Method of old-fashioned fried dough sticks and blending method of old-fashioned fried dough sticks

1. Preparation materials: wheat flour 250g, proper amount of oil, warm water (50-60℃) 175ml, fried dough sticks leavening agent 10g. Knead flour, leavening agent and warm water into dough, cover and ferment for about 30 minutes.

2. After the dough is proofed, put some cooking oil on the workbench and put the dough on the table.

3. Stretch the dough into strips (gently press it, don't knead it again), cut it into strips with a length of about 10cm and a thickness of about 0.8cm, and then heat the oil pan.

4. Take two pieces of dough and stack them, and gently press them in the middle with chopsticks.

When the oil in the pan burns to smoke, the dough pressed out with chopsticks will be pulled longitudinally, rotated into the shape of a twist, and then put into the oil pan. Pay attention to the high oil temperature, and don't burn your hands.

6. Always flip the fritters with long chopsticks to make them evenly heated and fluffy when frying.