How to deep fry dough sticks to make them crispy

In life, many people like to eat fried dough sticks. Fried dough sticks are a traditional breakfast in my country, and they must be fried and eaten immediately, so that they will be crispy. Many people like to fry dough sticks at home, but the fried dough sticks are not as crispy and delicious as those sold in the market, and they may even become hard. So how can you fry dough sticks to make them crispy?

Kneading the dough :

1. Put 10 grams of baking powder, 5 grams of yeast and 5 grams of salt into a bowl, add 300-350 grams of cold water and stir evenly to melt, pour in 500 grams of high-gluten flour, use a dough mixer to beat into a dough, pour in 60 grams of melted lard and continue to beat until the "three lights" (bowl light, hands light, dough light), take out and put it on the chopping board, knead it into a rectangle, cover with plastic wrap and let the sugar rise for 1 hour.

2. Remove the plastic wrap, slowly push the dough into a 1.5 cm thick rectangular pancake along the dough's elasticity, and then cut it into 4 cm wide strips (weight 100 g/strip).

3. Dip chopsticks in water and press a water line in the middle of the noodle block along the length, then stack another noodle block on top.

4. Use the back of a knife to press firmly along the center line to make it stick together and become a raw dough of fried dough sticks with a total weight of 200 grams.

Frying : Add more oil in the electric fryer, wait until the oil temperature rises to 180℃, put the raw dough in and fry it until it is set, then turn it over, scoop up the hot oil with a hand spoon, and pour it continuously on the joints of the two dough pieces. Fry all sides of the dough until evenly cooked, and remove from the oil when it is golden and crispy (frying time is about 3 minutes), cut into sections while hot, place on a plate and serve.

Production key :

1. When making the raw dough, the two pieces of dough are stuck together by the water line in the middle. Therefore, the amount of water should not be too much or too little. If it is too much, the dough pieces will stick together too tightly and it will be difficult to make them fluffy when fried; if it is too little, the two pieces of dough will easily separate when fried.

2. The temperature needs to be maintained at 180°C when frying. During the frying process, you need to use a hand spoon to continuously scoop oil and pour it on the sides of the dough sticks. This way, the dough sticks will become fluffy and hollow, and the texture will be more uniform.

3. After frying, cut it into pieces while hot to release the moisture in the dough sticks. This way, it will not become soft even if stored for a long time and the taste will always be crispy.