Four methods of making healthy fried dough sticks. How to make healthy fried dough sticks?

1, medium gluten flour 350g, high gluten flour 150g, egg 1, edible baking soda 4g, baking powder 4g, salt 15g, oil 15g and water. Put the above materials together and add water to knead into dough, and the dough should not be too soft. Dip your hands into the water and knead the dough slowly. When kneading dough, you can pull it or drop it to make the dough stiff. You should add water slowly, not all at once, until the dough becomes soft, smooth and hard. Cover with plastic wrap, wake for 30 minutes, and then fry in oil pan. The oil temperature of fritters should not be too low, just 70% hot. The oil temperature is low, and the fritters do not bubble.

2. Flour 1000g, aluminum-free fritters leavening agent 20-30g, salt 15g, sugar 1g, oil 50g and water 560~600g. Stir the dough sticks leavening agent with flour, salt, sugar, water and oil until the gluten is fully formed and the dough is formed. Relax 15 minutes, knead the dough with both hands and knead the dough repeatedly for 3 times until the dough is smooth. Divide into small dough and let stand for 2~3 hours. Separate the loose dough and roll it into uniform strips. Cut into 3~4cm dough with a knife. Two pieces of dough are stacked together and pressed in the middle for later use. Heat the oil pan to 7 ~ 80% heat (200~220℃), and fry the fried dough sticks in the oil pan. Take out the fritters when they are fried until golden and cooked.

3. High flour 120g( 1/2 cups), low flour 10g(2 teaspoons+1/2 teaspoons), 7g of sugar (2 teaspoons are reduced a little because fried dough sticks don't need much sweetness, which is different from bread recipes), and salt/kloc. When the bread maker rings DeeDee for the first time, open the lid, gradually pour in the material (2), and then let the machine finish the work. At this time, the dough is ready, take out the dough; Sprinkle enough flour on the chopping board, knead the dough into bubbles, roll it into small pieces with a thickness of about 0.5cm, and then cut it into small pieces with a width of 1.5-2cm and a length of about 15-20 cm; Wipe a little water on the surface of a cut dough, then fold another dough on it and press it with the back of a knife or chopsticks to make the two pieces stick together; Open the oil pan, gently pull both ends of the prepared dough into the oil pan, fry until the dough is slightly hard, turn it over with chopsticks to avoid overheating, fry until golden brown, and filter the oil in the pan.

4. Medium gluten flour 1 cup 240ml, water 1 cup 240ml, unsalted or salted butter (15g), salt 1/4 teaspoons, eggs 1, rapeseed oil about 3 cups if unsalted butter is used; Put 240ml of water into the pot and add salt-free or salt-free butter (15g). Add 1/4 teaspoons of unsalted butter and bring to a boil. Then put the flour into boiling butter water 1 blanch to make instant noodles for later use; After the instant noodles 2 are cooled for 2 minutes, add an egg and stir quickly and evenly; After the egg noodles are cooled for 10 minute, put them into a flower squeezing bag or tube, and extrude 8-9 cm long strips with a star-shaped decorative nozzle, as shown in Figure 3. You can choose the size of the decorative nozzle and the length of the strip according to your personal preference, but the decorative nozzle should not be too small and easy to explode. I used a decorative nozzle of 10. 1 1. I wanted to eat auspicious fruit while it was hot, so I ate it. Add about 3 cups of rapeseed oil to the wok, put it on the fire, heat it to 80% to 90%, add No.4 strip, and then keep frying until it is light golden yellow. Take out the crispy outer layer to control oil. Sprinkle powdered sugar on the plate.