These days, my fried dough stick technique has become increasingly perfected.
These days, I've been making all kinds of delicious snacks, and I don't care anymore. My fried dough stick technique has become increasingly 'flame-pure-green'!I like small-sized dough sticks.
Small dough sticks, paired with a bowl of bean curd juice, leave me with an unsatisfied feeling, and the calories aren't too high.How difficult is it to make fluffy, crispy-on-the-outside, soft-on-the-inside dough sticks?
I don't think it's a particularly difficult thing to do. But mastering the technique and trying several times will make you better.Spending more time to try to improve how to make dough sticks is definitely worth it.
After all, this dough stick technique can be used for a lifetime!Dough Sticks(12 small dough sticks)
Ingredients:Medium-strength flour 300g, egg (whole egg liquid) 30g, salt 5g, aluminum-free baking powder 6.5g, vegetable oil 15g, water 170g, white sugar 10g (optional).Note: Use the most common flour in the supermarket, which is used to make buns, steamed buns, pancakes, etc., can be used to make dough sticks.
Production process
First, make the dough. Making soft dough is the most important step for making dough sticks.
Add flour, salt, baking powder, sugar, etc. into a mixing bowl first, then add whole egg liquid, water, and vegetable oil.
If you have a kitchen appliance like a chef's machine, refer to the kneading time: A5/A6 models, 3-, 8 minutes. G1 models, 6-, 8 minutes.
If you knead by hand,Because the dough is very soft and sticky, during kneading, you will feel very sticky on your hands.You must resist the impulse to add more flour to the dough.After kneading, use a scraper to wipe off the dough from your hands. OrUse a dough stick to insert it vertically into the dough.Use force to rotate and stir. Knead until the dough looks no longer rough but smooth.☆A small amount of sugar enhances the flavor, it can be omitted.
Feel the softness of the kneaded dough. Lift the dough hook, the dough will stretch out like this.
Very important: Different flours have different absorption rates, the amount of water needed may need to be adjusted accordingly. In general, we need to get such a very wet and sticky dough. Please adjust the amount of water according to the actual situation to achieve this sticky and soft state.
Apply sufficient vegetable oil to your hands, and use the dough from the mixing bowl to take it out. Put the dough with the surface smeared with oil into a bowl, cover with plastic film, and put it in the refrigerator for 8 hours (or overnight. You can do this night before and take it out the next day to directly fry dough sticks.).
☆The dough is very sticky, you must use oil to prevent it from sticking. It is not recommended to use dry flour because dry flour will affect the dough's softness.
☆Once the dough is ready, if you are short of time, you can directly use it to fry dough sticks. But the longer the dough is rested, the better the effect will be.
Great, let's start frying dough sticks!
After resting, place the dough on a cutting board smeared with oil, spread it into a long strip (After the dough has rested, don't knead it directly, just put it on the cutting board to spread it out), at this time the dough is soft and slippery, it is easy to spread. Then cut the dough into small strips.
☆The thickness and width of the dough strips don't have specific requirements, they are just determined by the size of the finished dough sticks. The thicker the dough and the wider the strips, the bigger the finished dough sticks.
☆This recipe can make about 12 small dough sticks as in the picture (cut 24 pieces).
☆Friendly reminder, if you want to make dough sticks of the size of a morning stall, then spread the dough to a thickness of 0.8cm, 15cm wide, cut it into 4cm wide strips. After completing the shaping, pinch the two ends and stretch them to about 35cm (but you must use a large pot to fry).
Stack two small strips together, then use a chopstick to press it from above in the middle line downwards, and press it all the way down with force. Press it to the end, just pressing a shallow line is not okay.
Then lift the chopstick, the dough stick shape is finished.
☆The outer shape of the dough sticks will be finished after completing the shaping and pinching the two ends and stretching them slightly longer. But I'm making small dough sticks, they're already small, so I'm not going to stretch them further.
Dough pot is hot, put oil into the pot. The temperature of the oil should be high enough for frying dough sticks.
Take a dough stick with your hand, put it into the oil pot. When the oil temperature is high enough, the dough stick will expand quickly and become very big. Keep stirring the dough sticks to ensure uniform heating, and fry until it's golden brown and taken out.
By this time, delicious dough sticks are ready! Eat them while they're hot to keep the crispy-on-the-outside, soft-on-the-inside texture.
☆If the oil temperature is not high enough, the dough sticks will not rise normally. You can first throw a small piece of dough into the oil to test the temperature. If the oil temperature is too high, the dough sticks will quickly become dark, which is also not good.
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