How to make dough sticks
Fried dough sticks are a favorite food in traditional Chinese breakfast. The crispy outside and tender inside are inseparable from the key step of dough making. Recently, discussions about making fried dough sticks have been gaining momentum on social media, with many netizens sharing their own tips for making dough sticks. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the scientific methods and practical techniques for making fried dough sticks.
1. Basic principles of dough dough making
The fermentation process of fried dough sticks mainly relies on the fermentation of yeast or baking powder to make the dough swell and soft. Here is a comparison of two common methods of making dough:
| How to make dough | Advantages | Disadvantages |
|---|---|---|
| yeast dough | Natural and healthy, better flavor | Longer fermentation time |
| Baking powder for baking dough | Fast and easy to operate | May contain additives |
2. Specific steps for making dough sticks
1.Material preparation: 500g high-gluten flour, 250ml warm water, 5g yeast (or 10g baking powder), 5g salt, 10g sugar, 20g cooking oil.
2.Kneading noodles: Mix flour, yeast (or baking powder), salt, and sugar evenly, gradually add warm water and stir to form a floc, then add cooking oil and knead into a smooth dough.
3.fermentation: Cover with a damp cloth or plastic wrap and place in a warm place to ferment for 1-2 hours (yeast) or 30 minutes (baking powder) until the dough doubles in size.
4.Exhaust shaping: After the fermentation is completed, gently knead the dough to deflate the air, roll it into a rectangular sheet, cut it into even strips, stack them two by two and press them tightly with chopsticks.
5.Second awakening: The shaped dough sticks are left to rest for 10-15 minutes to allow the gluten to relax and become more fluffy when fried.
3. Summary of popular noodle making techniques on the Internet
According to the recent hot discussion among netizens, the following are the key points to improve the success rate of dough sticks:
| Skills | Specific operations | Principle |
|---|---|---|
| water temperature control | Activate yeast with warm water at 30-35℃ | Avoid high temperatures that kill yeast |
| added sugar | Add 1-2 spoons of sugar to the dough | Speed up the fermentation process |
| Refrigerated fermentation | Refrigerate the dough to ferment overnight | Improve dough extensibility |
4. Frequently Asked Questions
Q: Why are the fried dough sticks not fluffy when fried?
A: It may be caused by insufficient fermentation, too low oil temperature (recommended 180-200℃) or excessive exhaust.
Q: Can milk be used instead of water?
A: Yes, milk can increase the aroma, but it needs to be heated to a warm state (not exceeding 40°C).
Q: How to judge whether fermentation is complete?
A: It is enough if the hole does not shrink back when you poke the hole with your finger, or the inside of the dough becomes honeycomb-shaped.
5. Conclusion
Once you master the skill of making fried dough sticks, you can easily recreate the deliciousness of breakfast stalls at home. Whether it is traditional yeast fermentation or quick baking powder method, the key is to accurately control the material ratio and fermentation environment. The refrigerated fermentation method recently tried by netizens is also worth recommending, especially for office workers who are pressed for time. Give it a try, golden and crispy fried dough sticks are waiting for you!
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