Fried dough sticks are always hard after being fried. What is the reason?

The reason why the skin of fried dough sticks is always hard after frying is because the oil temperature is too high and the frying time is too long, or it may be that the whole dough mixing process is too short, so the skin is hard. Beat in an egg, stir well, pour in 350 grams of warm water, stir side by side, stir into a flocculent shape, knead the dough by hand, knead it into a ball, cover it and wake it up for 30 minutes. First, pour the wheat flour into a bowl and add a spoonful of edible salt, which will make the batter thicker and thicker. Then, beat an egg, take another bowl, add yeast and warm water, and stir evenly with chopsticks to make yeast water.

Finally, the noodles are thoroughly smeared with edible oil, sorted, covered with fresh-keeping bags and frozen overnight. After weighing the raw materials according to the secret recipe, put baking soda, steamed bread improver, salt and baking powder into a basin, stir them with cold water, break them up with raw eggs, mix them with wheat flour to form snow particles, add cooking oil, and knead and fold the noodles with both hands.

Wheat flour as leavening agent, or yeast with a small amount of baking powder and a small amount of salt and sugar. About 500 grams of flour with 5 grams of yeast, 2 grams of baking powder, 3 grams of salt, 2 grams of salt. If you use fritters leavening agent, please refer to the product instruction manual. Spread a little vegetable oil on the batter. You can gradually rub your face! The repeated process is to rub the noodles with a small amount of oil, then rub some oil and then rub the noodles. It can be done through continuous practical operation. Continue stirring for ten minutes until the batter becomes loose, stiff and covered. Alum in the batter not only neutralizes with alkali, but also makes the product brittle. 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 batter needs to exceed alum.

The alkali in the batter will change with the seasons. The use of alkali should be reduced relatively in winter and increased correspondingly in summer, which needs to be skillfully grasped according to local specific conditions. Alum alkaline batter is usually tamped and kneaded because it is not easy to knead. Therefore, it takes several times to balance the alum in the batter. Generally speaking, the batter will become more and more bitter after being pounded twice, and it needs to be left for a period of time before being pounded. That's why you have a rest after two trips. The batter should be drained according to the water consumption of wheat flour, and the overall requirement is that the batter should be softer.