deep-fried dough sticks

deep-fried dough sticks

Introduction:

"I found a good thing in the supermarket today and bought it back. (no aluminum fried dough sticks leavening agent) I've never fried fried dough sticks, so let's take advantage of baby's nap to show off our skills! "

Production steps:

Step 1: prepare flour, water, dough sticks, leavening agent and sugar. (no sugar in)

Step 2: pour the leavening agent and sugar into the flour, mix well.

Step 3: pour in the water and make a dough. Let stand for 20 minutes and knead again to make the dough smooth. The surface is coated with vegetable oil and covered with plastic film. Store at room temperature for 2-3 hours (7-9 hours in winter).

Step 4: take a piece of dough from the basin, gently knead a few times, and adjust the shape

Step 5: get the shape right.

Step 6: roll a long strip with a rolling pin and cut it into segments.

Step 7: fold the two pieces together and press them with chopsticks in the middle. Prepare the oil pan and heat the oil to 200 degrees to start frying

Step 8: hold the two ends of the folded piece, gently lengthen and put it into the oil pan. When one side is golden, turn it over and fry the other side. My pan is a little small, and the fried dough sticks are bent

Step 9: the crisp fried dough sticks are ready! Oh, MAIGA! Only my daughter and I can finish it when we eat it!!!

Materials required:

Medium high gluten flour: 500g

Water: 300 ml

Aluminum free dough stick leavening agent: 20g

Sugar: a spoonful

Note: 1 dough must be soft enough! Sugar is mainly used for coloring, so a little is enough.

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: Original