The practice of fried dough sticks

The making method of fried dough sticks is as follows:

Preparation materials: 300g flour, 3g salt, 3g yeast, 2g baking soda, egg 1, 150g, 20g cooking oil.

1. First, mix flour, 300g flour, 3g salt, 3g yeast, 2g baking soda, and egg 1.

2. Mix the eggs evenly, then add 150g of water, stir into a flocculent state, and then add 20g of edible oil.

3. Knead the dough, and wake it up after kneading it into dough 10 minute.

It slipped in less than a minute, and this is the last time to mix noodles.

5. Spread a large piece of plastic wrap on the chopping block, put the dough on it and fold it up and down. Now gently pat the left and right sides of the dough with your hands, seal it and put it in the refrigerator for low-temperature fermentation for one night.

6. After getting up the next day, take out the dough and let it cool slightly.

7. Sprinkle some flour on the chopping block to prevent sticking, gently lengthen the dough, and then cut the noodles after finishing.

8. Brush some water on the surface, fold the two pieces in half, press them from the middle with chopsticks and pinch them at both ends.

9. If there is no large-caliber pot at home, it is recommended to cut each fritter into two small pieces from the middle and pour more oil into the pot.

10, the oil of the fried dough sticks is very clear, so they can be used for frying or cooking next time. When frying fritters, gently lengthen the noodles before putting them in the pot. As long as the oil temperature reaches, the fried dough sticks float in a few seconds, and even without baking powder, their volume expands.

1 1. Pay attention to turn over and fry until both sides are golden.