Fried dough sticks are China people's favorite snacks. How to fry?

Fried dough sticks are "antiques" in China pasta. According to legend, it was first born in the Song Dynasty, and people called this food with homophonic sound like fried noodles "fried chicken" to express their dissatisfaction with Qin Gui's persecution of Yue Fei.

Although with the change of people's diet structure, the shortcomings of fried food are gradually revealed, but this still can't stop people's love for the simple and old flavor of fried dough sticks, so this time we will answer this question: "How to reconcile the noodles of fried dough sticks?" Question, by the way, there will be detailed methods.

How to mix fried dough sticks?

Fried dough sticks are very simple. Actually, it's just fried dough. But if you really want to talk about skills, the method of mixing and baking noodles and the details of frying are particularly important.

A pair of fried dough sticks, with flour and dough.

① Selection of flour: Medium gluten flour (common flour) is used for general fritters. After frying, the degree of external crispness and internal softness is the most moderate, and the general acceptance is the best. In fact, if you prefer fried dough sticks to be crisp and firm and not easy to soften, then high-gluten flour is actually a better choice. Even if it is fried, it will not be too soft, and it can't be cooked or fried. Low gluten flour is not suitable for fried dough sticks. After frying, it is too soft, not biting and tasteless.

2 The key to dough mixing: the principle of making fritters is actually similar to that of steamed bread, except that steamed bread expands when heated, while fritters expand when heated. The difference is that steam can only make the surface of steamed bread soft and dense, while hot oil can make the surface of fried dough sticks crispy, but the basic principle is that the gas produced by fermentation expands with heat and contracts with cold. If the leavening requirements of fried dough sticks are relatively high, yeast alone may not meet the requirements, then you can use the help of chemical leavening agents such as baking powder and baking soda in moderation (of course, we will share them later).

(3) time of dispatch:

The expansion of fried dough sticks is done by frying. The temperature of hot oil is much higher than that of steam, so the gas in fried dough sticks can expand more in a shorter time. Therefore, there is such a large space in fried dough sticks, and the outer layer is crisp and compact, which is different from steamed bread because of the support of dough itself.

Fried dough sticks and noodles are not as strict as steamed bread.

The dough for making fried dough sticks can be put in the refrigerator one night in advance, and then fried in the morning. Otherwise, the dough can be fried at room temperature for 2 to 3 hours, and the fritters can also be fried.

Frying skills of two fried dough sticks

The frying of deep-fried dough sticks is actually not that complicated. Basically, you can pay attention to the following points:

(1) Before frying, take the dough from the refrigerator in advance, let it return to room temperature, and then slice it directly for frying. Don't knead the dough any more, the air in the fritters won't rise after it is exhausted.

⑵ It is suggested that two pieces of dough are glued and pressed into a blank, and then gently stretched and fried, so that the bonding surface can not be directly heated. After the outer layer is fried, the bonding area can continue to expand for a few seconds, making the fritters brittle outside and soft inside.

(3) When the oil temperature is generally between 180 and 200 degrees, you can fry the fried dough sticks in the pot. To judge the oil temperature, you can fry a small piece of noodles first, and basically put the oil into the pot for about 5 seconds to float, indicating that the oil temperature is basically suitable.

(4) When frying, rotate with long chopsticks or clamps to ensure that the fried dough sticks are heated evenly, fry until golden brown, and take out and drain the oil.

After explaining the details of fritters and noodles and frying in detail, let's share a complete and detailed frying method of fritters at home. Anyway, I can't go out recently, and I'm idle. Interested friends can try it.

Method for making fried dough

-Yeast version

Preparation materials: common flour 1 kg, eggs 1 piece, 3 g of salt, 4 g of yeast, about 270 ml of water and appropriate amount of oil.

Production steps: put the flour into a basin, beat an egg and add 3 grams of salt to make a flocculent, then add yeast and water to make a soft dough. Rub the dough into long strips, coat it with a thin layer of oil and plastic wrap, and put it in the refrigerator for one night. The next day, you can cut strips and fry them to make fried dough sticks.

-Baking powder version

Preparation materials: high-gluten flour 1 kg, aluminum-free baking powder 4g, baking soda 4g, salt 5g, cold water 330ml, and proper amount of edible oil.

Production steps: put the flour into a basin, add salt, baking powder and cold water, stir well, then pour in about 15 ml edible oil and knead well. After the dough is fully kneaded, cover it with plastic wrap to prevent water loss, and let it stand for about 2 hours to cut into small fritters. (If you use swelling agent such as baking powder, it is best to use cold water and flour. The higher the temperature, the faster the reaction and the worse the effect. )

Expanding content: Three factors of "rejection" of fried dough sticks

Fried oil will not be changed for a long time: fried dough sticks are very expensive. After all, fried dough sticks need to be completely heated evenly, so fuel consumption is indispensable. If you don't change the fritters for a long time, there will be many unhealthy substances, and the fritters themselves will absorb some oil. So sometimes the fried dough sticks outside are not at ease, which is the reason.

Use aluminum-containing leavening agent: when it comes to fried dough sticks, it is inevitable to mention "alum", that is, potassium aluminum sulfate dodecahydrate, which was used as leavening agent for fried dough sticks in the early days. However, aluminum is not beneficial to people, and it is difficult to excrete after intake. Long-term consumption of aluminum-containing fritters will lead to aluminum deposition, which will lead to mental retardation, anemia and osteoporosis.

Fried dough sticks are high in sodium and fat: this is really indisputable. Ancient people had a light diet with little oil and salt. It is true that fritters were more suitable at that time. However, we modern people generally eat too much oil and salt. In the research data of authoritative journals such as The Lancet, eating too much oil and salt all the year round is one of the main dietary mistakes that lead to short life. So don't eat fried pasta like fritters too often. If you want to eat it yourself, you can ensure safety and hygiene, and try to use less additives such as oil and salt.

So there are so many fried dough sticks this time. If it helps, please forward it to me. I like it.