When it comes to pasta, I believe many people have eaten it, especially in the north, which is really popular. We deal with pasta almost all year round. What kind of steamed buns, noodles and steamed bread are very common, and every family will save some food for eating. In addition to these common pasta, there are some fried pasta, such as some of the oldest fried dough sticks, sugar cakes, twists and other foods, which are very delicious. Especially the fried dough sticks, which have just come out of the pot, are very strong, making people swallow their saliva.

Then someone must be curious at this time. Since fried dough sticks are so delicious, what should we do? In fact, the practice of frying deep-fried dough sticks is very simple, and the general kitchen white remembers that the steps can be operated. As long as we don't mix the dough too hard in the process of fermentation, and don't ferment it in the later stage, it will be difficult to fail, and the fried fritters will be fluffy and soft, and the more you eat, the more delicious they will be.

I won't say much below. Today, I'll share with you the specific steps and details of fried dough sticks. I'll express them in the simplest and understandable words so that everyone can understand them. Let's watch them with me.

material preparation

main ingredient: 1 catty of medium-gluten flour

auxiliary materials: 5g of baking powder, 2 eggs, 3g of salt and a little sugar

Steps of making fried dough sticks

Step 1: First, prepare a container, add flour and yeast, stir well, then add sugar and salt and stir well again (the amount of sugar is not too much, the key point is to play a role. While constantly stirring into a flocculent dough (water should be put in several times, so that the water consumption of flour can be better controlled), knead it into a smooth dough (after kneading it into a smooth dough, it is best to knead it for another minute), cover it with plastic wrap, and put it in a warm place to ferment it to twice its size (fermentation in a warm place is faster)

Step 3, ferment it until the dough has small pores and becomes a dense honeycomb, and the finger sticks in it and will not retract, then Knead the dough smooth again (this step is called exhausting), roll it into strips, cut it into small pieces with a width of about 2cm, overlap them in pairs, and cover it with plastic wrap again for 1 minutes (the second proofing can make the dough softer)

Step 4, finally press it gently with chopsticks (don't push too hard, otherwise it won't expand easily when you put it into the oil pan later), and the oil temperature will be 6% hot (feeling that the oil temperature is coming on your face is equal to 6%). Put the dough into the pot quickly and turn it over with chopsticks. Finally, put the whole dough embryo into the oil pan and turn it over with chopsticks, and both sides will be golden.

Summary of making fried dough sticks

Through the above steps, I believe many people have a deeper understanding of the practice of fried dough sticks. In fact, the most important step of this fried dough stick is to pay attention to the details. Some people may put the baking powder into warm water and mix it evenly, and then add the dough. In fact, I think that is wrong, because the water absorption of flour is different, it is very likely that baking powder will not use so much water when put into water, and it may even sink to the bottom of the bowl, which will be awkward if it can't ferment in the later stage.