Crispy fried dough sticks, as a classic breakfast food, capture the taste buds of countless diners with their crisp outer skin and flexible inner core. If you want to make this mouth-watering street snack at home, this detailed guide will provide you with detailed instructions for each step.

Preparing dough is the key to fluffy.

The first step in making crispy fried dough sticks is to prepare dough. In a large bowl, mix the high-gluten flour, sugar and salt evenly. Then, add warm water and slowly add it while stirring until a rough dough is formed. At this point, pour the dough on the table covered with dry powder and start kneading. Knead the dough patiently and continue kneading for 10- 15 minutes until the dough becomes smooth and elastic.

Let stand and ferment to increase flavor.

Put the kneaded dough into a greased container, cover it with plastic wrap and put it in a warm place for fermentation. The fermentation time is about 1-2 hours, or until the dough swells obviously. The fermentation process helps the yeast in the dough to propagate and produce carbon dioxide gas, thus making the fried fritters fluffy and crisp.

Plastic cutting, beautiful service.

Take out the fermented dough and pat it until it is exhausted. Roll the dough into rectangular slices with a thickness of about 0.5 cm. Cut the dough into uniform strips with a knife, each strip is about 2-3 cm wide. Fold the cut fritters in half and press them into a circle with chopsticks.

Hot oil in the pot, crispy recipe.

The brittleness of fried dough sticks depends largely on the frying temperature. Pour a proper amount of vegetable oil into the pot and heat it to 180- 190 degrees. Carefully put the fried dough sticks into the hot oil and gently stir them with chopsticks to make them evenly heated. Fried dough sticks will gradually expand and the outside will turn golden yellow. At this time, turn over with chopsticks to ensure that both sides are evenly heated. When the fried dough sticks are crisp and golden on both sides, they can be fished out and drained.

Crispy and delicious, delicious enjoyment

The fried dough sticks that have just come out of the pot smell fragrant, with crisp skin and fluffy inside. Mix it with soybean milk or porridge while it is hot, and enjoy every bite on the tip of your tongue. If you like the salty taste, you can also dip in the fried dough sticks sauce to experience the salty and sweet taste.

Create the secret of success

Choose high-gluten flour: High-gluten flour has a high content of protein, which can form a stronger gluten network and make fried dough sticks tougher.

Proper fermentation: Full fermentation can make fritters more fluffy and crisp. If the fermentation time is insufficient, the fritters will harden.

Oil temperature control: if the oil temperature is too low, the fritters will absorb too much oil and be too greasy; When the oil temperature is too high, the fried dough sticks are easy to paste and lose their crispness.

Drain oil: The fried fritters should be drained in time to avoid softening and affecting the taste.

Eat while it is hot: Fried dough sticks taste best when they are just out of the pot, and the crispness will weaken if they are left for too long.