Practice of healthy deep-fried dough sticks

Ingredients and materials

Flour (Wu Deli high gluten powder) 320g

Milk (Mengniu Pillow) 190g

Salt 1g

Yeast 3g

1 egg

Moderate amount of vegetable oil

Practice of healthy deep-fried dough sticks

1. Crush flour and eggs, pour salt and yeast into a bowl, add milk and knead until soft. The milk should be added in batches, gradually kneaded, and placed in a warm place for fermentation. (The kneaded dough will be very sticky, just apply a little oil on it to form a ball)

2. The dough is fermented to twice its original volume.

3. Brush oil on the cutting board, place the fermented dough on the cutting board and organize it into a 1cm thick strip. (You also need to apply oil on your hands)

4. Apply oil to the knife and cut it into long strips about 3 centimeters wide.

5. Fold the two together and press them in the middle with chopsticks to make deep-fried dough sticks sticks.

6. Put an appropriate amount of oil in the pot and heat over medium heat until 70-80% hot. (You can first put a small noodle into the oil to test the oil temperature. If it can quickly float in the oil, that's enough.)

7. Hold the two ends of deep-fried dough sticks and gently pull them, and put them into the pan.

8. Fry until one side turns golden brown, then flip and fry the other side.

9. Take out the golden oil from both sides and put it on a plate.

Tips

I usually make noodles at night and make breakfast the next day. The dough must be soft, too hard can affect the taste. Don't use too much fire, it's easy to burn up.

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