What is the recipe of fried dough sticks?

Ingredients: 500g flour, (Alum was used before, which is harmful to human body, so it must not be used) aluminum-free fried dough sticks leavening agent10g, baking powder 8g, an egg, salt 8g, sugar 5g, a barrel of cooking oil and warm water 260g (winter and summer are different, winter10g water).

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2. Kneading: Take out the dough and put it on the chopping board. Knead the dough for the first time for 5 minutes until the surface is smooth, then cover the basin for 20 minutes; Add 10g oil to the dough for the second time, add oil while kneading, knead10min to make the surface smooth, and brush the surface with oil to cover the dough for more than 4 hours. If you cook at home, you can cook the dough at night and the next morning (this is the most important step of fried dough sticks).

3. Fried dough sticks: Take out the proofed dough and put it on the chopping board. Be careful not to knead the dough. Gently arrange it into strips by hand, gently press it into thin strips, cut it into 3cm strips from one end with a knife, stack the two strips together, gently press them from the middle with chopsticks, and put them into the prepared oil pan. The oil pan should be heated to 60% heat 180 degrees in advance.

This delicious breakfast fritters is fine, and it is even more delicious with soy milk or hot soup.

Fried dough sticks are an ancient China pasta, a long strip of fried food. Crispy and delicious, most of them like to eat. In our family, especially in the central and northern parts of China, we prefer to eat fried dough sticks.

Fried dough sticks are easy to make, and every household can make them at home, but it takes some skills to make them softer and crisper. Let's do it together.

1. fritters formula: flour 500g, salt, sugar 20g, yeast 10g, baking soda 5g, oil, hot milk 350g, eggs 1.

Second, when the dough is ready, it is the dough, and the most important thing in the fritters is the dough. Finally, the fried fritters mainly depend on how the dough is mixed. Trying to make dough is related to many factors.

1, raw materials and proportion

Raw materials should be suitable and the allocation ratio should be moderate. The dosage of different raw materials should be proportional. For example, if the amount of flour is 500g, you should add 20g of sugar, 1 0g of yeast, 5g of baking soda,1egg and 350g of milk. In fact, most of this milk is water. In short, the amount of water added is about 350.

2. Dough and Dough

After the raw materials are fully prepared, the dough is ready. This step is also very important, basically as important as the proportion of raw materials. Pour the prepared raw materials into a basin and stir. After stirring into a flocculent state, knead the dough until it is smooth, and cover it for half an hour.

After half an hour, take out the dough, continue to knead the dough, knead it into a cylinder, oil it on the surface, cut it into strips with a length of 10 cm, and press it with chopsticks in the middle. At this point, a fried dough stick is shaped and can be put into the oil pan next.

Third, after the fried fritters on the fritters are fried, this step is to put them in the oil pan, but the oil temperature should be controlled well. You can go to the fried dough sticks when the temperature is 50% hot, not too hot, slowly fry until golden, and take them out. This step is mainly to control the oil temperature, the temperature should not be too high, generally 50% to 60% heat is the best.

Summary: Every household will fry fried dough sticks, but the effect of frying is very different, mainly in some details. The most important thing about fritters is the ratio of raw materials to dough. These two steps are very important. Must be strictly controlled, delicious fried dough sticks will be no problem.

Method 1: Raw materials: 5000g ordinary flour, alkali (60g in winter, 70g in spring and 85g in summer) and warm water (3000g in winter and 2750g in summer).

Production method 1. Mix alkali and salt in proportion, put them into a basin after crushing, and add warm water to stir and dissolve to form emulsion, which produces a lot of foam and makes a noise. Then add flour, stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, and fold the dough for 3 to 4 times.

2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, then chop it into strips with a knife with a width of 1.5 cm, stack the two strips together and press them from the middle with bamboo chopsticks. Production principle: the dough for making fried dough sticks belongs to alkali-salt dough. Due to the special reaction of this kind of dough, its curing process is limited to a certain extent, and it is generally only suitable for high-temperature frying to achieve the characteristics of softness and crispness. When dough is made, alkali (soda ash) and salt (thick coarse salt) are added, and gas is generated under the action of water, so that dough can be puffed.

