Big fried dough sticks for breakfast recipe-Chinese Food-best chinese food recipes-cooking food

Big fried dough sticks for breakfast

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Chinese supermarkets in the United States also sell fried dough sticks. One is the fried inside and outside are crispy. The other is the quick-frozen fried dough sticks that I miss. Both of them are not good after re frying. Last year, black five started a frying pan. I started my way of making homemade dough sticks. I tried countless formulas. No yeast with yeast, no baking soda with baking soda, no milk with milk. Look at other people's pictures again Deep fried dough sticks deep fried dough sticks or deep fried dough sticks. Try to make a steady prescription. After being eaten by the son and his husband, I finally made a steady hole. Even if you knead it is not very beautiful, it will not make complaints about the hole. Learn it quickly. In this way, the family can eat the fluffy and big dough sticks without half an hour in the morning. It's about eighteen. You can make half at a time. The rest of the dough can be kept in the refrigerator for a few days and then fried.

Cooking ingredients

medium gluten flour:500g

Cooking Steps

Step1:Put all the ingredients into a mixing bowl. Leave 20g of water to add according to the amount of water in the dough.

Step2:Cook the second gear and stir for about 6 minutes until the dough is smooth. The time depends on the machine. Make sure the dough is smooth. The dough is in a slightly sticky state.

Step3:Wake up the dough for ten minutes. Knead the long strips. Wrap them with plastic wrap and refrigerate them overnight.

Step4:Take it out of the fridge. Reheat it for ten minutes. Then arrange the dough into 6cm wide and 1cm thick strips. Do not knead the dough. It is not necessary to sprinkle too much flour on it. This is very important that the two pieces that I don't sprinkle will stick too tightly and will not expand. The best way to finish is to first pull the dough into a long strip and then roll it with a rolling pin. The edges should be tidy. You can clearly see whether the width is correct by using a silicone pad with a size. There must be a thickness of 1cm too thin to form holes.

Step5:Cut into 2cm strips.

Step6:Put one on top of the other. Try to be as neat as possible.

Step7:Press one bamboo stick on both sides. Don't blow it out on one side. If it's a little sticky, brush some oil on it.

Step8:Stretch the pressed dough evenly to a long strip. Pay attention not to pull it on both sides, but to pull it apart in small sections so that it can be as thick and evenly fried. If you squeeze the two ends tightly, they will be spindle shaped. If you don't pinch them, they will be straight.

Step9:Heat the oil in the oil pan until the oil temperature reaches 180 degrees. That is to say, the chopsticks are already bubbling. Put the oil strips into the pan and fry them. Pay attention to turn over the sides after a period of time to ensure that the oil strips are evenly heated. Fry until golden and drain.