Deep-Fried Dough Sticks

Deep-Fried Dough Sticks

Introduction:

"What I miss is not a breakfast, but a memory. When I was a child, as long as there were guests staying at home, my father would ask me to take a chopstick the next morning (the fried dough sticks that just came out of the pot were hot, and if they were packed in plastic bags, they were easy to burn, for fear of harm. When he came back, he had ground soybean milk and cooked porridge. The side dishes were preserved egg, meat floss and pickled melon. This is a rich breakfast in my memory. As I grew up and left my hometown to study, fried dough sticks seemed to have disappeared from my mind and sight.... After returning to China, I seldom think of it again. Occasionally, I have a flash of thought, but I give up because I don't want to get up early to buy fried dough sticks

Production steps:

Materials required:

Flour: 250g

Salt: 4 g

Angel aluminum free fluffy agent: 7.5G

Sugar: 3 G

Water: 150g

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and sweet