Fried dough sticks

Materials

250g wheat flour, appropriate amount of oil, 175ml warm water (50-60℃), 10g fried dough sticks leavening agent.

Method

1. Knead flour, leavening agent and warm water together to form a dough, cover and ferment for about 30 minutes.

2. After the dough has risen, apply some cooking oil on the worktable and place the dough on the table.

3. Stretch the dough into a long strip (press lightly, do not knead again), and cut it into long strips of dough about 10cm long and 0.8cm thick. Then you can heat the oil pan.

4. Take 2 dough pieces and stack them on top of each other, and use chopsticks to press slightly in the middle.

5. When the oil in the pot is burning until it starts to smoke, pull the dough pressed with chopsticks lengthwise and rotate it into a twist shape, then put it into the oil pot. Note that the oil is very hot, so don't burn your hands.

6. Use long chopsticks to flip the fried dough sticks frequently to heat them evenly and make them fluffy when fried.

Tips

1. When making dough, mix the flour first and then add water, and it must be warm water of 50-60℃.

2. Cover the dough when proofing to prevent the surface from being too dry.

3. The oil temperature must be controlled well. During the process of frying fried dough sticks, you can adjust the heat to control the temperature. When frying, stir frequently to prevent the fried dough sticks from becoming fluffy or fried due to the temperature of the oil.