Preparation materials: 450g of high-gluten flour, aluminum-free baking powder 10g, 6g of baking soda, 6g of salt, 50g of whole egg liquid, 25g of water, and appropriate amount of vegetable oil (30g when kneading dough).
Production steps:
1. First mix oil, egg liquid and water into a uniform liquid.
2, flour and baking powder baking soda, salt, mix well.
3. After the liquid is mixed and kneaded into dough, knead it until it is smooth and knead it into dough as much as possible, but it does not have to be made into a film like bread.
4. After kneading, arrange the dough into square dough pieces, which is related to the length and shape of the fried dough sticks in the later period. It is suggested to make it into a rectangle or a square with a thickness of one centimeter, put oil in the fresh-keeping bag to prevent sticking, wrap the dough after shaping, and put it in the refrigerator for one night.
Take it out after 5 or 6 hours, and don't knead the dough immediately. Spread a thin layer of oil on the surface of the dough and cut it into appropriate size on the original volume of the dough.
6. Press the noodles slightly thinner, put the two noodles together and press them with a stick or thin chopsticks.
7. Pinch the top of the two sections by hand and arrange the shape.
8. Hot oil in the pot, the temperature is between 180-200 degrees. You can try the oil temperature with a little dough first, and just throw it into the dough.
9. Pick up both ends of the fritters and stretch them along the trend. Be gentle and don't pull too much.
10, the oil temperature is right, and the fried dough sticks will slowly float up and become fat in a few seconds. Before floating, the fried dough sticks are soft. If they are not in good shape, they can be shaped with chopsticks.
1 1. After floating, turn it back and forth with chopsticks to make it evenly heated. When you are golden, you can basically cook.
12, finished product drawing.