Deep-Fried Dough Sticks useful

Published Mar 16, 2022 at 22:37pm ET

I always like to eat fried sticks. When I was a child, the fried sticks in my hometown were waiting for fried. They were very fragrant and crisp. A bowl of soybean milk was a simple happiness.

Food Material List

1 Medium or high gluten flour 100g
2 Aluminum-free Bulking Agent for Oil Strips 4G

Operational steps

1 Medium gluten or high gluten flour 100g
2 Aluminum-free popping agent 4G (can be replaced by 3G yeast powder, 0.5g salt, 1g baking soda)
3 After mixing flour and bulking agent, add 70 g clear water.
4 Mix well, very sticky. Mix well with chopsticks or scrapers. Stir for a few more minutes and try to get as many tendons as possible.
5 If it is made of dough stick expansion agent, it can be sealed at room temperature for half an hour. If it is yeast production, it needs about 40 degrees fermentation for 2 hours to expand to twice the size of reuse. Dough fermented with yeast, water can be added to about 80g
6 Hand grease, table grease, dough put on the table for operation
7 This formula is too sticky to roll the dough with a rolling stick. All the dough can be spread out directly with the help of hand, and a 0.5 cm thick long face can be formed with a scraper.
8 Cut it evenly into even numbers, as shown in the figure, its really soft.
9 Fold the two pieces together and press them in the middle with chopsticks.
10 Its shapeful as shown in the figure, but this fluffy formula has a high degree of wetness and softness, so it usually deforms when its picked up.
11 When the oil is heated and blended in a pan, the temperature of the oil can be tested with a small amount of dough. When put into the pan, it can float on the surface and fry immediately. That is to say, it can meet the requirements and fry the fried strips.
12 Deep-fry the front and back sides of the dough sticks for 20 seconds to about half a minute, without burning them too much. Start the pan and the oil will be eaten. It will become soft in more than an hour.

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