Do you need to add yeast powder after using leavening agent for fritters? How to make fried dough sticks crisp?

Prepare 500 grams of wheat flour in advance, pour it into a bowl, add 3 grams of yeast and 7 grams of edible salt, then pour in two eggs, then pour in about 15mL of cooking oil, synthesize a soft dough with warm water, put it in a warmer place, double its original size after waking up, sprinkle a small amount of wheat flour on the slate, take down the bread and rub it hard, then vent the gas inside, and then remove it from the middle. Flatten it with a handle, roll it into strips with a rolling pin, cut it into equal strips with a knife, tie the fresh-keeping bag tightly, and wake it for about 10 minutes. The pot consumes oil and the temperature is 70% hot. Take two long strips and stack them together, press them vertically with chopsticks, and then gently press both sides of the handle to tighten them. Cook in a pot, fry until golden brown, and you can go out of the pot. The oil temperature of fried dough sticks needs 160, so how can we judge whether the temperature is appropriate without a thermometer? The trick is: grab a small piece of noodles and throw it into the pot, and the batter quickly expands and floats, which proves that the temperature is suitable. This time is the best time for fried dough sticks.

Fried dough sticks are expected to have crispy skin. Before frying, I will wrap a layer of cassava starch around the fritters, but remember that it is a thin layer, not too thick. When making fried dough sticks, you must turn them constantly with long chopsticks, so as to ensure that the fried dough sticks are heated evenly and expand rapidly at high temperature. Finally, before cooking, in order to ensure that the fried dough sticks are cooked inside and outside, you should use wooden chopsticks to gently press the fried dough sticks to the oil surface, so that the fried dough sticks can penetrate into the oil, so as to ensure that the fried dough sticks are cooked inside and outside. When kneading dough, you must first mix flour, salt, raw eggs, cooking oil and water, and then pour in wheat flour, otherwise it will be crisp and uneven in taste. When kneading dough, it is necessary to stir from slow speed to medium speed, which is beneficial to the establishment of water gluten.

To make a better dough, you must bake it for 30 minutes, cover it with a wet cloth, and then cut it into strips, otherwise the fried fritters will be stuffy and tender. When frying, the most suitable temperature is 60% to 70% heat. If the temperature is too low, the oil content in the middle of the fritters will be reduced, while if the oil temperature is too high, the fritters will be fried. In the frying process, you must roll chopsticks back and forth to make them symmetrical when heated, so that the fried dough sticks will become more and more loose and have the same color. After all, baking powder and baking soda powder are organic chemical steamed bread improvers. They are white powder with baking soda and other acid and alkali raw materials and corn flour as filler. They are also a compound starter. Baking powder and baking soda powder are mainly used for quick loosening of food. Mainly used for making fried food such as twist, biscuit, steamed bread, steamed buns, peach crisp and toast. They will generate flatulence when they meet water, and alcohol is not greatly limited by environment and time, and can be released quickly.

Therefore, it is favored by merchants, but both baking powder and baking soda powder are organic chemical expansion agents, which are composed of compounds. Eating too much is not good for physical and mental health. You'd better use high-gluten flour for fritters. If beginners suggest using medium gluten flour, it is not easy for beginners to master the strong gluten of wheat flour. Fried dough sticks with eggs can make them more bulky. Adding sugar to fried dough sticks can reduce the proofing time of fried dough sticks and improve the taste. The whole overlapping process is very important. Overlapping noodles can disperse water gluten, making fried dough sticks more fluffy and softer in taste. I usually use yellow cream to make fried dough sticks, which are golden in color and crisp in taste. Just use ordinary vegetable oil at home. When cutting steamed stuffed bun and fried dough sticks, the agent does not shrink, which proves that the dough is awake. If it shrinks, it will wake up for a while. When kneading dough, there is no need to pinch the sides too tightly with your hands. When frying, both sides are very easy to form lumps. Just gently pinch them with your hands.