Fried dough sticks are a recipe that is not commonly shared in breakfast restaurants. They are crispy on the outside and fluffy on the inside. You can get it right in one go. Fried dough sticks are a common type of pasta in our lives. They are crispy on the outside and fluffy on the inside. The more you eat, the more delicious you will get. Many people like it very much.

breakfast delicacies.

Recently, I have tried a lot of recipes for fried dough sticks at home. I have tried using yeast powder and baking powder. The fried dough sticks fried with yeast powder are not fluffy enough and taste like "steel bars" after cooling.

I feel that it is more reliable to use baking powder to fry the fried dough sticks. The fried dough sticks are very fluffy and the skin is crispy. It will not harden when cooled and the more you eat it, the more delicious it becomes.

Now I will share with you the detailed methods, recipe proportions and technique details of deep-fried fried dough sticks, so that you can learn how to make big fluffy and crispy fried dough sticks at home.

---Crispy fried dough sticks---Prepare ingredients: 500 grams of flour, 10 grams of aluminum-free baking powder, 2 grams of baking soda, 5 grams of salt, 20 grams of cooking oil, and 280 grams of water.

Steps: 1. Prepare 500 grams of flour in a basin, put 10 grams of aluminum-free baking powder, 2 grams of baking soda, 5 grams of edible salt and 20 grams of cooking oil in a bowl, add 280 grams of water, and stir with chopsticks.

Dilute all ingredients into water.

2. Then pour water into the flour in small amounts and many times, while pouring water and stirring. Stir the flour into dough and then start kneading the dough. After kneading the dough, make fists with both hands and start kicking, folding, and kicking the dough 2.

- About 3 minutes, then cover the lid and let it rest for 10 minutes before kneading the dough for the second time. This time the kneading time is also 2-3 minutes. The kneaded dough is very smooth, delicate and has no graininess. If you can't do it,

If it is smooth and delicate, you need to increase the time of kicking the noodles.

The purpose of this step is to fully integrate and penetrate the various ingredients into the flour, making the fried dough sticks more fluffy and even.

After the dough is kneaded, you should start kicking the dough instead of kneading it. You must pay attention here.

3. After kneading the dough, place it on a plate, cover it with plastic wrap, and place it in the refrigerator to rest for more than 6 hours.

Baking powder proofing is different from yeast proofing. There is no need to rise the dough. The lower temperature can make the dough rise better.

4. Sprinkle some dry flour on the chopping board. After the dough has risen, take it out. Flatten the dough and roll it into a strip with a thickness of 0.5 cm. Then cut it into 2 cm wide pieces. The length depends on the size of the oil pan at home.

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What needs to be noted here is that you cannot knead or knead the dough again after taking it out, just roll it out directly.

5. Stack the cut up dough sticks two by two and press them hard in the middle with chopsticks to prevent them from spreading during frying.

6. Add an appropriate amount of cooking oil to the pot, raise the oil temperature to about 60% heat, turn to medium heat, gently stretch the fried dough sticks embryo with both hands, put it into the oil pan, and use chopsticks to keep turning it to make the dough sticks thicker.

All sides are heated evenly, and the fried dough sticks will continue to become fluffy and enlarged.

During the process of frying the fried dough sticks, use chopsticks to keep turning them. This is also an important point for making the fried dough sticks fluffy and even.

7. Fry the fried dough sticks until the surface is golden brown and crispy, then take them out.

Tips: 1. 500g flour, 10g baking powder, 5g salt, 2g baking soda, 20g cooking oil, 280g water, master the golden ratio.

2. After the dough is mixed, kick it instead of kneading it. After the dough has risen, just roll it out and do not knead it again.

3. The dough must be proofed for enough time, and it is best to put it in the refrigerator for low-temperature proofing. Generally, the dough is ready at night and can be used just in time the next morning.

4. When frying fried dough sticks, the oil temperature should be higher. Keep the oil temperature around 180 degrees, about 60%, during the whole process. If the oil temperature is low, the fluffiness and taste of the fried dough sticks will be worse.