1) youtiao leavening agent
油条膨松剂
2) leavening agent
膨松剂
1.
Study on the special cake aluminium-free composite leavening agent;
蛋糕专用无铝复合膨松剂的研究
2.
1,the best self-leavening flour formula was selected from different combinations of leavening agents by means of optimization method and the effect of each combination on quality of steamed bread made of self-leavening flour was analyzed and compared.
以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响。
3.
This paper utilizes the new-type compound leavening agent instead of the traditional AlK(SO4)_2,NaHCO_3 leavening agent to make fried dough sticks,meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products,so as to make them better than that made by traditional methods.
用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品。
3) bulking agent without aluminum
无铝膨松剂
1.
Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the multi-factors-orthogonal test and analysis of range method.
研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方。
5) single baking powder
碱性膨松剂
补充资料：油条烧南瓜
油条烧南瓜
原料: 原 料：
主料：南瓜500克。配料：油条200克。调料：盐5克，味精3克，白糖10克，葱段5克，蒜米5克，干生粉25克，香油5克，色拉油1000克（约耗100克）。
制法: （1）将南瓜去皮去瓤，洗净，切成长6厘米、1.5厘米见方的条；油条切成6厘米长的条。
（2）净锅上火，入色拉油烧至五六成热，将南瓜条沾匀干生粉，放入油锅内炸至瓜条变软时捞出沥油。
（3）锅留底油，下葱段、蒜米炒香，再放入南瓜条略炒，调入盐、味精、白糖炒入味，然后放入油条炒匀，最后淋入香油，起锅装盘即成。
特点: 咸鲜微甜，风味别致。
关键：
（1）南瓜条要炸至成熟且瓜条变软。
（2）旺火快速翻炒，以免南瓜条散碎。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条