How to make fried dough sticks is a science. The following method comes from a TV program. I have tried to make fried dough sticks several times. Some friends will say it is not safe when they see baking powder. In fact, they can also be made from yeast. The fried dough sticks made by yeast are not as bulky as baking powder, and fermentation is difficult to master. Please pay attention and praise if you like it. Thank you.
1. First, stir all the liquid materials evenly (leave some water), and then stir the high-gluten flour, aluminum-free baking powder, baking soda and fine salt evenly.
2. Mix the two materials evenly (because each brand of flour has different water absorption, so you can't add water at one time), and then decide whether to add water again according to the dough situation. The kneaded dough should be very, very soft, so that the fried fritters can be fluffy.
3. Brush some oil in the basin, put the dough in the basin and wrap the mouth of the basin with plastic wrap. You can put it indoors in winter and put it in the refrigerator for one night in summer. If you want to eat that day, you can knead it in the morning and fry it in the afternoon. The dough is not put in this way for fermentation, but to loosen the dough and make the fried fritters swell up.
4. The next day, you can take out the dough. The dough is very soft. Sprinkle some flour on the chopping board to prevent it from sticking (you can't brush oil on the chopping board to prevent it from sticking, because after brushing oil, the two sides in the next step will not stick tightly). Divide the dough into two parts first, and then roll it into strips while pulling, but don't roll the dough too wide, because the fritters are too wide and fry for a long time.
5. Cut the rolled noodles into small strips with a length of about 10cm. No standard, almost enough. Then put two strips up and down, press them with chopsticks, and you can put them in the pot. Pour more oil into the pot. The oil must be hot enough. Try a little dough, put it in the pot and float immediately, and you can start frying.
6. When the noodles are fried in the pot, pinch the two ends and pull them out and put them in the pot (you saw how the master fried them when you bought the fritters), so that the fried fritters will not be loose at both ends. Flip the fritters constantly when frying, so that when heated evenly, they will expand rapidly and fry until golden brown. If the fritters are accidentally fried, turn off the heat because the oil temperature is too high.
7. The above production method is almost finished. There are a few points to say. First of all, flour must use high gluten flour, followed by medium gluten flour, not low gluten flour. Second, the kneaded dough must be awake for one night. If you are in a hurry to eat, you'd better wake up for 7-8 hours, so that you can fry the loose dough into big and fragrant fritters. Third, after the dough is taken out, don't knead the dough or break it. Fourth, the softness of the dough. Some friends don't know how to master it. It's just that the dough is as soft as your earlobe. It can be said that it is soft or not. Thank you for reading! see you again