Why are fried dough sticks hard

Many people in our daily life like to eat fried dough sticks, but everyone thinks that the fried dough sticks bought at snack stalls outside are fried in recycled oil, which contains more mercury and is very harmful to the body. So they fry the dough sticks at home, but the fried dough sticks at home taste very hard and do not have that fluffy and soft feeling. So why are the fried dough sticks hard after frying?

The reason why fried dough sticks are very hard is because of yeast. If you add more yeast powder, they will not be hard.

Fried dough sticks: Ingredients: 500 grams of flour, 12.5 grams of alum, 14.5-15 grams of alkali, 10-12 grams of refined salt, and 370 grams of warm water.

Preparation method:

1. Put alum, alkali and refined salt in a container, pour in warm water and stir the ingredients until they melt, then add flour and mix into a soft dough for later use.

2. Then, use both hands to pound the dough for 5 minutes every 20 minutes, and pound it 4-5 times in total. When the surface of the dough is smooth and soft, you can put it aside for fermentation. Place the dough on an oiled panel, brush it with oil, and cover it with plastic cloth.

3. Ferment for about 10 hours or longer, then fry it in oil at 180℃-200℃ until the surface is golden, the volume is expanded, and it is crispy.

Features: Golden surface, large and crispy.

Note:

1. In addition to neutralizing alkali in the dough, alum also makes the product crispy. If there is too much alum, the product will become hard, brittle and astringent. Therefore, in general, the amount of alkali used in fried dough sticks exceeds that of alum.

2. The alkali in the dough changes with the seasons. In winter, the alkali content should be reduced accordingly, and in summer, it should be increased accordingly. This needs to be flexibly controlled according to local conditions.

3. Alum-alkali dough is usually kneaded by pounding because it is difficult to knead. Therefore, it is necessary to pound the dough several times to make the alum and alkali in the dough uniform. Generally speaking, the dough will become very rough after pounding it a few times, and it is necessary to let it stand for a while before pounding it again. That's why you should take a break after every few strokes.

4. Add water to the dough according to the water absorption of the flour. The general requirement is that the dough should be softer.

5. The dough fermentation time must be long enough, because the reaction speed of alum and alkali is slow, so it takes a corresponding amount of time.

Youtiao is an ancient Han Chinese noodle food. It is a long, hollow fried food with a crispy and chewy texture. It is one of the traditional Chinese breakfasts. Many people mistakenly believe that during the Song Dynasty, Qin Hui persecuted Yue Fei, and people expressed their anger by frying a kind of noodle food similar to fried dough sticks (fried cypress), which is regarded as the origin of fried dough sticks. In fact, fried dough sticks existed far earlier than the Song Dynasty. The specific period cannot be verified.

As early as the Southern and Northern Dynasties, there was Jia Sixie, an agronomist in the Northern Wei Dynasty. The method of making fried food is recorded in his book "Qimin Yaoshu". During the Tang Dynasty, poet Liu Yuxi described the shape and production process of fried dough sticks: "Slender hands rub them into jade-like shapes, and green oil fries them into a deep yellow. The spring is in the air at night, and the beauty wears a golden armband."

The names of fried dough sticks vary from place to place. In Tianjin, fried dough sticks are called "guozi"; in some areas of Anhui, they are called "youguozi"; in the Northeast, they are called "da guozi"; in southern Fujian and other places, they are called "zhayougui"; in Chaoshan and other places, they are called "zhayouguo"; in Zhejiang, they are called "tianluojin" (tianluo is loofah. When old loofah is dried and the shell is peeled off, loofah tendons will be left. Its shape is very similar to fried dough sticks, so fried dough sticks are called "tianluojin").