Puffy and Soft Fried Dough Sticks
1.
All raw materials are mixed
2.
Live the noodles the night before
3.
Sealing with cling film, refrigerating and fermenting
4.
This is the effect taken out of the refrigerator in the morning
5.
Sprinkle a small amount of oil on the chopping board. It is best to use this kind of silicone chopping board for bread making. It is easy to brush and does not stain oil. You also need to put some oil on your hands.
6.
Knead down
7.
Roll into long thin slices
8.
Cut horizontally into small strips
9.
Stacked in pairs
10.
Press the chopsticks in the middle
11.
Now the oil in the pot can be heated
12.
Prepare something to filter oil
13.
Pinch the two ends of the fried dough sticks before putting them into the pot, and put them into the pot
14.
This is the work of the first pot, the embryo is not cut too evenly, there are thick and thin, ha ha
15.
However, the internal structure, taste, and texture of the fried dough sticks are still in place!
16.
Freshly fried must be eaten right now, I can’t wait to finish it all, this is breakfast that weekend, of course the soy milk must be freshly squeezed
17.
The chef has finished eating, and of course the family has finished eating too. You can calmly take care of it. The second batch of fried dough sticks is not bad, right?
18.
Oil control
19.
The effect of another angle
20.
After frying the fried dough sticks at home, the oil is still clear, and you can mix stuffing and make hanami.
21.
You can pack the deep-fried dough sticks and freeze them in bags.
Tips:
1. Live noodles are slightly thinner than steamed buns;
2. Don't roll the noodles too big, so that the dough tiao embryos can be shorter, you don't need to prepare a big pot of oil, you don't need to make so big roots for your own food, my family has a long palm;
3. I feel that the leavening effect of yeast and baking soda on the fritters is enough, can baking powder be omitted? Those with aspirations can give it a try, and the result tells me.
