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Ingredient:
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1 1/2 tsp
3 tsp
1 1/2 tsp
2 tsp
5 1/2 cup
8 cup |
ammonium carbonate
baking soda
alum
salt
bread flour
oil |
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Methods:
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Place ammonium carbonate, baking
soda, alum and salt in a pan, mix evenly, add
about 1 1/2 cup water to dissolve above material
thoroughly, add flour, mix and form a soft
dough, set aside.
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Turn soft dough over after 30
minutes (don't knead, or it will expel carbonic
acid gas in dough.)
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Turn dough over after another 30
minutes, then let yeast begin to work.
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After about 7-10 hours put dough
on board, stretch and roll it into a long piece
about 3 inches wide and 1/8 inch thick; cut into
1/2 inch strips.
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Place two strips on top of each
other, press a chopstick on top lengthwise, then
grab the tip of both ends, stretch and twist to
about 12-14 inches in length, then drop into hot
oil. Deep-fry in 450 0F oil, turn
quickly till golden brown and serve.
Notes:
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Use high protein flour for it
has elasticity.
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When adding water to material,
there will have chemical reaction with white
forth and sounds.
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While the yeast is working, coat
dough with a little oil or cover with damp cloth
to keep from drying out.
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The time required for the flour
to rise depends upon temperature, the higher the
faster, the lower the slower.
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