Ingredients: 250 grams of refined flour, 10 grams of aluminum-free dough stick leavening agent, 3 grams of salt, 1 gram of sugar, 13 grams of peanut oil, 150 grams of water 1. Weighing: Weigh the ingredients according to the above formula

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2. Kneading noodles: Mix the weighed aluminum-free dough stick leavening agent into the flour, stir repeatedly until uniform, dissolve the weighed salt in the dough water, pour the water mixed with salt into the flour. Add the flour and mix the water-added flour into a dough.

3. Proofing: Use Haiweili's fast aluminum-free dough sticks leavening agent and the noodles for a while to fry the dough sticks. The general proofing time is about 30 minutes; use Haiweili's universal aluminum-free dough sticks. The leavening agent and noodles need to rest for 3-4 hours before deep-frying the dough sticks.

In order to prevent the surface of the dough from drying out when it rises, the dough needs to be covered with a lid, or it can be covered with plastic film. Be sure to brush the plastic film with cooking oil to prevent it from sticking.

4. Molding: Brush a little vegetable oil on the panel. In order to prevent it from sticking to your hands, you can dip your hands in a little cooking oil. Stretch the risen dough into a long strip, then roll it into sheets and cut it into strips of the same size. To prevent your hands from sticking, you can dip your hands in a little cooking oil.

5. Stretching strips: Overlay the two cut dough pieces, press them in the middle with chopsticks, and stretch them into strips.

6. Frying: The oil temperature of fried dough sticks is generally controlled at 220-240℃, and the frying time is 1-2 minutes. First, heat the oil to the required temperature, then put the stretched dough sticks into the oil. In the pot, use chopsticks to repeatedly turn the fried dough sticks until the dough sticks expand in size and turn golden in color.

Note: The flour used for fried dough sticks

It is recommended that the flour used for fried dough sticks should be medium-low gluten flour. Try not to use high-gluten flour. Medium-low-gluten flour is ordinary flour and the price is relatively high. Gluten flour is relatively cheap and can meet the needs of deep-fried fried dough sticks. On the contrary, using high-gluten flour to fry fried dough sticks often results in the fried dough sticks not rising up and not crispy in texture.