Fried fritters, no baking soda, no yeast powder, breakfast shop bishop, I did the right thing, fluffy and crisp.

My children like eating fried dough sticks very much. Every time I ask my child what he wants for breakfast, nine times out of ten it's fried dough sticks. The fried dough sticks sold outside are really golden, crisp and delicious, but they always make people uneasy about the materials, including the production process, so I decided to learn to make them myself. After consulting the breakfast shop owner's fritters recipe, I found that eating fritters for so many years is actually so simple at home. Without baking soda and yeast powder, the fried fritters are fluffy and crisp, and the taste is particularly good. At the very least, making it yourself can ensure that the production process is clean and hygienic, and you can make it at will if you want to eat it after learning.

Spare ingredients: 300g high-gluten flour, 8g baking powder, water 185ml, 2g salt and corn oil15g;

Production process: step one, all ingredients are prepared, flour, baking powder and water are mixed together, then water is poured into the flour little by little, stirred into a flocculent shape with chopsticks, and kneaded into dough;

Step 2, then pour in cooking oil and knead it again. When kneading into smooth dough, cover with plastic wrap and relax for 20 minutes, then knead into strips, and then brush a layer of edible oil on the surface to seal;

Step 3, wrap the dough with plastic wrap, put it in the refrigerator for one night, take it out the next morning, let it cool a little, roll it out directly with a rolling pin, and continue to relax for 10 minute;

The fourth step, cut into strips of almost 2 cm, put the two pieces together, press the chopsticks in the middle to lengthen a little, do it in turn according to this method, and add oil to the pot;

Step 5, when the oil is burned to 60% heat, add the fried dough sticks and start frying. Fry slowly in the middle of the fire. When it floats, you can turn it over until both sides are cooked, and then you can cook it. Everything is done in this way.

I concluded that making fried dough sticks is complicated and takes a long time, but it is not enough to stir-fry dough in the morning, so I chose to mix dough at night, and the dough is easier, so I can make it directly the next morning. This makes the fried dough sticks simple, convenient and easy, so that children can eat crispy and fluffy fried dough sticks as soon as they get up. Therefore, for friends who like to eat fried dough sticks, it is very recommended that they learn to make them themselves, and they don't have to go out to buy them if they want to eat. With this recipe shared by the breakfast shop owner and my experience, this kind of fried dough sticks does not need baking soda, yeast powder or going out to buy.

1. Don't put cooking oil directly when mixing flour. Just mix other materials and add oil. The process of making fried dough sticks is very important. You need to do every step to make the fritters crisp and fluffy.

2. Cold storage fermentation is conditional, and the temperature should not be too low, about 6-7 degrees. It can be refrigerated for one night, and taken out the next day to cool down slightly, so it can be directly operated. You don't have to knead the dough, just roll it out with a rolling pin, otherwise it will easily form gluten and the fritters will harden;

3. The oil temperature of fritters needs to be mastered. Too high is easy to fry, too low is easy to absorb oil. It can be almost 60% hot, that is, it can float quickly when thrown into a small piece of dough. The fried fritters are covered with a small fire, and slowly fried until they swell up and then turn over.

Fried dough sticks are good, fluffy, crisp and delicious. If you think this method is not bad, please collect it and learn to make it, or share it with more people!