material

Flour1000g

20-30g of aluminum-free fried dough sticks leavening agent.

Salt15g

Sugar 1 g

50 grams of oil

560 ~ 600g of water

The practice of aluminum-free fried dough sticks

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.

Pull out 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 7-8% heat (200-220℃), and fry the fried dough sticks in the oil pan until cooked.

Take out the fritters until they are golden brown and mature (if frosted, they will be made into frosted fritters).