Puffy and soft fried dough sticks(peng song su ruan xiao you tiao )

Puffy and soft fried dough sticks

Introduction:

"The first fried fried fried dough sticks was a year ago. Recently, I studied several recipes on the Internet, learned from many people's strong points, and summed up the current cookbook. The heat in the north is fading away. Let's have some fried dough sticks to satisfy our family. "

Production steps:

Step 1: mix all the ingredients

Step 2: have a good face the night before

Step 3: seal with plastic film, refrigerate and ferment

Step 4: This is the effect of taking it out of the refrigerator in the morning

Step 5: sprinkle a small amount of oil on the chopping board. It's better to use this kind of silicone chopping board to make bread. It's easy to brush and do not stain oil, and you can also apply some oil on your hands

Step 6: knead a few times

Step 7: rolling out long strips

Step 8: cut into strips horizontally

Step 9: stack in pairs

Step 10: Press in the middle with chopsticks

Step 11: now the oil in the pan can be heated

Step 12: prepare the filter

Step 13: hold both ends of the fried dough sticks and stretch them slightly before putting them into the pot

Step 14: This is the work of the first pot. The embryo is not evenly cut. There are details in the rough, ha ha

Step 15: however, the internal structure, taste and taste of fried dough sticks are quite in place!

Step 16: you must eat the fried soybean milk now. You can't wait to finish all the fried soybean milk. This is the breakfast of that weekend. Of course, you must squeeze the soybean milk now

Step 17: after the chef has finished eating, of course, the family has finished eating, so they can handle it calmly. Is the second batch of fried dough sticks good?

Step 18: loading and oil control

Step 19: change the angle

Step 20: after frying the fried dough sticks at home, the oil is still clear. You can mix stuffing and make rolls.

Step 21: pack the fried dough sticks you can't finish.

Materials required:

Fuqiang powder: About 200g

Egg: 1

Salt: 2G

Yeast: About 1.5g

Baking soda: About 1.5g

Baking powder: About 1.5g

Water: moderate

Note: 1. Live noodles are a little thinner than steamed bread noodles; 2. Don't roll the dough slices too big, so that the embryo of fried dough sticks can be shorter, and you don't need to prepare a large pot of oil. You don't need to make such a big root at home. My hand is long; 3. Feel that the leavening effect of yeast and baking soda on fried dough sticks is enough. Can baking powder be omitted? If you want to, you can try and tell me the result.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: Original

Chinese PinYin : Peng Song Su Ruan Xiao You Tiao