Aluminum-free Fried Dough Sticks

Aluminum-free Fried Dough Sticks

1. Weigh the noodles, put them in a basin, weigh the water, add salt, weigh the baking powder, mix the baking powder in the noodles and mix well to start mixing the noodles, pour all the water into the basin, copy the noodles by hand, copy from bottom to top, copy to The noodles are flocculent. Sprinkle the oil on the noodles and kick the noodles hard. The way to make the noodles is to keep kicking the noodles.

2. The dough is kneaded, smooth and without particles, after kneading in the oil. Cover the noodles for 30 minutes, or a catty of noodles for three or four minutes. Reconcile the first time, cover and wake up for 30 minutes, then kick the noodles for the second time, kick the cover up and wake up for 30 minutes, then divide the noodles. The bread wakes up.

3. Don’t knead or fold the noodles when you wake up. They can only be stretched and flattened. You tiao can’t be fried individually. The two small ingredients should not stick too much, which will affect the expansion, and it should not be separated too early, which will affect the expansion or frying. Noodle stick.

4. When making fried dough sticks, be slow. At first, brush a water line and fry a fried dough stick. Don't brush a lot of fried dough sticks at one time. The fritters are fried in the pan for more than two minutes when the oil temperature is between 180 and 200 degrees. The color of the fritters is just right when the oil temperature is right.

5. The ratio of cut strips The width of the small dose is 2.5, the thickness is 1, and the length is arbitrary. Note that this is a ratio. Adjust the dough sticks according to the size of the fried dough sticks you need to fry.

6. If you don't like to eat salty, you can remove the salt or add less. Add appropriate amount of sugar milk or milk powder. It is delicious with milk flavor. It was not good at the beginning, and most of them were unskilled in technique, just two times at a time. Just do more. . After being stretched, when the pan is fried, it floats up, so use chopsticks to keep it fried to make it evenly fried and expand evenly.

Tips:

The fermentation time must be mastered.