Why do fried dough sticks become hard when cold?

The fried dough sticks we usually buy are crispy and soft, and the inside is soft and sticky. However, if you make fried dough sticks at home or buy fried dough sticks and leave them for too long without eating them, they will become hard after a few hours. The most important thing is that they become very unpalatable when they are hard and cold. There is a reason why fried dough sticks become hard when they are cold. This is a fried food, and it will naturally become like this if it is left for a long time. Let’s see how to remedy this.

There are two reasons why fried dough sticks become hard when they are cold:

1. The flour has high gluten content; 2. The formula of the leavening agent is unreasonable. The use of aluminum-free fried dough stick leavening agent (Paoduoyuan) with QS certificate to make fried dough sticks has a crispy texture and is easy to bite (good solubility in the mouth), is fluffy and large in size, has large internal pores, has a perfect shape, and a rosy color. It does not become hard or spongy when it cools down. Pao Duo Yuan is the latest aluminum-free dough stick leavening agent for making high-quality dough sticks. It is especially suitable for dough stick chain franchise stores, dough stick processing wholesalers, high-end restaurant breakfasts, etc.

Use the correct production method to make fried dough sticks so that they will not become hard when cooled.

The correct way to make fried dough sticks: Ingredients: 5000 grams of ordinary flour, alkali (60 grams in winter, 70 grams in spring, 85 grams in summer), warm water (3000 grams in winter, 2750 grams in summer). Preparation method: 1. Mix alkali and salt in proportion, grind them into a bowl, add warm water and stir to dissolve into an emulsion, and generate a large amount of foam with sound. Then add flour and stir into snowflake shape. Pound it into a smooth, soft and strong dough. Cover it with a warm cloth or quilt, let it rest for 20 to 30 minutes, pound it again, and fold the dough. Do this 3 to 4 times to make the dough produce gas, form holes, and make it smooth. 2. Apply oil on the chopping board, take 1/5 of the dough and put it on the chopping board, drag it into long strips, use a small rolling pin to roll it into 1 cm thick and 10 cm wide strips, and then chop it into 1.5 cm wide strips with a knife, stack two strips together, press and tighten them from the middle with bamboo chopsticks along the length, pinch the two ends lightly with both hands, rotate and pull it into a strip about 30 cm long, put it into an 80% hot oil pan, fry and turn it over while making the strips bulge, become plump, expanded, crispy and golden.

The hardened dough sticks can be stir-fried with blanched vegetables in a hot pan for a few times, the taste is amazing! You can also pair it with noodles. The fried dough sticks in hot pot are usually hard.