Can you make fried dough sticks without eggs? How to deal with the oil used to fry fried dough sticks so as not to waste it?

During the epidemic, many people have started making fried dough sticks at home. If the eggs at home are used up, can we not make fried dough sticks? In fact, you can make fried dough sticks without eggs. After frying the fried dough sticks, the excess oil must be used reasonably and don't let it go to waste! For details, please see the detailed introduction provided by this site.

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.

How to deal with the oil used to fry dough sticks so as not to waste it

For pasta

When making pasta, such as common cakes or steamed buns, you can use the leftover oil.

Especially for pancakes, filter out the oil used for frying and then put in the pasta. This is because the temperature inside the pancake is not too high when baking, not exceeding 100°C, and the fat will not be significantly oxidized due to the protection of the starch in the dough.

For soup

The leftover oil from frying is actually very good for making soup. It has a light fragrance that can add flavor to the soup.

When the soup is almost out of the pot, add a little bit of leftover oil, it tastes great!

Making Flavored Oil

After frying food, add some peppercorns, shallots, garlic, chili powder, etc. to make the oil.

For example, after frying the meatballs, add chopped chili and minced garlic, fry for two minutes, then pour on a bowl of chopped chili, cool and filter it to make chili oil, and refrigerate it for later use.

Later on, you can use it directly to make noodles or cold dishes, killing two birds with one stone.

For blanching

We know that some vegetables or meats that are difficult to cook will look pale after blanching if there is no oil, which affects the appearance. Therefore, a little oil is usually added during blanching, so that the stir-fried vegetables will have a good amount of oil.

Add 1 tablespoon of oil to the boiling water when blanching. This will make the leaves bright in color and tender in texture. Even if the leaves are a little older, they will not get stuck in your teeth.

Do you need to add yeast when using baking powder in fried dough sticks?

No need, just add baking powder.

Baking powder is a leavening agent, and its main function is to make the fried dough sticks fluffier.

If you use yeast, there is no need to add baking powder.

You can just put one of these two.

Should I use high-gluten flour or low-gluten flour for frying dough sticks?

Medium-gluten and high-gluten flour are more suitable.

The main feature of high-gluten flour is that the flour has strong gluten. The dough is more elastic when kneading, and the food made from it will be more chewy.

When frying the dough sticks, the outer skin will be crispy but the inside will be very soft. It is chewy and has a good taste and texture.

In contrast to high-gluten flour, low-gluten flour has the worst gluten properties. This kind of flour is perfect for making bread and other pasta, but it is not suitable for frying dough sticks.

The fried dough sticks will easily feel soft and have a poor taste.