Why should the dough for making fried dough sticks be kept in the refrigerator? The difference between the leavening agent and baking powder for fried dough sticks

With the improvement of living standards, people can cook whatever they want and like to eat by themselves. Youtiao is relatively simple and easy to learn. If you don't know how to make it, you can learn while making it with the help of video platforms, which is very convenient. It is estimated that many friends do not understand why the dough for making youtiao should be put in the refrigerator during the learning process. Let's open the following content to find the answer!

Contents of this article

1. Why should the dough for making fried dough sticks be kept in the refrigerator?

2. The difference between leavening agent and baking powder

3. Why do fried dough sticks expand?

Why should the dough for making fried dough sticks be kept in the refrigerator?

Putting the dough of fried dough sticks in the refrigerator is to allow the dough to ferment at low temperature. This way, the dough will not become soft due to over-fermentation after low-temperature fermentation, and it will be chewier when used to fry fried dough sticks. Putting it in the refrigerator can also shape the dough sticks. The low-temperature fermented dough sticks have a fluffy and full taste, crispy on the outside and tender on the inside, and also lock in moisture.

The dough for making fried dough sticks should be kept in the refrigerator, which is actually related to the process of making fried dough sticks. The dough is put in the refrigerator to ferment at low temperature, so that the dough can ferment and will not become soft due to over-fermentation, because the dough that has been fermented will lose its chewiness when used to fry fried dough sticks.

Another benefit of putting the dough in the refrigerator is that it can be shaped. Youtiao is usually made of three long noodles. After being put in the refrigerator, the noodles will have a shape and will not become soft and collapsed. In addition, refrigerated dough can retain moisture, so that when frying the dough, it will taste fresh and tender and not too greasy.

Put the dough in the refrigerator. After low-temperature fermentation, the fried dough sticks will be fluffy, full, crispy on the outside and tender on the inside. However, be careful to keep turning the dough sticks when frying, otherwise they will be easily burnt under high temperature. When the outer skin of the dough sticks is fried until golden, you can take it out and eat it.

The difference between leavening agent and baking powder

Youtiao leavening agents are commonly used in fried dough sticks, pastries, biscuits, bread, steamed buns and other foods, while baking powder is commonly used in Western pastries and cakes. The price of leavening agents is much lower than that of baking powder, and the range of uses is also wider. Leavening agents are mainly made of wheat, while baking powder is made of baking soda and acidic materials with corn flour added.

As the name suggests, the leavening agent for fried dough sticks is used for fried dough sticks, but there are also many leavening agents on the market that can be used for pastries, biscuits, bread, steamed buns and other foods, which will make the taste more crispy and soft; baking powder is mostly used in Western-style pastries and cakes, among which baking powder has a more delicate expansion degree, and the cakes made with it are soft and delicious.

The price of leavening agents is much lower than that of baking powder, but because leavening agents have a wide range of uses, ordinary people will buy leavening agents for food processing when making pasta. Although baking powder is more expensive, it is also loved by many bakers because of its better expansion performance.

Baking powder

Baking powder is actually a type of leavening agent. The material of the leavening agent is mainly wheat, which can be decomposed by heat during the processing, so that the dough can expand through the generated gas, forming many densely packed small holes. Baking powder is a compound leavening agent, which is a white powder made of baking soda, acidic materials and corn flour.

Why do fried dough sticks expand?

The reason why fried dough sticks expand is that a certain amount of aluminum-free fried dough sticks leavening agent or alum leavening agent is added to it. This kind of fried dough sticks will have a very crispy taste and bright color. However, it is not recommended to eat fried dough sticks for a long time, otherwise it will cause great harm to the body.

The reason why fried dough sticks expand when placed in a frying pan is because a certain amount of leavening agent is added. Currently, aluminum-free leavening agents and alum are more common in the market. After flour is added with water and dough is fermented for a period of time, appropriate amounts of soda ash, salt and leavening agents are added to it. The fried dough sticks will have a very crispy taste and bright color.

It should be noted that fried dough sticks should not be consumed for a long time, because the leavening agent contains a certain amount of aluminum ion metal. If this metal is ingested into the body in large quantities, it may affect the body's normal absorption of nutrients such as iron and calcium. In severe cases, it may cause metal poisoning and the normal development of nerve cells will also be affected.

Fried dough sticks are a high-fat, high-calorie food because the other nutrients in them have been almost destroyed after being fried at high temperature. Continuing to eat them will not only have no nutritional value to the human body, but may also cause obesity.