Deep-Fried Dough Sticks
Introduction:
Production steps:
Step 1: in addition to salad oil, other materials mixed, knead to a thick film state. Add salad oil, continue to knead the dough until the dough is gluten, and then pull out the film
Step 2: wrap the bag with plastic film or put it into a plastic bag, tie up the mouth of the bag and refrigerate for at least 12 hours
Step 3: brush oil on the cutting board. Put on the dough and shape it into a rectangle about 0.5cm thick. Cut into strips and stack in pairs
Step 4: press the chopsticks in the middle of the stacked dough (if you feel sticky, you can dip some oil on the chopsticks)
Step 5: start the oil pan, the oil temperature is relatively high (judgment standard: take a small piece of dough into the oil pan, immediately float up) (if the oil temperature is too low, remember)
Step 6: adjust to medium and low heat, pull up the two ends of the pressed dough, pinch, stretch and twist, and then put it into the oil pan. Use chopsticks to turn over the fried dough sticks until they swell and turn golden, and then out of the pot
Step 7: filter out the excess oil
Materials required:
Flour: 250g
Water: 155g
Salt: 6g
No aluminum foam powder: 3G
Baking soda: 1g
Salad oil: 20g
Note: 1. Knead the dough well and keep it for enough time. 2. Oil temperature should be high enough
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: Original
Chinese PinYin : You Tiao
Deep-Fried Dough Sticks
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