How to make fried dough sticks, they are fluffy and crisp, beautiful and delicious?

Fried dough sticks are a very common food, and many people like to eat them for breakfast or dinner. But many people love to eat fried dough sticks, but they are not good at making them. Fried fritters at home are not fluffy or crisp, but soft and crisp when they are cooled. The following is the recipe and practice of fried fritters by the chef. The fried fritters are fluffy and crisp, beautiful and delicious.

Many people only put yeast in dough, but that's not enough. Let me tell you the basic formula of the dough: 250g of medium gluten flour, 3g of edible salt, 3g of sugar, 2g of yeast powder, 2g of baking powder (aluminum-free), fresh eggs 1, warm water 140ml. If you are opening a shop, it is recommended to use fried dough sticks leavening agent instead of baking powder.

The first step is to mix the dough. According to the above formula, put the flour and ingredients into a basin and stir while pouring warm water. After all flocculent, knead directly into dough. After waking up for half an hour, rub for a few more minutes. Then put a layer of cooking oil on the outside of the dough and cover it to continue to sober up. It takes at least 2-3 hours for the dough to fully germinate. After tearing, it is a very uniform honeycomb with large holes.

The second step is to make embryos. Cut the dough with a knife, take it out directly by hand and pull it into strips. Then simply roll it flat with a rolling pin and cut it into strips. The width is determined according to your own preferences. Then every two noodles are stacked together, and pressed from the middle with a chopstick to make the two noodles stick together tightly. Take out the plastic wrap, cover it all and wake up for about half an hour.

The third step is frying. Pour the oil from the pan and heat it to 70% heat. Pick up the fried dough sticks, gently pull them and put them along the side of the pot. Then use chopsticks to move back and forth quickly, so that the fried dough sticks are heated evenly and expand rapidly as a whole. When you see that the color of fried dough sticks turns light golden yellow, you should remove the oil control in time. The remaining fritters can be fried in turn according to this step. If you are skilled, you are actually fast.

The above is the recipe of fried dough sticks, and the specific method. According to this method, the fried fritters are golden in color, fluffy and crisp, good-looking and delicious, and will not soften when cooled. Here are three small details for everyone, and novice friends can look at them more.

1, the dough must be thoroughly proofed and the dough must be proofed once. After the dough is made into fried dough sticks, it must be awakened again. If you are opening a shop, you can wake up for more than 5 hours for the first time. Get up at 4 am and fry, which is fluffy and delicious.

2. When rolling in the second step, don't roll too frequently and too hard, it will squeeze out the air in the dough. It is not easy to be fluffy when frying in the next step. So just roll it flat, not as hard as making handmade noodles.

3, control the oil temperature, 70% heat (2 10 degrees) is the most appropriate. If the oil temperature is too low, it will not be fluffy and the taste will be hard. The oil temperature is high, and the external coke is tender. So be sure to control the oil temperature. Novices can buy a thermometer to measure oil.

Well, that's all about the recipe and skills of fried dough sticks. I hope I can help you. If you like to eat fried dough sticks, follow the steps and make them at home to ensure delicious taste.