Yeast version of fried sticks

Food Material List

  • 1 High gluten powder 100g
  • 2 Medium gluten powder 100g

Operational steps

  • 1 The above materials are kneaded together to form dough (the dough contains a lot of water, hand kneading, do not add flour) 2: ferment at room temperature to 2 times as large as 3: salt 2 g alkali 2 g, mix with 5 g of water, hand glutinous alkali water knead into the dough, repeat this action until all kneaded into the dough, room temperature continue to ferment 2 to 3 times as large.
    Yeast version of
  • 2 Sprinkle flour on the board, sprinkle flour on the surface of dough, gently roll into 0.5 thick slices, cut finger wide strips, fold them up, press them with chopsticks
    Yeast version of
  • 3 The frying pan is about 60% hot. Stretch the noodles, throw them in and turn over from time to time. Fried golden brown
    Yeast version of


1: Yeast version of the dough has a large water content (about 78%) and the dough under the water is not fluffy, so it can be replaced by a machine and dough (I rubbed it by hand, you should not be afraid) 2:2 must be sufficient. 3. The dough is very soft. Dry flour should be sprinkled on the operating table. Do not knead the dough and roll it out directly

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