2. Grease the dough and knead it evenly, and then simmer for 20 minutes for three times to make the dough soft and smooth.
3. Put the kneaded dough in a warm place and ferment it to twice its size.
4. Roll the dough into pieces with a thickness of 0.5cm and bake for fifteen minutes.
5. Cut into 2-finger-wide strips, with two overlapping strips, press them together with chopsticks in the middle, and pinch the two ends to stretch.
6. Heat in an oil pan and fry in the oil pan until golden.
1, the dough should be softened. If the dough is too hard, the fried fritters will be too solid and not delicious.
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 with oil before making dough, and then simmer it for several times, so that the dough is soft and lubricated, and the fried dough sticks are delicious.
4, the oil temperature should reach a certain height, and the fried dough sticks can be quickly puffed up. It usually reaches 150 degrees, and bubbles can be formed when the fried dough sticks are placed.
500g of flour, refined salt10g, 300ml of cold water and oil1000g.
(1) Take flour and salt, pour them into a basin, synthesize dough, knead it repeatedly until the dough is smooth and flexible, divide it into several parts, and bake it into sesame cakes.
(2) Put the raw fried dough sticks in a boiling oil pan, fry until golden brown, then take them out and put them in the sesame seed cake for eating.
Stretch the dough into long strips and roll it with a rolling pin to a width of about 12cm and a thickness of about 0.6cm. If it is uneven, it will affect the shape of the finished product.
Step 2: Cut into strips with a width of about 3cm.
Step 3: Stick a little flour on the knife edges on both sides of the strip. If you don't stick flour, the fried dough sticks will stick and won't fry.
Step 4: press it in the middle of the strip with a batten.
Step 5: slightly lengthen the middle of the pressed strip and then rotate it.