What to do if the dough of fried dough sticks is over-fermented

When making fried dough sticks, you need to let the dough rise first. If the dough rises well, the fried dough sticks will be delicious. If the dough does not rise well, the fried dough sticks will taste terrible. In fact, there are many ways to eat fried dough sticks, but the most important thing is the first step before making it. If this step is not done well, everything will be in vain. Don't worry after the dough for the fried dough sticks has been risen. You can try it repeatedly several times to see the correct method.

Introduction

Youtiao noodles are the dough for making youtiao. They are made by mixing dough, kneading, pounding, fermenting and other processes in a standard ratio.

There are two types of fried dough sticks noodles in the current market, namely salt-alkali-alum fried dough sticks noodles and aluminum-free fried dough sticks noodles.

Aluminum Free

raw material

500 grams of ordinary flour, 1 egg, 10 grams of aluminum-free fried dough stick flour (leavening agent), and 370 grams of water.

Production

1. Put the aluminum-free fried dough stick powder into a bowl, add flour and stir evenly, knead it to make a smooth, soft and strong dough, cover it with a warm cloth or quilt, let it rest for 20 to 30 minutes, knead it again, and fold the dough, do this 3 to 4 times to make the dough smooth.

2. Sprinkle dry flour on the chopping board, take a little dough and put it on the chopping board, drag it into long strips, use a small rolling pin to roll it into 1 cm thick and 10 cm wide strips, and then chop it into 1.5 cm wide strips with a knife. Stack two strips together, press and tighten them from the middle with bamboo chopsticks along the length, pinch the two ends lightly with both hands, rotate and pull them into strips about 30 cm long, put them into the fried dough stick machine, fry and turn them over at the same time to make the strips bulge, become plump, expanded, crispy and golden.

principle

The dough for making this kind of fried dough sticks is aluminum-free and is a new type of healthy fried dough sticks technology.

Salt Alkali Alum

raw material

500 grams of ordinary powder, 12.5 grams of alum, 10-12 grams of salt, 14.5-15 grams of alkali, and 370 grams of warm water.

Production

1. Mix alum, alkali and salt in proportion, grind them into a bowl, add warm water and stir to dissolve into an emulsion, and generate a lot of foam with sound. Then add flour and stir into snowflake shape. Repeat this 3 to 4 times to make the dough produce gas, form holes and make it smooth.

2. Apply oil on the chopping board, put it into the 80% hot oil pan, fry and turn it over to make the dough strips swell up, become plump, expanded, crispy and golden in color.

principle

The dough for making fried dough sticks is made of alum, alkali and salt. Due to the special reaction of this kind of dough, it is subject to certain limitations in the maturation process. It is generally only suitable for high-temperature frying to achieve its soft and crispy characteristics.

Related Notes

1. The ingredients in the dough change with the seasons, so you need to be flexible based on local conditions.

2. The dough for fried dough sticks is usually kneaded by pounding, so it needs to be pounded several times. Generally speaking, the dough will become very hard after pounding a few times, so it needs to be left to stand for a while before pounding again.

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

4. The dough fermentation time must be long enough, and the corresponding time must be allowed.