1. The secret of deep-fried fried dough sticks

Selection of flour When making fried dough sticks, ordinary flour is generally used, which is medium-gluten flour. Adding an appropriate amount of salt during the subsequent kneading process will make the dough sticks medium-gluten. The proteins in the flour change its properties, which in turn makes the dough stronger. If possible, you can also choose flour specially made for fried dough sticks.

In addition to all-purpose flour, the dough recipe also uses baking powder, eggs, baking soda, salt, oil and an appropriate amount of water.

The technique of kneading the dough when kneading the dough sticks is to push and fold the dough, instead of kneading the dough like bread dough. The method of kneading the dough is to make fists with both hands and rely on your own weight. Press the dough down, then fold the sides of the dough inward and continue filling.

The frying temperature of the oil should be between 180 degrees and 200 degrees, and then the prepared dough sticks are put in and fried. There is a trick to determine whether the oil temperature is appropriate: if the fried dough sticks float in about 5 seconds, it means the oil temperature is appropriate.

During the frying time, use chopsticks to flip constantly to allow both sides to be heated evenly, so that they will expand quickly. When fried, it can be taken out and drained until the whole thing is golden. 2. How to make fried dough sticks

Raw materials: Materials: 400g flour, 2 eggs, 120ml milk, salt, 4g soda ash, 4g baking powder.

Method

1. Prepare a clean small bowl, pour baking powder, baking soda and salt into the bowl, add 120ml of milk, stir with chopsticks to make all ingredients fully mix.

2. Pour 400g of flour into the basin, add 2 eggs, 1 spoon of cooking oil, stir evenly with chopsticks, then pour the milk in the small bowl into the flour, and then stir the flour with chopsticks Shape into a fluffy shape, wash your hands and knead the dough into a smooth dough.

3. After the dough is kneaded, divide it into two parts. Use a rolling pin to roll out each piece of dough thinly. Brush the surface with a layer of cooking oil, cover it with plastic wrap and put it in the refrigerator to chill in the morning. Take it out and you can make fried dough sticks. If fried now, let it sit at room temperature for 2 hours before starting the next step.

4. After refrigeration overnight or resting for 2 hours, use a rolling pin to roll the dough into a 5 mm pancake, and then use a knife to cut the pancake into 2 cm wide strips. Stack the 2 strips together, then use chopsticks to press along the middle of the strips, and the dough sticks embryo is ready.

5. After all the fried dough stick embryos are ready, heat the pan, pour in the oil, and heat over high heat. When the oil temperature reaches 60%, change to medium to low heat, then take a fried dough stick embryo and pinch both ends. Stretch the green embryo and put it into the pan for frying.

6. After putting the dough sticks into the pot, use chopsticks to flip it constantly until one fried dough stick floats, then put another one in. This will prevent the fried dough sticks from sticking together and frying to the surface. When golden and very puffy, add it to control the oil, and you can eat it.