Fried dough sticks are traditional snacks in China. In many areas of our country, fried dough sticks are also a very popular breakfast, especially the combination of tofu or soybean milk and fried dough sticks. A crispy fried dough stick and a tender tofu brain can satisfy your appetite. This combination is really comfortable.
I believe that many friends in life like to eat fried dough sticks, which are fragrant, crisp and crisp, especially delicious. The older generation used alum in the cooking of fried dough sticks, but with people's attention to diet health, this practice is relatively rare now, so the formula of "saline-alkali alum" is gradually forgotten by people. Whether healthy or not, the fried dough sticks made with the old formula of "saline-alkali alum" taste really good.
Most of the fried dough sticks sold in the market now use baking powder as leavening agent. As long as the precise proportion is mastered, they can be fried fluffy and crisp. Many friends may have tried fried dough sticks at home, but the fried dough sticks made by themselves may not be fluffy and crisp enough, and the taste is particularly hard, largely because of the addition of yeast powder.
Fried dough sticks want to be fluffy and crisp, but avoid adding yeast powder. Here, I share a recipe for making fried dough sticks, so that you can fry fluffy and crisp fried dough sticks at home.
Ingredients preparation: 500g flour, baking powder 10g, 5g baking soda, 5g salt, 20g cooking oil and proper amount of water.
Practice steps:
First, mix noodles.
Put 500 grams of flour into a pot, then add 10 grams of baking powder, 5 grams of baking soda and 5 grams of salt and mix well, then add about 20 grams of cooking oil, and continue stirring in one direction with chopsticks.
Mix the cooking oil well, and then start adding water. The water quantity is about 300g. Normal temperature water is enough in summer. While pouring water, stir it with chopsticks and knead it into smooth dough.
After the dough is kneaded, cover it for simple proofing 10 minute, then kick the dough with your fist, and fold it on all sides, cover it for proofing 10 minute, then kick the dough again and fold it.
Second, wake up.
Knead the dough, put it on a larger plate, spread it evenly into 1-2 cm thick noodles, wrap it with a layer of plastic wrap, and put it in the refrigerator for more than 6 hours. If you eat it as breakfast, you need to wake up the noodles one night in advance.
Third, the production of fritters embryo.
Sprinkle some dry flour on the chopping board, take out the proofed dough, put it on the chopping board, and roll it into dough with a rolling pin with a thickness of about 1 cm.
Cut the rolled dough into 2 cm wide strips.
Fold the cut strips together in pairs, then press them with chopsticks to make them stick together tightly, and the fried dough sticks are ready.
Fourth, fried fritters.
Add an appropriate amount of cooking oil to the pot, raise the oil temperature to 60% heat, then turn the fire to medium heat, gently lengthen the prepared fried dough sticks, and then put them into the pot, and the fried dough sticks will float quickly, indicating that the oil temperature is just right.
Flip the fritters constantly with chopsticks, so that the fritters are heated evenly and will expand rapidly. When the fritters are fried to golden brown, you can take out the oil control.
Is this method of frying fried dough sticks very simple? Friends who like to eat fried dough sticks can collect them and try to make them when they have time!
Tips:
1. When mixing flour, add 10g baking powder, 5g salt, 5g baking soda and 20g cooking oil to every 50g flour. Cooking oil is the key to crispy fried dough sticks. Remember not to add yeast powder.
2. After the dough sticks are made up, they can't be kneaded. You should knead the dough by hand. The dough should be refrigerated in the refrigerator for more than 6 hours, and the dough should be raised at low temperature.
3. When frying deep-fried dough sticks, always keep the oil temperature at 50-60%. The oil temperature is low, the dough sticks are not fluffy enough, the oil temperature is high, and the skin is easy to fry.