How to control the oil temperature for frying dough sticks?

The premise of making delicious dough sticks is that they must be fried well, so that the dough sticks are bulging, plump, puffy, crispy and golden. The dough should be as soft as possible. If the dough is too hard, the fried dough sticks will be too solid and not tasty. The control of oil temperature is also very important, so frying dough sticks also requires methods and skills. Come and have a look!

Contents of this article

1. How to control the oil temperature for frying dough sticks

2. Recommended methods for making fried dough sticks

3. Notes on frying dough sticks

How to control the oil temperature for frying dough sticks

This may be more based on experience. Just rely on your own hands and eyes to determine. If you rely on something like a thermometer, it seems not appropriate. I have never seen people selling fried dough sticks put a thermometer in the pot. However, some fryers can control the temperature, directly controlling the temperature at around 180-200 degrees.

Recommended method of making fried dough sticks

Ingredients: 5000g of ordinary flour, the same proportion of salt, alkali (60g in winter, 70g in spring, 85g in summer), warm water (3000g in winter, 2750g in summer)

1. Mix alkali and salt in proportion, grind them into a bowl, add warm water and stir to dissolve into an emulsion, and generate a lot of foam with sound. Then add flour and stir into snowflake shape. Pound it into a smooth, soft and strong dough. Cover it with a warm cloth or quilt, let it rest for 20 to 30 minutes, pound it again, and fold the dough. Do this 3 to 4 times to make the dough produce gas, form holes, and make it smooth.

2. Apply oil on the chopping board, take 1/5 of the dough and put it on the chopping board, drag it into long strips, roll it into 1 cm thick and 10 cm wide strips with a small rolling pin, and then chop it into 1.5 cm wide strips with a knife. Stack two strips together, press and tighten them from the middle along the length with bamboo chopsticks, pinch the two ends lightly with both hands, rotate and pull it into a strip about 30 cm long, put it into an 80% hot oil pan, fry and turn it over while making the strips bulge, become plump, expanded, crispy and golden.

Notes on deep-fried dough sticks

1. Try to make the dough softer. If the dough is too hard, the fried dough sticks will be too solid and taste bad.

2. The dough must be fully fermented. If the dough does not rise, it will not reach the desired fluffiness.

3. Before the dough is proofed, knead the dough evenly with oil and let it rest for several times to make the dough soft and smooth, so that the fried dough sticks will taste good.

4. The oil temperature should reach a certain level so that the dough sticks can quickly puff up. Usually it should reach 150 degrees and small bubbles will appear when the dough sticks are put in.