1. The main component of baking powder is baking soda. When heated, it will produce carbon dioxide, water, and soda. Therefore, as long as you use aluminum-free baking powder, it is okay to eat it in moderation.

2. To make fried dough sticks fluffy, pay attention to the following points: 1. Do not reduce the amount of baking powder. 2. Be sure to refrigerate overnight, and the step of letting the dough rest cannot be omitted. 3. It needs to return to room temperature after taking it out of the refrigerator. 4. After the dough is rolled out, it needs to rest for at least 10 minutes. 5. The oil temperature should be high enough (180 degrees, put in a piece of dough, the dough will float in 3-5 seconds). This amount can fry about 10 fried dough sticks. If the dough is too thick, it will not be fried.

3. The oil used to fry the fried dough sticks can be reserved for cooking or frying (repeated frying no more than 5 times). If you mind heating it at high temperature again, it can be used to mix dumplings, steamed bun fillings, or Use in cold dishes.

4. It is recommended to use light-flavored oils such as corn oil, sunflower oil, and grapeseed oil for frying. Soybean, peanut, and rapeseed oils can also be used, but they have a stronger flavor.

Ingredients:

300g high-gluten flour

8g baking powder

2-3g salt

Water 185-190g

Corn oil 15g

1. Knead the dough first, mix the high-gluten flour, salt and baking powder evenly. 2. Add water and corn oil, stir into floc first, then knead for about 15 minutes to form a smooth dough, cover with a bowl or wrap with plastic wrap to prevent the dough from drying out, and rest for 20 minutes. 3. Roll the dough into a long strip, apply a layer of oil on the outside of the dough, wrap it in plastic wrap, and refrigerate it overnight. Be careful to refrigerate, not freeze. 4. Take it out the next day and leave it for an hour to return to room temperature. No more kneading is allowed here. Use a rolling pin to gently roll out the dough to the thickness shown in the picture, and let the dough rest for 10 minutes. 5. After the small dough has rested, cut it into long strips of even width, sprinkle with a little flour, and stack the two small pieces of dough together, as shown in the picture below. 6. Coat the chopsticks with flour to prevent sticking, and press it on the folded dough, as shown in the picture below. 7. Gently pinch both ends so that they will not fall apart when fried. Just hold the two ends and stretch the dough stick slightly. 8. Pour corn oil into the pot and heat over medium heat. When the oil splash at the bottom of the pot disappears, add a piece of dough. If the dough floats in 3-5 seconds, the oil temperature is ready. 9. Twist the fried dough sticks and put them into the oil pan. After the fried dough sticks float, use chopsticks to flip them so that all sides are heated evenly.

10. Fry each fried dough stick for 1-2 minutes until it is colored.

If you want to learn these snacks, you can come to participate in short-term training and make better things to share with your family and friends.