Fried dough sticks, will you wake up for a long time?

I'm glad to answer this question. I remember the food at the end of the morning. Do you have to wake up for a long time about fried dough sticks?

There is a breakfast shop selling fried dough sticks downstairs in my house. I used to see them mixing noodles around 9 o'clock every night when I went down to play. I'm confused. They don't open the door in the afternoon and at night. Why are they still mixing noodles at night? Ask him the day after tomorrow to know that he is making fried dough sticks. He said it's ready, put it in the refrigerator, and you can cut and fry it directly in the morning. Fried dough sticks are always cooked every other night.

Why do you have to wake up all night or for a few hours before frying?

When making fried dough sticks, if you don't fully relax the dough by six pieces, the dough will not relax and the ductility will not be so strong, that is, the dough with less fluffy degree will be fluffy after preheating and crisp outside and empty inside after frying.

Is there a difference in taste?

Get fully relaxed fried dough sticks, crisp outside and loose inside, very crisp. Without slack dough, their fluffy feeling is not so good, and fried dough sticks are not particularly fluffy, and they will be dry and hard to eat!

Relaxation is the key to fluffy fritters!

After we knead the dough, I'm going to seal it with a fresh-keeping bag and keep it fresh in the refrigerator for one night. In this way, the dough separated for one night will be more malleable and fluffy, and the time must be more than 6 hours. Loose dough does not need kneading. Take it out, cut it into several parts, stretch it by hand, and cut it into small pieces.

deep-fried dough stick

Ingredients: 250g flour, egg 1 piece, 3g salt, 3g baking powder, 20g baking soda 1g oil, and about 120g water.

Exercise:

1, put all the materials into the basin, slowly add water, and dump them with chopsticks.

2. Stir the flour into a ball, then put some oil on your hands, and slowly knead the fritters into a smooth dough without kneading for a long time.

3. Successful dough is soft, but not very thin. Seal with fresh-keeping bag and refrigerate overnight.

4, take it out in the morning, dry it for an hour, don't lick the noodles! Cut the dough, slightly roll it into long strips, and then cut it into small portions.

5. Overlap two small doughs, press them in the middle with chopsticks, and stretch them a little, then you can enter the oil pan.

6. The oil temperature must be about 90% hot. If you don't know the temperature, do the experiment with the first fried dough stick, throw it down and expand rapidly, and the temperature will be right.

7. After the fritters are put down, turn them over with chopsticks and heat them evenly, so that the fritters can be more fluffy!

8, fry until golden brown!

Tips:

1, if it is winter, put it outdoors and cut it and fry it directly tomorrow.

2. Don't knead the dough after it is relaxed.

3, the oil temperature should be high, but not too far, the temperature is not easy to fry.