The formula of smooth fried dough sticks with crispy outside and soft inside without alum is: 9.5 kg of flour, 1-15 g of foam source, 5 g of sodium bicarbonate, .5 kg of eggs, 2-6 g of butter (butter or shortening), 7-1 g of salt and 5.7 kg of normal temperature water. Technology: dry and mix flour and foam. Add eggs, salt, sugar, sodium bicarbonate, etc. into flour and water, stir and dissolve, then add flour and butter to form dough, and do not knead the dough. Cover the dough with a wet cloth, stir-fry it for 1 minutes, knead it once, stir-fry it again for 1 minutes, knead it again, knead it into strips, wrap it with plastic wrap, and ferment it at low temperature for 6-8 hours. Then take it out and shape it, put it in a 2-degree oil pan and fry it until it is crisp.

Materials: 25g of flour, 15g of water, 2g of salt, 5g of yeast, 1.2g of baking soda, and proper amount of oil

Practice 1. Dissolve the yeast, salt and baking soda in warm water, add them into flour, and bake for 2 minutes;

2. Grease the dough and knead it evenly, and then simmer it for 2 minutes for three times to make the dough soft and smooth;

3. Put the kneaded dough in a warm place and ferment it to twice its size;

4. Roll the dough into pieces with a thickness of .5 cm, and simmer for 15 minutes.

5. Cut into strips with a width of 2 fingers, with two overlapping strips, press them together with chopsticks in the middle, and pinch the two ends to stretch;

6. Heat the oil pan, put it in the oil pan and fry until golden.

tip:

how to make soft fried dough sticks?

1. Make the dough as soft as possible. If the dough is too hard, the fried fritters will be too hard to eat.

2. The dough should be fully fermented. If the dough doesn't rise, it won't be fluffy.

3. Knead the dough evenly with oil before making dough, and then bake it for several times, so that the dough is soft and lubricated, and the fried dough sticks are delicious;

4. The oil temperature should reach a certain height, so that the fried dough sticks can swell quickly when they are put down. Usually it reaches 15 degrees, and bubbles can be formed when the fritters are placed.

materials: 2.5 cups of high flour, 32g of warm water, 2 tablespoons of salad oil, 1 tablespoon of sugar, 1 tablespoon of baking powder, 1 teaspoon of salt, 1 teaspoon of yeast, tools: a large number of saucepans (large baking pans or chopping boards), kitchen knives, and a large piece of plastic wrap

Practice

Yeast is dissolved in warm water with sugar. Mix high flour, salt and baking powder, add yeast water, knead into dough, then knead in salad oil, cover with wet cloth and wake up for half an hour, knead again into smooth soft dough, cover with wet cloth and wake up for another hour and a half.

a large piece of plastic wrap is laid flat on the table. Grease the tools and hands separately, and put the awakened dough on the pizza tray. At this time, don't knead it again, especially when it is high in flour, which is easy to produce tendons. Pat out the air in the dough by hand, stretch it by hand, cut it into 8 parts, grease the incision separately, and put it on one side of the baking tray.

Take a small portion, rub it long with your hands, put it in an empty place on the baking tray, then crush it into a rectangular piece with a width of 5-6 cm and a thickness of half a centimeter with your hands, pick it up one by one and put it on the plastic wrap at intervals, wake up for 1 minutes, and remember to put some oil on your hands from time to time.

pour half a pot of oil into the pot, heat it on a medium fire, and put a clean chopstick in the oil. If bubbles appear soon next to the chopsticks, it means that the oil temperature is good.

Pick up a small portion, put it on another small portion, press a seal horizontally in the middle with an oiled chopstick, pinch both ends, stretch it leisurely, then throw it on the board, put it in the oil pan, turn it over, and then take it out and drain it.