Composition:

500g of medium gluten flour, 4g of salt, 3g of baking soda, 5g of baking powder without aluminum, 10g of sugar 10g, 280ml of cold water, one egg and 30g of cooked oil.

Exercise:

1. Prepare a large bowl and add 500g medium gluten flour, 4g salt, 3g baking soda, 5g aluminum-free baking powder and 10g sugar. Adding sugar here can make fried food look better and increase the crispness of fried dough sticks.

2. Stir all the ingredients well first, then beat an egg and stir well.

3. Mix the dough with 280 ml of cold water, and pour water at the same time until the dough is flocculent, add 30 g of cooked oil and knead it into dough.

4. The dough sticks can't be as hard as the steamed bread noodles. You should rub your face with your fingers so that the dough sticks won't be hard. The dough will stick to your hands at first. Step 1: Knead the dough, cover it, and wake it for 15 minutes.

5. After dough proofing 15 minutes, knead the dough for the second time in the same way. After flattening, fold back and continue to knead. Repeat this operation for about two or three minutes. Cover and wake up again 15 minutes.

6. Put a layer of oil on the panel to prevent sticking, put the proofed dough on the chopping board, and knead the dough again in the same way. At this time, the noodles have become very soft and delicate, and it is easy to squeeze out.

7. Finally, press it into a rectangular patch and divide it into two parts, so that it is easier to operate if it is smaller.

8. Crush the dough again, then roll it up, put it in a fresh-keeping bag, seal it, put it in the refrigerator for one night or 6-8 hours, and take it out directly the next morning.

9. The next day, take the dough out of the refrigerator and heat it back and forth in advance, then sprinkle some dry flour on the panel, gently stretch the dough to both sides by hand and put it on the chopping board. Don't knead this noodle any more, it will make the noodle stiff and the fritters hard.

10. Crush the dough directly, and then roll it from the middle to both sides with a rolling pin to make the dough thin and long. If the middle is uneven, you can push it with a rolling pin until the final thickness is about half a centimeter.

1 1. Cut the dough into 2cm wide strips, and then put a watermark in the middle of every other strip with chopsticks, which will make the fried dough sticks tighter and less likely to fall off when frying.

12. Press the dough without water onto the dough with water, and press it again with dry chopsticks in the middle. It should not be too tight or too loose here. When all the green bodies are ready, you can fry them in the pan.

13. Boil the oil in the pot. You can try the oil temperature with fritters. If you throw it in, the dough can float within 3 seconds, indicating that the oil temperature is enough. Stretch the fritters slightly and put them in the pot.

14. After the fried dough sticks float, they will look fluffy, good and big when you turn them over with chopsticks. Fry in medium heat for about 2 minutes. Fried dough sticks are golden in color and have small bubbles on the surface. Then you can control the oil and clip them out.