Make your own fried dough sticks at home, no additives and more delicious. Here are super detailed recipes and methods, so adults and children can eat them with confidence. Recently, everyone is making fried dough sticks. When I accidentally saw a picture of fried dough sticks posted by a friend, I couldn’t help but take action. It is not difficult to fry fried dough sticks. Even without dough sticks powder or dough stick fluffing agent, just using yeast powder, you can still fry delicious dough sticks that are crispy on the outside and tender on the inside.

There are generally two ways to make fried dough sticks. One is to add baking powder or dough stick fluffing agent to the flour, and then knead it into a soft dough. Use the function of these food additives to make the noodles fluffy and soft after being fried. . Another method is to use baking powder. Baking powder belongs to other foods and is not a food additive. By mixing it with liquid and melting it, and then kneading it into the flour, it can help the flour to be fluffy and soft, and the fried dough sticks will taste good. It is also easy. Compared with food additives, it is healthier to use yeast powder to make fried dough sticks.

The fried dough sticks I will share today are made with yeast powder. There are no special ingredients, such as flour, milk, eggs, etc., which are commonly used at home. With simple ingredients and simple methods, you can easily make delicious fried dough sticks. It is also a good choice to fry up a big plate and make breakfast for your family at your leisure. Let’s see how I make it. !

Homemade fried dough sticks

Ingredients: 330g high-gluten flour, 2 eggs, 150g pure milk, 5g salt, 10g white sugar, 3g high-sugar resistant yeast powder, about 1.8L edible oil;

Note: Ordinary flour and ordinary yeast powder can also be used.

Recipe making process:

Step 1: Take a small basin and put pure milk, eggs, salt and white sugar into the small basin;

Steps 2: Pour in flour and yeast powder. I use high-gluten flour and high-sugar resistant yeast powder here. Ordinary flour and ordinary yeast are also acceptable. For reference;

Step 3: Use chopsticks first Mix the ingredients in the basin together. It will be a little sticky, but it will stop sticking after kneading it;

Step 4: Knead it with your hands until it is smooth, soft and non-sticky. Dough; because the water absorption of flour is different, if you feel that it is too sticky and difficult to knead, you can add a little dry flour; if you feel that it is not soft enough and the dough is a bit hard and it is difficult to knead, you can add a little more Knead the water together. The dough should be soft but not sticky. Put it in a small basin, cover the mouth of the basin with plastic wrap, and ferment until it doubles in size;

Step 5: Volume of the fermented dough It has grown a lot and is fluffy inside, but it will not collapse or shrink when touched lightly with your hands;

Step 6: Take out the fermented dough and place it on the kneading mat. No need to knead the dough, just tap it with your hands to stretch it. , then use a rolling pin to roll it into a long strip;

Step 7: Use a knife to cut into small strips about 1CM wide; if the noodles are relatively long and the pot is not that big, each noodle can also be cut into Two sections;

Step 8: Stack the two noodles together;

Step 9: Use chopsticks to press hard in the middle to press the upper and lower noodles together;< /p>

Step 10: Press all the noodles with chopsticks;

Step 11: Heat the iron pot and pour in cooking oil. I poured about 1.8L;

Step 12: Heat the oil. To measure the oil temperature, you can put a small noodle piece into the pot. After the noodle piece is put into the pot, it will float quickly. When small bubbles appear around it, you can put it in the pot and fry the fried dough sticks. At this time, turn on the heat. Turn to low or medium-low heat, just keep the heat of the oil pan, don't burn it too hot;

Step 13: Put the fried dough sticks one by one into the pot, and the fried dough sticks will soon swell. This is a 32CM iron wok, and I can only fry 4-5 fried dough sticks at a time. They looked pretty good when I first put them out of the pan;

Step 14: But as the fried dough sticks expand, my fried dough sticks will They are no longer connected together, one becomes two, and they are all separated.

Later I remembered that it was because there was oil on my hands when patting the noodles, so the cut noodles could not stick together. I paid attention when making the second pot, patting and cutting the noodles. There is no oil on your hands when making the fried dough sticks, so the fried dough sticks will not split into two.

The fried dough sticks are crispy on the outside and tender on the inside, all straight, and the inside of the fried dough sticks is fluffy and porous, very delicious. The yeast version of fried dough sticks has no additives and is simple to make. It is basically not difficult. If you like it, you can make it at home. It is delicious even if it is cold.