Ingredients: 1500 grams of high-grade high-gluten flour, 15 grams of baking powder, 7.5 grams of refined salt, 30 grams of refined salt, 4 eggs, 2500 grams of salad oil.
Preparation method:
1. Sift the flour and add baking powder and mix well. Pour clean water (about 1000 grams) into the noodle machine, break in the eggs, add refined salt, cooking powder and 50 grams of salad oil, turn the machine on to low speed and stir until the water is turbid and slightly foamy, then add in the foam and stir. Beat the flour. After the flour and water are mixed into a dough, switch to medium speed and mix until the dough is smooth and soft.
2. Dip your hands with a little salad oil, scoop out the dough from the dough mixer, place it on a greased dough board, roll it into a rectangular shape, and then use your fists to knead the dough into a rectangular shape. When the pieces become larger, fold them into 2 to 3 layers and beat them. Repeat three times according to the law. You can fold the beaten dough pieces neatly and put them into a stainless steel plate. Cover them with a wet towel and let them rest. Leave for about half an hour.
3. Sprinkle the other end of the dough with flour, use a dough knife to take a small piece of dough from the stainless steel plate, place it on the dough, use both hands to stretch it, and then roll it out with a rolling pin. Take a long strip of dough 8 cm wide and 1 cm thick, and then cut it into 2.5 cm wide strips by hand with a knife.
4. Pour salad oil into the pot and heat it until it is 60 to 70% hot. Take a strip and brush a little water with a small brush on the non-knife edge side, then place another strip overlapping (the knife edge side is on both sides) ), use a thin wooden stick to press in the middle of the billet to make the two billets stick to each other, then support the billet with both hands, gently stretch it, twist the billet twice with your right hand, and then put it into the oil pan while pulling in the middle (put the middle part of the strip first, then put both ends into the oil pan), flip it with chopsticks while frying, fry until the strip is straight and plump, and golden in color. Remove from the pan and drain the oil. Cut the knife into short sections and serve on a plate. Serve.
Making keys:
1. When mixing the noodles, you must first stir the flour, refined salt, eggs, salad oil and water thoroughly before adding the flour, otherwise it will be crispy. The phenomenon of uneven taste; when kneading the dough, the mixing sequence needs to be from low speed to medium speed, so as to facilitate the formation of gluten.
2. When beating the dough, the number of overlaps should not be too many to avoid too strong tendons, and the force should not be too strong to avoid gluten breakage; the prepared dough pieces should be left to rest for half an hour before being rolled out. , otherwise the fried dough sticks will be stiff and not soft enough. In addition, during the process of stacking the dough blocks, if there are bubbles, use a toothpick to pick them out, otherwise the fried dough sticks will not have a smooth appearance.
3. The cut strips should be brushed with a little water and then pressed repeatedly to avoid cracking due to weak adhesion during the frying process. When pulling the raw dough sticks with your hands, use gentle force. , Excessive force will cause the strip to crack or break the ribs.
4. When frying, the oil temperature should be 60-70% hot (about 180 degrees). If the oil temperature is too low, the oil will quickly penetrate into the dough. This will not only make the middle of the fried dough sticks contain oil, but also This will reduce the expansion of the dough sticks, and when the oil temperature is too high, it is easy to burn the dough sticks. During the frying process, you must use chopsticks to flip it back and forth so that it is heated evenly and the fried dough sticks become expanded, bubbly and consistent in color.
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