How to make fried dough sticks that are not greasy?

1, dough can be fermented at night, and fried fritters can be fried directly for breakfast, saving time;

2, the oil is hot, after the fritters are put into the pot, they must be slowly fried with a small fire and kept at a constant temperature, so that the fritters can bloom well, and the fried brown inside is cooked, and the fire is easy to fry;

3, fritters must not be lazy, to constantly flip, so that it is evenly heated.

Characteristics of fennel fritters-preparation of crisp materials;

The main ingredient flour is 200g.

Ingredients fennel

Flavoring yeast 3g/ baking powder 5g/ sugar 3g.

-How to make it-

Step 1: Fermentation We prepare 200 grams of flour, add 3 grams of yeast, 5 grams of baking powder and 3 grams of sugar to promote yeast fermentation, mix the flour with 120 ml of water, add it several times, stir the flour into flour wadding, then make a soft dough, cover it with plastic wrap, and seal and ferment for 30 minutes ~

Step 2: Knead a handful of clean fennel and cut it into pieces. The fermented dough has honeycomb holes in it. Put the chopped fennel into the basin, knead for a while, and mix the dough and fennel evenly ~

Step 3: Sprinkle the bottom surface on the dough chopping board, take out the dough, put it into a rectangle, roll it into a 5 mm thick cake, cut off the uneven and irregular parts, and sprinkle dry flour on the cake. First, prevent the knife from getting stuck; The second is to avoid the adhesion of cutting agent ~

Step 4: Cut the bread into strips with a width of 3cm, stack the two strips together, press them hard with chopsticks to make them more compact, then split everything in the middle, pinch the two ends of the dough together and stretch them a little longer, and the fritters are ready ~

Step 5: put the green body after the second fermentation on oil-absorbing paper, cover it with plastic wrap, and ferment for 5 minutes until the green body is obviously larger and can be lifted gently ~

Step 6: Take out the pan and boil the oil. When the oil temperature rises to about 170 degrees, the hand will feel slightly hot. Put the fritters into the pot in turn. When it is hot, it will float quickly and often turn over, so that it can be heated evenly. When the surface of the fried dough sticks is golden yellow, they can be cooked ~