Main ingredients

500 grams of flour (1 catties)

Method/steps

1

Weigh Flour and water: Weigh 500 grams of flour (1 catty) and 300 grams of water (6 taels) respectively.

Tips: 1. Normal temperature water is generally used for making noodles in summer, and hot water can be used in winter (the water temperature is up to 60°C -65℃).

2. It is best to use a scale to weigh the flour and water when frying fried dough sticks to avoid large errors and poor frying of fried dough sticks.

2

Dough kneading steps: Sprinkle 1 bag (20g) of this product on the flour, mix evenly, then add water to knead the dough.

3

Dough kneading steps: The dough kneading requirements are "three lights", namely: basin light, surface light, and hand light. The general kneading time is 4-5 minutes.

Instructions: In order to make the fried dough sticks more effective, you can knead the dough once or twice more, with an interval of about 10 minutes each time. (If you want to save time, you can directly proof the dough without kneading it)

4

Steps for proofing the dough: Put the kneaded dough in a basin and cover it (you can also put Place in a plastic bag to proof for 30 minutes).

Tip: The dough that has been proofed should be formed directly. Do not knead it again, otherwise the fried dough sticks will not hold up due to the increased gluten.

5

Shaping steps: Brush a layer of oil on the chopping board and stretch the risen dough into a long strip.

6

Forming steps: Press the dough with your hands into a dough piece about 8 cm wide and 0.5 cm thick, and cut the dough into pieces about 2 cm wide.

7

Shaping steps: Stack the two dough pieces together and press them in the middle with chopsticks.

Note: For home-fried fried dough sticks, the length of the dough can be adjusted according to the size of the oil pan.

8

Shaping steps: Pinch the two ends of the dough piece with your hands, let the two ends stick together, and pull it into a long strip of about 20 cm.

9

Frying steps: Put the stretched dough pieces into the oil pan at 180-200℃. When the fried dough sticks float on the oil surface, use chopsticks to continue frying. Flip and fry for 1-2 minutes until golden brown and take out.

10

How to determine whether the oil temperature is suitable: If the oil temperature is suitable and there is a slight fume on the surface, you can take a small piece of dough that has been proofed and put it into the oil pan. The dough bubbles a lot and floats quickly, indicating that the oil temperature is appropriate.