How to Make Crispy Fried Dough Snacks?

Fried Dough Snacks

A lot of people are making deep-fried pasta dishes, dry, hard and astringent. In fact, the reason is to have not mastered the raw material and the auxiliary material mix, or the bomb make unreasonable cause.
The theoretical explanation is that this type of food is used to neutralize the chemical reactions that make the dough loose.Alum is potassium sulfate, which is acidic by hydrolysis.Base is sodium carbonate, is an alkaline substance.These two substances react with water to produce carbon dioxide gas and a flocculation of aluminum hydroxide.When frying, it reacts faster with high temperature, and the high temperature of oil vaporizes the water in the dough.In addition, salt is added to the dough, and as a result of the salt penetration, the dough is made of a part of the protein that is seeping out, making the dough more resilient and stretchy.Under the above substances and conditions, this kind of food can be crisp and crisp.
So the key to making pasta dishes is to control the use of alum. For example, the making of the nigerian chin chin can not leave the alum. Now, when the manufacturer is producing chin chin, it will join directly. Chin chin's production requires several chin chin making machines, such as chin chin cutter, fryer, ect. Fully automated production makes it easy for us to buy in the market. If you want ot know about the making of the nigerian chin chin or the chin chin production line, contact me.
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