In different areas, the names and eating methods of fried dough sticks are different. In Tianjin, Tianjin people call it fruit, and then spread sauce on the pancake, roll the fried dough sticks and lettuce leaves, and a delicious and simple pancake fruit is ready. When you arrive in Henan, it's easier to eat. You can eat Hu spicy soup and tofu brain for breakfast. However, with the continuous improvement of living standards, people pay more and more attention to food hygiene and health. With the exposure of the catering industry by the media in recent years, few people patronize the breakfast shops on the street. You can cook whatever you want at home. Although it's a little troublesome, you can rest assured that eating is a responsible performance.
In fact, when making pasta, the most important step is to mix dough, which is also the most critical step. The noodles are not well mixed, and everything behind them is useless.
Some people say that the dough is not simple. Just add some water and noodles. If the noodles are thin, add them. If the noodles are thick, add water to make the dough. In fact, the knowledge of dough mixing can be greatly improved. First of all, you have to choose different dough mixing methods according to the food you cook.
For example, when making pastry, you must choose the pastry and pour it with boiling hot oil. The kneaded dough is cakes.
If you want to fry sugar cakes or stir-fry boxes, you should choose instant noodles or semi-instant noodles and pour them with boiling water. Dough is called instant noodles, and noodles mixed with half cold water are called semi-instant noodles.
There are dead noodles, fried noodles and so on. , better understood. The pasta we often eat is made of fried noodles, while noodles, dumpling skins and wonton skins are all made of dead noodles.
In our life, hair noodles are common and widely used, while hot noodles are sticky and troublesome.
What we need to use in this "cream stick" today is dough. The food made from dough tastes particularly fluffy and soft, and the outside becomes soft after frying. Isn't it more delicious? Presumably, many people have fried dough sticks at home, but the fried dough sticks are not fluffy, crisp, dry and full, and they are easy to separate when fried. Let's take this cream fritters as an example to explain in detail the whole detailed process from dough mixing to frying, and what misunderstandings need to be avoided.
Cream stick
Ingredients: 400g flour, 2 eggs, 3g yeast, 2g salt, 200ml pure milk.
Cooking method
1. First, we put salt and yeast in a bowl full of flour, then beat in the eggs, then pour in the milk three times, then stir with chopsticks to make flour floc, and then make smooth dough. It is the same as the traditional dough mixing method, but it should be noted that yeast cannot be mixed into milk or water first, otherwise the fried fritters will not be fluffy or fried into fritters.
2. Cover the kneaded dough with plastic wrap and put it in the fresh-keeping room for 6 hours. If you are not in a hurry, mix the noodles in the evening and fry them the next morning. It should be noted that the cold storage time of dough should not be too long or too short. If the time is too short, the dough will shrink and it will be difficult to form. The fried fritters that have been fried for too long are not smooth and the noodles are sticky.
3. After the dough is baked, take it out and relax it for a few minutes, which makes it easier to form. Then take out the dough, sprinkle flour on the chopping board and roll the dough into strips. If the dough is not slack and dried directly, it will rebound and be tough.
4. Then use a knife to cut the rolled dough into strips about 2 cm in size. Generally, in order to prevent bad shape control, two methods are used: brushing oil or spraying powder. If you do it often, you'd better use dusting, which is simple and won't get oil everywhere.
5. Then, we put two pieces of dough together and clamp them with chopsticks. This step seems simple, but it is actually very important. The crispness of fried fritters plays a key role. When pressing, make sure that the two dough sheets are not separated and the two sides cannot stick together.
6. After all the raw embryos are made, cover them with plastic wrap for secondary baking, so that the fried fritters will be more fluffy.
7. Add vegetable oil to the pot. After the oil temperature is heated to 30%, add fried dough sticks. After frying, the fried dough sticks are constantly turned with chopsticks, so that the fried dough sticks fully contact with the oil surface and expand continuously. Fry until golden brown, then take out the oil control.
Tips:
1. Our fried dough sticks do not use baking powder, but use the emulsification of eggs and milk to make noodles fluffy. I think baking powder and the like should be avoided if eaten at home, even if the taste is similar.
2. Generally, fried fritters are especially easy to soften after cooling. If you want a crisp taste, in addition to extending the frying time, add an appropriate amount of vegetable oil when kneading the noodles, so that the fried fritters will not be hard and cold. But I suggest that it is better to shorten the juicing time, because it is not good to eat too much fried, and we can't just pursue the taste. Health is the most important thing.