What are the practices and recipes of old-fashioned fried dough sticks?

Fried dough sticks, a traditional snack for premature babies in China, I believe many people like it. Although people now advocate eating less fried food, which is harmful to people's health, many people still like this delicious food.

Ingredients: 500g flour, 5g salt, 3g yeast, 3g baking soda, 280g water and 800g(20 oil (about 20 slices).

The practice of fried dough sticks

1. Put the flour, salt, yeast and baking soda into the basin respectively, slowly add the prepared water, and stir with chopsticks while adding. When you can't see the dry flour, knead it by hand until the dough surface is smooth.

2. Cover the dough with plastic wrap and ferment at room temperature for about 1 hour (see that the dough is honeycomb-shaped).

3. Put the fermented dough in the refrigerator for one night.

Take the dough out of the refrigerator the next morning, add a little oil and knead it well.

5. Roll the dough into a rectangle with a thickness of about 1cm.

6. Add oil to the pot and start heating. In the process of oil heating, cut the rolled dough into strips about 1.5cm wide.

7. Fold the two strips together and lift them vertically in the middle with chopsticks.

8. When the oil is 80% hot, pinch both ends of the dough, gently pull two buttons, put them in the pot, turn them with chopsticks, and fry until golden brown.

material

300g of high-gluten flour, 0/80g of water/kloc-,4g of ammonia water, 4g of alum, 3g of baking soda and 4g of salt.

working methods

1. Alum is first dissolved in about 20㏄ water, then all the materials are mixed and kneaded evenly, and kneaded from outside to inside until it becomes hard.

2. Cover the formula 1 with plastic wrap, let it stand and ferment for about 40 minutes, then knead it until the surface is smooth, then shape it into a rectangle, wrap it in a plastic bag and let it stand at room temperature for about 6 hours.

3. Sprinkle a little flour (outside the material) on the table to prevent sticking. Put the dough of method 2 flat on the table, gently pull it into strips, make it into strips with a stick about 10 cm in width and about 0.5 cm in thickness, then cut it straight into strips every 1 cm, and press two strips down from the middle with chopsticks after overlapping, so that the two strips can be synthesized into fried dough sticks.

4. Heat the oil pan to about 180℃, stretch the dough of the fritters in method 3, put it in the oil pan, and fry until golden and crisp.