"Deep-fried dough sticks"-this is a traditional pasta with a long history in China, and it is also one of the traditional breakfasts in China. It is mainly fried with flour and edible oil. Because of its attractive golden color, crisp and rich taste, fresh and sweet taste and strong satiety, it is deeply loved by the public. It is also a common breakfast snack for the public at present. Let's enter your favorite teaching time in Master Lin.
Ingredients: 300 grams of medium gluten flour (that is, the most commonly bought ordinary flour)
Ingredients: 3g yeast, 1 egg.
Seasoning: 80 ml warm water (about 40℃), 1 g salt, 5 g sugar, and proper amount of edible oil.
Start cooking—
The first step is "mixing water and flour": firstly, take a small bowl, add 80ml of warm water with a temperature of about 40 degrees, then add 1 g of salt, 5g of sugar and 3g of yeast in turn, stir it evenly with chopsticks, and let it stand for 5 minutes (it needs to be left for a short time), then take a clean bowl, add 300g of prepared medium-gluten flour, and then slowly add the flour to the yeast water that has been stirred evenly before.
Step 2: "Flour fermentation": Then add 1 block of cooking oil and eggs, and continue to knead flour floc into dough with clean hands. It is necessary to knead the dough into a "three-light" state (flour light, water light and surface light are three-light), cover it with a wet cloth and let it stand and ferment to twice its original size (fermentation for about 30 minutes) for use.
The third step is "exhaust cutting": then take out the fermented dough and knead it again to exhaust. Rub it a little longer this time, so that the fried dough sticks will taste better. After kneading, knead the dough by hand. Pull out a piece and spread it slowly until a pancake with appropriate thickness is spread out, and cut it into small strips with a kitchen knife.
Step 4: "Make fritters embryo": Then dip a little water pressure in the middle of one noodle with 1 chopsticks, then put another noodle on it, and then press it in the middle with chopsticks to make it sticky enough, and the fritters embryo is ready.
Step 5: fry the fried dough sticks: take the pot, add enough cooking oil, heat it, fry it at 50% oil temperature, and keep it on medium heat. When frying, turn the fritters with chopsticks so that they are completely covered with oil and heated (this must be explained later). In this process, the fried dough sticks will gradually become bigger and longer until the surface of the fried dough sticks turns brown, and then they can be fried.
Production map: such a crispy and delicious fried dough stick with sweet fragrance and assured nutrition is ready. Does it look appetizing?
-Summary of the content in You Ask Me and Answer-
1. Why use yeast instead of baking powder to fry fried dough sticks? (Fried dough sticks first consider "eating with peace of mind")
A: .......... is therefore safer and more nutritious.
Reason: As we all know, baking powder is a common ingredient and is often used to make dough and cakes, but most people don't know what baking powder is. In fact, baking powder itself is a compound leavening agent. Its fermentation mode is chemical fermentation rather than biological fermentation. It contains baking soda, tartaric acid and other chemical raw materials, although its fermentation speed is faster and more effective than yeast. However, its chemical raw materials are not suitable for eating and are not conducive to health. The main component of yeast powder is yeast, and the fermentation mode of yeast is biological fermentation. It is mainly through the production of carbon dioxide by yeast that the dough generates enough gas to slowly expand, thus producing a fluffy taste, so it will be much safer to eat yeast powder. Of course, why do most businesses choose baking powder to make pasta when they know this? In fact, the main reason is that baking powder works faster than yeast and the price is much cheaper, so everyone must pay attention here. Don't think that baking powder works quickly, keep using baking powder.
2. Why do you add salt and sugar to the dough? What's the role? (The fried dough sticks should be "delicious and chewy, delicious and sweet")
A: ..........'s question is very good. In fact, the main purpose of doing this is to make the fried dough sticks chewy and sweet, and at the same time, it can speed up the dough making and reduce the dough making time.
