Deep-fried Dough Sticks (baking Powder)
1.
Prepare all the ingredients, and pour all-purpose flour, salt, baking powder, baking soda, and eggs directly into the bowl.
2.
Stir briefly with chopsticks to form a flocculent shape, then add water and stir with chopsticks to make the dough roughly shape. You can press the dough together by hand or with a spatula.
3.
After the dough is basically formed, add vegetable oil and mix well so that the oil is absorbed by the dough.
4.
Finally, grease the surface of the mixed dough, cover with plastic wrap and let the dough relax and rest at room temperature for more than 1 hour. It is best to refrigerate overnight.
5.
The rested dough will be softer and extensible. Transfer the dough to the panel and shape the dough into a rectangular dough sheet.
6.
Cut into long strips according to your needs, stack the two pieces together, and use chopsticks to press the marks in the middle. Take care to take the dough lightly and try not to damage the shape of the dough.
7.
Prepare a pot of hot oil, the oil temperature is between 180-200 degrees, if you don’t have a thermometer, you can cut a small piece of leftovers and put it into the oil pan. The dough can float on the surface and bubbles are constantly bubbling around, indicating the oil temperature. Is achieved.
8.
You can pinch the two ends before putting it in the pan and stretch it slightly. Put the dough into the pan from the middle first, and then loosen the two ends. Do not move the dough stick for 3 seconds after putting it in the pan. You can see that the dough stick starts to expand. You can use the chopsticks to gently Fiddle, let both sides of the dough stick be evenly heated, and when the dough stick turns golden in the pot, you can remove it and drain the oil.
Tips:
You don’t need to knead the dough to make dough sticks, because the dough needs to be very soft and malleable. The dough sticks can be fully fluffy when fried, and kneading the dough too much will make the gluten more tense, so just knead the dough until you see it. There is no dry flour, just shape it.
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