Making method and formula of old-fashioned fried dough sticks

material

Material 1: flour 300g, water 180g, yeast 5g, sugar 20g, material 2: edible alkali 1g, salt 5g, warm water 15ML.

working methods

1 and 1 are all mixed, kneaded into dough, and fermented in a warm place for about 1 hour to double the volume.

2. Mix all materials 2, knead them into fermented dough bit by bit, and knead thoroughly.

3. Continue the fermentation for about 1 hour, and double the volume.

4. Put a layer of oil on the chopping board and put oil on your hands, because the dough is wet, soft and sticky.

5. Spread the noodles into strips and cut them into strips of about 3CM. There will be gaps when the noodles automatically shrink.

6. Fold two pieces of dough together and press them in the middle with chopsticks.

7. When the oil is about 70% hot, twist the noodles and put them in the pot. Turn them over and fry them until golden brown. After taking them out of the pan, put them on kitchen paper to absorb excess oil.

skill

1, common flour and high-gluten flour can be used as flour.

2. The alkali can also be replaced by baking soda, which is also1g..

3. The dosage of Chinese food is not as accurate as that of western food, such as the ratio of noodles to water including yeast. I consulted two recipes and then used a compromise.

4. Because it is a small pot, I am afraid that I can't play with it, so there are no two noodles stacked together, but chopsticks are used to press it in the middle of one. Normal is two tablets.

5, the frying time is not long, and the surface is golden and can be cooked.

Method 2 of frying fried fritters,

material

250g of wheat flour, proper amount of oil, warm water (50-60℃)175ml, fried dough sticks leavening agent10g.

working methods

1. 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.

skill

1, when mixing flour, mix the flour evenly and then add water, and it must be warm water at 50-60℃.

2. Cover the dough to prevent the surface from being too dry.

3, the oil temperature should be controlled well, and the temperature can be controlled by adjusting the temperature when the fritters are fried. When frying, you should turn it frequently to avoid the fritters being fluffy or fried because of the oil temperature.

Method 3 of frying fried fritters

material

Flour, yeast powder, baking powder

working methods

1) Flour, add proper amount of yeast powder and baking powder, mix well, and add cold water to make soft dough. Hardness is similar to that of jiaozi surface. Cover with a damp cloth and wake up for more than 2 hours.

2) After waking up, grab a large piece and put it on the oiled panel, roll it into a wide piece, and then cut it into narrow strips with a knife. Fold every two narrow strips together and press them in the middle with chopsticks to make the two narrow strips stick together as much as possible.

3) After the oil is heated, weigh the two stacked narrow strips, slightly stretch them in the long direction, twist them spirally, put them in the oil pan, and take them out after frying.