How to make fried dough sticks and recipe 1

Ingredients: 5000 grams of ordinary powder, alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, summer 2750g).

Preparation method

1. Mix alkali and salt in proportion, crush it into a basin, add warm water, stir and dissolve to form an emulsion,

Fried dough sticks (2 photos)

When a large amount of foam is produced and there is a sound, add flour and stir to form a snowflake shape. Knead until it becomes a smooth, soft and strong dough, and cover it with a warm cloth or cotton quilt. , wake up for 20 to 30 minutes, pound again, and fold the dough again, do this 3 to 4 times, so that the dough will generate gas [1], form holes, and become smooth.

2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a long strip 1 cm thick and 10 cm wide, and then chop it into pieces with a knife 1.5 cm wide strips, stack two together, use bamboo chopsticks to press and compress from the middle, pinch both ends gently with both hands, rotate and stretch into a long strip of about 30 cm, and put it into a 80% hot oil pan Medium, flip while frying to make the dough bulge, plump, crispy, and golden brown.

Making principle: The dough used to make fried dough sticks is alkali and salt dough. Due to the special reaction of this kind of dough, it is subject to certain restrictions in the maturation process. It is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy. The dough preparation station adds alkali (soda ash) and salt (strong coarse salt) to produce gas under the action of water, causing the dough to rise.

3. Whether the fried dough sticks can be fried soft, crispy, yellow, and fragrant. The key to making them is: stack each two strips up and down, and press them in the middle with bamboo chopsticks; do not press them too tightly. , to prevent the two dough sticks from sticking together, and the edges of the two dough sticks must not stick together; nor should they be pressed too lightly, to ensure that the two dough sticks do not separate when fried; rotation is to ensure the above requirements, and at the same time during the frying process , easy to flip. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated during frying.

The principle of initiating the fried dough sticks is: when the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks immediately hardened, which affected the continued expansion of the dough sticks. Therefore, the method of stacking two dough sticks one above the other and pressing them in the middle with bamboo chopsticks was used to prevent the water vapor and foam between the two dough sticks. The gas continues to overflow, and the hot oil cannot contact the joint of the two noodle blocks, so that the noodle block at the joint is in a soft dextrin state and can continue to expand, making the dough sticks more and more fluffy.

Method 2

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

Method:

1. Dissolve baking powder, baking soda and salt with warm milk, mix with flour and knead evenly, then pour in a little vegetable oil, knead until smooth and cover. Leave the lid at room temperature overnight (be careful not to put it in the refrigerator);

2. The next morning, place the noodles on an oiled chopping board. Without kneading, spread the noodles flat and arrange them into a width of about 7cm. , a long strip about 1cm thick, and then cut into small strips 2cm wide with a knife. Then use chopsticks to press on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the pan and pour oil. When the oil temperature is high, put the prepared fried dough sticks together. After the green dough is stretched, put it in an oil pan and fry until golden brown and take it out.