The method and formula of deep-fried dough sticks
Deep-fried dough sticks are the breakfast that many people like to eat. They are delicious and crisp, and they are the ideal breakfast food for everyone. Let's take a look at how to make delicious deep-fried dough sticks.
fritters method 1
Materials
511g of flour, 21g of aluminum-free fritters leavening agent, 311g of water and vegetable oil.
Practice
1. Click on the actual catering technology sharing platform to pay attention to it. Click on the actual catering technology sharing platform to pay attention to evenly spreading the aluminum-free fried dough sticks leavening agent into flour, adding water to form dough, standing for 21 minutes and mixing again, and waking for more than 3 hours.
2. roll the dough into pieces, cut it into strips, pick up one strip, hold it with both hands, and then fold it in half and twist it.
3. put the oil in the pan. when the temperature is about 211 degrees, add the fried dough sticks and fry until golden.
Method 2 of deep-fried dough sticks
Material
311 grams of high-gluten flour, 181 grams of water, 4 grams of ammonia, 4 grams of alum, 3 grams of baking soda and 4 grams of salt.
Practice
1. Alum is first dissolved in about 21㏄ water, and you can pay attention to it by clicking the button of the actual catering technology sharing platform. Then, all the materials are mixed and kneaded evenly, and kneaded from the outside to the inside until it is stiff.
2. We will cover the dough with plastic wrap, let it stand and ferment for about 41 minutes, then knead it again until the surface is smooth, then shape it into a rectangle, wrap it in a plastic bag and let it stand at room temperature for about 6 hours.
3. Sprinkle a little flour (outside the material) on the table to prevent it from sticking. Put the dough of Step 2 flat on the table, gently pull it into strips, stick it into strips about 11 cm wide and 1.5 cm thick with a stick, and then cut it straight into strips every 1 cm. After the two strips overlap, press them down from the middle with chopsticks to combine them into fried dough sticks.
4. heat the oil pan to about 181℃, stretch the dough of fried dough in the method 3, then put it in the oil pan and fry it until golden and crisp.
Fried dough sticks method 3
Material
Milk, click on the sharing platform of actual catering technology to pay attention to flour, yeast, salad oil, sugar, salt, eggs, baking soda and powdered sugar.
Practice
1. Put the medium flour in the pot, and melt the yeast with warm water and add it to the flour.
2. add milk.
3. Add 25g salad oil.
4. Add sugar and salt.
5. Add half an egg liquid.
6. Knead into smooth dough.
7. Put it in a warm place and ferment for 31 minutes. My oven will ferment at low temperature.
8. Boil baking soda with warm water, dip it with your hands and knead it into the fermented dough several times.
9. Cover the dough and ferment it to twice its size again.
11, then exhaust and wake up for 15 minutes.
11, cut into 2cm strips, click on the button of the actual catering technology sharing platform to pay attention, stack the two pieces together and press them in the middle with chopsticks.
12, add oil to a small pot, heat it to 61% or 71%, add the fritters, and gently stretch two ends by hand when putting them in.
13. Keep turning with chopsticks and fry until golden brown.
14. Take out and suck off the excess oil with kitchen paper towels.
15. You can sprinkle some powdered sugar when eating.
Fried dough sticks method 4
Material
811g of ultra-high gluten flour, 5g of edible alkali and 11g of salt.
Practice
1. Dissolve salt, edible alkali and burnt alum in 451g warm water for later use.
2. pour the prepared solution into the flour by clicking on the button of the actual catering technology sharing platform, then gently knead it, and then let it stand for 31 minutes.
3. Gently knead the dough until the surface is smooth, and then let it stand for 31 minutes.
4. Gently knead the dough and let it stand for 2.5 hours.
5. Stretch the dough until it is about 2 cm thick and 11 cm wide, and then wake up for 21 minutes to cut it into strips.
6. Before frying, overlap the two sides, press them together with chopsticks, then stretch them for about 31 cm, and then fry them in a pan at medium temperature (about 151 degrees Celsius) until golden.
fried dough sticks method five
materials
a. 315 grams of high-gluten flour, click on the actual catering technology sharing platform to pay attention to 35 grams of medium-gluten flour, b. 5 tablespoons of water, 1 tablespoons of burnt alum, 1 tablespoons of salt, c. 9 tablespoons of water, 1 tsp of baking soda, 1 tsp of ammonia, and d. salad oil.
Practice
1. Sieve the material A; Mix and dissolve materials B and C respectively, then add them into material A and knead them by hand, and then let them stand and relax for 31 minutes.
2. Gently knead the dough of Method 1 again, shape it, wrap it in a plastic bag, and store it overnight.
3. Stick the dough made in Step 2 into a long sheet by clicking on the sharing platform of actual catering technology, then cut it into noodles with a thickness of about 1.5 cm with a dough knife, take two overlapping noodles and press them from the middle with a dough knife or iron bar to make them stick, let it stand and relax for 5 minutes, pick up the noodles with both hands and gently pull them out at both ends, and finally, let it stand and relax for 5 minutes.
4. in a hot pot, add salad oil and heat it to 211? At the temperature of 211℃, gently pull the fried dough sticks of the third method outward with both hands and slowly put them into the oil pan. When frying, they should be turned over and shaped constantly, and when the surface color is yellow, even and straight, they can be fished up and drained. ;