Chinese Food
How to fry the homemade fried dough sticks? The recipe shared by the old master makes it easy to make delicious fried dough sticks at home
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It's safe to fry the dough sticks at home. At least the oil used is reliable. How can you make the fluffy and porous dough sticks at home? The first is the choice of flour; the second is the formula; the third is the mixing method; the last is the frying temperature. Just hold on to these points. You can easily fry big fat sticks at home.
Cooking ingredients
Cooking Steps
Step1:Weigh the flour and baking powder. Put them into the mixing basin. Mix them with hands first.
Step2:Find another container. Weigh out the water, eggs, baking soda, salt and oil for the recipe.
Step3:Stir the liquid evenly until the salt melts. Do not over stir.
Step4:Pour the mixed liquid into the mixed powder. Gently turn it in one direction with your hand.
Step5:It's very important to start to speculate when the dry powder is almost gone. When the dough and dough are mixed, it's to speculate and fold the dough. It's not like kneading the dough like bread dough. To speculate is to clench the fist with both hands. Press the dough down with the help of your own weight. Then fold the side up and continue to speculate.
Step6:The dough will start to become smooth after 35 minutes. Because there is a lot of water in the dough, it will be a little sticky at the beginning. However, the dough will not stick after it becomes smooth. After the first time, put the plastic film on the back cover to prevent the surface from drying and skinning. Let it stand for 30 minutes for the second time, and then let it stand for 30 minutes for the third time.
Step7:After the third time, the noodles can be divided. Sprinkle some flour on the console to prevent sticking.
Step8:Divide the dough into three parts.
Step9:Wrap it in a food bag and put it in the refrigerator for 812 hours. It is usually made in the night before. It is fried in the morning the next day. The time at night is just used to wake up.
Step10:Take out the dough in the morning. It can be taken out of the refrigerator half an hour in advance. Return to the temperature. Sprinkle thin powder on the chopping board to prevent sticking. Roll the dough down a little. Never rub the wake-up noodles again.
Step11:The dough is very soft. You can hold it with your hands and stretch it gently. The movement should be gentle. Then use a rolling pin to roll it from the middle to both ends. The width of the whole noodle should not be too wide. The pot in the house is not big. The noodle embryo is too big and can not be pulled too long. It will lead to a thick fried and cannot be expanded.
Step12:Cut into strips about 2cm wide.
Step13:Fold each two strips together. Press them in the middle with chopsticks.
Step14:Heat the oil pan to 180200 degrees. Pick up an oil sliced embryo. Pull it away from the two ends. Keep it evenly stretched and fried to make it uniform in thickness.
Step15:It can float in about 5 seconds after being put into the pot. It means that the oil temperature is clos
Step16:
Step17:
Cooking tips:1. The common flour with medium and low gluten is used in the recipe. It is better to use the flour specially for the dough sticks. 2. Two pieces of dough are overlapped. Press them together in the middle. This is the key to the expansion of the oilstick. The water vapor between the patches and the gas produced in the patches continuously overflow. When turning in the oil, the hot oil will not immediately contact the joint of the patches. Therefore, the joint face will be in a relatively soft state, so the patches can continue to expand. Or in addition to the use of foam powder, add 5g oil stick bulking agent, which will make the fried oil stick have better expansion effect. 3. The dough's soft hardness is very important. It needs longer relaxation time if it's too hard. Otherwise, it's easy to retract after stretching. The oil bar doesn't expand much. If it's too soft, it's difficult to stick the hand. The ideal soft hardness is not stick to the hand. It's easy to stretch. It won't retract obviously. 4. The temperature of the fried oil is controlled between 180200. If the temperature is low, the oil will saturate the dough and affect the expansion of the dough sticks; if the oil temperature is too high, the volume will be too high
