Chinese Food
Homemade fried dough sticks (no alum, no bubble, no powder)
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Men and women at home like to eat fragrant fried dough sticks every six breakfasts, which has become a regular program in the near future. This method is to finish the hair twice the night before. It will take about half an hour in the morning to eat the hot oil sticks fresh out of the pot. We can have two meals for three of us^_^
Cooking ingredients
Cooking Steps
Step1:Evenly mix yeast powder + soft white sugar + 200ml warm wate
Step2:Slowly pour the solution from step 1 into the flour and stir with chopsticks while pouring. Then continue water according to the moisture absorption of flour (the total amount of warm water must be more than 200ml). According to the moisture absorption of the flour you use, add water. I use 250ml ~ 300ml to make a circle while continuing the water and stir it to the shape of dough (it is thinner and softer than that of steamed bread
Step3:Finally, add about 15ml of cooking oil because the dough is thin, soft and sticky. You can turn it with a scraper to make the dough smooth. Cover or seal with plastic wrap for the first time. (I don't like to use disposable kitchen gloves with cooking oil
Step4:When the dough is twice as big as the original state, mix the salt and alkali with warm water for about 15ml to fully dissolve, and then add in the mixture, mix well and cover it for the second time.
Step5:When it's nearly twice as big, close the lid or seal it with a large-size plastic wrap and put it directly into the refrigerator freezer (I usually know the time to put it in the refrigerator before going to bed for the next morning, the time interval is no more than 7 hours, about 8-30 in the evening, and put it into the refrigerator for refrigeration after two times of noodles, about 11:00 in the evening, about 6-40 in the next morning, and use it at room temperature of 24 degrees Left and right
Step6:The first thing to do when I get up the next morning is to take the basin out of the refrigerator, turn it over with a scraper and cover it with exhaust gas. In the middle of the picture, there is the dough dough in the stainless steel basin. I'm used to covering it with a silica gel cover and sealing it for cold storage.
Step7:Pave the mat (I suggest using silicone pad because it doesn't absorb oil) put some oil on the scraper on the mat, and then the dough will be strong and sticky
Step8:Split dough to make oil strip preparation. Use scraper to cut about 1 / 3 dough first, and then use hand to spread the whole long strip, and then use scraper to quickly split into evenly sized preparations. The wok at home is 30cm. I'm used to making the size of the dosage into about 2.5cm wide 5cm long and 0.2cm thick. This wok can make 4-5 portions at the same time. It's also better to take it without tearing it once. No matter who is adult or child can eat a large oil bar sold outside. There's a special wok. If the dosage we cut at home is large, the space of the wok will be limite
Step9:Half pot of oil is hot
Step10:
Cooking tips:All kinds of flour have different hygroscopicity, so please add a small amount of water several times according to the specific situation. Using peanut oil hot pot under the oil bar from a good color good cooking skills.
