炸油条（Deep-fried dough sticks）.docVIP

炸油条（Deep-fried dough sticks） 1, when making a fried dough sticks, how and noodles? Answer: and the surface is generally in the form of surface overlap method, that is, with the fist repeatedly hit (ie kicking surface) way, so that the gluten has been fully extended; so, and the system of deep fried dough fritters organized well, in a butterfly shape. If the amount of flour and flour is particularly large, you can use the machine and flour. 2, dough relaxation can knead dough? Answer: can not. When the dough is loose, it can not be rubbed back (i.e., before the final explosion). Knead the dough and then fry it into a dough. 3, fried fritters products surface is very rough, not smooth, the surface has a lot of small particles, what is the reason? Answer: dough may be too long or the dough is too soft. 4, fried dough sticks chew big, toughness big, what is the reason? Answer: flour may be improper choice, high degree of gluten or flour ash is too low, you can add 20% of gluten flour on the basis of high gluten flour, to reconcile. 5, the sequence of dough segmentation, Xing? Answer: a good fried dough sticks should be split first, and then set aside, so that you can save the static time, and will not destroy the dough morphology. 6, fried dough sticks shape is not good, how to control? Answer: when frying Deep-Fried Dough Sticks can choose brush oil or powder, in the case of soft dough Deep-Fried Dough Sticks best choice for dusting, so have certain control on the Deep-Fried Dough Sticks shape. 7, fried dough sticks back soft very soon, how to do? Answer: when frying system, reduce frying oil temperature and prolong frying time. Can also use special fried, fried, crisp is also very good. It is much better to add 5% of the oil to the face. Can also add eggs, oil, etc., will play a certain effect. 8, how to preserve the dough in summer? Answer: freeze the dough directly. 9. Why shouldnt the frozen dough be kept too long? Answer: a long time, the dough surface will be a l