Fried dough sticks are a kind of traditional pasta, which is famous for its golden color, fluffy appearance and crisp taste. When it comes to fried dough sticks, everyone should have eaten them, but when it comes to fried dough sticks, it is estimated that most people can't do them well.
There is a knack for frying deep-fried dough sticks. The flour of fried fritters is generally ordinary flour at home, that is, medium gluten flour, with moderate protein content and moderate gluten. You can't use high-gluten flour and low-gluten flour for fried fritters. High-gluten flour has high protein content and strong gluten, and fried fritters taste hard. Deep-fried fritters fried with low flour have poor bulkiness due to the lack of gluten of flour, and will not produce fascia when kneading dough and will not be too fluffy when frying. Therefore, it is best to use medium flour for fried fritters.
If there is no medium gluten flour at home, only high gluten flour, then we can add appropriate corn starch to high gluten flour to reduce the gluten of flour; Of course, when kneading dough, first pour half of boiling water, scald half of the dough, then knead half of the dough with cold water, and finally knead the dough together. The blanched dough will reduce gluten, and the fried fritters will be softer.
The dough of fritters must be soft. Too hard dough is not called fried dough sticks. It bites and chews hard.
Why do I know? Because my mother-in-law is good at frying fried dough sticks. ......
I still remember my first year at my in-laws' house. My mother-in-law made a big piece of noodles that day. I thought it was steamed bread, and she said she wanted to fry fried dough sticks. I was surprised, because this is the first time I have seen this kind of fried fritters. After the dough was spread out, she rubbed it, then divided the dough into several small doses, then rolled out the small doses, cut them in the middle with a knife, and then pinched them by hand. After the oil temperature rises, fry the "fried dough sticks" in the oil pan until golden brown. Not surprisingly, this kind of fried dough sticks is not fluffy at all, but symbolically swelled a little. It was hard when it was first fried, but it was not too hard when it was first cooked, and it was full of chewiness. When it is completely cold, it will become harder. I'll break them and soak them in a soup bowl.
From then on, the "big job" of frying fried dough sticks at home is mine ~
My method of frying fried dough sticks comes from my mother's true biography. Fried dough sticks are fluffy, soft and not hard when they are cold.
Share a method of frying fritters with high-gluten flour.
Formula: high flour 50, water100g, high flour 200g, water100g, yeast 3g and salt 4g.
manufacturing method
1, pour100g of boiling water into high flour, blanch the flour and let it cool for later use.
2. Put 200 grams of high flour, 3 grams of yeast, 4 grams of salt, cooked batter and 100 grams of clean water into the basin. After mixing well, knead it again by hand to make a smooth and elastic dough. Cover with plastic wrap and wait for fermentation to double its size.
3. Put some oil on the chopping board, cut a piece of dough, flatten it, cut it into small pieces, stack the two pieces of dough together, press them in the middle with chopsticks, hold both ends with both hands, gently stretch them, then put them in a 70% hot oil pan, stir the fritters until they are fluffy and golden yellow, and then take them out and drain the oil.
Summary of production skills
1, the flour must be blanched, which will gelatinize the dough, absorb enough water, reduce the gluten, and the fried fritters will be softer.
2. The panel must be oiled to prevent the fried dough sticks from being stacked together, which is not good.
3. The temperature of fried fritters is 70% hot. When the fried dough sticks are put into the oil pan, they must be stirred with chopsticks to make them evenly heated and fluffy.
Fried dough sticks made of high gluten flour will not be hard, because some flour is cooked and saturated with water, so the fried dough sticks will be fluffy and soft. However, the price of high flour is more expensive than that of medium flour, so it is recommended to use medium flour, and the method of kneading dough is simple and quick.
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First of all, thank you very much for answering this question here. Let me take you into this question. Now let's discuss it together.
What should I do if the fritters become hard? Mother-in-law does this, and the fried fritters are oily but not greasy, crispy and delicious! In the northern breakfast, fried dough sticks can be said to be indispensable. Maybe we don't eat fried dough sticks every day, but we eat fried dough sticks at least several times a week. Fried dough sticks with hot soup in the north taste so cool! Many southerners think that the fried dough sticks breakfast in the north is too greasy. In fact, they didn't eat them at that time. The fried dough sticks in the stalls outside are usually oily but not greasy, crispy and delicious.
I like eating fried dough sticks in food stalls outside, but because the oil used in fried dough sticks in food stalls outside is usually 100% boiling oil, I always feel uneasy about eating them, so I want to learn to make fried dough sticks at home, but the fried dough sticks I make are always hard. After many attempts, the taste of fried dough sticks is still bad. So I'm depressed. My mother-in-law knew that I was learning to fry fried dough sticks, and when I was worried about fried dough sticks, she taught me how to fry them.
