How to quickly wake up fried dough sticks in winter? How to deal with large bubbles on fried dough sticks

Youtiao is a must-eat breakfast for many people. It is a kind of fried pasta. It tastes crispy and soft, and is best eaten with soy milk. When making youtiao, the dough needs to be proofed. So how can we proof it faster in the low temperature in winter? How to deal with the big bubbles on the made youtiao?

How to quickly wake up fried dough sticks in winter

The ambient temperature is relatively low in winter, so use warm water to knead the dough, then pour in the yeast. After pouring in, stir the yeast with chopsticks to let the yeast ferment in the warm water, then pour in our flour and knead the dough slowly.

When the dough is rising, cover it with plastic wrap. The main thing to pay attention to is the ambient temperature. If the place you are in is very cold, you should pay attention to the ambient temperature. Soak it in hot water or put it in a place with water heating or heating. This kind of place will be better! But you must pay attention to the temperature. Don't make it too high. If it is too high, it is easy to burn the dough. If it is burned, it may not be good for steaming noodles or making steamed buns, or other things!

How to deal with large bubbles on fried dough sticks

There is no need to knead out the bubbles in the fried dough sticks.

When you knead the dough for fried dough sticks, there will be no bubbles inside, and there will be some bubbles when you fold it, but the bubbles will burst when you roll the dough down. After rolling it more than ten times, it is basically formed. Leave it for ten minutes, fold it again, and take it out.

After the dough has risen, you don't need to knead it. Roll it into wide strips, cut it into pieces about 3 cm thick, stack two pieces together, and press them in the middle with a chopstick dipped in water. When it rises again, you can fry it.

Why do fried dough sticks taste bitter?

The reason why fried dough sticks taste bitter is usually because too much alum or baking soda is added. When making fried dough sticks, you need to put alum and baking soda in the dough. Alum and baking soda are mixed together and the two react with each other. The main products are carbon dioxide and aluminum hydroxide. The carbon dioxide can have a puffing effect, and the aluminum hydroxide is mixed in the fried dough sticks, which makes them chewy and increases the taste. Appropriately reduce the amount of alum used, make it a few times to find the right amount, and you will make delicious fried dough sticks.

Another possible reason is that the vegetable oil used to fry the dough sticks has been used for too long. Oil that has been used for a long time is harmful to the body and will also make the dough sticks taste bitter.

Related News

Fried dough sticks are a favorite breakfast of Chinese people. The earliest story about its origin is that the original name of fried dough sticks was "fried cypress". It is said that it was first invented by people in Lin'an as a satire on Qin Hui, a treacherous minister in the Southern Song Dynasty.

However, it was later discovered that the origin of fried dough sticks was earlier than the Song Dynasty, but the specific time could not be verified. As early as the Southern and Northern Dynasties, Jia Sixie, an agronomist of the Northern Wei Dynasty, recorded the method of making fried food in his book "Qimin Yaoshu".