Fried dough sticks
Overview
My husband has fallen in love with eating fried dough sticks these days, and he always buys them from outside. I feel that it is not very hygienic, so I went to Gourmet World to learn how to make fried dough sticks. The first time I didn’t succeed, but this time it was a little better than last time, and the taste was better. However, the fried dough sticks became darker and darker later on, probably because the oil temperature was getting higher and higher. Because of it, I don’t know how to control the oil temperature, and the fire is turned down, but it’s still like this. I hope to get some expert guidance. Thank you in advance. It’s only after I’ve grown up that I started to learn to cook with heart and live my life with heart... Time is limited, let us live happily... enjoy food happily...
Tags
Ingredients
Steps
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Two small bowls of flour, beat an egg in, a small amount of salt and cooking oil, and an appropriate amount of Angel Fritters leavening agent
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Add warm water to the small bowl used earlier, add an appropriate amount of Angel Baking Powder and mix well, let it sit for a while, use a chopstick to add water while mixing. When the dough is dry, knead it into a ball with your hands, then apply oil, cover it with plastic wrap, and wait for fermentation
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Depending on the temperature, the fermentation time may be faster or slower. In about an hour, the dough will double in size and bubbles can be seen. That’s good. Apply oil on the surface and knead it for a while. Stretch the dough and cut it into strips with a knife
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I used chopsticks to press the two together, and after frying, they separated again. I just pulled each one out and put it into the oil. The front was fine, but the oil temperature may have gotten higher and higher at the back. I didn’t control it well, and the color became a bit heavy. I must remember to control the temperature well...
