Crispy fried dough sticks recipe

Fried dough sticks are one of the traditional breakfasts. Fried dough sticks and soy milk are a golden combination. However, in the past, alum had to be added to the production of fried dough sticks. Although alum is no longer needed now and fried dough stick leavening agents are sold in supermarkets, they still feel like chemical ingredients. This "crispy dough dough" is made from dough fermented with yeast powder and is a pure natural food.

Method 1

Ingredients: 5000g of ordinary flour, the same proportion of salt, alkali (60g in winter, 70g in spring, 85g in summer), warm water (3000g in winter, 2750g in summer)

1. Mix alkali and salt in proportion, grind them into a bowl, add warm water and stir until they dissolve into an emulsion and generate a large amount of foam with a sound. Then add flour and stir until it becomes a snowflake-like shape. Pound it to make it a smooth, soft and strong dough. Cover it with a warm cloth or quilt, let it rest for 20 to 30 minutes, pound it again, and fold it over again. Repeat this process 3 to 4 times to allow the dough to produce gas[1], form holes and become soft.

2. Apply oil on the chopping board, take 1/5 of the dough and put it on the chopping board, drag it into long strips, use a small rolling pin to roll it into 1 cm thick and 10 cm wide strips, and then chop it into 1.5 cm wide strips with a knife, stack two strips together, press and tighten them from the middle with bamboo chopsticks along the length, pinch the two ends lightly with both hands, rotate and pull it into a strip about 30 cm long, put it into an 80% hot oil pan, fry and turn it over while making the strips bulge, become plump, expanded, crispy and golden.

Method 2

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

practice:

1. Dissolve baking powder, baking soda and salt in warm milk, mix with flour and knead evenly, then pour in a little vegetable oil, knead until smooth, cover with a lid and place at room temperature overnight (note that it cannot be put in the refrigerator);

2. The next morning, place the dough on an oiled chopping board. Do not knead it. Spread it out flat and shape it into long strips about 7cm wide and 1cm thick. Then use a knife to cut it into small strips 2cm wide. Then use chopsticks to press down on each small strip, and then pinch the two ends of each small strip together;

3. Pour oil into the hot pan. When the oil temperature is high, stretch the raw dough of the fried dough sticks, put them into the pan and fry them until golden brown, then take them out.

Method 3

Aluminum-free fried dough sticks new technology

Ingredients: 1500g flour, 30g fried dough sticks powder, 3 eggs, 3 liang salad oil

Dough method:

1. Weigh the standard water, use warm water in spring and autumn, cool water in summer, and slightly hot water in winter;

2. Weigh the water and put it in a bowl, add 3 eggs and 3 taels of salad oil and mix well;

3. Put the noodles into the bowl;

4. Put the fried dough sticks powder into the bowl and mix thoroughly;

5. Add 2 items and use both hands to pick up from the bottom until there is no dry noodles;

6. Allow to rise naturally for 4 hours before use.

Frying method:

1. Prepare the working panel for frying dough sticks, that is, put dry noodles, knife, stainless steel dough press, and large rolling pin on the chopping board;

2. Open a pack of dough sticks, roll the dough into a length of about 50 cm, a width of 18-20 cm, and a thickness of 0.9-1 cm, then cut the dough into strips, overlapping them one by one with your hands;

3. Cut the dough into pieces with a width of 2-2.5 cm and a thickness of 0.9-1 cm. Use a brush to lightly brush the dough with dry flour. Overlap the two dough pieces, press them with a pressure strip, pinch the two ends from the middle, stretch and straighten the dough and put it into the pan. The oil temperature must be controlled at 200 degrees.

3. Put it into the dough stick machine and fry for 2 minutes.

Method 4

1. Put baking powder, salt, sugar, and heated milk (or water) in a container and stir evenly. Let it sit for about 10 minutes. Add flour and knead for 2-3 minutes (it doesn’t need to be kneaded very smooth, you can apply a little oil on your hands to prevent sticking). Cover and leave at room temperature for two hours. Knead it again, flatten it slightly, cover it, and put it in the refrigerator overnight.

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

3. 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.

① The oil for frying dough sticks should be heated to a high temperature, so that large bubbles appear as soon as the noodles are put in (actually very little oil is consumed);

② The noodles should be 1/4 cm thick. If they are too thick, the inside will not be fried until it is cooked through, and the outside will be too burnt.

③ It is recommended to prepare the noodles before heating the oil so that you will not be in a rush when frying;

④After putting the noodles into the oil pan, quickly turn them over with chopsticks to fry them evenly;

⑤ The main component of alum is aluminum, so it is best not to use it. Use baking powder instead (in today's recipes, baking powder is often added. As long as it is not excessive, there are no major side effects, at least there is no clear report);

⑥ If you roll the dough into a 1/8 cm thick round sheet and make two cuts in the middle, you can also fry it into pancakes;

⑦ Although fried dough sticks are fragrant and delicious, it is not recommended to eat them frequently because they are fried food. It is recommended to eat them with some light soy milk, fruits, etc.