Formula and manufacturing method of traditional fried dough sticks

Ingredients: 500G of common flour, egg 1, 8G of salt, 4G of baking soda, 4G of baking powder without aluminum, 5g of vegetable oil 15G, 275G of water (at room temperature) and a little oil.

All materials are mixed. Knead into a smooth and soft dough. Don't pour all the water in at once, keep about 20G. Observe the state when kneading dough and see if you want to add it.

A method for making traditional fried dough sticks comprises the following steps:

1 Knead the dough into a bowl, apply a little oil (anti-sticking) and cover it with plastic wrap and let it stand. Refrigerate and let stand overnight. The weather is hot and cold.

2. Take out the dough the next morning and divide it into two parts. Dust the chopping board and roll it away. When rolling, rolling while rolling. Stretch it out first, then roll it up. Don't roll it too wide, try to stretch it. Because it's too wide, it should be elongated when frying in the pan at the back.

3. Cut the rolled dough into strips.

4. Put the two together, press them in the middle with chopsticks, and then fry them, with high oil temperature.

5, pinch the two ends of the noodles, stretch, pinch the two ends, it will expand after the pot, if it is not pinched, it is necessary to loosen the pot.

6. After the fritters are put into the pot, they should be turned constantly to make them expand rapidly, be heated evenly and fry until golden brown.

7. This aspect will not be too sticky after waking up. Just sprinkle a little powder on the chopping board, don't grease it. Otherwise the fritters won't stick together. When you put it in the pot, it becomes two. Cut a beautiful hole and look inside.

Extended data:

1, baking powder should be aluminum-free baking powder. It's safer this way

2. Baking soda cannot be replaced by alkali.

3. After kneading the dough, put it in the refrigerator and relax for one night.

4. Take out the dough gently. Scoop it out with a scraper, mainly to avoid hurting the dough. Loose dough can no longer be kneaded or folded.

5. The water used for kneading dough is cold water.