[Homemade Anxin Youtiao], it’s actually not difficult~

Ingredients

• High-gluten flour 450g
• Aluminum-free baking powder 10g
• Baking soda 4g
• Salt 6g
• Whole egg liquid 50g
• Water 235g
• Vegetable oil (dough) 30g
• Vegetable oil (fried dough sticks) Appropriate amount

Steps

1. 1. Mix the oil, egg liquid and water into a uniform liquid~

2. Mix flour, baking powder, baking soda, and salt evenly~

3. Mix the two and knead them into dough~ If you rub it by hand and it feels sticky, you can apply a little oil on your hands~ Knead the dough until smooth, knead as much as possible~ But it doesn’t need to be baked like bread~

4. Arrange the dough into square pieces. Plastic surgery is related to the length and shape of the fried dough sticks in the later stage~ It is recommended to make it into a rectangle or square with a thickness of one centimeter~ Apply oil to the plastic bag to prevent sticking, wrap it in the refrigerator after shaping.

5. Take it out after six hours and do not knead the dough again. Coat the surface of the dough with a thin layer of oil~ Cut the dough into appropriate sizes based on its original volume~ When cutting, apply a little oil on the knife to cut better~

6. Press the noodles slightly thinner. Put the two noodles together and press them with a skewer or thin chopsticks~ If the incisions are facing each other, apply a little oil, otherwise it will be sticky ~

7. Knead the tops of the two sections with your hands to straighten the shape~ In order to save fuel, I used a milk pot to fry it, so it was shorter~ The thickness is about centimeters and the length is about 8 centimeters~

8. Put oil in the pot, the temperature should be between 180-200 degrees~ You can test the oil temperature with a little dough first. If you add the dough and it will float quickly, it’s almost done~

9. You don’t need a lot of oil, just enough to cover a fried dough stick. Pick up both ends of the fried dough stick and stretch it a little. Be gentle and don’t pull too much. Put the middle part into the pan first and then let go~

10. Don't throw it in, or oil will splash out. If the oil temperature is right, the fried dough sticks will slowly float to the surface and become fatter within a few seconds. The fried dough sticks are relatively soft before they float. If the shape is not good, you can use chopsticks to shape it~

11. After it floats, use chopsticks to flip it back and forth to let it heat evenly. When it's golden all over, it's basically ready to serve! Each one takes about less than a minute! Don't fish it out as soon as it floats up, as there may be fish caught between the two~

12. When clamping out, be sure to clamp it and don't drop it into the oil pan, otherwise you will get burned~

13. The high-gluten flour used for making dumplings and steamed buns can also be used. The amount of water must be appropriately reduced, and the fluffy effect will be relatively poor~ Please read the tips carefully for more details~ If you like it, just follow it~

Tips

1. 1 When kneading the dough, the hardness is a little softer than the earlobe~
2. 2 The time for waking up can no longer be reduced~
3. 3 Don’t knead the dough after waking up~
4. 4 The two overlapping surfaces should be slightly separated. Too high adhesion will affect expansion, and insufficient adhesion will lead to unhappy separation. Bamboo skewers or thin chopsticks, the thinner they are, the greater the pressure~
5. 5 The oil temperature must be controlled~y If the oil temperature is high, the skin of the dough sticks will become hard soon after being put in, so they will be thinner and not taste good, and may even be in the middle. Not familiar! If the temperature is low and the frying is slow, it will absorb more oil and make you tired of eating!
6. 6 If you want to look good, you need plastic surgery. You will gain experience after just blowing up a few~
7. 7. I use high-gluten flour as the flour.