Exercise:
1, in the bread machine, put it in turn. If there is no toaster, just pinch it with your hands. )
2. After the dough is mixed, take a fresh-keeping bag, pour a little oil, knead it evenly, put the dough in, tie a knot at the mouth of the bag, let it stand, and take it out to twice the size (poke a small hole with your finger dipped in flour, don't retract).
3. Gently put the dough on the panel, gently spread it out with your fist into pancakes (or gently roll it out with a rolling pin), cut it into two centimeters wide and about 15 centimeters long, leave it on the panel, cover it with plastic wrap, and ferment for the second time for 10 ~ 20 minutes, 1 small portions with water (a small amount is enough to take two.
4. Fry in the oil pan until golden brown.
Remove the oil from the kitchen paper and drain it.
Tips:
1. Sugar mainly helps fermentation and plays a role in coloring. If there is too little sugar, the fried dough sticks will not be golden.
2. The gluten of each flour is different. When adding the last 1/4 cup of flour, add a little. The final dough should be as soft as pancake dough. If it is too thin, add more flour until the dough does not touch hands, pots and pans, and it is very smooth.
3. After the dough is done, handle it gently and knead it as little as possible to avoid bubbles running away.
4. Fried dough sticks need higher oil temperature, about 180 degrees. You can try a small piece of green dough in the pot first. If the green dough floats immediately after being put into the pot, you can start frying in the pot. Otherwise, the oil temperature is low, and the dough eats more oil, which affects the swelling.