels), then add water and salt 2 taels, start to mix the dough, and stop for 20 minutes after the first time, and then the second time, and the second time to make the noodles smooth and stop for 20 minutes to fry the fritters. It's simple, it's convenient, and it tastes great.

First, the formula.

Flour: 1000 grams, salt 13-16 grams, sugar 12 grams, Angel aluminum-free fritters leavening agent 20-30 grams, water 600-630 grams.

Second, the production process.

1. Weighing: weigh all kinds of raw materials in proportion;

2. Mix the dough: slow for 5 minutes, fast for 2 minutes, stir the dough evenly until it is slightly glutened;

3. Stand: Cover the dough with a film and place it in an environment of 36-40 degrees Celsius (it can be placed at room temperature in summer) for about an hour;

4. Molding: made into the embryo shape of fritters;

5. Deep frying: The oil temperature is 180-200 degrees Celsius, and the oil temperature is 180-200 degrees Celsius, and the surface can be fried for 3 to 5 minutes until the surface is golden brown.

Here's how to do it.

Recipe preparation: 1Leavening agent for backup.

Jin flour plus 20 grams of leavening agent, 350 grams of water to knead the dough.

3.Knead until it is not sticky, cover with a plastic mold, and let it sit for 20 minutes and 30 minutes.

4.After the meal is ready, take a piece and press it into a long piece and open it with a knife section.

5.Press one on top of the other and a slapstick in the middle.

6.Heat the oil in the pan, pick up the pressed noodles with your hands, stretch them slightly on both sides and fry them in the pan.

7.Fry until golden brown, remove and put in a basin.

Answer: Put the aluminum-free fritters leavening agent into a basin, add flour and stir well, pound to make it a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rise for 20 to 30 minutes, make the dough soft and set aside, and fry the fritters directly.

The invention of aluminum-free fritter leavening agent technology uses sodium bicarbonate, corn starch, calcium carbonate, tartaric acid, sodium dihydrogen phosphate, citric acid, cellulase and other food additives as the main ingredients, and its components do not contain aluminum, and make the flour produce good fermentation, bulking, quality improvement, and make dough for later use. Aluminum-free fritters leavening agent is a modern process fermented food additive developed for aluminum-free fritters, which uses flour as the main raw material and is processed into aluminum-free fritters by scientific proportioning, dough, fermentation, refrigeration, frying and other processing.

Fritters are one of the favorite daily foods of Chinese people, but the traditional method of making fritters uses alum alkali as a leavening agent, and almost all of the fried fritters have excessive aluminum content. How to maintain the flavor characteristics of traditional foods and eliminate their aluminum damage has become a major problem for the food hygiene industry and relevant regulatory departments.

Fritters are a traditional Chinese food, but the ordinary fritters we often eat have many people love and hate because they contain aluminum. Aluminum is a low-toxicity, non-essential trace element that is an important factor in the cause of many brain diseases. Long-term excessive intake of aluminum can lead to Alzheimer's disease.

The fritters are fried at high temperatures, and the nutrients that are beneficial to the human body are also destroyed, so although the fritters are delicious, they are not suitable for regular consumption.

The traditional method of frying fritters, usually using alum and alkali, alum is the direct cause of the fritters' "aluminum exceedance", alum-caused "aluminum exceedance" will lead to human osteoporosis, senile dementia, anemia and other diseases, by the food regulatory department called "aluminum damage problem".