| abstract |
A frozen dough and method of making. The frozen dough composition comprises 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts of egg, and 2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch. The quick frozen dough composition is able to be removed from the freezer and fried or microwaved or air fried. The frozen dough composition when fried, microwaved, or air fried produces a fried dough product that is crisp on the outside and puffy or voluminous, with a reduced oil content from the frying and is useful for producing consistent traditional fried dough products such as youtiao. |