Reason: Many people eat the fried dough sticks sold outside, and they will feel that the fried dough sticks are chewy, with lasting fragrance and a little sweetness after eating. In fact, the main reason here is that they also added salt and sugar to the fried dough sticks. Why? Adding a little salt to the dough can effectively increase the gluten of the dough and make the fritters more chewy. At the same time, adding a little sugar can increase the sweetness of dough dough, so that the fried dough sticks made later have a little sweetness, and when mixed with their own flour and our saliva, sugar will be produced. The last fried dough sticks will be more fragrant, sweeter and more delicious.
3. Why should the dough be pressed again and then vented? Why do you say that the fritters are more fragrant? (Deep-fried dough sticks point to "a big tendon, delicious and chewy")
Answer: .........., because venting can make the proportion of gluten in dough higher, the longer you knead, the more air you vent, the more gluten in dough, and the more delicious and chewy the fried dough sticks are.
Reason: The dough made by ourselves has doubled in volume due to fermentation, which means that the dough contains a lot of gas (because fermentation will produce enough gas). If these gases are not discharged, the proportion of flour and gluten will be very small when making fried dough sticks, and most of them are gases. Fried dough sticks will be so small and loose that they can't be eaten at all. They need to be kneaded again to exhaust. Why do you say that the longer you knead it, the better it tastes? In fact, this is also the case, because the longer the dough is kneaded, the more gas is extruded, so when making the same size fried dough sticks, the gluten content in the fried dough sticks will be higher, and the fried dough sticks will be bigger and more chewy, which will naturally taste better (of course, you can't knead for too long, otherwise the taste will be hard).
4. Why do you say that the oil temperature is 50% hot when frying fritters? Why do you keep turning fritters with chopsticks? (The main point of fried dough sticks is "big, crisp and chewy")
A: .........., because only in this way can the fried dough sticks be fried.
Reason: Fried dough sticks are extruded from dough made of flour, and the density is relatively high. If the oil temperature is low, the fried dough will stick to the bottom of the pot before it is set, even if it is constantly stirred with chopsticks (the temperature is too low to form). Secondly, the oil temperature is too high, and the fried dough sticks may have solidified before they expand, resulting in small and hard fried dough sticks, which are not delicious (fast solidification at high temperature). In the same way, the fried dough sticks will immediately fall to the bottom of the pot if they don't turn over, resulting in sticking to the pot. Not only can you not produce oil, but it will be difficult to fry the normal-sized fried dough sticks, and it may also partially fry the black paste pot. Therefore, when frying the fritters, everyone must turn over immediately until the surface of the fritters expands and can float to the oil surface, and then indirectly stop slightly.
-"Fried dough sticks technical tips":
(1) You don't need high-gluten flour for fried dough sticks. Add some salt to the medium-gluten flour and knead it for a while, and it tastes just right, otherwise it will be difficult to use high-gluten flour for fritters.
(2) Adding an egg to the dough is to increase the nutrition and taste of the dough, and the fried fritters can be tender and delicious.
(3) The dough should be made in a sealed environment, so that the temperature and state of the dough will be better, and the dough can be faster and more uniform.
(4) The cooked noodles need to be kneaded several times to exhaust, so that the fried dough sticks can be more crispy and delicious.
(5) When making fried dough sticks, you need to dip a little water in the middle with chopsticks and press it once. This has two advantages. One is to avoid the sudden separation of the fried dough sticks, and the other is to keep the middle part of the fried dough sticks tender, so that the fried dough sticks are white inside and burnt outside, which not only has distinct internal and external colors, but also is more attractive and has a layered taste, which can be described as killing two birds with one stone.
In fact, fried dough sticks are complicated to say and simple to do. I believe that after reading this article, everyone can make a crispy and delicious fried dough stick at home. Maybe it's better than selling outside. Ha ha!
Fried dough sticks are the standard breakfast for many people, but the health of fried dough sticks bought outside is worrying because they are repeatedly fried in oil. Today, I share a family version of the practice, I hope you like it.
Family version of fritters
First, the required raw materials
Flour, yeast, baking powder, baking soda, salt, eggs and oil.
Second, the method steps
1. Pour yeast, baking powder, salt, eggs, baking soda and oil into a basin, stir, add flour and dough, soften and wake for about an hour.
