1 cup warm water, 2 tablespoons vegetable oil, 2 cups glutinous rice flour (standard measuring cup, 1 cup = 240ml), 1 teaspoon salt, 2 teaspoons sugar, 2 teaspoons baking powder and 1 teaspoon dry yeast.

Exercise:

1. After the glutinous rice flour dough is mixed, take a fresh-keeping bag, pour some oil, knead it evenly, put the glutinous rice flour dough in it, tie a knot at the mouth of the bag, let it stand, and take it out when it doubles (poke a small hole in the flour with your finger, don't retract);

2. Put it gently on the panel, spread the glutinous rice flour dough into pancakes (or roll it out gently with a rolling pin), cut it into two centimeters wide and about 15 centimeters long, leave it on the panel, cover it with plastic wrap, and conduct secondary fermentation for 10 ~ 20 minutes, and wipe it with water (a small amount is enough).

3. Fry in the oil pan until golden brown, remove and drain the oil on the kitchen paper;

Tips:

1, sugar mainly helps fermentation, but also plays a role in coloring. If there is too little sugar, the fried dough sticks will not be golden.

2. The gluten of each flour is different. Add a little when adding the last 1/4 cup of flour. The final dough should be as soft as pancakes. If it is too thin, you can add more flour until the flour dough does not touch your hands or the basin, which is very smooth.

3. After the powder is prepared, the steps should be handled carefully and as little as possible to avoid bubbles running away.

4, fried dough sticks need higher oil temperature, about 180 degrees. You can try a small piece of green body in the pot first. If the blank floats immediately after being put into the pot, you can start frying in the pot. Otherwise, the oil temperature is low, and the powder eats more oil, which will affect the rise.