1 Medium-gluten flour is generally used to make fried dough sticks, because salt is needed to add to the dough when making fried dough sticks, and salt can denature the gluten in the flour, and the gluten is repeatedly arranged in an orderly network in the process of kneading the dough, which makes the fried dough sticks more chewy. Compared with other flours, the extensibility of medium-gluten flour is more suitable.

2. If you choose high-gluten flour as fritters, it is not easy to stretch the dough, and it is easy to rebound, which will cause certain difficulties for kneading dough. If you use low-gluten flour, it is even more unsuitable, because the elasticity of low-gluten flour is relatively low, and even the dough will be broken when it is pulled, and the shape is not good.

3. The fritters made of medium gluten flour are the most suitable, especially the skin is very crisp and elastic, and the taste is also very crisp and soft. After making dough with medium gluten flour, put the dough in the refrigerator for a period of time, so that yeast can slowly ferment at low temperature and the taste of fried dough sticks will be better.