Method for making fried dough sticks
1. Flour mixing: 5 kg of low-gluten flour, 75 g of aluminum-free fritters expansion agent, directly poured on the flour, and then added with 35 g of edible salt, 20 g of sugar and 20 g of vegetable oil. Fried fritters with plants are more crispy. After all the flour is released, stir it evenly. Now in autumn, it is best to use 40 warm water for fried dough sticks and 50 in winter. You don't need a thermometer to feel it. After the water is boiled, the ratio of flour to water is 5: 2 per catty.
When kneading dough, add water with one hand and stir the dough with the other. Start from one side of the basin, don't mix the dough first, but make a softer dough. Stir all the dough into batter, and then gently knead it into dough. At this time, the dough is very strong, so it needs to be awakened for a few minutes to facilitate the later operation. Stir the dough again after waking up and press the dough repeatedly for 5 minutes. When the fritters are smooth, turn them over, turn the smooth side up and down, and wake them for 20 minutes.
2. Brush a layer of vegetable oil on the chopping board after waking up again. Pinch the noodles in half by hand. First, put half the noodles on the chopping board. Fold the noodles inside bit by bit, put them under the side, and then let them stand for 5 minutes.
It is best to put a strainer at the bottom of the pot to prevent the fritters from sticking to the bottom of the pot. When burning oil, start rolling fried dough sticks, dip the rolling pin in vegetable oil, roll the fried dough sticks into long strips, and then cut them into noodles of the same size. Stack the two ingredients one by one, press them with your hands, and then stretch them, so that the fried fritters will not rise and be easily separated.
3. Finally, the oil pan is left, and the oil temperature should be 70% hot, 2 10. Then put in the fried dough sticks, just don't move when you are out of the pot, and then gently push them with chopsticks when they float and bend. After the fried dough sticks float on the oil surface and set, they must be turned constantly with chopsticks, so that the fried dough sticks can roll in the oil pan and be heated evenly. When fried to golden brown, you can remove the oil control.
The finished product is crisp, the fried fritters are very simple, and the effort is on the dough. It is said that the fried dough sticks sold outside have been used for a long time. Although I don't know if it's true or not, I don't have this kind of worry about learning fried dough sticks, and it's worth a try!