2. Roll the dough into a rectangle, cut it into small strips with a knife, overlap the two strips, and press them in the middle with chopsticks to lengthen the dough.
3. Relax the oil in the pan, fry it over medium heat, and turn it over with chopsticks.
4, fry until golden, out of the pot.
Let me tell you a particularly simple method, almost zero failure. I have been doing this for a long time, including my friends around me, and I have basically never failed.
Practice: put 300 grams of medium-gluten flour into a pot, and add 20 grams of sugar, an egg, 3 grams of yeast and 100 grams of 40-degree warm milk in turn. Stir all the ingredients evenly and make sure to knead the dough more. Don't just knead it a few times, but knead it for a long time, and finally pull the dough out. The thinner it is, the more thorough it is, and it is not easy to break.
Then, wrap it in plastic wrap and put it in a warm place. The fermentation time must be longer. I usually mix dough in the morning and start making fried dough sticks at four or five in the afternoon. During this period, you will find that the dough has expanded two or three times, that's all.
Rub a little oil on the panel, knead it into dough and divide it into several parts. Each piece of dough is rolled into strips, cut into two-fingered pieces with a knife, put the two pieces together, press them in the middle with chopsticks, pull them at both ends, and fry them in an oil pan. If the dough is fermented well enough, it will swell very quickly. Do it a few more times and you will have experience.
Fried dough sticks are crispy and delicious. Soymilk fritters are one of my favorite breakfasts. If you want to do it at home, it's not complicated. Let me tell you in detail according to the steps.
1. Add 3 grams of yeast, 3 grams of aluminum-free baking powder, appropriate amount of sugar, 1 gram of salt and an egg to 300 grams of flour. Then slowly add warm water and flour to the basin light, face light and hand light, which is often called the three lights. Do you think it's not much different from making steamed bread?
Second, cover the dough, ferment it to 2 or 3 times the size, and then put some oil on the chopping board to prevent it from sticking. Take out the dough, don't knead the dough, and don't let out the small bubbles in it, so it will become bigger and brittle when fried in the pot, and there are many pores in it. Spread the noodles into a rectangle and cut them into the following long strips. Then fold the two pieces, press them in the middle with chopsticks, and then pinch the two ends tightly, otherwise the fritters will crack when you put them in the pot.
Third, the next step is to fry the oil in a pot when it is hot. Turn it frequently and fry it evenly. You can't use chopsticks to hold fritters, which will lead to a big head and a small head. Fry until both sides are golden, and the fried dough sticks are finished. If you like sweetness, you can add sugar and knead the dough with milk. If you like salty taste, you can add more salt and sugar to help fermentation. It's a beautiful day to serve with soybean milk or sprinkle icing on fried dough sticks.
Hello, I'm glad to answer this question.
Fried dough sticks are one of the traditional breakfasts in China. They are crispy and deeply loved by everyone. Many friends have the experience of eating fried dough sticks outside. They are worried that the fried dough sticks in the breakfast shop outside are unhealthy and want to make them themselves. Are fried dough sticks difficult to make? Actually, it's easy.
I share the practice of fried dough sticks based on my experience.
Preparation materials: high-gluten flour, yeast powder, baking soda, water and salt.
1. Dissolve yeast powder, baking soda and salt in warm water.
2. Add the dissolved yeast powder, baking soda and salt into the flour, add water while stirring, and stir into a floccule.
Knead into a smooth dough
Put it in a warm place and wake it up to twice its size (about two hours).
5. Take out the proofed dough, knead the dough and exhaust.
6. Wipe the cooking oil with a chopping board and a rolling pin.
7. Roll into a rectangular cake 15cm wide with a rolling pin.
8. Cut the bread into 2 cm wide strips.
9. Two straps are stacked together
10. Press with chopsticks, not too hard.
1 1. Boil the oil in the pan, and put the fritters into 50% oil temperature.
12. Turn to medium heat and continue to turn the fritters.
13. Fry until golden on both sides, and take out the oil control.
The fritters are ready.
I hope my answer is helpful to you.
Crispy and soft fried dough sticks