It's a big mistake to add yeast to fried dough sticks. The master taught you the correct recipe. It's fluffy, crisp and fragrant. When you make fried dough sticks at home, you want them to be fluffy and crisp. If they are cold and not stiff, you can add some baking powder. It is wrong to add yeast. Xiaobian today introduces you to the practice of delicious fried dough sticks. Come and have a look.
deep-fried dough stick
By Dalian people (mobile phone number)
Ingredients:
500g of flour, 0/0g of baking powder/kloc-0, one egg, 2g of baking soda powder, 0/5g of refined salt/kloc-0, 5g of edible oil/kloc-0, and 280g of cold water.
Cooking steps:
1. Except for oil removal, put all the materials into a basin, knead until smooth, then add oil, and then use your fist to rub the face, and the face should be folded on all sides.
2. After waking up for 40 minutes, you can fold your face all around again.
3. Brush the plastic wrap with oil, put the bread in the refrigerator and let it stand for one night, waiting for frying in the morning.
4. Cut the noodles into long squares, put the two together and gently press them with chopsticks.
5. The oil temperature should be controlled between 180/200 degrees, and the fried dough sticks should be stretched out, turned constantly, and fried until golden.
Cooking tips:
1. Fried dough sticks, an ancient Chinese pasta, are long, hollow fried foods with crisp and tough taste, which is one of the traditional breakfasts in China. "History of Song Dynasty" records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and the people expressed their anger by frying a kind of flour food similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, can be traced back to before the Tang Dynasty, the specific period can not be verified.
2. As we all know, deep-fried dough sticks belong to high-temperature fried food, the oil temperature reaches 190℃, and the oil is repeatedly used, which will cause the aging color of oil to become darker, the viscosity to become larger, and the odor to increase. Various nutrients contained in oil, such as essential fatty acids and vitamins, are basically or completely destroyed by oxidation, and unsaturated fatty acids polymerize to form macromolecules such as dimers and polymers, which are not easy.
Do you like to eat fried dough sticks or rice paste?
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