3. Whether the fritters can be fried loose, crisp, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying. The principle of fried dough sticks is that the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of oil, the surface of fried dough sticks immediately hardened, which affected the continuous expansion of fried dough sticks. Therefore, the fried dough sticks are stacked one by one and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces are constantly overflowing, and the hot oil can't contact the joint of the two dough pieces, so that the dough pieces at the joint are in a soft dextrin state and can be expanded continuously, and the fried dough sticks become more and more fluffy.

Ingredients: 300g flour, 250ml warm milk, baking powder 1 teaspoon, half teaspoon baking soda, salt 1 teaspoon and 25g vegetable oil.

Practice: 1. Melt baking powder, baking soda and salt with warm milk, mix well with flour, then pour in a little vegetable oil, knead well, cover the room temperature and leave it overnight (be careful not to put it in the refrigerator);

2. The next morning, put the noodles on the oiled chopping board, spread them out and arrange them into strips with a width of about 7cm and a thickness of about 1cm, and then cut them into small strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then pinch the two ends of every two small strips together; 3. Heat the pan and pour the oil. When the oil temperature is high, spread the prepared fried dough sticks, fry them in the oil pan until golden brown, and then take them out.

The method of making fried dough sticks is actually very simple, which is basically the same as that of ordinary dough, except that flour, eggs, water and some leavening agents are different in different varieties of dough flour. Medium-gluten flour and low-sugar yeast are used for steamed bread, high-gluten flour and high-sugar yeast for bread, and high-gluten flour and expansion agent for fried dough sticks. The traditional leavening agents for fried dough sticks are alum and edible alkali. These two additives have two disadvantages. First of all, aluminum will be produced in the frying process of alum fritters, which is not good for human health. However, the dosage of edible alkali should be controlled accurately, and a little more dough will produce a bitter, astringent and sour taste. Therefore, the current fritters are basically made of a new generation of aluminum-free fritters leavening agent. The basic ingredient of this leavening agent is baking powder, which does not contain aluminum. The content of edible alkali is smaller and the taste will be better. This kind of leavening agent for aluminum-free fritters is generally available in supermarkets and Taobao, and the price is also very cheap. A few dollars a bag, a few grams at a time, can be used for a long time. The following is the formula of frosted fritters I made with fritters leavening agent, hoping to bring help to my parents.

Frosted fritters

Raw materials: 250g high-gluten flour, aluminum-free fried dough sticks leavening agent 10g (there is no leavening agent that can be replaced by 5g dry yeast, but it is generally not recommended), 20g sugar powder, egg 1, water 150g, and vegetable oil 1000g (for frying).

You can knead the dough by hand. If you want to save effort, you can also use a bucket beater, a bread maker or a chef's machine. I use a barrel blender to mix the dough. It is of course more convenient to have a bread machine or a chef machine at home, but it takes about 30-40 minutes to knead dough by hand, 20-25 minutes for bread machine, 1-2 minutes for chef machine, and then 5 minutes for middle and high grade.

1. Pour the flour and powdered sugar into the eggbeater;

2. Add the fritters leavening agent into water and mix evenly, then pour the mixed solution into a basin;

3. First, break the eggs and pour them in, stir them with chopsticks for a few times, then start the eggbeater, 1 for 2 minutes, then stop, gather them with chopsticks, and beat them for 1-2 minutes, then stop and repeat for 2 or 3 times, which is about 8 minutes.

