Raw materials: 5000g ordinary flour, alkali (60g in winter, 70g in spring and 85g in summer) and warm water (3000g in winter and 2750g in summer). Preparation method 1: mix alkali and salt in proportion, put them into a basin after crushing, add warm water and stir to dissolve to form emulsion, which produces a lot of foam and makes a noise. Then add flour and stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, and fold the dough for 3 to 4 times. 2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks. Production principle: the dough for making fried dough sticks belongs to alkali-salt dough. Due to the special reaction of this kind of dough, its curing process is limited to a certain extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. When dough is made, alkali (soda ash) and salt (thick coarse salt) are added, and gas is generated under the action of water, so that dough can be puffed. 3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying. The principle of fried dough sticks is that the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of oil, the surface of fried dough sticks immediately hardened, which affected the continuous expansion of fried dough sticks. Therefore, the fried dough sticks are stacked one by one and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces are constantly overflowing, and the hot oil can't contact the joint of the two dough pieces, so that the dough pieces at the joint are in a soft dextrin state and can be expanded continuously, and the fried dough sticks become more and more fluffy. When we take a deep-fried dough stick and look at it carefully, we can find that the size of the outside of the two dough pieces has probably doubled, while the inside of the two dough pieces has expanded many times.

Exercise 2

Ingredients: 300g of flour, 250ml of warm milk, baking powder 1 teaspoon, half teaspoon of baking soda, salt 1 teaspoon, and 25g of vegetable oil. Melt baking powder, baking soda and salt with warm milk, mix well with flour, and then pour in a little vegetable oil. Knead well, cover it, and leave it at room temperature overnight (be careful not to put it in the refrigerator). 2. The next morning, put the noodles on the oiled chopping board, spread them out and arrange them into strips with a width of about 7cm and a thickness of about 1cm, and then cut them into small strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then clamp the two ends of every two small strips together. 3. Heat the pan and pour the oil. When the oil temperature is high, spread the prepared fried dough sticks, fry them in the oil pan until golden brown, and then take them out.