Xinwen Food Delicious alum-free fried dough sticks

2024-06-21 18:28:52  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve eyesight
White sugar: low protein

Ingredients

Eggs ( 2 )
Four ( 300 grams )
Yeast ( 3 grams )
Salt ( 3 grams )
Oil ( appropriate amount )
White sugar ( 5 ​​grams )

Xinwen Food's recipe for delicious alum-free fried dough sticks

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 1

    1.Add two eggs, sugar, salt, cooking oil and yeast to the flour.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 2

    2.Synthetic dough fermentation.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 3

    3. Do not knead the dough that has risen.Use a knife to cut out a piece..

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 4

    4. Brush oil evenly on the chopping board, put the dough on it and let it grow out.Don't press, push gently, cut into long sections, use chopsticks to press out grooves.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 5

    5. is elongating.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 6

    6. Heat the Queen Amway pot, pour in appropriate amount of oil and cook for seven When it's hot, put it on the face.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 7

    7. Turn to low heat and fry until golden brown, remove and control oil.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 8

    8. The pot comes with a wire rack, put the fried dough sticks on the rack Then fry the next pot.

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 9

    9.Finished product picture

  • Xinwen Gourmet's delicious alum-free fried dough sticks illustration 10

    10.Finished picture

Tips

Don’t knead the dough.If you want it to look better, you can knead it evenly and form it.You have to wait until it rises a second time.Fry in the pan.

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