My friends are all too diligent. After eating cold noodles, cakes and meat buns, I began to make fried dough sticks and hemp balls! I believe that most friends who like to brush small videos must be aroused by the full screen of fried dough sticks. Is it ready to move? I am also looking for incense. Of course, another purpose of my hand is to confirm my idea, that is, who should I use yeast powder, baking powder, baking soda powder and fried dough sticks?
Yeast powder has activity and is usually used to make steamed bread, steamed buns, steamed cakes, bread and so on. Because yeast powder is a kind of organism, it must not be dissolved with hot water above 40℃ when it is used, otherwise it will be burned to death. Baking powder belongs to compound leavening agent, also called rapid leavening agent. The purpose is to make the food fluffy and ferment quickly without waiting, resulting in holes. Of course, if you use it, you must use aluminum-free baking powder. Secondly, baking soda. First of all, when using it, we should recognize that it is baking soda powder, also called sodium bicarbonate, in order to make food fluffy and crisp. Fried food and biscuits are usually used.
Knowing these three kinds of flour, you should be able to understand that if you want fried dough sticks to be fluffy and crisp, then we can use baking powder and edible baking soda to make dough. If you want to eat fried dough sticks healthier, we choose yeast powder and dough. The disadvantage of yeast powder and dough is that fried dough sticks are not hollow, but they are crispy outside and soft inside, and they are also delicious. Today, I will share with you the yeast version of fried dough sticks!
The main ingredients of fried dough sticks are: flour 300g, egg 1 piece, salt 2g, yeast powder 3g, baking soda 2g, warm water 125g, and proper amount of edible oil.
Specific practices
1. Add baking soda, yeast powder and salt to the flour, beat in an egg, pour in warm water and stir until the dough is flocculent. At this time, the dough is a little sticky, so just tidy it up a little.
2. Grease the chopping board and put the dough on it until it is smooth. The kneaded dough is soft, but it doesn't stick to your hands.
3. Cover the dough with plastic wrap and put it in a warm place to ferment to twice the size, and the internal tissue appears obvious bee shape.
4. Oil the chopping board. The fermented dough is arranged in a rectangle without kneading or venting.
5. The finished dough piece is about 2mm thick and cut into two dough pieces with the width of 1cm.
6. The two small dough pieces overlap, and press down from the middle with chopsticks, but don't break them.
7. In order to save fuel, I fried the fried dough sticks, so the overlapping dough pieces were split in the middle. Pinch the ends together.
8. Cover the prepared fried dough sticks with plastic wrap, and continue to stir 10 minutes. Pour oil into the pot, heat it to 50% heat, put it in with chopsticks, and the edges of chopsticks begin to bubble.
9. Turn the heat down, put the fritters in, and soon the dough will float. Move it back and forth with chopsticks to make the fritters evenly heated. Fry until the surface is golden.
Fried dough sticks are crispy outside and soft inside, which is especially delicious. Although it doesn't taste as fluffy and hollow as it is sold outside, it is not greasy and tastes healthier.
Precautions 1. Knead the dough until it is soft, and grease it if it sticks to your hands.
Don't vent when the dough is fermented, or it won't be soft when fried. Just put your hands in a rectangle.
3, the yeast version of the fritters must be fried with a small fire, never fried with a big fire, and the fire is fried with paste outside and raw batter inside.