Fried dough sticks are a very common delicacy that many people like to eat for breakfast or dinner. But many people love to eat fried dough sticks, but are not very good at making them. The fried dough sticks you fry at home are not fluffy or crispy, and they are still soft after cooling. Now, the chef will teach you the recipe and method of deep-fried fried dough sticks. The fried dough sticks will be fluffy and crispy, beautiful and delicious.
Many people only put yeast in their noodles, but in fact this is not enough. Let me first tell you the basic recipe for making noodles: 250 grams of all-purpose flour, 3 grams of edible salt, 3 grams of white sugar, 2 grams of yeast powder, 2 grams of baking powder (aluminum-free), 1 fresh egg, and 140 ml of warm water. If you are opening a store, it is recommended to replace the baking powder with a leavening agent for dough sticks.
The first step is to make the dough. According to the recipe above, put the flour and ingredients into a basin and stir while pouring in warm water. Once everything is in a fluffy shape, knead it directly into dough. After rising for half an hour, knead again for a few minutes. Then apply a layer of cooking oil on the outside of the dough, cover with a lid and continue to rise. It will take at least 2-3 hours for the dough to rise completely. After tearing it open, the inside will be in a uniform honeycomb shape with large holes.
The second step is to make the embryo. Use a knife to cut the risen dough, take it out directly with your hands, and stretch it into long strips. Then use a rolling pin to simply roll it flat and cut it into long strips. The width can be determined according to your preference. Then stack every two noodles together and use a chopstick to press them from the middle to make the two noodles stick together tightly. Take out the plastic wrap, cover them all, and let them rise again for about half an hour.
The third step is frying. Pour oil into the pan and heat until 70% hot. Pick up the fried dough sticks, pull them gently and put them in along the edge of the pot. Then use chopsticks to quickly move it back and forth so that the fried dough sticks are evenly heated and the whole thing expands quickly. When you see the color of the fried dough sticks turning into light golden yellow, you should remove them in time to control the oil. Just follow this step to fry the remaining fried dough sticks. If you are skilled in the movements, it is actually very fast.
The above is the recipe for fried dough sticks, as well as the specific method. According to this method, fried dough sticks will be golden in color, fluffy and crispy, beautiful and delicious, and will not soften when cooled. Now let me tell you 3 small details, novice friends can read more.
1. The noodles must be thoroughly proofed, mixed into dough and proofed once, and then made into dough stick embryos, and then proofed again. If you open a store, it can take more than 5 hours to wake up for the first time. Get up at 4 o'clock in the morning and fry it. It will be more fluffy and taste better.
2. When rolling out in the second step, do not roll it out too frequently or too hard, otherwise the air that has risen from the dough will be squeezed out. As a result, it will not be easy to fluff up when fried in the next step. So just roll it out flat, don't use force like rolling the dough by hand.
3. Control the oil temperature, around 70% heat (210 degrees) is most suitable. If the oil temperature is too low, it will not be fluffy and the texture will be hard. When the oil temperature is high, the outside will be burnt and the inside will remain raw. Therefore, you must control the oil temperature. Novices can buy an oil thermometer.
Okay, this is the introduction to the recipe and cooking techniques of fried dough sticks. I hope it can help you. If you like fried dough sticks, follow the steps and you can make them at home, guaranteed to taste delicious.