Why are there two fried dough sticks? Why can't it be fried?

Why are there two fried dough sticks, and one won't fry? The whole appearance of oil under a single surface will soon harden, and it will be too late to expand again.

Where the two surfaces overlap, there is no direct contact with oil, and carbon dioxide is continuously generated inside to expand outwards. ...

The principle of fried dough sticks is that the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of oil, the surface of fried dough sticks immediately hardened, which affected the continuous expansion of fried dough sticks. Therefore, the fried dough sticks are stacked one by one and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces are constantly overflowing, and the hot oil can't contact the joint of the two dough pieces, so that the dough pieces at the joint are in a soft dextrin state and can be expanded continuously, and the fried dough sticks become more and more fluffy.

Can fried fritters be crispy and fragrant?

Tips for making fried dough sticks: fold every two pieces up and down, and hold them down with bamboo chopsticks in the middle; Don't press it too tightly to avoid sticking together, and the edges of the two pieces must not stick together; Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying.