The recipe and method of Wufan Youtiao

Chinese breakfast has a wide variety of ingredients and is rich in nutrition. The most representative Chinese breakfast items are probably soy milk and fried dough sticks. Even many foreigners like this combination very much. In view of the serious food safety issues in China in recent years, many people have started to make their own fried dough sticks at home. Here is an introduction to the recipe and method of Wufan fried dough sticks, so that everyone can make it at home. While saving money, it can also bring health to family and friends. Let's learn together.

The recipe and method of Wufan Youtiao

1. Ingredients:

1000 grams of ordinary flour, 30 grams of soda, 24 grams of sugar, 16 grams of salt, 5-6 grams of baking soda, and 600-620 grams of water.

2. Process:

①First, mix the fried dough stick ingredients and flour together, then add water and flour. When the dough is evenly mixed (the inside of the container must be clean), wash your hands and apply some oil, then knead the dough for 2 minutes, leave the dough aside for half an hour, and knead the dough again for 3 minutes. When the surface looks smooth, brush some oil in the container, put the dough into the container, brush some oil on the surface, and then seal it with plastic wrap. Place it in room temperature for 4-6 hours below 25 degrees Celsius and 2-3 hours above 25 degrees Celsius.

② Take out the dough that has been proofed and stretch it first, then use a rolling pin to roll it into 0.8 cm thick and 15 cm long. Then use a knife to cut the dough into 4 cm wide pieces. Cut the dough quickly so that the cuts will not be connected together (sprinkle a thin layer of flour on the flat plate and the rolling surface when rolling the dough). Then overlap the top of one piece of noodle with another piece of noodle and press it in the middle with chopsticks, using a little force (not too much force, just make sure the noodle is only connected in the middle).

③ Put the prepared dough into boiling oil (the oil that just starts to smoke is just right) and fry (stretch the dough to 35-40 cm long when putting it into the pan), turning the dough constantly during frying, and fry until golden brown (half of the oil for frying dough can be added with palm oil. Please note that palm oil is a mixed oil and is the best oil for frying foods. It is best to buy branded palm oil).

Note:

1. After the ingredients and flour are mixed, add water. Continue kneading the flour for 1-2 minutes until the flour is no longer powdery, then cover the container with something.

2. Turn it over from the bottom and knead the dough for 3 minutes using the overlapping method. Cover it and let it sit for 30 minutes before kneading it again. The dough will be smoother than before.

3. Use the second method for 3 minutes, then seal the dough. You can put it in a food bag and take it out after about 4-6 hours to make the dough into a mold. Do not knead the dough when making the mold, otherwise the dough will have no elasticity and cannot be stretched. Just stretch the dough into long strips on the chopping board and then flatten it with a rolling pin.