Fried dough sticks are a common pasta in our lives. A fried dough stick, a bowl of soy milk, and a tea egg. This breakfast combination makes people feel very comfortable. I personally like eating fried dough sticks very much. The texture Crunchy and chewy, the fried dough sticks are also called "禃子". Especially during the busy farming season, the vendors on the streets become even busier. They used to only sell one pot of fried dough sticks, but now they have to work overtime to double the pot. If you are in a hurry, you will not have time to have breakfast. If you see a fried dough sticks seller, you will rush to buy some. This saves cooking time. The fried dough sticks are still delicious freshly fried. Leaving them for a long time will affect the flavor and texture.

I have done a lot of research on fried dough sticks, because my family loves to eat them, so I tried it several times alone. As you can imagine, the results ended in failure every time. Later, after on-site teaching, I finally made it. I learned the secret of fried dough sticks. There is a standard recipe for fried dough sticks, which needs to be strictly implemented. Many auxiliary materials and ingredients cannot be added at will, let alone omitted. It is a pity to make a small sacrifice.

Fried dough sticks may seem simple, but in fact it is complicated. Especially for novice friends, they face many difficulties. For this reason, I specially summarized a recipe for fried dough sticks. It is easy to understand and easy to read. You will understand that even a friend with zero cooking skills can easily learn to fry fried dough sticks. They are golden in color, crispy and delicious, and chewy and chewy. Please see the detailed operation below. I hope it will be helpful to you. I recommend collecting it. spare.

Ingredients: all-purpose flour, high-gluten flour, eggs, baking powder, baking soda, corn oil

Seasoning: salt

1. Prepare a stainless steel basin. Put in 400 grams of all-purpose flour, 100 grams of high-gluten flour, one egg, 4 grams of aluminum-free baking powder, 4 grams of baking soda, 8 grams of salt. Use 270 grams of warm water to start kneading the dough. You can also use pure milk. Because each type of flour has different water absorption, the amount of water can fluctuate up or down by 5 grams, which is not a big problem.

2. Stir while pouring water. After stirring out the dough, pour in 15 grams of corn oil. Start kneading the dough and push it hard with your fist to allow the dough to fully absorb the oil and become smooth.

3. After the dough is mixed, there are two fermentation methods. The first is to put it in the refrigerator and ferment in the refrigerator for 8-10 hours. The second is to ferment the dough at room temperature for 4-5 hours. Apply another layer of oil on the outside and cover it with plastic wrap.

4. When the time is up, you can open it and take a look. The dough has fermented to twice the size. The better the dough rises, the fluffier the fried dough sticks will be. Sprinkle a layer of flour on the chopping board and spread the dough. Pour it out and roll it out with a rolling pin to a thickness of 1.5 cm.

5. Then use a sharp knife to cut into small pieces with uniform shapes and sizes, which affects the appearance of the fried dough sticks.

6. Stack the two long strips together, press them vertically with chopsticks, change the direction, and press them again.

7. When the oil temperature is 70% hot, hold the fried dough stick embryo, grab one end with one hand, and gently pull it to increase the length of the fried dough stick, then put it into the pot. The fried dough stick will float up when it encounters high temperature. When it becomes fluffy, flip it constantly with chopsticks to keep it evenly heated. Fry until golden in color, then control the oil and take it out.

8. The fried dough sticks fried in this way are golden in color, crispy and crunchy in texture. They are very delicious. Come with a bowl of rice cereal or soy milk. It is suitable for breakfast and rich in nutrients. My stomach is also very comfortable.

1. Additives should be added to fried dough sticks, such as aluminum-free baking powder and baking soda, which can make the dough sticks fluffier and better shaped. No doubt, they are used in takeout fried dough sticks. As long as the dosage is mastered, there will be no problem. Not big, remember it is aluminum-free.

2. Make the dough at night and put it in the refrigerator for fermentation. Make the dough during the day and ferment it at room temperature. The fermentation will be twice as slow in the refrigerator.

3. The oil temperature is 70-80% hot. You can also try throwing in a small piece of dough. If there are dense bubbles around it, it is ready for frying.