Learn the secret to making fried dough sticks at home. They are fluffy and crispy and do not harden when cooled. They are so delicious

You sticks are a traditional Chinese delicacy. They are fluffy and crispy, cheap and deep-fried. Popular with the common people, it is a classic dish on people's breakfast table when paired with a cup of soy milk or milk. In our Jiangnan region, fried dough sticks, soy milk, flatbread, and rice are known as the "Four King Kongs" on the breakfast table.

Everyone can’t go out recently, so they are learning to make various delicacies at home, from steamed buns, cold skins, steamed cakes, to fried dough sticks. Many people make their own fried dough sticks. Some use yeast, some use baking powder. But they are neither fluffy nor crispy when they are made, so what should be used to make the fried dough sticks fluffy and crispy? I consulted a pastry chef who has been working for many years, and it turns out that this is the correct way to do it.

Yeast powder, baking powder and baking soda can all be called leavening agents and leavening agents. The methods and effects are similar. They all produce a large amount of carbon dioxide gas in the dough. During the cooking process, carbon dioxide It expands when heated, making the pasta soft and delicious. However, the fermentation of yeast belongs to biological fermentation, and the fermentation of baking soda and baking powder belongs to chemical fermentation. Let’s take a look at the differences between these three.

Yeast is a fungus that can ferment organic matter. It is a microorganism. Yeast powder and dough will produce a large amount of carbon dioxide at a certain temperature and humidity, causing the dough to produce many pores. After the dough produces pores, it will It can make the noodles more fluffy. It is a one-time fermentation, which means it starts fermenting after mixing the dough. If the temperature is too high, the yeast will be killed, and if the temperature is too low, the dough will not rise. It is best to control it at 30-40 degrees.

Baking powder is a fast leavening agent, also called a compound leavening agent. It is a powder made by adding acidic substances to soda ash and using corn flour as a filler. The fermentation principle of baking powder is secondary fermentation when exposed to heat. When the pastry is ready and placed in the steamer, it encounters heat and begins to ferment. Its rise is not affected by temperature and humidity. There are two types of baking powder, one is alkaline baking powder, the main ingredient is sodium bicarbonate, and the other is compound baking powder, which contains alum. The chemical name of alum is potassium aluminum sulfate, which contains aluminum ions. Excessive intake is harmful to It is harmful to the human body, so when buying baking powder, you must pay attention to the distinction and buy aluminum-free baking powder.

The chemical name of baking soda is sodium bicarbonate. When used as a food additive, it is mostly used as a baking leavening agent. Baking soda is an alkaline substance. When baking soda comes into contact with moisture or acidic substances, it will The reaction releases carbon dioxide gas and produces an expansion effect, making the prepared snacks more fluffy and crispy.

Understanding these principles, we will know why the fried dough sticks made with just one starter are not fluffy and crispy. Although yeast is healthy, the fried dough sticks produced by it are not practical due to temperature restrictions. It will be crispy. If you want it to be crispy, you have to use it with other leavening agents. Similarly, baking powder alone cannot make perfect fried dough sticks.

Ingredients: 200 grams of flour, 1 egg, 4 grams of aluminum-free baking powder, 2 grams of baking soda, 2 grams of salt, 10 grams of vegetable oil, 100 grams of water

Method: Method : 1. Prepare the materials, 200 grams of flour, 1 egg, 4 grams of aluminum-free baking powder, 2 grams of baking soda, 2 grams of salt, 10 grams of vegetable oil, and 100 grams of water.

2. Add aluminum-free baking powder, baking soda and salt to the flour, mix well, beat in the eggs, then add the oil and mix well.

3. Add 100 grams of water and knead it into a smooth, soft and hard dough. The amount of water should be adjusted according to the size of the eggs. Add it in batches. My eggs are shelled 61 gram.

4. After the kneaded dough is relaxed, shape it into a long strip. Brush the surface with a layer of oil, wrap it in a plastic bag, and put it in the refrigerator for 1 night.

5. Take out the refrigerated dough and let it warm for about half an hour, stretch it slightly and cut it into strips of about the same width. Don’t knead the dough you took out, just stretch it out slightly.

6. Stack the two noodles and use chopsticks to press a line in the middle.

7. Pour more oil into the pot, heat it up to 80-90% heat, pinch both ends of the fried dough sticks with both hands, stretch them out, and then put them into the oil pan.

Use chopsticks to quickly flip the fried dough sticks and fry until golden brown.

9. The fragrant and crispy, golden and attractive fried dough sticks are even more delicious than the ones you buy.

Tips:

1. The amount of water depends on the size of the eggs and the water absorption of the flour. When kneading the dough, add it slowly in batches.

2. Make the dough as soft as possible. If it is sticky, you can put some oil on it.

3. Shape the kneaded dough into a long strip, brush it with a layer of oil, wrap it in a plastic bag to prevent the surface from weathering, and put it in the refrigerator. After taking it out the next day, let it cool down first. , no need to knead anymore, just stretch it out slightly.

2. Use chopsticks to quickly flip the fried dough sticks when frying, otherwise they will easily burn.