How can I fry my own fried dough sticks crisp and fluffy?

It is planned to mix 400g wheat flour with a spoonful of edible salt, a spoonful of sugar, a gram of baking powder and three grams of baking powder evenly, then beat two eggs, beat the raw eggs evenly with chopsticks, then mix the dough with warm water to form a cotton wadding, then add two spoonfuls of vegetable oil and mix evenly again. Knead the dough by hand, and the dough will be smooth, soft and gluten-free. Then simply rub it twice, comb it into an oval batter, cover it and spread it twice as big, and spread it for about an hour. Rub the spread dough into the exhaust pipe, then cover the fresh-keeping bag for ten minutes, pull the batter into strips, roll it out with a rolling pin, cut it into pieces, and put two more pieces. Cover the fresh-keeping bag and bake for 15 minutes, take the pan to burn oil, and put the fried dough sticks into the green embryo with a temperature of 50%. The fried dough sticks are longer before entering the pot, which makes them more bulky. They will float up in about 10 second. Rotate the fritters with chopsticks to make them evenly heated and expand rapidly, and the life version of the fritters will be ready.

The key to fluffy and crisp fried dough sticks is related to the use of raw materials, the time of proofing and the control of temperature. The purpose of the first application of raw materials is: medium-high gluten flour, raw eggs, fried dough sticks leavening agent, salt, proper amount of sugar, vegetable oil and cold water, as follows: wheat flour: 500g, raw eggs: 1, fried dough sticks leavening agent: 20g, salt: 7g, sugar: 10g and vegetable oil: 20g. Secondly, the hangover time is not less than 6 hours when put into the refrigerator. When it is taken out for use, it needs to stand for 10 minute again, and then the dumpling skin is gradually cut into strips.

Wheat flour must choose medium gluten flour, which is plastic and not too gluten. The secret recipe depends on dough, alkaline leavening agent and other raw materials, and the bread should be as soft as possible. The batter is too hard, and the fried noodles will be too solid and not delicious.

Adding cooking oil to the dough will make the fritters more crisp, and the method of kneading dough is also very important. You should stack the dough along the water gluten instead of kneading it. It is best to knead the dough on the first day and fry it in the refrigerator the next morning, so that the fried fritters will be stronger and more bulky after waking up. After the fried dough sticks are made, don't rub them with your hands, just stretch them with your hands and gently roll them out, so that the batter is not easy to deflate and fry more loosely. In the case of making fried dough sticks, the temperature should be adjusted to about 190. When the temperature is low, the fritters will not be put away, and when the temperature is high, they will change color.