Every sleepy morning, a delicious breakfast can awaken the vigor of the day, and spicy soup buns and soybean milk fried dough sticks are deeply loved by every family. It is these combinations that make a more delicious breakfast. Steamed buns must be cooked in a steamer if they want to taste fluffy and soft, while fritters can't taste fluffy and crisp if they can't be fried in an oil pan.

why do some people fry deep-fried dough sticks with the right ingredients, but they just can't fry in the pot? You may not control these points well!

It is best to use high-gluten flour for flour. When kneading the dough, observe whether it needs to be added with water. Put the dough into a basin, put a little oil on it, then cover it with plastic wrap and let it stand, and put it in a warm place for one night.

This process is called "dough awakening", which can make the freshly kneaded dough softer and more elastic. No matter how to make bread, steamed bread or flower rolls, the dough must go through the step of "waking up", and the time of "waking up" the fried dough sticks is about 1 hours.

Take out the dough, knead it slightly, press it into a piece with a thickness of about 1cm, and then put some oil on the dough or chopping board, so that the fried dough sticks will be more delicious. Seal it with plastic wrap and wait for about 2 minutes.

The key to the expansion of fried dough sticks is to cut the waking noodles into dough pieces, overlap the two dough pieces and press them in the middle to connect them.

In this way, the water vapor between the dough pieces and the gas generated in the dough pieces continuously overflow, and when the dough pieces are turned in the oil, the hot oil will not immediately touch the joint of the dough pieces, so the noodles at the joint will be in a relatively soft state, so the dough pieces can be continuously expanded.

The frying oil temperature is controlled between 15-18 degrees. If the temperature is low, the oil will soak the dough and affect the expansion of the fried dough sticks. If the oil temperature is too high, it is easy to fry the fritters, which is difficult to control.

In the whole process, the softness and hardness of dough are very important. Too hard dough needs longer relaxation time, otherwise it will be easy to retract after being stretched, and the fried dough sticks will not expand much. If it is too soft, it is difficult to stick hands; The ideal hardness is non-sticky and easy to stretch, so that it will not shrink obviously, and it can always be tied up when frying in the oil pan.