Method of frying fried dough sticks at home

Baking powder version

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.

Exercise:

1, all the materials are mixed and kneaded into a smooth and soft dough.

2. Put the dough into a pot, put a little oil on it to prevent adhesion, and then cover it with plastic wrap and let it stand. Refrigerate and let stand overnight.

3. 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 first, then roll. Don't roll too wide. As long as possible.

4. Then cut into strips, put the two strips together and press them in the middle with chopsticks.

5, hot oil, pinch the noodles at both ends, elongate, put in the pot, first put in the middle, then put at both ends.

6. The fritters should be turned continuously after they are put into the pot. In this way, it can expand rapidly. Heat evenly. Just fry it until it's golden yellow.

Tips:

1, baking soda cannot be replaced by alkali.

2. After kneading the dough, put it in the refrigerator and relax for one night. Don't put it at room temperature, it will break in summer.

3. Take out the dough gently and don't hurt it. The relaxed dough can't be kneaded or folded, otherwise it won't swell when fried.

4. This aspect will not be too sticky after waking up. Just sprinkle a little powder on the chopping board, don't grease it, or the fritters won't stick together.

5, salt is not seasoning, but strong gluten, can not be let go.

6. Don't learn to sell fried dough sticks, twist them in the pot. It won't swell like that.

7. The oil temperature can be tested with a little flour first, and the oil temperature is just right when the flour is put down and immediately floats.

8. It's best to eat the fried dough sticks immediately, or the fried dough sticks will collapse and not be brittle if they are left for a long time. how

The fried dough sticks at home are delicious;

Yeast version

Ingredients: ordinary flour 300g, clear water 170 ~ 180g, yeast powder 5g, baking soda 2g, edible oil 15g, salt 3g.

Exercise:

1. Put the flour into a basin, add yeast powder, baking soda and salt and mix well.

2. Pour water and stir into small flour wadding, then knead into smooth dough as soft as earlobe.

3. Add 15g edible oil and knead the oil into dough.

4. Put the kneaded dough into the pot and cover it (let it stand) 10 minute, knead it again and cover it for fermentation.

5. Double the dough, no matter how big it is. When you pull out the dough by hand, you will find that there are many holes, and the dough is soft but not very thin. Take it out of the basin.

6. Rub a layer of oil on the panel with your hands, and put the hair face on the panel and knead it for a few times to form a ball.

7. Roll it into 0.5 cm thick slices with a rolling pin, and then cut it into strips 10 cm long and 3 cm wide with a knife, or cut it into lengths and widths suitable for you according to the size of your pot.

8. Let the cut strips stand for a few minutes before making them, which will be more fluffy.

9. Take two noodles and stack them together, then put the chopsticks vertically in the middle of the noodles, press both ends of the chopsticks with your hands, and press a seal in the middle of the noodles, so that the two noodles will not separate if they are pressed deeper.

10, hold both ends of the dough a little longer, then twist it in the opposite direction and put it directly into the oil pan heated to 70% to 80%.

1 1, fried dough sticks will float immediately when put in the oil pan. You should stir fry with chopsticks and fry with medium fire, not with low fire, because the fritters will be hard. When the fried dough sticks are golden on both sides, they can be fished out. Putting them vertically can control the excess oil.

How to fry fritters at home;

Milk flavor version

Ingredients: 500g flour, 250g milk, 3g salt, 2 eggs, 40g vegetable oil and 6g dry yeast.

Exercise:

1. Stir all liquid materials evenly, add yeast to melt, and then pour in flour and mix well.

2, smooth face, master it must be soft, like an earlobe. After kneading, seal it with plastic wrap and put it in a warm place to ferment to twice its size.

3. Put a layer of oil on the chopping board, then pour out the dough, knead it briefly for a few times, then press the dough into a piece at 1 cm, seal it with plastic wrap and relax for 20 minutes.

4. Cut the proofed dough into strips, press the two strips together, and press them with chopsticks, and master the width and length by yourself.

When the oil temperature in the pot reaches 70% to 80% hot, the pot can be boiled all the time, and the oil can be fished out when it is golden yellow.