Old-fashioned fried dough sticks method 1,
Ingredients
Ingredients 1: 300 grams of flour, 180 grams of water, 5 grams of yeast, 20 grams of sugar, ingredients 2: 1 gram of edible alkali, 5 grams of salt, 15 ML of warm water
Method
1. Mix all ingredients 1, knead into dough, and ferment in a warm place for about 1 hour until doubled in size
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2. Mix all ingredients 2, knead in the fermented dough bit by bit, and knead thoroughly
3. Continue to ferment for about 1 hour until doubled in size
4. Apply a layer of oil on the cutting board and your hands, because the dough is very soft and easy to stick
5. Spread the dough into a long strip, cut it into strips of about 3cm, and There will be gaps between the pieces after they shrink automatically
6. Stack the two dough pieces together and press them in the middle with chopsticks
7. Heat the oil until it is about 70% hot and twist the noodles. Put it into the pot at once, turn over constantly, and fry until golden brown. After taking it out of the pot, put it on kitchen paper to absorb the excess oil
Tips
1. Use ordinary flour Both flour and high-gluten flour can be used
2. The alkali can also be replaced by baking soda, which is also 1 gram
3. The dosage of Chinese food is not as precise as that of Western food, such as flour and water including yeast. For the proportion, I referred to two recipes, and then used a compromise amount
4. Because I used a very small pot, I was afraid that it would not be able to open it, so there were no two dough sheets stacked on top of each other. , just press the middle of a dough piece with chopsticks. The normal number is two pieces
5. The frying time should not be long, and the fried dough sticks will be ready when the surface turns golden brown
Method 2 of fried dough sticks,
Materials
250g wheat flour, appropriate amount of oil, 175ml warm water (50-60℃), and 10g leavening agent for fried dough sticks.
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 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. Turn frequently when frying to prevent the fried dough sticks from becoming fluffy or fried due to the temperature of the oil.
Fried dough sticks method three
Ingredients
Four, yeast powder, baking powder
Method
1) Flour, add appropriate amount of yeast powder and baking powder, mix well and then add cold water to form a soft dough. The softness and hardness are similar to dumpling noodles. Cover with a damp cloth and let rise for more than 2 hours
2) After the dough has risen , grab a large piece and place it on the previously oiled panel, roll it into a wide piece, and then cut it crosswise into narrow strips with a knife.
Stack every two narrow strips together and press them with chopsticks in the middle to make the two narrow strips stick together as much as possible
3) After the oil is hot, pick up the two narrow strips stacked together. Stretch it slightly in the long direction, twist it in a spiral, put it into the oil pan, fry it and take it out