If you want to eat fried dough sticks, you can do it yourself. It's not difficult. Everyone will operate. Just like the buns are fermented before the steamed buns. As long as the dough is fermented in place, it is difficult to fry the fried dough sticks. More health than selling outside, the first is to use the material assured, the fried oil will not be used repeatedly. But the fritters are high-calorie foods, it is best to eat less, and not eating often will not affect the body. I feel that this method is simple and easy to use. 200 grams of flour is a lot of ha, suitable for three to four people to eat, the remaining fritters will not become soft or collapse the next day, but there is no crisp taste, can be accompanied by vegetable soup, tastes good. Please see the tips for some details!
1:60g warm water plus yeast to open, add sugar, milk to mix well, 2: pour high-gluten flour, 3: stir evenly, cover with wet cloth and ferment in warm place, 4: send to the original volume about 2.5 times, dough Thin honeycomb, mix 70 grams of ordinary flour with baking soda and salt, pour in fermented thin dough, stir well;
1: Then start to knead the dough. At this time, the dough is soft. Put some oil on the hand to prevent sticking. If it is a few times, it will not stick. Put the dough to smooth and elastic. 2: Cover the wet cloth in a warm place. 2 Sub-fermentation, 3: about 2.5 times the original volume, 4: directly use the plastic spoon to dig out the whole piece of dough, no need to mix again
Brush the oil on the chopping board, stretch the whole dough into a strip shape, gently tap it with your hand, and arrange it into a rectangular shape with a width of 6 cm, a thickness of 6-7 mm, and then cut into 5 cm wide pieces. After the slice is cut, it needs to be retracted. Take two sets and stack them. After 15 minutes of relaxation, (you can open the fire and pour the wider oil into the pot). Put the chopsticks on the oil and press the dough one by one. , (pressing point, pressing tight, but not breaking)
After the oil temperature in the pot is seven layers, turn to medium and small fire, take a set of facial embryos, slightly stretch, twist the two ends in the opposite direction, put them into the oil pan, keep turning, and fry until the two sides are evenly golden, immediately Pinch the oil.
Cool down and enjoy
Fluffy effect is good, looks like a loofah
The remaining fritters are scalded in the vegetarian soup, delicious.
1: Test the oil temperature, cut the corner dough piece and put it into the oil pan. If the dough piece expands and floats on the oil surface immediately, the color is whiteish yellow, indicating that the oil temperature is suitable, if the oil pan changes under the dough piece Yellow, the oil temperature is too high, easy to fry. 2: The second fermented dough is dug out with a plastic spoon. The dough is connected with the gluten and the wrapped small bubbles. It is easy to stretch and shape when it is stretched and stretched. The fried fritters will naturally fluffy. According to the size of the pot, the length of the fritters is greatly extended. To do the pastry class, I used to put the dry material first and then put the dry material on the kitchen scale, put the material and weigh it in turn. Feel easy to operate and clean.