Fried dough sticks can be a single product store or a breakfast store! You can make crispy fried dough sticks, fruit and vegetable fried dough sticks, fried dough sticks and milk fried dough sticks for the state banquet! Fried dough sticks have been mixed with us, and we often want to eat them, but we are afraid of adding alum and baking powder harmful to aluminum, which makes people flinch! On second thought, I made it myself. Be safe! Share a cookbook tutorial with you today! Crispy fried dough sticks are for everyone, I hope I like them!

Ingredients: 200g of high flour, 4g of yeast, 5g of fine sugar15g, 0g of milk175g, a little alkali, a little water and a little salt.

Making a tutorial

1. Add dry yeast to the milk and stir well;

2. Mix flour and sugar evenly;

3. Slowly add the milk into the flour, stir it while adding it, stir it evenly, and knead it into dough by hand;

4. Cover the dough with a wet cloth and wake it to twice the size;

5. Mix alkali and water evenly;

6. Dip your hands in alkaline water and beat the dough until it is completely uniform;

7. Cover again with a wet cloth until the dough becomes twice as big;

8. Brush the console with oil;

9. Roll the dough into a strip with a width of about 5 cm on the operating table, and then cut it into a dose of about 1 cm;

10. Overlap two external preparations and press them with chopsticks in the middle;

1 1. When the oil in the pot is hot, medium heat and 50% heat, put the twist agent in the pot and turn it over with chopsticks until the fritters are golden;

Take it out and empty it.

Tip: How to make soft fritters?

1. Dough should be as soft as possible. The dough is too hard and the fritters will be too rotten;

2. The dough should be fully fermented. If the dough does not rise, it will not reach its due bulkiness;

3. Knead the dough evenly before licking it, so that the dough is in a soft and lubricated state, and the fritters are delicious; 4. The oil temperature should reach a certain height, and the fritters can explode quickly when put down. Generally reach 150 degrees. Put down the fritters and there will be small bubbles. When the fried dough sticks are heated evenly, you should keep turning them to make them fluffy.

Pay attention to the key details of production:

1. When mixing flour, refined salt, eggs, salad oil and water, fully stir them before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten.

2 when kneading dough, the number of overlapping should not be too much, so as to avoid excessive muscle strength and excessive force, so as to avoid gluten fracture; The prepared dough pieces need to stand for half an hour before they can be rolled out, otherwise the fritters will be hard and not soft enough. In addition, in the process of veneering, if bubbles are generated, they should be removed with toothpicks, otherwise the appearance of fried dough sticks is not smooth.

3. Brush the cut strips with a little water and press them overlapping to avoid cracking due to weak adhesion when frying. When pulling the fritters by hand, use light force; If you push too hard, these bands will break or break the tendons. When frying, the oil temperature should be 60% to 70% hot (about 180). If the oil temperature is too low, the oil will quickly soak the dough, which will not only make the oil out of the middle of the fritters, but also reduce the expansion of the fritters. If the oil temperature is too high, it is easy to fry fried dough sticks. In the process of frying, you must turn it back and forth with chopsticks, so that it can be heated evenly, and the fried dough sticks can become swollen and loose, with the same color.

Conclusion:

I just read the answers from other authors. Most of the recipes distributed are correct. You can make fried dough sticks according to the recipes and correct operating procedures. In fact, most of the online fritters recipes are not fake, but many people think they are fake once they fail.

Perhaps most people will wonder why their formulas are different. Some people put this and some people put that. In fact, it can only highlight different effects. Some are to make the fried dough sticks more brittle, and some are to make them worse, so there are different changes. Take the pastry chef as an example. There are at least 20 fried dough sticks. You can't believe it. Please look at the picture below. Each has its own characteristics, but if there are too many recipes, you will hesitate and don't know which to choose.