Fried dough sticks are often made in our daily life here. Like here, steamed bread, flower rolls, steamed stuffed buns and fried dough sticks are all made at home and rarely bought. When I was a child, my mother made fritters out of dough. Now it is convenient and quick to make fried dough sticks with yeast powder. Our family will fry fried dough sticks every few days. Let's share the formula ratio of ten kilograms of fried dough sticks.
First, the production steps of fried dough sticks 1. Ingredients: 0/4 kg of flour/kloc-0, 50g of yeast powder, 30g of baking soda, 80g of salt, 60g of sugar, 0/4 eggs/kloc-0, and 3,000g of warm water.
2. Put the flour into a pot, add salt, baking soda, sugar and yeast powder, stir well, then beat the eggs and stir the flour with warm water, especially in winter. The water must be stirred while pouring and stirred into a flocculent shape. Knead into smooth dough and put it in a warm place for fermentation.
In winter, our northern area is very cold, and the dough is very slow. We all like to burn a pot of warm water and put it in warm water for fermentation. However, it must be noted that the water should not be too hot, which will burn the noodles and make them ineffective. Fried dough sticks must be fermented well, and the dough is obviously enlarged. Open the dough, which is rich in honeycomb tissue, that is, fermented.
4. Grease the chopping board to prevent sticking. Fried dough sticks are very soft. Take out half the dough and put it on the chopping board. Don't knead the noodles. Directly arrange into rectangular cakes by hand, then cut into strips with a knife, and then fold them in pairs. Press them in the middle with chopsticks, pinch the two ends tightly, and the fritters will be ready.
5. Burn the oil in the pot and put more oil in it. You can try the oil temperature. After the fritters were put in, they floated up within 5 seconds, indicating that the oil temperature was just right. Turn the heat down, stretch both ends of the fritters and put them into the pot. Always fry slowly, constantly turning the fritters, so that the color of the fritters will be even, and you can take out the oil control after frying until both sides are golden.
Small technique
1, the fritters should be a little more Microsoft, and the noodles must wake up. Whether it is steamed bread, pancakes or steamed buns, noodles must be fermented well, otherwise the fritters will be hard and affect the taste.
2. After the fritters are finished, be sure not to knead the dough again, otherwise the fritters will not be fluffy. When frying fritters, put them one by one, not too much at a time, and fry them all the time with low fire.