How many dough sticks are suitable for one catty of noodles

Introduction: when making dough sticks, there is a proportion How much dough stick bulking agent is suitable for a jin of noodles? Baibai safety net is a summary for you Put the aluminum free dough stick bulking agent into the basin, add the flour and mix it evenly, and then stir to make it into a smooth, soft and gluten dough Cover it with warm cloth or quilt, wake up for 20 to 30 minutes, make the dough stick soft and ready for use, and directly fry the dough stick How many dough sticks are suitable for one jin of noodles? Recommended dosage: 2-3% is suitable for: dough sticks and oil cakes Pour the leavening agent into the flour, mix well, and then add water Proportion: one jin of noodles plus 20 g of supermarket filling oil stick bulking agent, plus 15 g of edible oil, 300 g of water, 6 g of sugar Mix the alum, alkali and salt in proportion and crush them into a basin, add warm water and mix them into a emulsion, and generate a large amount of foam and sound Then add flour and stir it into a snowflake shape, make it a smooth, soft, gluten dough, cover it with warm cloth or quilt, wake up for 20 to 30 minutes, then tamp it once, then fold it up, so 3 to 4 times, make the dough produce gas Hole formation, to achieve compliance Apply oil to the chopping board, take 1 / 5 of the dough and put it on the chopping board, drag the long strips, roll them with a small dough stick into 1 cm thick and 10 cm wide strips, then chop them into 1.5 cm wide strips with a knife, stack the two strips together, compact and press them with the bamboo chopsticks along the length from the middle, gently pinch both ends with both hands, rotate them and pull the long strips up to about 30 cm long, put them into 80% hot oil pan, fry them while turning them to make the blank strips Drum up, plump, puffy and crisp, golden yellow Production principle: the dough for making dough sticks belongs to alum, alkali and salt dough Due to the special reaction of this kind of dough, it is limited in mature technology Generally, it is only suitable for high-temperature frying method to achieve the characteristics of softness and crispness The alum (alum), alkali (soda ash) and salt (strong crude salt) mixed in the dough preparation produce gas under the action of water, which makes the dough bulky Alum and soda ash play a major role in the process of bulking The above is the introduction of the relevant contents of the leavening agent Can the food leavening agent be eaten for a long time? We need to remind our friends that although the leavening agent is helpful for the taste effect of the food in the baking process, it will also cause harm to the body if it is eaten for a long time This is something that needs to be paid attention to by the food loving friends, not just food, We should pay more attention to health Now the country has a food safety detector, which can accurately check whether the food is safe, edible, and will not cause physical harm If you want to know more about food safety, please go to Baibai safety net Editor in charge: he xianrob