What are the rules for frying two fried dough sticks together? How to make the two fried dough sticks stick together

As we all know, fried dough sticks are a common type of pasta. They are fried with dough and are crispy and delicious. They are very popular among people. Many people fry fried dough sticks at home. So why do we fry two fried dough sticks at the same time? Let's take a closer look!

What's the point of frying two dough sticks together?

Historical reasons

Legend has it that fried dough sticks originated from a breakfast stall in the Song Dynasty. At that time, Yue Fei, who was loyal to his country, was murdered by Qin Hui and Wang Shi on false charges. Everyone was very angry at the time. The breakfast chef picked up two pieces of dough and kneaded them into two human figures, pressed them together and put them into the oil pan to fry. It was named Fried Qin Hui. Diners responded one after another to relieve their anger. At that time, fried dough sticks tasted good and were not expensive, so fried dough sticks became popular. The original fried dough sticks represented Qin Hui and Wang Shi. They were pressed together to bring the two to justice and put them into the oil pan to fry, so this is the original mode of putting two fried dough sticks into the pan together.

Conditions

In the early days, fried dough sticks were made with the simplest alum, alkali, and salt in appropriate proportions, melted in warm water and added to the dough. It takes three times of kneading and resting to achieve the best fusion of the dough and the seasoning. And attention should be paid to the kneading technique and time. It is time-consuming and laborious. It takes 6-8 hours to rest in winter and 4 hours in summer. If there is a slight flaw in that link, it will directly affect the swelling effect of the dough sticks. So two sticks are fried together. The sticky part in the middle is in contact with the oil temperature, which is relatively low, and slow is more conducive to the swelling of the dough sticks.

Easier to operate

If we say that in the past, due to the restrictions of seasoning and flour, it was necessary for the fried dough sticks to have different contact surfaces with the oil surface when they were put into the pan in order to facilitate the expansion of the fried dough sticks. Now it is simple. The invention of various yeasts, baking powder, and swelling agents has made it easy for fried dough sticks to expand! Then why do we have to fry two fried dough sticks together? Because fried dough sticks need to be turned over constantly. The fried dough sticks are heated evenly. It also makes it easier for the fried dough sticks to expand when they are turned over constantly. When the fried dough sticks start to expand, they become the shape shown in the picture above. To turn the fried dough sticks, you just need to turn them over on two sides so that the entire surface area of ​​the fried dough sticks can evenly contact the oil surface. Moreover, the fried dough sticks expand outward from the contact point to form a boat shape with expanded sides and a concave middle. This shape is stable. No matter which side you turn it to, you can let go without worrying about the fried dough sticks rolling around. The center of gravity of a fried dough stick is unstable. The fried dough sticks will roll around in the oil pan. So one fried dough stick is not conducive to operation. Too busy.

Richer taste

Putting two sticks into the pan together will make one side crispy and the other side relatively soft.

How to make two fried dough sticks stick together

When frying dough sticks, we need to cut the dough into rectangular pieces, then stack two pieces of dough, press them in the middle with a chopstick to make the upper and lower pieces stick together, then pick them up and stretch them with your hands, and fry them in the oil pan. If you have fried dough sticks yourself, you will find that double dough sticks will quickly expand and float up after being put into the pan. Single dough sticks, or dough sticks that fall apart after being put into the pan because they are not firmly glued, will float up very slowly and will not expand much in volume. The taste will also be different. Double dough sticks are hollow, with many pores inside, and taste very fluffy. Single dough sticks are almost solid inside, and taste not so soft and fluffy.

How to make fried dough sticks

1. Mix 500g flour, 5g aluminum-free baking powder, 2g baking soda, 4g sugar, 2 eggs, 250g milk and 5g cooking oil and let rise for 30 minutes. Knead until the surface is smooth and delicate, then roll it into appropriate size after rising for 20 minutes and cut into strips for later use.

2. Heat a lot of oil in a pan to 160-180 degrees. Add the fried dough sticks and wait for them to float. Use chopsticks to quickly turn them over. Fry until they turn golden brown and then remove from the oil and serve.

Key points:

① The dough for the fried dough sticks needs to be kneaded twice, 20 minutes apart. Then it needs to be proofed for another 2 hours.

② Do not knead the dough after it has risen. You can just take it out and cut it into appropriate size pieces and fry them in the pan.

③ The oil temperature should reach 60% hot. So pay attention to safety and prevent burns

Tips for deep-frying dough sticks

1. We must add eggs and yeast when kneading the dough. This is the key to successfully making fried dough sticks.

2. Be sure to use warm water, so that the fried dough sticks will be crispy on the outside and soft on the inside.

3. The amount of water can be determined according to personal taste. If you like it harder, add less water. If you like it softer, add more water. But not too much to avoid it from not forming.

4. Don’t use too much salt, but don’t skip it either, as fried dough sticks already have a light salty taste.

5. Put as much oil as possible in the pan so that you can fry more at a time. Also, make sure to wait until the oil temperature rises before putting in the raw dough.