1. It is best to use all-purpose flour or high-gluten flour for fried dough sticks.

2. Reason for choosing gluten flour: A certain amount of salt must be added when kneading dough sticks, and salt can denature the gluten (protein) in the flour, and during the process of kneading the dough, it will Arranging the gluten into an orderly network makes the dough stronger. In view of this, if you choose high-gluten flour, it will not be easy for the noodles to stretch out when stretching. After finally stretching out, it will shrink back again, which often gets twice the result with half the effort. If you choose low-gluten flour, when you put the dough sticks into the pan and pull them out, the dough sticks will not be strong enough, and sometimes they may break. They are not pulled to the proper length and the dough sticks will not be fried in the right shape.

3. Reasons for choosing high-gluten flour: The dough made of high-gluten flour has rich gluten network and good gas-holding properties. That is to say, it can expand relatively large during the frying and expansion process without breaking the skin. Therefore, you can fry fried dough sticks that are crispy on the outside and soft and fluffy on the inside. In fact, it is not necessary to use high-gluten flour. Ordinary all-purpose flour can also be used to make fried dough sticks, which is the kind that is generally used to make steamed buns. In the process of making fried dough sticks, although other operations are the same as the ingredients, dough mixing, and oil temperature control, high-gluten flour is used to mix the noodles. The fried dough sticks are large, crispy, soft, and beautiful in shape.