4. Take out the beaten dough, sprinkle a small amount of dry starch on the chopping board, and knead for another minute or two until the dough is smooth and does not touch your hands;

5. Put the dough in a large pot, wrap it with plastic wrap and put it in a warm place for fermentation. It can be fermented at room temperature in summer. It can be fermented in a fermentation box, oven or steamer in winter. Put a cup of 38-degree hot water in the oven, and then put the basin in your hair. Heat the water in the steamer, turn off the fire, and put the noodle pot into the steamer with a cover. The advantage of oven fermentation is that it can be fermented at a constant temperature for a long time, and the temperature in the steamer is not easy to control and heat the dough. The temperature in the key steamer is not constant. The heated pot will cool down after a while, and the dough will be steamed if you are not careful in the reheating process. Therefore, if you have the conditions, it will make you worry a lot. It can be fermented in the refrigerator at low temperature for more than 9 hours. Generally speaking, the fermentation time will change with the weather, room temperature and humidity. Ferment for 40-60 minutes in summer and 60-90 minutes in winter.

6. Take out the dough, exhaust the air, re-knead the dough, cover it with a wet cloth, and wake it for 15-20 minutes;

7. Roll the dough flat into rectangular thin slices, and then cut into strips with a width of about 2.5-3 cm;

8. Take two pieces of dough and roll them out vertically with a rolling pin;

9. Fold the two dough pieces together and press them in the middle with a scraper (I took a wrong picture, so it is best to press the scraper backwards, and press it with the thick side of the scraper, and the thin side is easy to cut off);

10. Pour half the oil into the pot, turn to medium heat when the fire is 80% hot, add the prepared dough, fry until the dough floats, and turn it over with long chopsticks until all sides are even and golden;

1 1. Take out and drain the oil;

12. Put the powdered sugar into a large plate, quickly roll the fried dough sticks just out of the pot in the powdered sugar, so that the surface is evenly covered with powdered sugar, and shake off the excess powdered sugar, which is the frosted fried dough sticks.

The traditional method of making fried dough sticks is: adding alum, edible alkali and salt into flour to make alum-alkali dough, and then stretching and frying. However, this kind of fried dough sticks with alum will decompose during frying, leaving a certain amount of aluminum, so nutrition and health experts point out that people should not eat oil sticks for a long time.

However, due to the low cost and uncomplicated operation process, this method is still used by some small restaurants or roadside vendors. New method of making fried dough sticks: made of flour, baking powder, fried powder, eggs and other raw materials. The finished product has the characteristics of golden color, crisp outside and soft inside, loose foam and swelling, elasticity and strength. In particular, a certain amount of eggs are added to the ingredients, and the nutritional value is also improved compared with ordinary fried dough sticks.

Because alum is not added in the production of this kind of fried dough sticks, aluminum harmful to human body will not decompose, but its crispness is slightly lower than that of ordinary fried dough sticks.

Below, the author will introduce you to the production method and key of this kind of fried dough sticks.

Ingredients: high-grade high-gluten flour 1500g baking powder 15g cooking powder 7.5g refined salt 30g eggs and 4 salad oils 2500g production method:

Sift 1 flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular pieces. Then roll on the dough with your fist. When the dough becomes bigger, fold it into two or three layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour.

Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin and a thickness of 1 cm, and then cut it into strips with a width of 2.5 cm by hand.

4. Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of the blank with a small brush, then put another blank to overlap (the knife-edge surface is on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (put it in the middle of the blank first, and put it in the oil pan while pulling).

Production key:

1 When mixing flour, you must fully disperse edible powder, refined salt, eggs, salad oil and water before adding flour, otherwise it will be crisp and uneven in taste; When kneading dough, stir from low speed to medium speed, which is beneficial to the formation of gluten.

2. When kneading dough, the overlapping times should not be too much, so as to avoid gluten being too strong, and the force should not be too strong, so as to avoid gluten breaking; The prepared dough pieces need to stand for half an hour before they can be discharged, otherwise the fried fritters are hard and not soft enough. In addition, in the process of stacking dough pieces, if bubbles are generated, they should be picked off with toothpicks, otherwise the fried fritters will not look smooth.

3 The cut strips should be brushed with a little water and pressed again to avoid cracking due to weak adhesion when frying. When pulling the green fried dough sticks by hand, the strength should be light, and excessive force will cause cracks or broken tendons.

