┄ I kind┄

The first method is not to use baking powder. Put the dough in the refrigerator the night before, and you can eat clean and safe fried dough sticks in the morning 10 minutes. They are all fried and eaten now, and the taste is particularly crisp and simple.

【 List of Ingredients 】 Flour 300g, salt 3g, yeast 3g, baking soda 2g, egg 1, cooking oil 150g.

[Production Steps]

1 First, mix flour, 300g flour, 3g salt, 3g yeast, 2g baking soda powder and 1 egg;

2. First, fully and evenly stir the eggs, then add 150g of water, stir into a flocculent state, and then add 20g of edible oil;

3. Knead the dough by hand. After kneading into dough, proofing 10 minutes.

It will be smooth in less than a minute. This is the last time to mix noodles. Is it simple?

We spread a large piece of plastic wrap on the chopping block, put the dough on it and fold it up and down. Now, we gently pat the dough on the left and right sides, seal it, and put it in the refrigerator for fermentation at low temperature for one night.

5. After getting up the next day, take out the dough and let it warm slightly;

6. After washing, you can make breakfast. This dough is soft. Sprinkle some flour on the chopping board to prevent sticking, gently lengthen the dough, and then cut the noodles after finishing;

7. Brush some water on the surface, fold two pieces in half, press them from the middle with chopsticks, and pinch them at both ends;

8. If there is no large-caliber pot at home, it is recommended to cut each fritter into two small roots from the middle and pour more oil into the pot;

9. The oil of fried dough sticks is very clear, so it can be used for frying or cooking next time. When frying deep-fried dough sticks, gently grow the noodles and put them in the pot. As long as the oil temperature reaches, the fried dough sticks will float in a few seconds, even without baking powder. Its volume has also expanded;

10, turn over carefully, fry until both sides are golden, and then serve. This fried dough stick is really simple and easy to make. It tastes crisp and soft, but it is soft when it is cold.

┄ The second kind┄

This method is a family version of crispy fried dough sticks, which does not need to be kneaded all the time. Although the method is simple, it tastes good, and it is hollow and crisp when fried. The most important thing is that novices can succeed once.

[List of Ingredients] 500g of medium gluten flour, egg 1 piece, 8g of baking powder without aluminum, 3g of baking soda, 40g of edible oil, 5g of salt, 280g of clear water and a proper amount of corn starch.

[Production Steps]

1. First, mix the dough with 500g medium gluten flour, egg 1 piece, 8g aluminum-free baking powder, 3g baking soda, 40g edible oil and 5g salt. Grasp the materials by hand first and let them mix well together. Add 280g of clean water in three times, and then add the next time after each time. Flour has different water absorption, so 60g can be reserved.

2. The mixed dough begins to knead, fold and press. The dough can't be kneaded. It will be sticky at first, and you can operate it with gloves. You can knead it for two minutes at a time, fold it in half for three times at a time, and fold it repeatedly for three times until the dough is smooth, and finally you can finish it without wearing gloves or sticking your hands.

3. Take out the dough, put it on plastic wrap, wrap it up slightly, and put it in the refrigerator for about eight hours. I usually mix the dough in advance at night, fry the fritters in the morning and take them out of the refrigerator half an hour in advance in the morning. If I cook it directly, the dough will not fry if it is too cold.

4. Sprinkle corn starch on the chopping board and stick it on your hands. The dough is a little longer, so move it gently, not too rough, long and not too wide. Cut with a kitchen knife. My dough is a little sticky when cut, so the shape is not very good, but it doesn't matter.

After cutting, the two roots overlap, so my face is sticky and not dipped in water. After cutting in the middle, press it with the back of the knife, pinch it at both ends, and then gently lengthen it a little, and the green embryo will be ready;

5, pour oil in a hot pot, the oil after the fried fritters is very clear, you can pour more, try the oil temperature with chopsticks, chopsticks can quickly bubble up, you can fry in the pot.

Noodles grow in front, fried in the pot, and fried dough sticks float up after a few seconds. Turn over quickly and let them roll evenly, that is, don't stop, fry until the color is golden, fry the older ones for a while, and then drain.

Fried dough sticks are ready! Cut it open and see. It's all hollow inside. It's brittle when it's hot and soft when it's cold.

It won't harden, I don't believe you!

┄ III kind┄

This kind of fried dough sticks is a lazy way to do it without adding 1 water. The ingredients are simple, fluffy and crisp, and they are all hollow. Learn to sleep for 20 minutes.

[List of Ingredients] 2 grams of baking powder without aluminum, 2 grams of baking soda, 200 grams of milk, 350 grams of flour, 3 grams of salt, and 0/0 gram of edible oil/kloc.

[Production Steps]

1, 2 grams of aluminum-free baking powder, 2 grams of baking soda powder and 200 grams of milk. Milk at room temperature should be used here, and it is best to put it in the refrigerator for a period of time, because baking powder and baking soda will decompose and volatilize carbon dioxide when heated, and what we have to do now is not to let its foaming function be lost prematurely, so that the fried fritters will be fluffy;

2. Add 3 grams of salt to 350 grams of flour. Adding salt can increase the gluten of flour. 10 grams of cooking oil, knead the flour with milk, do not dry the flour, and wake up for half an hour after kneading the flour;

After half an hour, this noodle becomes smooth easily. Sort it out and divide it into small strips. There are really too many recipes for fried dough sticks. Some will put eggs and some will put yeast, but the fried dough sticks made by this formula taste very similar to those sold outside.

4. After opening, seal it with edible oil, then wrap it with plastic wrap and put it in the refrigerator. Refrigerate overnight and fry the next day. If you can't wait, you can fry the same day, as long as you wake up for more than two hours.

5. Take it out and tidy it up a little after waking up. If it is in the refrigerator, put it at room temperature, cool it a little before frying.

6, first cut the plane, two stacked together, find a chopstick to press from the middle, pinch at both ends;

7, to pour oil, you can pour a little more, fried fritters will be very clear, you can continue to eat. Let's try the oil temperature. The oil temperature of fried dough sticks must be very high. Chopsticks will bulge out as soon as they are put down. A lot of small bubbles, you can start frying, turn it over twice and get out of the pot;

Although this fried dough stick is very small, it is still fluffy and hollow inside. The taste is really close to that sold outside, but it's a little smaller.