I know a lot about fried dough sticks, because my family loves them, and I have tasted them several times. As a result, it is conceivable that they ended in failure every time. Later, after on-site teaching, I learned the mystery of fried dough sticks. Fried dough sticks have a standard formula and need to be strictly implemented. Many auxiliary materials and ingredients cannot be added at will, let alone omitted. It's a pity to lose big because of small.
Fried dough sticks seem simple, but they are actually very complicated, especially for novice friends. So I specially summed up a recipe for fried dough sticks, which is simple and easy to understand, and people can understand it at a glance. Even a small partner with zero cooking skills can easily learn fried dough sticks, which are golden in color, crisp and delicious, chewy and especially delicious. Please see the specific operation below. I hope it will be helpful to you. It is recommended to collect it for later use.
Ingredients: medium gluten flour, high gluten flour, eggs, baking powder, baking soda and corn oil.
Seasoning: salt
1. Prepare a stainless steel basin, and put 400g of medium gluten flour, 0/00g of high gluten flour, one egg, 4g of baking powder without aluminum, 4g of baking soda, 8g of salt and 270g of warm water, or you can use pure milk. Because each kind of flour has different water absorption, the amount of water can float up and down by 5g, which is a problem.
2. Stir while pouring. After the dough is stirred, pour in15g corn oil, start kneading the dough, and push a top with your fist to make the dough fully absorb oil and become smooth.
3. After the dough is mixed, there are two fermentation methods. The first one is put in the refrigerator for 8- 10 hour, and the second one is fermented at room temperature for 4-5 hours. The dough is coated with oil and needs to be covered with plastic wrap.
You can open it when the time is up. The dough has been fermented to twice its size. The better the dough, the more fluffy the fried fritters will be. Sprinkle a layer of flour on the chopping board, pour out the dough, and roll it into a thickness of 1.5 cm with a rolling pin.
5, and then use a sharp knife, divided into small pieces, uniform shape and size, affecting the beauty of the fritters.
6. Overlap the two strips, press them vertically with chopsticks, and then press them after changing directions.
7. When the oil temperature is 70% hot, hold the raw embryo of the fritters, grab one end with one hand, gently pull to increase the length of the fritters, and then take out the pot. Fried dough sticks will float up and become fluffy when they encounter high temperature. Keep turning with chopsticks, keep heating evenly, fry until the color is golden, and then remove the oil.
8. The fried fritters are golden in color, crisp and delicious, and crisp in taste, which is very delicious. A bowl of rice paste or soybean milk is suitable for breakfast, which is nutritious and particularly comfortable in the stomach.
1, fried dough sticks should be added with additives, without aluminum baking powder and baking soda, which can make fried dough sticks more fluffy and better in shape. There is no doubt that take-away fried dough sticks should be put. As long as the dosage is well controlled, the problem is not big. Remember that it is aluminum-free.
2. Mix the dough at night, put it in the refrigerator for cold fermentation, mix the dough during the day, and ferment at room temperature. The cold fermentation is twice as slow.
3, the oil temperature can be 7-80% hot, or you can throw a small piece of dough to try. There are many bubbles around, which can be fried.