Second, the reason why medium-gluten flour is generally used to make fried dough sticks

The reason is that a certain amount of salt should be put into the fried dough sticks and dough, and the salt can denature the gluten (protein) in the flour, and in the process of kneading the dough, the gluten is repeatedly arranged into an orderly network, which makes the dough more energetic. In view of this, if you choose high-gluten flour, it is not easy to stretch the noodles when you stretch them, but it is hard to stretch them and then retract them at once, which often gets twice the result with half the effort. If you choose low-gluten flour, when you pull the dough-strips blank in the layering pot, it is not strong, and sometimes it may break, and the dough-strips are not pulled to the proper length, and the fried shape is not good.