Is it better to use baking soda or yeast for frying dough sticks? What are the requirements for frying dough sticks?

As we all know, fried dough sticks are a common type of fried food. There are many ways to make them. They are fragrant and crispy. They are a very popular breakfast. Many people eat fried dough sticks for breakfast. Some people fry them at home. So is it better to use baking soda or yeast for frying fried dough sticks? Let's take a closer look!

Is it better to use baking soda or yeast for frying dough sticks?

It depends on what kind of fried dough sticks you want to make. Big hollow fried dough sticks made with baking soda are crispy and hollow, while small honeycomb fried dough sticks made with yeast are crispy on the outside and soft on the inside like bread. Both types of fried dough sticks are suitable for making at home. Some people like to eat big hollow fried dough sticks made with baking soda, while some people like to eat small honeycomb fried dough sticks made with yeast that are crispy on the outside and soft on the inside. No matter whether it is big hollow fried dough sticks or small honeycomb fried dough sticks, each has its own characteristics and methods.

What are the special requirements for deep-fried dough sticks?

1. Be sure to buy high-gluten flour, then add appropriate amounts of salt, sugar, and eggs and mix well.

2. Pay attention to the temperature when the dough is rising. The dough rises faster in a high temperature place. Add appropriate amount of water and yeast.

3. Add baking soda slowly

4. Cover the kneaded dough with a cloth or plastic and let it rest.

5. Be sure to control the oil temperature for frying dough sticks. Put the dough sticks into the pan when the oil is hot, and make sure they roll over.

Homemade fried dough sticks

1. Ingredients for one pound of noodles: 4 grams of aluminum-free baking powder, 4 grams of baking soda, 8 grams of salt, 2 grams of edible odor powder, one egg, 350 grams of water. If conditions permit, it is better to add some milk, and the milk is calculated in the water;

2. Mix the baking powder, baking soda, and flour together. Dissolve the salt and pepper in the weighed water. Beat the eggs into the water and knead the flour as you usually do.

3. Let the dough rest for 20 minutes the first time, knead it once, then knead it for 40 minutes the second time, and knead it for 30 minutes the third time. Then use a food bag to shape the dough into a rectangle and put it in the refrigerator. You can fry it the next morning.

4. Take out the noodles half an hour in advance the next morning. Fry them the same way as we usually see fried dough sticks. Press the upper and lower pieces in the middle with chopsticks, then grab the two ends and pull them a little longer before putting them into the oil pan.