Fried dough sticks are a common food, but they cannot be separated from the lives of many people. Some people may not eat them often because they are fried food, but they will soon panic. I don't know if you are like this. If you want to eat, you are afraid that it is unsanitary to sell outside. It is better to cook at home and eat at ease.
I believe many people like to cook some delicious food when they are free at home. They may have tried fried fritters, but most of them are fritters made by adding yeast. I've done this before. According to past experience, yeast fried dough sticks just look like fried dough sticks, but they feel very different from those sold outside. They are a little hard and can only be eaten while they are hot. If they are cold, they will be harder.
Therefore, the method of adding yeast to fried fritters is somewhat inappropriate. How can I make fluffy and crisp fried dough sticks?
Since I lived with a friend for a few days, I have learned a good way to fry fried dough sticks. As it turns out, it is not just as simple as adding yeast. Fried fritters, don't just use yeast, it is recommended to add two kinds of ingredients, fritters are fluffy and crisp, and they are not hard when they are cold!
Teach you to fry fried dough sticks at home, remember the formula and skills, and you can also make fluffy and crisp fried dough sticks. Let me share the detailed methods and tips of fried fritters. Come and have a look. You can follow the detailed steps. If you want to eat them in the future, you can learn to make them yourself, which will make your family feel much more at ease.
The practice of fried dough sticks:
Prepare the required ingredients, including common flour, eggs, yeast powder, baking soda, aluminum-free baking powder, oil, salt and water. These are all needed for dough mixing. Flour is ordinary flour, that is, medium gluten flour, and one egg is enough.
If flour is150g, then yeast powder, baking soda and baking powder are1.5g, oil is10g, salt is 3g and water is 90g. If you want to do more at once, you can add more.
Pour flour, yeast powder, baking soda, baking powder and salt together, stir a few times, beat well with an egg, and then add water several times. Because eggs are large and small, it is best not to pour water at one time and stir it into a relatively wet state.
Knead them together to form a soft dough, then pour in cooking oil and continue kneading until the oil is completely absorbed by the dough and becomes smooth and non-sticky.
After kneading, the dough is arranged into long strips. In order to make fried dough sticks conveniently, cover them with plastic wrap and put them in the refrigerator for refrigeration and fermentation. Usually, dough is kneaded in the refrigerator at night and taken out in the morning.
When you want to make it the next day, put some oil on the chopping board, put the dough on the chopping board, flatten it directly by hand, and then roll it into a rectangular dough sheet with a rolling pin of 0.8 cm thickness.
After rolling, cut into small strips two centimeters wide. The length is arbitrary, and the shorter the better. After all, the pot at home is not very big.
After cutting, stack them in pairs, and then press them in the middle with chopsticks to make the two strips stick together. To make fried dough sticks, you have to stack them in pairs, so the fried dough sticks will be very fluffy. If you cut them and fry them, the obvious effect is almost the same. If you don't understand, you can try.
Add oil to the pot, the amount of oil should be more, heat it with high fire, put it in with chopsticks to test the oil temperature, and as soon as you put it in, you can immediately emit dense bubbles and turn to medium heat.
Pick up the fritters, stretch them a little, put them in the pot, stir them quickly, fry them evenly until golden brown, and take out the oil control.
You can eat it directly after frying. Fluffy and crisp, not bad compared with those sold outside. Very delicious.
Don't just use yeast to fry fritters. It is suggested to add two more ingredients, specifically baking soda and baking powder without aluminum. Among them, baking soda is not edible alkali. This should be clear. Don't use it wrong. After adding these two flavors, it is easy to make fried dough sticks successfully, so you don't have to go out to buy them in the future. You can rest assured that you will make them delicious.
There are several skills to keep in mind, 1, the amount of water should be appropriate when kneading dough, and the kneaded dough should be soft; 2. The dough should be refrigerated and fermented in the refrigerator; 3. Don't knead dough when making fritters; 4. When frying fritters, the oil temperature should be appropriate. You can put a little surface measurement first, and it will float quickly when you put it in, which means it is suitable. If it can't float for a long time, or just put it in, it will be burnt, which means it is not suitable and is not conducive to frying fritters.