1. Sift 500g self-raising powder and put it in a basin
2. One bag of dough stick leavening agent, one egg for spare
3. Mix flour and leavening agent evenly
4. 350g of warm water at 50-60 degrees
5. Add an egg to the flour
6. Slowly and continuously add water and stir to form a dough
7. Knead the dough to a soft dough. The dough for youtiao is very soft. The softer the dough, the more fluffy and delicious you will get fried.
8. Proof for 30 minutes at room temperature with the lid of the basin, this is the proofed dough
9. After proofing the dough, knead a few times with dry flour, don’t add more flour and knead as shown in the picture.
10. Find a smooth plate, or a silicone mat panel, and use a little corn oil to wipe it off
11. Pull a small piece of dough into a rectangular shape, the dough is very soft, it won’t stick to your hands with oil
12. Use a knife to slide a blade in the middle, and then pull one end into a twist shape
13. Heat the oil in the pan, the amount of oil can make the fried dough sticks float, put the fried dough sticks in, it must be slow-fried
14. Fry it until both sides are slightly golden! Don't blow too much
15. I also made a few pancakes, just a few rounds
16. My hometown always does this, for convenience and speed
17. The fragrant fried dough sticks are just fine...😊
Tips:1. The water absorption of flour is different, so adding water needs to be added according to the humidity of the flour
2. The dough is softer and the dough sticks are more fluffy.
3. There is salt in the leavening agent, so there is no need to add salt
