Is it necessary to add baking soda to fried dough sticks?

Fermenting the dough before making fried dough sticks becomes a particularly critical step, because only when the dough is fermented properly can the fried dough sticks become crispy. When fermenting fried dough sticks, baking soda becomes an indispensable ingredient, because adding baking soda to flour can make the flour more fluffy and taste better. Since some people are resistant to baking soda, they may wonder if baking soda is necessary when fermenting dough for fried dough sticks?

Why do you put baking soda in fried dough sticks?

Baking soda is usually added when frying dough sticks, because baking soda can produce special bubbles to make the dough sticks crispier and also make them fluffy and bigger. Not only delicious but also beautiful.

When mass-producing foods such as steamed buns and fried dough sticks, baking soda is often melted in water and mixed into the dough. When heated, it decomposes into sodium carbonate, carbon dioxide and water. The overflow of carbon dioxide and water vapor can make the food more fluffy, and sodium carbonate remains in the food. You can taste the excess baking soda added to steamed buns.

Sodium bicarbonate is an acid salt formed by the neutralization of a strong base and a weak acid, and it exhibits weak alkalinity when dissolved in water. This property allows it to be used as a leavening agent in food preparation. Sodium bicarbonate will leave residual sodium carbonate after reaction. Using too much will make the finished product have an alkaline taste.

How to make baking soda dough sticks

Baking soda and baking powder make your own fried dough sticks without yeast, here are the steps:

Ingredients: 1CUP high-gluten flour, 1/2tsb Baking Powder, 1/2tsb salt, 1/2tsb sugar, 1/2CUP milk (or water) (heat in the microwave until it is not hot).

2. Add flour and knead for 2-3 minutes (it doesn’t need to be very smooth, you can apply a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours;

3. Knead the dough and flatten it slightly, cover it and put it in the refrigerator overnight.

4. The next morning, take out the dough, apply oil on the chopping board, roll it into a 1/4 cm thick dough sheet, and then cut it into thumb-width strips (the length should be about 1/2 of the diameter of the frying pan);

5. Heat the oil in the frying pan until small bubbles appear. Overlap two cut noodles and gently press them with chopsticks. Pinch both ends tightly and pull them to twice their original length. Twist them and put them into the pan. Immediately roll them with chopsticks to ensure even heating. Fry until golden brown and drain off any excess oil.

How to make fried dough sticks without baking soda

Ingredients: 500g flour, 250g milk, 1 egg, 5g yeast powder, 5g salt, some cooking oil

practice:

1. Put milk, egg liquid and cooking oil into a bowl, then add dry flour.

2. Stir in one direction with chopsticks, then knead it with your hands. The dough should be very soft, so dip your hands in oil while working. Then cover with plastic wrap and let it ferment until it is 2-2.5 times larger.

3. Apply a layer of oil on the chopping board, take out the fermented dough and divide it into several equal portions. Take one portion, press it into a thin slice and let it rest for 15 minutes.