The method and formula of fried dough sticks?

Ingredients: 300g high-gluten flour, egg 1 piece, 3g yeast, 2g aluminum-free baking powder, 5g salt, and warm milk 160ml. Warm the milk first, then put the flour, eggs, yeast and baking powder into a basin, knead the flour into a smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation to triple its size.

Take out the fermented dough, knead and exhaust it, then knead it into long strips, flatten it, and roll it into thin slices with a thickness of 1cm and a moderate width. Spread a layer of oil on it, cover it with plastic wrap and continue fermentation for about 10 minutes.

1. Fried dough sticks, also known as _ Zi, are an ancient Han pasta, a long and hollow fried food with a crisp and tough taste, which is one of the traditional breakfasts in China. The History of Song Dynasty records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and people expressed their anger by frying a kind of pasta similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, which can be traced back to before the Tang Dynasty, and the specific period cannot be verified.

Second, the names of fritters vary from place to place, and Shanxi is called Ma Ye; Many areas in Northeast China and North China call fried dough sticks "_ Zi"; Some areas in Anhui are called "oil buns"; Guangzhou and its surrounding areas are called bombing ghosts; Chaoshan area and other places are called fried fruit; Zhejiang province has a name for natural tendons (natural tendons are loofah, and old loofah leaves tendons after drying and peeling, which is very similar to the shape of fried dough sticks, so it is called natural tendons).

3. Whether the fritters can be fried loosely, crisply, 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.

Fourth, the development and progress of modern science, the introduction and development of mature national biotechnology, the realization of high-tech health food, improve the quality of modern life. Since June 1 2009, China's new Food Safety Law was promulgated and implemented, which clarified the legalization of health management indicators in modern food industry and the establishment of food safety traceability system. In the modern production technology of healthy fried dough sticks, at present, China can realize two kinds of puffing methods of healthy fried dough sticks.