Preparation materials: common flour 250g, clear water 170g, salt 2g, instant dry yeast powder 3g, baking soda 1g, edible oil 10g.
Production method 1. Put the flour (baking powder and baking powder together) and yeast together, put it on the chopping board, dig a small hole in the middle, gradually add water, knead the flour and water in the middle once, then add water until it can be kneaded into smooth dough, and cover the pot or basin for fermentation.
2. After fermenting to twice the size, put some oil on the palm of your hand to squeeze out the air in the dough.
3. Add 10g cooking oil and dough and knead well.
6. Continue to cover the basin or cover and wait for 20 minutes.
7. Mix baking soda and 15g water to make soda water, make a fist with your right hand, dip the back of your hand in soda water, and put it into the dough bit by bit.
8. Knead into dough, cover the container and ferment to twice the size.
9. Take it out and press out the air with your palm, and the oil dough is ready.
10. Take a rolling pin and dip it in oil. Roll the dough into a rectangle with a thickness of about half a centimeter and a finger length (the length of the middle finger, because the pot at home is too small to fit).
1 1. Pour half a pot of oil into the pot and heat it over medium heat. Dip your hand in the oil and cut the dough into small pieces two fingers wide.
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13. Dip some oil on chopsticks and press down from the middle to make fried dough sticks.
14. When the oil is 70% hot, spread the fritters and slowly put them into the pot for frying. When it floats, gently turn the fritters over from one side with chopsticks and continue frying for five or six seconds. When the fritters are basically formed, they should be turned frequently to prevent them from being fried until they are not cooked. When the fried dough sticks turn golden yellow and swell greatly, they can be fished out and drained to enjoy!
Precautions 1, the dough must be fermented well, and the fermented dough will be fluffy when fried.
2. The embryo of the fritters should not be too thin or too thin, otherwise the fritters will not form big holes even if they are fully expanded.
3. Adding baking powder can make the fritters fluffy.
4. Baking soda is not equal to baking powder, nor is it equal to yeast powder. Baking soda is an acid salt, and its chemical name is sodium bicarbonate. When sodium bicarbonate is heated, it will produce sodium carbonate, which is what we usually call alkali, water and carbon dioxide. Among them, carbon dioxide is a gas, which can make the dough porous, so that the fritters will become porous!
5, baking powder is not equal to yeast powder. Baking powder is a bulking agent, and its main function is to make fried dough sticks fluffy. There is a black-hearted shop outside, where fried fritters are mixed with washing powder and flour. When washing powder is stirred in water, there will be many bubbles, and the dough will become fluffy because of the bubbles. The function of baking powder is basically the same, but it is not as exaggerated as washing clothes. It is an additive that can be used in food.
6. Yeast powder can make dough bigger.
7. When we look at the fried dough sticks that sell fried dough sticks outside, we usually sprinkle a layer of powder on them. If we do it at home, we don't need to do it at all. Just oil it directly. In this way, there are fewer impurities in the fried oil. Sprinkle flour on it and fry it in the pan. The flour on the surface of fried dough sticks will fall into the pot more or less. When the fritters are fried, there will be a layer of powder at the bottom of the pot.
8, fritters should be fully fermented at least twice, once. The final oily dough should be soft, smooth and malleable, somewhat similar to bread dough.
9. When turning the fritters, you can only gently dial them from the side of the fritters embryo with chopsticks. You can't turn it with fried dough sticks. At that time, the fried dough sticks were not finalized. If you clip the fritters, they are easy to clip together and cannot be fluffy.