Why should the two Deep-Fried Dough Sticks bomb? What is the secret? Sohu health Wen Li Yuanyuan nutritionist Soybean Milk and Deep-Fried Dough Sticks is a classic Chinese breakfast collocation. But why would the two Deep-Fried Dough Sticks bomb? It is an interesting problem. A historical perspective: the two together is the symbol of justice in early 1142 in the Song Dynasty, the traitor Qin Hui’s anti gold Yue Fei killed. For a time the news spread throughout the high streets and back lanes, people feel anger. The capital of Ling’an (now Hangzhou) there is a Clay oven rolls shop man to express anger, Qin Hui and his wife Wang, then look to the dough and kneading, the two pieces of bread thrown into the hot oil back adhesive, pan fried, deep fried side shouting "look" deep fried cypress!". Then fried will spread in Ling’an, people have to follow suit. Later simplified into two sticky bread on the oil pan fried, become Deep-Fried Dough Sticks. Process view: two with good effect in expanding the ordinary flour with salt and the amount of bentonite leavening agent, repeated kneading to become smooth and soft are gluten dough, then rest for 20~30 minutes; and then folded kneading, fermenting; so repeated two or three times. Then pull the dough into strips, placed in a greased board. Cut into strips of suitable size, each of two strips. Pinch two, pull into about 30 cm long, into the hot pan fried to golden brown can be completely Deep-Fried Dough Sticks expansion. The Deep-Fried Dough Sticks hollow expansion, the key lies in adding bentonite material leavening agent. The classic formula is alum leavening agent (twelve hydrated aluminum potassium sulfate) and baking soda (sodium bicarbonate) two kinds of substances. Alum can react with sodium bicarbonate to produce carbon dioxide gas is heated, so that the rapid expansion of Deep-Fried Dough Sticks size. Cantonese Deep-Fried Dough Sticks usually use ammonium bicarbonate as a leavening agent, but also through the thermal decomposition of ammonium hydrogen carbonate to produce gas expansion. A chemical reaction occurs with sodium bicarbonate alum is not instant, but will take some time, so the requirements of the Deep-Fried Dough Sticks temperature is not too high, otherwise the surface soon crisp stereotypes, hinder the dough expansion, can not achieve the effect of hollow. The two surface overlap is not in direct contact with the oil, the temperature is relatively low, the reaction is slow, there is enough time to produce gas, the Deep-Fried Dough Sticks hollow expansion effect of good. Then a single Deep-Fried Dough Sticks, can be expanded? In many places Deep-Fried Dough Sticks is single, only the same temperature conditions into the hot pan, single Deep-Fried Dough Sticks temperature increases rapidly, the expansion degree is far better than the double root. One can also blow out very swollen, but need to control the temperature to prevent the surface hardened rapidly setting. For example, wok cool oil into the Deep-Fried Dough Sticks, alum and sodium bicarbonate sufficient gas generated, blow out the Deep-Fried Dough Sticks swelling effect is also very good. But the current production status of the Deep-Fried Dough Sticks, low temperature is obviously not the mainstream, but also low efficiency. Deep-Fried Dough Sticks is good, although not recommended eat Deep-Fried Dough Sticks emotionally is breakfast regulars, but from the nutrition is not suggested to eat. The reasons are as follows: first, high energy. Deep-Fried Dough Sticks is flour fried flour, starch in oil absorption ability is very strong, almost the same fat content of the flour weight Deep-Fried Dough Sticks 1.