Speaking of pasta, I believe many people have eaten it. Especially in the north, it is really popular. We eat pasta almost all year round. Steamed buns, noodles, steamed buns, etc. are all very common. , every family will save some food for consumption. In addition to these common noodles, there are also some fried noodles, such as some of the oldest fried dough sticks, sugar cakes, twists and other delicacies, all of which are very delicious. Especially the deep-fried dough sticks, the smell of freshly baked fried dough sticks is so strong that it makes people salivate just from smelling it.

So at this time, someone must be curious. Since fried dough sticks are so delicious, how should they be made? In fact, the method of making fried dough sticks is very simple, and any kitchen novice can do it if he only remembers the steps. As long as we don't make the dough too hard during the fermentation process, make it slightly softer, and don't overferment it during the later fermentation, then it will basically be difficult to fail. At the same time, the fried dough sticks will be fluffy and soft. The more you eat, the more delicious it becomes.

Not much to say below. Today I will share with you the specific steps and details of frying fried dough sticks. I will express it in the simplest and most understandable words so that everyone can understand it. , my friends, please follow me and watch it.

Ingredients to prepare

Main ingredients: one pound of all-purpose flour

Accessory ingredients: five grams of baking powder, two eggs, three grams of salt, a little sugar

Steps to make fried dough sticks

Step 1: First prepare a container, add flour and yeast and stir evenly, then break in the eggs, add sugar and salt and stir evenly again (the amount of sugar should not be too much, The key point is to enhance the freshness, adding salt is to make the dough stronger)

Step 2: Then add warm water while stirring continuously to form a dough (the water should be added in batches, This can better control the amount of flour and water), knead it into a smooth dough (it is best to knead it for another minute after kneading it into a smooth dough), cover it with plastic wrap, and let it ferment in a warm place until it doubles in size (warm (The local fermentation is faster)

Step 3: Ferment until the dough has small pores and forms a dense honeycomb shape, and it does not shrink back when you poke it with your finger. Then it means that the fermentation is successful. Knead the dough smooth again. (This step is called venting), roll it into a long strip, cut into small pieces about 2cm wide, stack them two by two, cover with plastic wrap again and let it rise for ten minutes (the second proofing can make the dough Softer)

Step 4. Finally, press lightly with chopsticks (not too hard, otherwise it will not expand easily when put into the oil pan later). The oil temperature is 60% hot (if you feel the oil temperature hitting your face, it is equal to 60%). When it is hot), quickly put it into the pot over low heat and use chopsticks to stir it. Finally, put the whole dough into the oil pan and keep turning it with chopsticks. When both sides are golden, you can take them out and eat them

The fried dough sticks Summary of production

Through the above steps, I believe many people have a deeper understanding of how to make fried dough sticks. In fact, the most important step in making this fried dough stick is to pay attention to details. Some people may put the baking powder into warm water and stir evenly before adding the dough. In fact, I think that is wrong because the water absorption capacity of flour is different. Putting it in water may not use so much water, and it may even cause the baking powder to sink to the bottom of the bowl. It would be a bit embarrassing if it cannot ferment later