How to make fried dough sticks
In the past 10 days, among the hot topics on the Internet about food production,Baked dough sticksIt has become the focus because of its characteristics of being crispy on the outside and soft on the inside, healthy and without additives. Many netizens shared their successful experiences of homemade fried dough sticks, and many people discussed how to avoid the problem of hard fried dough sticks or absorbing too much oil. This article will combine popular content to introduce in detail how to make dough sticks, and attach structured data for reference.
1. The steps of making dough sticks
1.Ingredients preparation: High-gluten flour, yeast, baking powder, salt, sugar, warm water, and cooking oil are the basic formula. In recent hot discussions, some bloggers recommended adding eggs or milk to improve the taste.
2.Soaking up the dough: Mix the dry ingredients and gradually add warm water and knead into a smooth dough. The latest experimental data in August 2023 shows that proofing at room temperature for 1.5 hours (28°C) has the best effect, and the volume can expand to 2 times.
3.Shaping and frying: After proofing, roll the dough into long strips, cut into small pieces, stack the two pieces and make an indent in the middle with chopsticks. Oil temperature control has become a hot topic recently, and most successful cases recommend frying at 180℃-190℃.
2. Key data comparison table
| parameter | traditional recipe | Improvement plan (popular) |
|---|---|---|
| Flour type | all-purpose flour | High-gluten flour + cornstarch (ratio 4:1) |
| Wake up time | 2 hours | 1.5 hours (shortened in summer) |
| Frying temperature | 200℃ | 185℃±5℃ |
| Oil absorption rate | 15%-18% | 12%-14% (thermal control optimization) |
3. Summary of recent popular techniques
1.Overnight refrigeration: A video shared by Douyin food blogger "Breakfast Dad" showed that the dough fermented in the refrigerator for 12 hours has a more uniform texture and received 2.3 million likes.
2.Oil control tips: Actual measurements by Xiaohongshu users have shown that using chopsticks to quickly flip the dough sticks during frying can reduce the oil absorption by 20%. The number of relevant notes collected exceeds 50,000.
3.healthy alternatives: The Weibo topic #aluminum-free fried dough sticks has been read 120 million times. It is recommended to use yeast + baking soda instead of alum. Although the fluffiness is slightly reduced, it is safer.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| The fried dough sticks don’t rise | Yeast failure/temperature too low | Test yeast activity/knead dough with warm water |
| Externally mixed and internally grown | Oil temperature is too high | Adjust to 180℃/reduce the dosage |
| Hard taste | Insufficient proofing/high gluten content of flour | Extended proofing/added starch |
5. Nutritional reference data
According to recent food app statistics, the nutritional ingredients of home-made fried dough sticks (100g) are as follows:
| Nutrients | content | Daily proportion |
|---|---|---|
| heat | 336kcal | 17% |
| carbohydrate | 45g | 15% |
| protein | 8.5g | 17% |
| Fat | 14g | twenty two% |
Recently, food bloggers have particularly emphasized that eating it with soy milk can improve the protein absorption rate. This is one of the most popular suggestions in the "Nutritious Breakfast Pairing" topic in August 2023.
6. Tool Selection Suggestions
Taobao data shows that the search volume for "rolling pin for dough sticks" has increased by 120% in the past week, and the model with a scale is the most popular. However, actual tests by many gourmet experts have shown that an ordinary rolling pin combined with a kitchen ruler can achieve the same results, and there is no need to purchase it specially.
Through the above integration of structured data and popular content, I believe you have mastered the key to making perfect dough sticks. Remember to share your creations in the comment area!
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