The shortbreads we make ourselves are always dry and hard, and they are also made according to the production process of the shortbread machine . Where is the problem? The reason is that the ratio of raw materials and auxiliary materials is not well mastered, or the explosion is unreasonable.
The theoretical explanation is that the chemical reaction initiated by the neutralization of purine base promotes the dough to be bulky. Alum is potassium aluminum sulfate, which is acidic by hydrolysis; alkali is sodium carbonate, which is an alkaline substance. These two substances react with water to produce carbon dioxide gas and floc aluminum hydroxide. When frying, the reaction of hydrazine neutralization is faster under the action of high temperature, and the high temperature of the oil will evaporate the moisture in the dough. In addition, the salt is incorporated in the preparation of the dough, and a part of the water in the dough is oozing out due to the penetration of the salt, thereby making the dough more tough and extensible. Under the above substances and conditions, such foods are crispy and crunchy.
Flocs such as aluminum hydroxide are commonly known as "flowers". When preparing the dough, the more "flowers" are produced, the better the quality of the fritters. How can we make more "矾花"? The key is to master the amount of strontium used. Aluminium hydroxide is an amphoteric substance. In the chemical reaction, if the amount of alkali required exceeds the amount of alkali required for the reaction with alum, the aluminum base is formed, and the product will cause a large reduction, no bulkiness and crispness; When the amount of alkali is insufficient and the amount of alkali reacted with alum, the amount of sputum is reduced, which affects the quality of the product. Therefore, mastering the balance of the amount of strontium is the key to such products. According to experience, the ratio of the amount of saponin balance is suitable between 2:1.
The amount of strontium and alkali should be released according to different seasons, and water should be used for warm or cold water in different seasons. The current season's ratio of fritters is for reference. In the spring and autumn, the flour is 5 kg, the alum is 120 g, the alkali is 60 g, and the salt is 160 g. Summer flour 5 kg, alum 170 g, alkali 85 g, salt 180 g, the dough is prepared with cold water. 5 kg of winter flour, 110 g of alum, 55 g of alkali, 150 g of salt, and the dough is prepared with warm water. In addition, it should be noted that the flour used should not be too high. Generally, it is advisable to use a standard powder with medium gluten strength, or to infiltrate some fine powder into the ordinary powder.
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