Firstly, we prepare the ingredients. [One jin of noodles (medium gluten flour, ordinary flour is OK) 250 grams of water deep-fried dough sticks leavening agent 15 grams of salt 4 grams of sugar 7 grams of edible oil 20 grams of milk 20 grams of eggs 1 5 grams of baking powder]
1. We add fluffiness and baking powder to the prepared flour and stir evenly. Because baking powder and fluffiness will start to react when they come into contact with water, they should not come into contact with water too early.
2. Add salt, sugar, edible oil and eggs into the water, mix them evenly until there is no salt particles. If you want to eat milk flavored deep-fried dough sticks, you can add some milk.
3. Pour the mixed liquid into the mixed flour, side by side, while stirring until the flour forms a large dough and there is no dry flour in the basin. At this point, it is time to knead the flour, which is a crucial step.
4. Noodles are the key for us to fry crispy and soft deep-fried dough sticks. When making noodles, we should not rub them with our hands, but use our fists to knead them. Correct method: When the dough is mixed until there is almost no dry flour, place a bowl of oil next to the basin and dip your fists in the oil. Starting from one end, dip your fists in the oil one or two times, one fist after another, just like planting rice seedlings, from one end of the basin to the other. This first time, you should put in two-thirds of the oil. Next, there's no need to dip in oil anymore. Put the empty fist from head to tail and repeat twice. During this period, it is important to exert force and try to insert it into the pelvic floor. After inserting it, hand check the pelvic floor and fold it face to face. Then turn it 90 degrees and continue to insert the face, or keep the bowl still. This time, insert the face from head to tail, but the difference is that you don't need to dip it in oil so frequently or use so much force. Just insert it on a shallow surface (the face is already elastic and cannot be inserted). After inserting it this time, fold it face to face and insert it in a different direction until the face is like an inflated balloon. Then, cover the face with something and wake up for twenty minutes. Then for the second time, just like the first time, lift both fists from one end, apply a little force, punch one fist after another, and lift them to the tail. Fold the face, change direction, and repeat the above action. Until it looks like a half inflated balloon and can no longer be folded in half, that's all. During the operation, if the face sticks to the fist, a little oil can be applied. This time, the hand should be smooth and the basin should be smooth. The key is that the surface should be smooth. If the surface is not smooth, you can wake up for another 20 minutes and do it again for the third time. That's basically enough
5. After the dough is cooked, it can be cut into several small pieces evenly, covered with plastic wrap, and placed in the refrigerator for low-temperature fermentation. If at room temperature, it takes 2-3 hours in summer and 5-6 hours in winter.
6. After waking up, gently place it on the cutting board and brush it with cooking oil to avoid sticking. Then press it or use a dough stick to roll out the dough, organize it into a slightly longer square shape, and cut it into small pieces of appropriate size. After cutting, dip a little water on each piece with chopsticks, and then fasten the other piece on top. When you take the other piece, you will find that it will grow longer, don't worry. When placing it, flip it upside down. Pay attention to the technique and slowly push the small piece with your hand to restore its original size. Then press it down with chopsticks to make the two sides of the piece adhere more firmly. Finally, pinch both ends tightly.
Then start to fry crispy and soft deep-fried dough sticks. When the oil temperature is generally controlled between 180 and 200, deep-fried dough sticks are constantly turned to make deep-fried dough sticks evenly heated. In the process of heating, large bubbles will slowly rise. Since the dough will cool after waking up, there is a principle called heat expansion and cold contraction. deep-fried dough sticks will rapidly expand and fry to golden yellow. The beautiful and delicious deep-fried dough sticks are made. We add milk in them to make deep-fried dough sticks crisper and better to eat.
What should we pay attention to when frying crispy and soft deep-fried dough sticks?
1. High gluten flour can not be used for deep-fried dough sticks noodles, because the flour with too strong gluten will shrink after being put into the pan, which is not easy to expand and fluffy, and the taste of fried noodles is not good
2. The ingredients of deep-fried dough sticks must be boiled with water, and then added with flour to neutralize the flour.
3. When kneading dough, be sure not to rub it with your hands, but rather with your fists. Generally, deep-fried dough sticks noodles have to pass through, wake up three times, guess three times, and the interval between them is about 20 minutes, so that the noodles can be fully awakened and reconciled. So generally, deep-fried dough sticks are fried at night, wake up one night, and fry the next morning.
4. The temperature of deep-fried dough sticks is generally controlled between 180 and 200. Low oil temperature will affect the expansion. High oil temperature will cause easy frying.
5. When frying deep-fried dough sticks, keep turning so that they can be heated evenly and have a beautiful color.
6. The degree of hardness of the dough is very important. It is too hard and easy to shrink. The expansion of deep-fried dough sticks is not large. It is too soft and sticky to operate. Therefore, the amount of water used in dough mixing should also be controlled.
In fact, it is not difficult to make crispy and soft deep-fried dough sticks, as long as you master these points: the choice of flour, the formula and techniques of deep-fried dough sticks, and the control of oil temperature. There is nothing difficult in the world, just for those who want to. As long as you watch, practice and summarize more, I believe that every friend can make delicious and golden deep-fried dough sticks.
