To make fried dough sticks, you need high-gluten flour.

Ingredients: 300 grams of high-gluten flour; 170-180 grams of water; 5 grams of yeast powder; 2 grams of baking soda; 15 grams of cooking oil; 3 grams of salt;

Fried dough sticks How to do it?

1. Put the flour into a basin, add yeast powder, baking soda and salt and mix well

2. Pour in water and stir into small flour, and then knead it into small pieces. Smooth dough.

3. Add 15 grams of cooking oil and knead the oil into the dough.

4. Put the kneaded dough into a basin and cover it (let it rest) 10 After a few minutes, knead again and cover to ferment.

5. Let the dough double in size

6. If you open the dough with your hands, you will find a lot of holes. When the dough is very soft but not very thin, take it out from the basin. Because there is oil in the dough, it will not stick. Just wipe it with your hands in the basin and it will be completely taken out

7. Remove the panel Apply a layer of dough with your hands, put the dough on the board and knead it for a few times to form a ball

8. Then use a rolling pin to roll it into a 0.5 cm thick piece, and then use a knife to cut it into 10 cm 3 cm long strips

9. Let the cut strips rest for a few minutes before cooking. This will make them more fluffy. Stack the two noodles together and put the chopsticks upright. Go to the middle of the dough piece, press both ends of the chopsticks with your hands to make a mark in the middle of the dough piece

10. Hold the two ends of the dough piece, stretch it out a little longer, and then twist it in the opposite direction with both hands

11. Directly put it into the oil pan that is heated to 70% to 80% heat

12. The dough sticks will float up immediately when you put them into the oil pan. Use chopsticks to flip them over and medium-high heat. When frying, do not use low heat. Wait until both sides of the fried dough sticks are golden brown before taking them out. Placing them vertically will control the excess oil.