step
The production steps of fried dough sticks are 1 1. First, knead all the main ingredients into a ball to make dough. After two hours at room temperature, put it in the refrigerator for 24 hours and take it out. Because of lack of time, I only issued it at room temperature for five hours.
Step 22. During hair growth, cover the dough with plastic wrap.
Step 33. This is an old noodle for five hours, that's all.
Step 44: Add the auxiliary materials into the awakened old noodles, knead the film together, divide into three small balls, cover with plastic wrap and continue fermentation. When it is about twice the size of the original dough, it can be reshaped.
Step 55 of the practice of the old fritters. Be sure to pay attention when shaping, and exhaust by hand. Overlap your hands, press the air out of the dough with the power of your palm, then stretch it and roll it into long strips. The heads on both sides must be wrapped inside.
Step 66 of the slick. Knead into three identical ones and put them in a dusted baking tray to continue to sober up. Don't cover the plastic wrap this time.
Step 77: After waking up, sprinkle powder first, and then pull a knife diagonally. Go deep, don't just cut the skin.
Step 88. Then, put it in an oven preheated to 220 degrees, bake it at 220 degrees, and then turn it to 180 degrees and bake it for about 20 minutes. (Personal ovens are different. The first suggestion is to stay in front of the oven. )
Step 99 of the slick. This is what it looks like after cold cutting.