togophonebook Chapter 784 Fried Dough Sticks
Chapter 784 Fried Dough Sticks
Chapter 784 Fried Dough Sticks
When it comes to breakfast, I am afraid many people will think of fried dough sticks.
Think about it, getting up early in the morning to go to school, queuing in front of the breakfast stand in front of the school gate, packing soy milk and fried dough sticks and leaving, then gobbled a fried dough stick in each hand, swallowed soy milk suddenly, and hurried to class.
Even though many years have passed and we are far away from school life, as long as we pass by such a breakfast stall, we will be reminded of the glorious years.
Fried dough sticks definitely play a pivotal role in breakfast.Fried dough sticks that are crispy on the outside and soft on the inside, paired with soy milk, tofu nao, clear porridge, and a plate of small pickles are the standard breakfast for many people. After eating, wipe the oil stains on the corners of the mouth with a tissue to welcome a busy day of work and study. It feels very solid.
Regarding the origin of the deep-fried dough sticks, the oldest one is that after the traitor Qin Hui framed Zhongliang Yuefei in the Southern Song Dynasty, the people of the Southern Song Dynasty hated him deeply, so they made dough into the appearance of Qin Hui and his wife and deep-fried them in a hot oil pan to relieve their pain. Hate, someone tasted it and thought it was delicious, so there were stalls specializing in frying this kind of food, and this kind of food was called "fried juniper". It is said that this name is still used in some places. .
The origin of fried dough sticks is also recorded in "Qing Barnyard Banknotes": "Fried juniper can be as long as one person, and the noodles are beaten to make it thin. Two twists are twisted into one. It is fried like a rope. At the beginning, it was shaped like a human. The upper hand is the second hand, the lower is the second hand... Song people hated Qin Hui's misuse of the country, so the image and form resemble him."
"Critical Records" records the names of many fried dough sticks: "Fried noodles are like cold utensils. They are eaten in all provinces in the north and south. They are called fruit or oil germ. Mo, that is, the deep-fried ghost in the capital." The names of fried dough sticks, such as zizi, fruit, oil germ, sesame sugar, and oil bun, are still used in many places today.
Now, Yang Ming is ready to start frying fried dough sticks.
The ingredients for fried dough sticks are very simple, you only need flour, baking powder, baking soda, salt, eggs, oil, and water.
Here is something to say, baking powder and baking soda are the key to the fluffy fried dough sticks, this is very important.Salt can increase the texture of the fried dough sticks. Add a little oil, and the noodles will be smoother and more crispy when fried.
In the process of kneading the dough, Yang Ming seemed to be a master with decades of experience. He did not slacken the slightest slack during the whole process, and the whole process was done in one go, as if he had practiced it countless times.
It is worth noting that the oil should not be put in first, and the other ingredients are kneaded into a ball, and then put in the oil and kneaded evenly. People feel sick all day long, but to Yang Ming, these are trivial matters, just persist for a while.
Cover the kneaded dough with a piece of gauze or plastic wrap, and let it rise for two hours.It can take longer. Yang Ming got up early in the morning just for this. He made it early and put it in the refrigerator, just waiting for now.
The proofed dough is very small, about the size of a bowl, unlike steamed stuffed buns or bread. After proofing, the dough becomes very large, even as big as a washbasin.
In comparison, the proofed dough of youtiao is really small.
This comes down to the way the dough rises.
In order to avoid hard taste and difficult chewing, many pastries must be fluffy first, such as bread, buns, biscuits, cakes and so on.
Buns, bread, etc., use the biological fluffing method, that is, live yeast. During the process of proving the dough, these yeasts breathe and produce carbon dioxide, which makes the dough fluffy.Therefore, the buns and bread dough after proofing will become larger.
The cake is physically fluffy. It is quick stirring to make the egg white into fluffy air bubbles, and then mixed with flour to form a batter, which makes the batter fluffy.
Biscuits, as well as fried dough sticks, use chemical fluffing method, that is, sodium bicarbonate and ammonium bicarbonate react at high temperature to produce carbon dioxide, which makes the dough fluffy.
Therefore, the dough of the fritters will not expand now, but it will expand after a while.
Yang Ming brushed a layer of oil on both the panel and the dough, then kneaded the dough into long strips, slightly flattened them into long strips, cut them into small long squares with a knife, rolled the dough into sheets, then cut them into strips, and stacked them in pairs .Press again with chopsticks.
Every two long squares are stacked together, use chopsticks to press down firmly in the middle of the long square dough, the pressed dough presents a beautiful four-petal flower shape.
At the same time, Yang Ming poured vegetable oil into the pot, heated it to low heat to maintain the temperature, gently stretched the pressed dough by both ends, put it into the oil pot, and turned it over with chopsticks until the dough sticks Expand and form, just squeeze out and drain the oil.
As soon as the deep-fried dough sticks are put into the pot, there will be a crackling sound immediately, and there will be a lot of oil splashes, even a little splashing on the body. If it hits the eyes, it will be even more tragic, so it is very important to pay attention to skills.
During this process, Yang Ming always held both ends of the fried dough sticks with both hands, pinched them tightly, and gently put them into the pot. This is a secret.It is worth noting that in the process of elongating the fried dough sticks, the two ends must not be too hard, otherwise it will affect the expansion of the fried dough sticks.
The fritters will float to the surface very quickly, you need to stir them constantly with chopsticks, otherwise the frying will be uneven.Cook until completely fluffy and golden on top.
Anyone who has eaten deep-fried dough sticks knows that a deep-fried dough stick is made up of two pieces of dough, the outside is golden and crispy, and the place where the two pieces of dough are combined is whitish in color and soft and tender.The deep-fried dough sticks are full of large holes, which taste crispy on the outside and soft on the inside.
Then why do fried dough sticks have to be fried with two pieces of noodles?
Fried dough sticks, like cakes and bread, are porous foods formed by the expansion of gas bubbles.The expansion agents of cake and bread are respectively yeast and protein, which expand slowly at a suitable temperature.
The fried dough sticks are different. The hot oil at a very high temperature will make the fried dough sticks shape quickly before they have time to expand. With the shape of two pieces of dough together, the soft and unshaped contact surface in the middle can continue to expand outwards and become larger. Through continuous Turn it over to make the fritters full and delicious.
To put it simply, the reason why two fried dough sticks are pasted together is because the deep-fried dough sticks cannot expand if a single fried dough stick is fried!
The proofed dough is only a ball, and if it is thrown into the oil pan at one time, at least ten fried dough sticks can be fried.
Don't underestimate this small fried dough stick, and don't underestimate the people who sell fried dough sticks at small stalls. In fact, people who sell fried dough sticks are rich. They can earn at least [-] yuan a month, which is better than any code farmer and Internet writer. He has made a lot of money, and he is a real invisible rich man, which makes the author want eunuchs to fry fried dough sticks.
(End of this chapter)