Homemade fried dough sticks
Overview
During the days of staying at home, a large number of cooking gods have emerged, posting all kinds of delicacies on the Internet, such as cold noodles, fried dough sticks, rice cooker cakes, etc. No, I will also follow the trend and make fried dough sticks! The first time I did it, it was quite successful. The fried dough sticks made this time use aluminum-free baking powder and edible baking soda as the expansion agent. Aluminum-free baking powder, generally called double-action baking powder, is compounded of acidic leavening agents calcium hydrogen phosphate and potassium hydrogen tartrate and alkaline leavening agents sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, light calcium carbonate and starch. Aluminum-free baking powder does not contain any aluminum components. The general usage amount is 2%-5%. The thermal decomposition products are basically harmless to the human body. The chemical name of edible baking soda is sodium bicarbonate. When making steamed buns, biscuits and other foods, soda powder is often melted into water and mixed into flour. After heating, it decomposes into sodium carbonate, carbon dioxide and water. The overflow of carbon dioxide and water vapor can make the food more fluffy. In addition, baking soda can remove pesticide residues in food and neutralize stomach acid.
Tags
Ingredients
Steps
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Have all materials ready.
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Put all the ingredients into the mixing bowl of the bread machine, select the kneading program, and knead into a smooth dough. If you don’t have a bread machine, just knead it by hand until it’s smooth and not sticky.
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Shape the dough into a round shape, apply some oil on the plate to prevent sticking, cover with plastic wrap and refrigerate for more than 3 hours, I left it overnight. In fact, I made a mistake here. I should have shaped the dough into a long strip, coated with oil on the surface, wrapped in plastic wrap and refrigerated.
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Roll out the dough into a rectangular shape, the width of the dough should be shorter than the length of the dough sticks. So the mistake in the previous step can be seen here. The pot at home is small, and I am not willing to put a pot of oil, so the rolled out dough appears to be too wide. Cover with plastic wrap and rest for 30 minutes, or 1 hour if you are not in a hurry.
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Cut into wide strips about 3CM.
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Stack every two strips, press them with chopsticks, and pinch both ends tightly to form a raw dough stick. My embryo was too long, so I cut it into two pieces.
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The oil temperature rises above 170°C, as shown in the figure. I read that other people's recipes said that the temperature should be 200°C, but in practice I thought it was too high. The fried dough sticks fried to death as soon as they were removed, did not expand much, and were dark. It will be fine after the temperature drops. But I made fried dough sticks again later, and the dough was wetter, so the temperature had to be higher, 170°C was a bit low.
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Gently stretch the dough stick embryo. The effect of waking up the dough just now will be reflected. If the dough is not risen enough, the dough stick embryo will not be easy to stretch at this time. Don't stretch it too long, just make it almost double the original length. You can pull off the noodles at both ends so that the fried dough sticks will not spread easily when fried. Put the middle section into the oil first, then pull off the two ends.
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Use chopsticks to flip the fried dough sticks so that they are evenly heated. Fry until golden brown.
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Open it and take a look. There's a big hole!
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Make a cup of soy milk and enjoy a crispy traditional breakfast!
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You can also use fried dough sticks to cook. This is vegetarian pork ribs made with fried dough sticks and rice cakes. Isn’t it almost the same as the real thing? It tastes great too!
