Deep-Fried Dough Sticks

Deep-Fried Dough Sticks

Introduction:

Production steps:

Step 1: in addition to salad oil, other materials mixed, knead to a thick film state. Add salad oil, continue to knead the dough until the dough is gluten, and then pull out the film

Step 2: wrap the bag with plastic film or put it into a plastic bag, tie up the mouth of the bag and refrigerate for at least 12 hours

Step 3: brush oil on the cutting board. Put on the dough and shape it into a rectangle about 0.5cm thick. Cut into strips and stack in pairs

Step 4: press the chopsticks in the middle of the stacked dough (if you feel sticky, you can dip some oil on the chopsticks)

Step 5: start the oil pan, the oil temperature is relatively high (judgment standard: take a small piece of dough into the oil pan, immediately float up) (if the oil temperature is too low, remember)

Step 6: adjust to medium and low heat, pull up the two ends of the pressed dough, pinch, stretch and twist, and then put it into the oil pan. Use chopsticks to turn over the fried dough sticks until they swell and turn golden, and then out of the pot

Step 7: filter out the excess oil

Materials required:

Flour: 250g

Water: 155g

Salt: 6g

No aluminum foam powder: 3G

Baking soda: 1g

Salad oil: 20g

Note: 1. Knead the dough well and keep it for enough time. 2. Oil temperature should be high enough

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original