Make healthy oil stick by yourself recipe-Chinese Food-best chinese food recipes-cooking food

Make healthy oil stick by yourself

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Some comrades like fried dough sticks very much. There is a giant fried dough stick in the market near my mother's house. It's very delicious, big and crisp. The only disadvantage is that the oil is not changed often. Sometimes it can taste fishy. But some people like to eat. I decided to make it at home. Delicious or not is it at least healthy. Of course, in order to be delicious, I also made a lot of efforts. For example, with milk and noodles, is it milk flavor? With high gluten powder, it can increase toughness. Although I have been working hard for a long time, I still feel a little less delicious when eating. Maybe it's the taste of baking powder and vanadium. It doesn't matter. It's less. It's delicious. There's another disadvantage in this fried dough stick. After frying, it's crispy outside and soft inside. It's as soft inside and outside after a period of time ~ probably because of yeast. The flour is fermented and emulsified for a long time. It must be very soft. It's very loose

Cooking ingredients

cooking oil:moderate amount

Cooking Steps

Step1:200g high flour + 175g milk + 5g yeast are kneaded into dough. The dough will be fermented for 2 hours (the dough will be very soft. It's better not to use hands. If there is no kneading machine, use chopsticks to stir for 10 minutes). The dough after fermentation can see big bubbles when pulled apart by hands; Salt + alkali + water are mixed into alkali water. Dip it into the dough after fermentation. The dough will be very soft. It doesn't matter. All the dough will be kneaded in; the kneaded dough will become very sticky and soft. At this time, it will be put in the refrigerator freezer. It will be fermented overnight and taken out in the morning. It will be kept at room temperature for 1020 minutes. The dough will be very big and a little bubbl

Step2:The chopping board should be oiled to prevent sticking. The dough should be rubbed into a long strip and rolled into 1cm thick slices. After rolling out, cut the dough into strips of suitable width with a knife. Do not pull. Otherwise, it is not easy to operate. The cut strips should be placed separately to prevent adhesion. Take two strips of similar length and size and press them together. Press one end by hand. Roll from the other end. Roll out enough Pattern. Avoid spreading when frying.