To tell the truth, my mother-in-law doesn't make fried dough sticks at home. I thought she wouldn't. I said my father-in-law can't eat greasy food, so she seldom makes fried dough sticks at home. Although the fried dough sticks outside are crispy and delicious, they are usually filled with leavening agent, but when we cook fried dough sticks at home, we don't have to put such things. We can use milk powder and eggs instead. Fried dough sticks are more delicious.
The flour used for fried dough sticks must be high-gluten flour, so that the fried dough sticks will taste better. Of course, the fried fritters must use yeast powder and put some oil in the dough, so that the fritters will not dry completely. The amount of oil is almost twice that of our usual cooking. You can make your own fried dough sticks at home, without adding a little water, just adding milk.
If you want to make fried dough sticks delicious, you usually add some ingredients to the flour of fried dough sticks. We must stir these ingredients evenly first, then put them into a basin, and then pour in flour, so that the fried dough sticks will have a more even taste. Do it for at least half an hour after kneading dough and at least two hours in winter, so that the fried dough sticks will not harden.
The last thing to pay attention to is to control the oil temperature, preferably 60% heat. If the oil temperature is too high, the surface of fried fritters will turn black; if the oil temperature is too low, the fritters will not expand immediately. This is what my mother-in-law usually does. In fact, as long as you pay attention to these error-prone steps, the fried fritters are oily but not greasy, crispy and delicious!
The answers to this question shared above are all personal opinions and suggestions. I hope the answer to this question I shared can help everyone.
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First of all, the protein content of high-gluten flour is too high, so it is not suitable for making fried dough sticks. Medium gluten flour, that is, flour containing 1 1% protein, is suitable for making fried dough sticks.
Secondly, if you must stir-fry with high-gluten flour, you can try to add some medium-gluten flour to neutralize its protein content and improve the success rate. I have tried fried dough sticks myself, and I hope you can succeed.
You can add some milk and eggs and some cooking oil to the dough. It will be more fluffy and soft, and the time for hair must be sufficient. Don't rub your hair after you finish it. When frying, the temperature of the oil is also very important. If the oil temperature is too high, it will explode. If the oil temperature is low, the fried dough sticks will not expand immediately, but will harden for a long time.
I'm glad to answer your question. I'll send you the above formula, because it's time for epidemic prevention and control, and all the shops are closed in response to the national policy. So you can't send the production method.
Never imagine that your own food tastes like food in a food stall or shop.
Fried dough sticks, baking soda and alum, for the sake of health, will definitely not be added. If you don't add it, it is definitely not someone else's taste and color.
Hello, this is the apple baking kitchen.
I like baking food: such as bread, cakes, biscuits, steamed bread and pasta. I started cooking food from my hobby, and later I had my own baking kitchen, and then I became a creator in the food field.
Fried dough sticks are very hard. According to my personal experience, I have the following points, hoping to help you solve the problem!
There are several reasons for the hardening of fried dough sticks: the use of leavening agent, the control of oil temperature of fried dough sticks, the method of dough mixing operation and the combination of flour varieties. Personally, I suggest that it is best to make fried dough sticks with special flour for fried dough sticks and mix them with medium gluten flour, so that the fried dough sticks are crisp outside and soft inside.
When formulating the principle of "one alum, two alkalis and three salts", we should pay attention to detailed production skills. If the fritters become soft, you can fry them for a while or add some eggs and oil.
Formula weight of fried dough sticks: generally, one or two alums, two or two alkalis and three or two salts are put in one catty of noodles.
You can also dry-mix a proper amount of flour, medium gluten flour and cakes, then add sugar and salt to the mixed flour to make dough, cover it with a clean wet cloth, stir for about 10 minute, knead it once, cut it into strips after repeating it, wrap it with plastic wrap, ferment it at 25℃ for 6 8 hours, and finally fry it.
When you make fried dough sticks, you will encounter a situation of softening quickly. At this time, you can turn down the fire and let the fritters fry in it for a long time. You can also add a little oil and eggs in the process of dough mixing, which can avoid the softening of fried dough sticks and make the taste crisp.
Share my real experience of fried fritters! ! !
My personal opinion is that the fritters must be soft, and the oil temperature should be controlled when frying the fritters. Don't fry for too long, so the fritters won't be hard.
The next time you use low-gluten flour, it will be soft and delicious. High gluten flour is suitable for bread, steamed bread, noodles and so on.