Custard Fried Dough Sticks
1.
Put the flour, yeast, salt, and aluminum-free baking powder into the container and mix well, beat in the eggs, add milk several times in small amounts, stir until there is no flocculent dry flour, pour in the cooking oil, knead into a dough, and let it sit for 10 minutes , Knead the dough until the surface is smooth
2.
Spread a layer of oil around the dough, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size
3.
The fermented dough does not need to be kneaded, just roll it into a rectangle, cut into sections, and control the size and length of the dough as you like.
4.
Dip every other noodle block along the long side with some water to prevent it from separating during frying. The two sections are stacked on top of each other, cut in half from the middle, use chopsticks to press along the long side in the middle of the noodle block, pinch both ends
5.
Pour an appropriate amount of oil into the pot, when the oil temperature is 6-7% hot (test oil temperature: small bubbles appear at the bottom of the oil pan, but no smoke, at this time, throw a small piece of dough into the pan and immediately rise, indicating that the oil temperature is just right ), put in the prepared dough tiao embryo, after the embryo floats in the pot, change to medium heat and fry slowly, using chopsticks to keep turning
6.
Deep-fry the fried dough sticks until golden brown, remove the oil control, put it on the plate, and you're done
7.
Crispy outside, soft inside, crunchy and fragrant
Tips:
1. To judge the temperature of the oil, you can put a small piece of dough to test. If it floats immediately, it means that the oil temperature is right.
2. Add oil and eggs to the flour to make the dough sticks looser, and the cooking oil can also be replaced with butter.
3. The noodles of fried dough sticks must be soft, not hard.
4. The oil temperature of deep-fried dough sticks should not be too low. Low oil temperature will affect the start of deep-fried dough sticks.
