What to put in fried dough sticks so they don't become hard

In our lives, many people like to eat fried dough sticks. However, some people choose to make fried dough sticks at home because the fried dough sticks sold by small vendors outside are made with recycled oil, which is very unhealthy. However, the fried dough sticks made by themselves are generally very hard. After being left for a period of time, they are difficult to chew. So what should be put in the fried dough sticks to prevent them from becoming hard?

1. Cooking skills: Use new oil, not old oil. Frying dough sticks requires a higher oil temperature and quick movements.

2. Dough making skills:

1. Add 5 kg of flour and baking powder and mix well. Pour clean water (about 1000 grams) into a dough mixer, crack in an egg, add refined salt, flour and 50 grams of salad oil, turn on the machine and adjust to low speed to stir until the water becomes turbid with small bubbles, then add flour mixed with baking powder. After the flour and water are mixed into a dough, switch to medium speed and stir until the dough is smooth and soft.

2. Dip your hands in a little salad oil, scoop the dough out of the dough mixer, put it on a greased dough board, and roll it into a rectangular dough block. Then use your fist to beat the dough block. When the dough piece becomes larger, fold it into 2 to 3 layers and beat it again. Repeat this three times. Then you can stack the beaten dough blocks neatly and put them in a stainless steel plate. Cover with a wet towel and let it stand for about half an hour before use.

3. Sprinkle flour on the other end of the dough board, use a dough cutter to take a small piece of dough from the stainless steel plate and place it on the dough board. Use both hands to stretch it, then use a rolling pin to roll it into a long strip of dough 8 cm wide and 1 cm thick. Then use a knife to cut it into 2.5 cm wide strips.

4. Pour salad oil into the pot and heat it to 60% to 70% hot. Take a strip of dough and brush a little water on the non-cutting edge side with a small brush. Then put another strip on top of it and overlap it (with the cutting edges on both sides). Press the middle of the strip with a thin wooden stick to make the two strips stick together. Then hold the strip with both hands and gently stretch it. Twist the strip twice with your right hand, then put it into the oil pan while pulling it (put the middle of the strip first, then the two ends). Fry it while turning it with chopsticks. Fry until the strips are straight, plump and golden in color. Remove from the pan, drain the oil, and serve on a plate.