Crispy fried dough sticks, as a classic breakfast food, capture the taste buds of countless diners with their crisp skin and flexible inner core. If you want to make this mouth-watering street snack at home, this detailed guide will provide you with detailed instructions for each step.

Preparing dough is the key to fluffy.

The first step in making crispy fried dough sticks is to prepare dough. In a large bowl, mix the high-gluten flour, sugar and salt evenly. Then, add warm water and slowly add it while stirring until a rough dough is formed. At this point, pour the dough on the table covered with dry powder and start kneading. Knead the dough patiently and continuously for 10- 15 minutes until the dough becomes smooth and elastic.

Let stand and ferment to increase flavor.

Put the kneaded dough into a greased container, cover it with plastic wrap and put it in a warm place for fermentation. The fermentation time is about 1-2 hours, or until the dough swells obviously. The fermentation process helps the yeast in the dough to reproduce and produce carbon dioxide gas, which makes the fried fritters fluffy and crisp.

Plastic cutting, beautiful and generous.

Take out the fermented dough and pat it until it is exhausted. Roll the dough into rectangular slices with a thickness of about 0.5 cm. Cut the dough into uniform strips with a knife, each about 2-3 cm wide. Fold the cut fritters in half and press them in the middle with chopsticks to form a circle.

Hot oil in the pot, crispy recipe.

The brittleness of fried dough sticks depends largely on the frying temperature. Pour a proper amount of vegetable oil into the pot and heat it to 180- 190 degrees. Carefully put the fried dough sticks into the hot oil and gently stir them with chopsticks to make them evenly heated. Fried dough sticks will gradually expand and turn golden outside. At this time, turn over with chopsticks to ensure that both sides are evenly heated. When the fritters are crisp and golden on both sides, they can be fished out and drained.

Crispy and delicious, delicious enjoyment

The fried dough sticks that have just come out of the pot are fragrant, crisp and tender. Mix soybean milk or porridge while it is hot, and every bite is enjoyed on the tip of your tongue. If you like salty taste, you can also dip in fried dough sticks sauce to experience the salty and sweet taste.

Making secrets helps success.

Choose high-gluten flour: High-gluten flour has a high protein content, which can form a stronger gluten network and make fried dough sticks more tough.

Proper fermentation: Full fermentation can make fritters more fluffy and crisp. If the fermentation time is insufficient, the fritters will harden.

Oil temperature control: the oil temperature is too low, and the fritters absorb too much oil and are too greasy; When the oil temperature is too high, the fried dough sticks are easy to paste and lose their crispness.

Drain oil: the fried fritters should be drained in time to avoid softening and affecting the taste.

Eat while it is hot: Fried dough sticks are best when they are just out of the pot, and the crispness will be weakened if they are left for too long.