Self-made and assured fried dough sticks
By SvenHilll
Ingredients: salt,white sugar,flour,yeast,alkali,Aluminum-free baking powder
Recipe Recommendations
- flour 500 grams
- yeast 5-8 grams
- white sugar 15 grams
- Aluminum-free baking powder 5 grams
- alkali a little
- salt a little
Steps for Self-made and assured fried dough sticks
1
Dissolve the yeast with warm water at 35 degrees, let it stand for a while to fully activate it
2
Add white sugar and baking powder to the flour and stir well (white sugar helps fermentation)
3
Pour the yeast water into the flour and stir as well as possible
4
Add warm water to the flour, add it little by little, and stir while adding until it becomes snowflake. It is slightly softer than the flour used to make steamed buns.
5
Knead the dough vigorously until the surface is smooth (approximately 15-20 minutes)
6
Cover with plastic wrap and place basin in a warm place to ferment for 2-3 hours
7
When the dough is twice its original size and has a dense honeycomb structure, the dough will be ready
8
Remove the dough, put a little salt in a bowl and batize it
9
Add the melted saline-alkali water little by little to the dough, and knead it evenly while adding
10
After the dough is kneaded again, wrap it in plastic wrap and wait for it to ferment again (to do this, I put it in the refrigerator to refrigerate it and fry it when I wake up the next morning)
11
Brush oil on the chopping board, take out the prepared dough, divide it into small pieces, and press it into thick dough sheets with your hands. At this time, the dough is very wet and soft. To prevent sticking to your hands, you can apply some oil to your hands, or brush less oil to the surface.
12
Cut the dough sheet into evenly sized dough sticks
13
Squash the small noodle stick with your hand
14
Stack the pressed dough sheets in pairs. After stacking, press them down from the middle with chopsticks or the back of a knife to stick the two dough sheets together
15
At this time, the dough sticks are ready
16
Put the oil in the pan and heat it to 80% to 90% heat. Put the dough stick in and fry it until golden yellow on both sides (the oil temperature must be high. Put the dough stick in and it can float immediately)