When frying, the oil temperature should be 60% to 70% hot (about 180). When the oil temperature is too low, the oil will quickly penetrate into the dough, which will not only make the fried dough sticks contain oil in the middle, but also reduce their expansion. If the oil temperature is too high, it is easy to fry the fritters. In the process of frying, chopsticks must be rotated back and forth to make them evenly heated, so that the fried dough sticks become loose and uniform in color.

Farmland circle question and answer team: Dong

There is an old man downstairs who owns a small shop selling fried dough sticks. There are so many people in 2 yuan every day. I don't understand how to sell so many people But everyone says that his fried dough sticks are different from those of other families and taste healthier. But I think the color and taste are the same.

Later, I asked my uncle to know that the oil he used was the best Lu Hua peanut oil, which was oiled no more than three times. It must be healthy to eat, and the cost will definitely be expensive. But now people like to eat healthy food, so it is better to buy healthy food.

Customers must want to eat delicious and healthy fried dough sticks. Customers hope that fried dough sticks are not gutter oil, nor are they fried dozens of times, such as toxic carcinogenic oil and genetically modified oil. The food problem is very serious now, so many people are worried about it now. No wonder grandpa's business is so good. He also wrote a sign to ensure the use of Lu Hua peanut oil and put it at the door for everyone to see the whole process.

Well, grandpa's fried dough sticks are really delicious. It's great to use healthy oil.

Eight-legged fritters

Preparation of ingredients:

(1) Pour the flour and fried dough sticks leavening agent into a bowl and stir well.

(2) Knead the dough with warm water of 50-60 degrees, cover it with plastic wrap, and let it stand for 30 minutes until the dough is slightly smaller.

(3) Sprinkle a little flour on the chopping board and roll the dough into a dough sheet. Cut the dough into small pieces.

(4) Paragraph 1: Take 4 small doses and pat them flat by hand.

(5) Put the two doses together and press them with chopsticks in the middle.

(6) Then the two ends are closed and kneaded into fried dough sticks.

(7) twist the eight-legged fritters.

(8) Hold both ends of the fried dough sticks by hand, gently stretch them, and put them into an oil pan at about 200℃ ..

(9) Keep turning with chopsticks and fry until golden brown.

(10) fried with twisted dough sticks.

(1 1) Paragraph 2: Take 4 small doses and pat them flat by hand.

(12) Two doses are stacked together and pressed with chopsticks.

(13) Then, knead the place where the two ends are closed into splayed fried dough sticks.

(14) stereotyped fritters are green.

(15) Hold both ends of the fried dough sticks by hand, gently stretch them, and put them in an oil pan at about 200 C. ..

(16) Keep turning with chopsticks and fry until golden brown.

(17) Oval eight-legged fried dough sticks.

Hello, I'm a chef. Fried dough sticks are one of the essential staple foods for breakfast in northern China. Nowadays, people are pursuing health more and more. Today, we specially sort out all the recipes of authentic aluminum-free fried dough sticks and the necessary skills for making them. Let's study together!

Fried dough sticks mixed flour 250g, salt 4g, sugar 5g, egg 1g, baking soda 1g, baking powder 3g, leavening agent 2g, oil 10g and water 150g.

Old-fashioned formula

Monobasic hydrogen sulfate San Qian salt

manufacturing method

1. Add baking powder, leavening agent and salt into flour, stir well, beat in eggs and stir well. Melt baking soda in water, then pour it into flour and stir well.

2. Knead the dough, add oil, knead for 5 minutes, wrap it with plastic wrap, let it stand for 20 minutes, then knead the dough for the second time and put it in the refrigerator for about 7 hours.

3. Wake up the dough, cut it into small pieces, make it into small fritters, and put it in the oil pan. Keep the oil temperature at 180 degrees Celsius until the fried dough sticks are golden yellow.

The knowledge point of making fried dough sticks is 1. Fried dough sticks are made of medium gluten flour or low gluten flour. You can choose special flour for fritters.

