How to quickly fry dough sticks

Fried dough sticks are a food that everyone is very familiar with. We often eat fried dough sticks not only for breakfast, but also in many other foods. Generally speaking, we eat fried dough sticks in restaurants, because frying them at home is very troublesome. However, there is also a simple way to make fried dough sticks. So, how to fry dough sticks quickly?

First: Add 300g of water and 300g of cowboy cheese to the pot and bring to a boil.

After boiling, turn to low heat, add 300g of flour and mix well.

Stir until it is almost viscous and then put it into a clean bowl for later use.

Then take out a clean small bowl, beat two eggs and a tablespoon of salt and mix well.

Then mix the egg liquid with the flour paste three times and mix well.

After mixing evenly, put the flour paste into the corner bag

Finally, apply a layer of oil on the pressing board, and then squeeze the flour paste just prepared onto the pressing board one by one, making sure they are evenly sized.

Then add a proper amount of oil to the pan, wait until the oil temperature is 70% hot, then put the flour strips into the pan to fry

When it is almost golden brown with no bubbles, it is ready to be served.

After taking it out of the pan, you can put it on a plate. Let’s learn how to make this delicious and easy-to-make fried dough sticks!

The weather is getting cooler. It feels great to have a breakfast of fried dough sticks and soy milk in the morning! I posted the fried dough sticks yesterday. Thank you all for your likes, and Junjun for your encouragement and recommendation. This is not the first time I have made fried dough sticks. The shapes of the dough sticks I made before were good, but either the outer skin was hard or the inside was not soft and had no holes. When fried, they were dry, small and not fluffy enough. The fried dough sticks I introduce today have a very simple recipe and production process, with an almost zero failure rate, and they taste very good with a crispy outer surface and soft inner surface.

Before we begin, let me talk about the dough making time and two methods:

The first method is suitable for preparing breakfast after 10 o'clock in the evening. When the indoor temperature is normal, knead the dough before going to bed, cover it and let it ferment at room temperature. It doesn't matter if it ferments a little too much. It only takes less than 20 minutes to fry it the next morning.

The second type: you want to quickly make the dough rise and fry the dough sticks. This requires a change in the recipe. When time is limited and you want to eat dough sticks at any time, you need to use baking powder that can quickly rise the dough in the recipe. The aluminum-free baking powder used here is to replace 5 grams of yeast powder with 3 grams of baking powder, and add an egg to increase the softness. The kneading procedure remains unchanged (about 10-12 minutes). There is no need to ferment. You only need to seal the bowl with plastic wrap, cover the pot with a lid, and let it stand for 20 minutes. It is best to put it in a warm place. Then shape it and start frying the dough sticks. Isn’t this method very convenient? (Recipe: 300 grams of medium-gluten or high-gluten flour, one egg, 3 grams of baking powder, 2 grams of baking soda, 150 grams to 160 grams of warm water, 15 grams of oil, 5 grams of salt)

Cake flour and aluminum-free baking powder

Both bread flour and aluminum-free baking powder are available at Walmart.

Element:

300g medium gluten flour (or high gluten flour)

Water (room temperature): 150-160 grams (warm water can be used if you want faster fermentation)

Yeast powder: 5 g

Baking soda: 2 grams

Salt: 5

Egg: 1

Cooking oil: 15 g

Kneading dough steps

1. Put the flour in a bowl, add yeast powder, baking powder, salt and sugar, mix well, then add eggs. (Eggs can increase the gluten content of flour and the softness of fried dough sticks)

2. Pour in clean water and stir into small flocs. Pour the clean water in batches, and then knead into a smooth dough. (It’s the first time, so if you can’t knead it so smoothly, it’s okay, it doesn’t have much impact, because I didn’t knead it smooth the first time either, haha!), knead for about 10-12 minutes, the kneaded dough is very soft but not sticky.

3. Add 15 grams of cooking oil and knead the oil into the dough. The dough will feel greasy at first, but you will not see the oil after kneading it, and the dough will feel very moist.

4. Put the kneaded dough into a bowl, cover it with a lid and let it stand for 10 minutes. Then knead it again and cover it to ferment.

5. Let the dough rise to twice its size, it’s okay if it rises a little larger.

6. If you use your hands to open the dough, you will find that there are many holes. The dough is very soft but not very thin. Take it out of the bowl. Because the dough has oil, it will not stick. Just wipe it in the bowl with your hand and it will all be taken out.

7. Apply a layer of oil on the panel with your hands so that the oil on your hands will not get on them. Put the fermented dough on the panel and knead it into a ball.

8. Then use a rolling pin to roll it into large sheets of 0.5 thick (not too thin, otherwise it will not be soft but crispy when fried, depending on your preferred taste), then use a knife to cut it into strips of 10 cm long and 3 cm wide. This will make about 6 large dough sticks.

9. Take two pieces of dough, stack them together and then place the chopsticks vertically in the middle of the dough. Press both ends of the chopsticks with your hands to make a mark in the middle of the dough. Press a little deeper so that the two pieces of dough will not separate when frying.

10. Hold the two ends of the dough and stretch it a little, then twist it in opposite directions with both hands.

11. Put it directly into the oil pan heated to 70% to 80% (you can heat the oil before rolling the dough). You can first test it by putting a small piece of dough into the oil pan. If the dough floats up, it means the oil temperature is right.

12. When you put the raw dough sticks into the oil pan, they will float up immediately. Use chopsticks to flip them over. Fry them over medium-high heat. Do not use low heat, as the outer skin of the fried dough sticks will be very hard. Wait until both sides of the dough sticks turn golden brown and you can take them out.