It is a big mistake to add yeast to fritters. Master teaches you the correct formula. Fluffy, crisp and fragrant. When you make fried dough sticks at home, you want them to be loose and crisp. If they are cold and not stiff, you can add some baking powder. It is wrong to add yeast. Bian Xiao introduces you to the practice of delicious fried dough sticks today. Come and have a look.
deep-fried dough stick
Dalian people (mobile phone number)
Composition:
Flour 500g, baking powder 10g, one egg, baking powder 2g, refined salt 15g, edible oil 15g and cold water 280g.
Cooking steps:
1. Except for oil removal, put all the materials into a basin, knead well, add oil, then rub your face with your fist and fold your face all around.
2. After waking up for 40 minutes, you can fold your face around again.
Brush the plastic wrap with oil, put the bread in the refrigerator for one night and wait for frying in the morning.
4. Cut the noodles into cubes, put them together and gently press them with chopsticks.
5. The oil temperature should be controlled between 180/200℃, and the fried dough sticks should be stretched, constantly turned and fried until golden brown.
Cooking skills:
1. Fried dough sticks are an ancient China pasta, a long and hollow fried food with a crisp and tough taste, which is one of the traditional breakfasts in China. The History of Song Dynasty records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and people expressed their anger by frying a kind of pasta similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, which can be traced back to before the Tang Dynasty, and the specific period cannot be verified.
2. As we all know, deep-fried dough sticks belong to high-temperature fried food, and the oil temperature reaches 190℃. Repeated use of the oil will cause the aging color of the oil to become darker, the viscosity to become larger and the smell to increase. Various nutrients contained in oils and fats, such as essential fatty acids and vitamins, are basically or completely destroyed by oxidation, and unsaturated fatty acids polymerize to form macromolecules such as dimers and multimers, which are not easily digested by the body.
Do you like fried dough sticks or rice paste?
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