Preparation materials:

330g multi-purpose wheat flour, 5g yeast powder, 15g sugar, 3g salt, 0.5g alkali, appropriate amount of warm water, appropriate amount of cooking oil

Operation steps:

1. Mix yeast powder, white sugar and 200ml warm water evenly;

2. Slowly pour the solution in step 1 into the flour and stir with chopsticks while pouring. Then add water according to the moisture absorption of the flour (the total amount of warm water used must be greater than 200ml! Add water according to the moisture absorption of the flour you use! I probably use 250ml ~ 300ml) while adding water, stir in circles until it forms a dough. (Thinner than usual steamed bun dough);

3. Finally add about 15ml of cooking oil. Because the dough is soft and sticky, you can use a spatula to stir the dough to make the surface smooth. Cover the lid or seal with plastic wrap and prepare the noodles for the first time. (I don’t like to get started, so I usually wear disposable kitchen gloves dipped in cooking oil to perform this step);

4. When the dough has risen to twice its original size, mix the salt and alkali with warm water for about 10 seconds. After 15ml is fully dissolved, add and knead evenly, cover and proceed to the second dough;

5. When the dough has doubled in size, cover it with a lid or seal it with a large-size plastic wrap and place it directly in the refrigerator. (I usually time it before going to bed and put it in the refrigerator for use in the next morning. The interval should not exceed 7 hours. I start at about 8:30 pm and make two doughs. Then put it in the refrigerator to refrigerate before going to bed at night. 11 Point about 6:40 the next morning, take it out and use the room temperature to be around 24 degrees);

6. The first thing you do when you get up the next morning is to take the basin out of the refrigerator and use a spatula to stir and exhaust. Close the lid. In the stainless steel basin in the middle of the picture is the fried dough stick dough. I am used to covering it with a silicone lid to seal it and refrigerate it.

7. Lay out a mat (I personally recommend using a silicone mat because it does not absorb oil). Apply some oil on the scraper on the mat and on both hands. The dough will now be strong and sticky);

8. Divide the dough to make fried dough sticks. Use a scraper to cut about 1/3 of the dough and spread it out into long strips with your hands. Then use a scraper to quickly divide it into evenly sized dough. The wok at home is 30cm. I am used to making the pot size about 2.5cm wide, 5cm long and 0.2cm thick. In this way, 4 to 5 servings can be made in one pot at the same time. The size is also easier to handle without tearing it once, regardless of adults or children. We can finish a large fried dough stick sold outside. We have a special large pot. If the ingredients we cut ourselves are too big, the limited space in the wok will affect the cooking);

9. Heat half the pot of oil ( At least about 170 degrees) 2 ingredients in a group, pull and unscrew the oil pan, turn it over immediately and flip it back and forth a few times to evenly color, then pinch it out to control the oil and OK! You can try to place only one dose first and observe the activation speed and coloring effect. If both are good, continue to place a few more doses. Don't make too many pictures and leave enough room for activation. In addition, I am so verbose haha~ When you go to cut the second portion of dough, remember to turn down the heat and don’t rush. When the first pot is fried, the oil temperature has risen enough. Be careful and do not burn yourself~

10. The finished product is no alum, no baking powder and no milk. In short, there are no harmful additives! None! Eat a down-to-earth version of healthy fried dough sticks at home^_^