What to do if high-gluten flour fried dough sticks are too glutenous? How to remedy the hardness of high-gluten flour fried dough sticks?

As we all know, fried dough sticks are a common fried food in life. They are crispy, fragrant and delicious, and are loved by people. Many people fry fried dough sticks at home. The flour for frying dough sticks is very important, so what should we do if the dough sticks made with high-gluten flour are hard? Let's take a closer look!

What to do if high-gluten flour fried dough sticks are too glutenous

There are some tips for frying dough sticks. The flour for frying dough sticks is usually ordinary flour at home, that is, medium-gluten flour, which has medium protein content and moderate gluten strength. You cannot use high-gluten flour or low-gluten flour for frying dough sticks. High-gluten flour has a relatively high protein content and strong gluten strength, and the fried dough sticks have a relatively hard texture; the fried dough sticks made with low-gluten flour have poor gluten strength and poor fluffy power, so the fascia will not form when kneading the dough, and they will not be too fluffy when fried. Therefore, it is better to use medium-gluten flour for frying dough sticks.

If you don't have medium flour at home, but only high flour, then we can add appropriate amount of corn starch to the high flour to reduce the gluten strength of the flour; of course, you can also knead the dough by first pouring half of boiling water to scald half of the dough, then knead the other half of the dough with cold water, and finally knead the dough together. The scalded dough will reduce the gluten strength, and the fried dough sticks will be softer.

The dough for frying dough sticks must be soft. Dough that is too hard is not called fried dough sticks. It will make a popping sound when you bite it and it will be very chewy.

How to fix the hardness of fried dough sticks made with high-gluten flour

First, beat an egg into the dough when kneading it. Although it is more cost-effective, the egg can help to make the fried dough sticks more fluffy and soft!

Secondly, add a little glutinous rice flour when kneading the dough. It can neutralize the gluten content of high-gluten flour and also make the fried dough sticks clear and transparent, and the color is especially bright yellow!

The third point is that when frying dough sticks with high-gluten flour, do not fiddle with the dough all the time. The more you fiddle with the dough, the bigger the gluten will become, and the fried dough sticks will become hard!

The fourth and last point is the oil temperature. The oil temperature for frying dough sticks must not be too low. The dough sticks fried at a low oil temperature will be hard. Try to turn the dough sticks over quickly so that they are heated evenly. This way, the fried dough sticks will be particularly fluffy and will not become hard even when they cool!

Method of deep-fried dough sticks with high-gluten flour

Recipe: 50g high flour, 100g water, 200g high flour, 100g water, 3g yeast, 4g salt

Production:

1. Pour 100 grams of boiled water into the flour, cook the flour, and cool it for later use.

2. Put 200 grams of high flour, 3 grams of yeast, 4 grams of salt, cooked batter, and 100 grams of water into a bowl. Stir well. Knead vigorously with your hands, beating while kneading, until it becomes a smooth and elastic dough. Cover with plastic wrap and wait for it to ferment to twice its size.

3. Apply some oil on the chopping board, cut a piece of dough, flatten it, cut it into small pieces, stack two pieces together, press it in the middle with chopsticks, pinch both ends with both hands, gently stretch it, then put it into a 70% hot oil pan, stir the dough until it is fried until it is fluffy and golden, then remove it from the oil.

Skills of deep-fried dough sticks with high-gluten flour

1. The flour must be heated to a certain temperature so that the dough can be gelatinized, absorb enough water, and reduce the gluten content, making the fried dough sticks soft.

2. Be sure to apply oil on the panel to prevent the fried dough sticks from sticking together when stacked together, otherwise they will not rise well.

3. The temperature for frying the dough sticks should be 70% hot. Put the dough sticks into the oil pan and stir them with chopsticks to ensure that they are heated evenly and become fluffy.

The fried dough sticks made with this high-gluten flour will not be hard, because part of the flour is cooked and absorbed with water, so the dough sticks will be fluffy and soft. However, the price of high-gluten flour is more expensive than medium-gluten flour, so it is recommended to use medium-gluten flour. The kneading method is simple and fast.