Weigh flour and baking powder, put them into a basin and mix them evenly by hand.
2. In another container, weigh out the water, eggs, baking soda, salt and oil needed for the formula; Stir well until the salt melts.
3. Pour the liquid into the flour and gently stir it in one direction by hand.
4. After the dry flour disappears, knead the dough. Note: When kneading dough, you use kneading dough and overlapping dough instead of kneading dough. Feeling noodles means making a fist with both hands, pressing the dough down with your own weight, then folding one side of the noodles inward and continuing to chuai.
Because there is a lot of water in the fried dough sticks, it will stick to your hands at first, but it will not stick to your hands after 3-5 minutes. Cover the noodles with plastic wrap after the first time to prevent them from drying and bursting, and let them stand for half an hour for the second time and another half an hour for the third time.
6. When the dough is ready, you can divide the noodles. Sprinkle some flour on the chopping board to prevent sticking. Divide the noodles into three parts.
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7. Wrap it in a food bag and refrigerate for 8- 12 hours.
8. When cooking in the morning, take the noodles out of the refrigerator half an hour in advance to preheat them. The dough is soft, not too soft. Stretch the dough, roll it out from the middle to both ends with a rolling pin, and cut it into 2 cm wide strips.
9. Fold the two strips together and press them in the middle with chopsticks.
10. When the oil pan is heated to 180-200 degrees, pick up a fried dough stick embryo, gently pull it away from both ends, and keep it evenly elongated until the thickness of fried dough sticks is even. After the pot is put in, it can float in about 5 seconds, indicating that the oil temperature is appropriate. After floating, turn it over with chopsticks, and then control the oil and take it out.
skill
1. The recipe uses ordinary medium and low gluten flour, and it is better to use special flour for fritters.
2. Two pieces of dough are stacked together and pressed together in the middle, which is the key to the expansion of fried dough sticks. The water vapor between the dough pieces and the gas generated in the dough pieces continuously overflow. When the noodles are turned over in oil, the hot oil will not touch the joint of the noodles immediately, so the noodles at the joint will be in a soft state, so the noodles can expand continuously. Or, in addition to baking powder, adding 5g of fritters leavening agent will make the puffing effect of fritters better.
3. The hardness of dough is very important. If it is too hard, it will take longer to relax. Otherwise, it is easy to retract after stretching, and the fried dough sticks will not expand too much; If it is too soft, it is difficult to stick your hands; The ideal hardness is non-sticky, easy to stretch and not obvious to retract. 4. The frying oil temperature should be controlled between 180-200. If the temperature is low, oil will soak the dough and affect the expansion of fried dough sticks. Too high oil temperature is easy to fry fried dough sticks, which is difficult to control. It's best to use a flat-bottomed pan when frying, and a frying pan with a round bottom is not very easy to use. After the fried dough sticks are oiled, due to the influence of the round bottom of the pot, they will become bent, and they will also bend after floating, and their appearance is not very beautiful. The fried dough sticks outside are all large flat-bottomed fryers or special frying ovens.