2, making fried dough sticks, half a catty of flour 170 grams of water, the amount of water is the sum of added water and eggs.

3. The oil temperature of fried dough sticks is controlled at 180 degrees Celsius, and it is easy to fry when the oil temperature is high.

Fried dough sticks are one of traditional breakfasts, including traditional alum fried dough sticks, yeast fried dough sticks and leavening agent fried dough sticks. Alum fritters are no longer recommended because of their high aluminum content. It's okay to eat occasionally.

Yeast version formula, flour 1 kg, water 300g, salt 6g, yeast 5g and baking soda 3g. Baking soda can also be changed to using fritters improver.

The formula of leavening agent is quick-acting fried dough sticks leavening agent or baking powder and filler. Generally, one kilogram of flour is added with leavening agent 10g, improver 5g, salt 6g and water 300m.

The proportion of traditional alum-alkali fritters in winter is one catty of standard alum 12g, alkali L5g, salt 6g and water 320g. Alum 12g, alkali 18g, salt 7g and water 300g in summer.

Practice: melt salt, alkali and alum in warm water, pour into flour, knead into dough, cover it with a wet cloth and let it stand for 20 minutes, then fold the dough in half several times, turn it over and let it stand for 20 minutes, and repeat this three times, put it in a plastic bag and put it in the refrigerator for overnight.

When in use, take it out half an hour in advance, stretch the dough into pieces with a thickness of 1 cm and a width of 10 cm, and cut into strips with a knife with a width of 2 cm. When the oil is 60% hot, stack the two pieces together, press them in the middle with chopsticks, spread them with both hands, put them in an oil pan, and quickly rotate the fried dough sticks with bamboo sticks until they are golden brown, then take them out.

condiments

250g of high gluten flour and 5g of yeast.

Sugar 20g water170g

Proper amount of flour alkali and peanut oil

Proper amount of salt

Practice steps

1. Mix water, flour, sugar, salt and yeast, knead into dough, and conduct the first fermentation.

2.40 minutes later, poke a hole in the dough with your finger dipped in flour, and do not retract and ferment.

3. Appropriate amount of flour alkali, boiled with a little water, and then kneaded into the first fermented dough.

4. The second fermentation takes about 40 minutes, and the fermentation is complete.

5. After the second fermentation, apply oil on the panel and palm, shape the dough and let it stand for about ten minutes.

6. Knead into a long strip, press it into a long strip with a width of about 10cm with your palm, and then cut it into thin strips of about 3 cm.

7. Two thin strips are stacked together and pressed in the middle with chopsticks.

8. Medium heat, the oil temperature is 50% hot, pinch both ends of fine noodles, put them in the oil pan, stir fry for three minutes after expansion, and it will be cooked.

9. Ok, let's have a Chinese breakfast tomorrow!

From the network

Raw materials: flour1000g, alum 27g, alkali 32g, salt10g, and cold water 600g.

Practice: 1. Put alum alkali salt into a basin, add a little cold water, and mash the particles with a wooden hammer. After grinding, add the remaining cold water, stir it evenly, pour in flour, stir it into a dough shuttle, bind it with a little cold water by hand into a firm dough, cover it with tarpaulin, and wake it for 30 minutes to 1 hour.

2. Stick the fist with both hands evenly once, then fold the dough on all sides and cover it with tarpaulin. 1 hour.

3, repeat the practice of 2, wake up twice for 6-9 hours (winter 13 hours).

4. Put the dough on the table, spread it into a square with a thickness of 5cm, cut the dough into strips with a width of 9cm, stretch it into strips with a pestle or a beer bottle stick, and chop it into a batter with a width of 3cm. When two kinds of batter are stacked together, press them in the middle with chopsticks or forefinger, pinch both ends with both hands to make them 40cm long, fry them in an oil pan, and rotate the fritters with chopsticks while frying them to make them expand.

Note: 1 kg flour is about 10- 12 group, and the amount of alkali used in winter is slightly reduced.