The recipe for alum-free crispy fried dough sticks is as follows: 500g all-purpose flour, 4g baking soda, 4g baking powder, 50g eggs, 50g salad oil, 8g refined salt, 250-270g water .

Preparation method:

1. Prepare the dough: After the raw materials are weighed and prepared according to the formula proportion, first put baking soda, salt and baking powder into a basin, add water, stir evenly, and knead Add eggs and flour and mix into snowflakes. Add salad oil and knead repeatedly with both hands until it becomes a soft and strong dough.

Spread a little salad oil on the surface of the dough, then cover it with a damp felt cloth or seal it with plastic wrap.

2. Noodles: The dough for dough sticks takes a long time to bake, usually 2-4 hours. This is because the dough for dough sticks has very strong tendons. If the dough is not cooked for enough time, it will be difficult to stretch the dough sticks when they are rolled out, thus affecting the forming effect of the dough sticks.

3. Make a strip: Sprinkle an appropriate amount of "flour" on the chopping board (or apply an appropriate amount of salad oil), take the dough and place it on the chopping board, use the tiger's mouth position of your hands to control the dough and drag it into a strip, and then use Use a small rolling pin to roll it into a long strip about 1 cm thick and 10 cm wide, and then cut it crosswise into small strips 2-2.5 cm wide with a knife.

4. Frying: Pour salad oil into the pot and heat it until it is 60 to 70% hot. Take one billet and brush a little water on the non-knife edge surface, then stack another billet on top of it and use bamboo chopsticks to fry the billet. Press the middle of the strips to make the two strips stick together. Hold the strips with both hands and gently stretch them before putting them in the oil pan. Fry them while flipping them with chopsticks. Take them out when they are golden in color.

Extended information:

Alum-free fried dough sticks operating instructions:

1. When preparing the dough, pay attention to the proportion of raw materials and the order of input; when mixing the dough, Baking soda, baking powder, salt, eggs and water must be thoroughly stirred before adding flour and salad oil, otherwise the finished product may have uneven crispiness and uneven taste;

and When making dough, you must repeatedly pound and knead it with your hands until the dough is smooth and tough. Only when the dough is made into fried dough sticks will the finished product be loose and foamy.

2. There must be enough time for noodles. If you want to shorten the baking time, you can soften the dough, but the fried dough sticks made with such dough will not be full.

3. When making strips, pay attention to controlling the width and thickness of the dough. The thickness should be uniform and should not be too wide or too thick, so as to ensure that the finished dough sticks are straight and plump.

4. You should also pay attention to the technique when forming the fried dough sticks. You should control both ends of the dough sticks with both hands and stretch them gently. The force should be even and not too strong to avoid the dough sticks breaking or being uneven in thickness.

5. The oil temperature must be controlled when frying. During the frying process, you need to use chopsticks to turn the dough sticks so that they are heated evenly. If the oil temperature is too low, the oil will penetrate into the dough sticks, which will reduce the expansion of the dough sticks; if the oil temperature is too high, the fried dough sticks will be fried and charred, causing the dough sticks to become rigid.