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Fermented fried dough sticks
Graphic | misty rain soul
Jinsha River high gluten wheat flour 300g aluminum-free baking powder 6g baking soda 1/4 tsp salt 5g egg 1 (about 40g) corn oil 20g water 150g corn oil a little.
1. Add baking powder, baking soda and salt to the flour and mix well.
2. Add eggs, corn oil and water.
3. Knead into a smooth and soft dough and lick it for about half an hour.
4. flatten the baked dough.
5. Fold up and down as shown.
6. Fold it in half and seal it down.
7. Grease the dough surface, seal it with plastic wrap, and put it in the refrigerator for overnight.
8. Take out the dough the next morning, leave it at room temperature for ten minutes, remove the plastic wrap, and directly press the dough into a rectangle with a thickness of about 5/6 mm. ..
9. Divide into two-finger-wide segments (my fingers are thicker).
10. Each paragraph is divided into two sections.
1 1. fold it.
12. Use chopsticks to press in the middle of the folded noodles.
13. Hold both ends of the noodle part and stretch evenly.
14. Add oil to the pot and heat it. The oil temperature is about 60% hot (the fritters can float immediately after being put in). Take out the fried dough sticks and stir them repeatedly with chopsticks to make the four sides evenly colored by heating.
15. When the fried dough sticks are swollen and golden in color, you can take out the oil control.
16. Finished product, internal hole is not bad. .
Tip:
I fried the fritters with soybean oil, so the fritters are darker in color, not fried too much.