How to survive on fried dough sticks

Fried dough sticks are a traditional Chinese food and are also a specialty breakfast in northern China. When we make fried dough sticks at home, we find that the fried dough sticks have a hard texture. In fact, this is because the dough is not soft enough. If you want to make fried dough sticks crispy, there are many techniques to use when kneading the dough. Today we will talk about how to mix the dough for fried dough sticks so that everyone can make fried dough sticks that are as good as those in restaurants.

Youtiao noodles are fried dough sticks, which are the raw materials for making fried dough sticks. They are made through standard mixing ratios, kneading, kneading, pounding, and fermentation processes. The current market is divided into two types of fried dough stick noodles, namely, salt-alkali-alum fried dough stick noodles and aluminum-free fried dough stick noodles.

raw material:

500 grams of ordinary powder, 12.5 grams of alum, 10-12 grams of salt, 14.5-15 grams of alkali, and 370 grams of warm water.

Production:

1. Mix alum, alkali and salt in proportion, grind them into a bowl, add warm water and stir to dissolve into an emulsion, and generate a lot of foam with sound. Then add flour and stir into snowflake shape. Repeat this 3 to 4 times to make the dough produce gas, form holes and make it smooth.

2. Apply oil on the chopping board, put it into the 80% hot oil pan, fry and turn it over to make the dough strips swell up, become plump, expanded, crispy and golden in color.

principle:

The dough for making fried dough sticks is made of alum, alkali and salt. Due to the special reaction of this kind of dough, it is subject to certain limitations in the maturation process. It is generally only suitable for high-temperature frying to achieve its soft and crispy characteristics.

Related Notes:

1. The ingredients in the dough change with the seasons, so you need to be flexible based on local conditions.

2. The dough for fried dough sticks is usually kneaded by pounding, so it needs to be pounded several times. Generally speaking, the dough will become very hard after pounding a few times, so it needs to be left to stand for a while before pounding again.

3. Add water to the dough according to the water absorption of the flour. The general requirement is that the dough should be softer.

4. The dough fermentation time must be long enough, and the corresponding time must be allowed.

Youtiao is an ancient Chinese noodle food, a long hollow fried food with a crispy and chewy texture. It is one of the traditional Chinese breakfasts.