Is it okay to use cold water to make fried dough sticks? Why do fried dough sticks need to be left to rest for 8 hours?

When making fried dough sticks, should we use cold water or hot water? Generally, warm water is used to mix the dough, so that the fried dough sticks will be better. Next, let's take a look at why fried dough sticks need to be left to rest for 8 hours. I hope it can help you.

Is it okay to use cold water to make fried dough sticks?

It is more appropriate to use warm water at about 35 degrees.

Warm water is generally used to make dough, and yeast powder is needed. If the temperature is too high, the yeast powder will lose its activity and will not ferment. If the water temperature is too low, the yeast powder will be inactive and the dough fermentation process will be prolonged.

Warm water and dough are usually used to make food that is steamed or fried, such as steamed buns, fried dough sticks, etc.

Why do you need to wake up the dough sticks for 8 hours?

The fried dough sticks made in this way are crispy

How to make fried dough sticks: Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise for another 10 minutes, knead it again, knead it into strips, wrap it with plastic wrap, and ferment it at low temperature for 6-8 hours. Then take it out and shape it, put it into a 200-degree oil pan and fry it, turning it over and over until it is crispy.

Can you make fried dough sticks without eggs?

That's fine too.

There are only a few raw materials for making fried dough sticks, so it is okay not to add eggs.

Raw materials: 12 grams of aluminum-free baking powder, 3 grams of baking soda, 280 milliliters of cold milk, 400 grams of all-purpose flour, 5 grams of salt, and 20 milliliters of cooking oil.

step:

1: Add 3 grams of baking soda, 12 grams of aluminum-free baking powder, and 280 ml of cold milk in a bowl and mix well. Put 400 grams of all-purpose flour, 5 grams of salt, and 20 ml of cooking oil in a basin. Use milk and flour to knead into dough. Cover with a lid and let it rise for 10 minutes.

2: Put the proofed dough on the chopping board and knead it for a while to make the surface of the dough smooth. Then adjust the dough and roll it into a rectangular dough sheet.

3: Brush a layer of cooking oil on the dough, then turn it over and brush another layer of cooking oil on it. Cover it with plastic wrap and let it rise for 3 hours (just brush both sides of the dough with cooking oil). You can also ferment the dough at night, put it in the refrigerator at low temperature for one night, and use it directly the next morning.

4: After the dough has risen, pour cooking oil into the pan and heat it on low heat. While the oil is heating, cut the dough into small strips, stack two of them together, press them with chopsticks, stretch them slightly with your hands, and then fry them in the pan. When both sides are golden brown and all float up, they can be removed from the pan.

The Origin of Youtiao

The names of fried dough sticks vary from place to place. "In Tianjin, fried dough sticks are called guozi; in some areas of Anhui, they are called youguozi; in the Northeast, they are called daguozi; in Guangzhou and surrounding areas, they are called youzhagui; in Chaoshan and other places, they are called youzhaguo; in Zhejiang, they are called tianluojin (tianluo is loofah. When old loofah is dried and the shell is peeled off, loofah tendons will be left. Its shape is very similar to fried dough sticks, so fried dough sticks are called tianluojin).