Deep-fried Dough Sticks (oil Pan and Air Fryer Version)
1.
Three crusts of the same brand are ready.
2.
Let's make the croissant pie crust first. Cut the crust into about 2 cm wide to fit the length of the pot. Fold the two crusts together, press a line in the middle with a pancake spatula, and then cover with plastic wrap to soften for ten minutes.
3.
Oil pan version: Heat the oil in the oil pan to 70% hot, then turn on a medium-to-small heat, and fry the skin on the bottom.
4.
After setting the shape, turn over and fry the other side.
5.
After frying on both sides, clip out the oil control and put it on the kitchen paper to absorb the oil.
6.
Air fryer version: Brush the oil in the frying basket, put the topping, and also brush the oil on the dough. Set the temperature to 170 degrees Celsius, and fry for four minutes.
7.
Turn it over, brush with oil, and fry at 170 degrees Celsius for 4 minutes.
8.
Turn it over again, use 170 degrees Celsius, and fry for another two minutes. I forgot to take a picture at this step. Then it can be out of the pot.
9.
Fry the other two crusts in the same way.
10.
Compare the surface: croissant dough.
11.
Yeast pasta.
12.
Pizza crust.
13.
Compare the cross section: croissant pie crust.
14.
Yeast pasta.
15.
Pizza crust.
Tips:
The color of the fried crust in this recipe has not been toned, it is the color of the original photo.
Moisture, viscosity and ductility of the dough: yeast dough>pizza dough>croissant dough.
The appearance of the fried dough sticks looks more like normal dough sticks: oil pan version yeast dough crust> oil pan version croissant dough> oil pan version pizza crust> air fryer version croissant dough dough> air fryer version yeast dough crust> air fryer Edition pizza crust.
Crispness: Air fryer version croissant cake crust>oil pan version croissant cake crust>oil pan version yeast pasta crust>oil pan pizza crust>air fryer version pizza crust>air fryer version yeast crust.
Coloring degree: yeast dough crust>pizza crust>croissant dough crust.
Oil absorption: croissant dough>pizza dough>yeast dough.
Generally speaking, if you use oil pan for frying, it is best to use yeast noodles, but due to the formula of the dough, the fritters may be sweet; if the croissant noodles are fried in an oil pan, you must pay attention to the time, because it will easily blow up; Pizza crust tends to form large bubbles on the surface, but there is no fluffy fritters inside. If you use an air fryer, it is best to use the croissant cake crust. The other two types of pastry cannot be fried in an air fryer to give a fluffy appearance and taste.
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