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And the noodles are hard, can you still fry fried dough sticks?
It is very hard to fry fried dough sticks, because the dough sticks need to be soft and elastic.

Method and formula of fried dough sticks:

I. Materials:

1. Ordinary flour (or self-raising flour) 500g, if you use self-raising flour, you don't need to put yeast powder.

2. 5 grams of yeast powder

3. 5 grams of salt

4. 3 grams of baking soda

5. Soft sugar 10 g, the purpose of adding sugar is to make the fried fritters golden in color and add flavor.

6. Warm water in moderation

7. 2 tablespoons of cooking oil, about 30 ml.

Second, the practice:

1. Famian

Add yeast powder, salt, baking soda and soft sugar to the flour, and stir well. Add 2 tablespoons of cooking oil and warm water to the flour respectively, make the flour into smooth dough, cover the basin where the dough is put, and leave it at room temperature for one night.

Step 2 wake up

Apply cooking oil on the chopping board, divide the dough into two large pieces, arrange them into long squares with a width of 7 cm and 8 cm and a thickness of 1 cm respectively, put them on the chopping board, cover them with wet drawer cloth, and wake up for about 15 minutes.

Note: You don't have to rub the dough hard, but gently shape it to avoid the bubbles in the dough being squeezed away.

Step 3 tidy up

Cut the awakened noodles into strips with an average width of two fingers with a knife, put a little water on one surface, and overlap the other one. Then, press a mark on the overlapped noodles with chopsticks.

Step 4 fry

Pinch the pressed dough with your fingers, stretch it at both ends, twist it at the same time, and then put it in the oil pan-fry it! When frying, you must turn it while frying, so that the fritters are heated evenly. Ordinary flour is recommended for beginners. The effect of hair is not very good, but it has small shrinkage and is easy to control. Skilled with high-precision flour, the effect is very good, but the technical requirements are higher, because high-gluten flour is easy to shrink. As for the formula, many people have overlooked one thing: the humidity of various noodles is different, so the fried dough sticks and noodles mixed with water are different. Generally, the water distribution at 10 kg is between 6.2 and 6.7, which needs to be mastered by yourself.