New Way to Eat Wheat Flour: Instant Crispy Noodles Without Proofing, Each One Forms a Hollow Puff, and Tastes Better Than Fried Dough Sticks!
Hello everyone, today I'm sharing a new way to make noodles. Once boiled, it's instantly crispy, no need to proof, each one is hollow and crispy, and it tastes better than fried dough sticks! Adding vegetables to the dough is nutritious and healthy, and it's not greasy at all. My family loves eating it and can't stop!
1. Prepare 300 grams of ordinary flour, medium-strength flour is fine, put it in a bowl, pour in 200ml of boiling water to make a (water dough), while pouring, stir continuously until you form a dough mixture.
2. Half a carrot, a handful of scallion greens, cut into very small pieces, and put them all into the bowl, addone tablespoon of edible oil, half a tablespoon of saltand start kneading the dough.
3. Knead the vegetables evenly into the dough. Due to the varying water absorption rate of the flour, if it's too sticky, add a little dry powder, knead until the dough is smooth and the bowl and hands are smooth, cover with a lid, let the flour rest for 10 minutes.
4. On a cutting board, sprinkle some dry powder, take out the dough, at this time don't knead the dough, just press it flat, kneading will not have a good effect, it will develop gluten!
5. Use a rolling pin to roll it into a thin pancake, about 0.3cm thick, find a glass plate, and create a circular shape, this is the dough embryo we use today, and the production is complete.
6. Heat oil in a pot, wait for the oil temperature to rise to 50%, put in the dough embryo, use a small flame and slowly fry, about 10 pieces at a time, fry until it puffs up, and both sides turn golden yellow.
7. Drain the oil and pack it up, you can eat it immediately. It's crispy on the outside and tender on the inside, with a fragrant aroma. What's important is that the method is simple, even a kitchen newbie can easily handle it.
In northern regions, we practically deal with flour every day, such as flower rolls, buns, steamed buns, and big pancakes. After trying it a few times, I found that kneading vegetables into the flour and frying it after cooking, the taste is simple and fragrant. Each one is hollow and crispy, and you don't need to worry about not using yeast, you can make it at home and be a chef!
Tips summary
When frying, the oil temperature should not be too high, control it at 50% heat, you can use a chopstick to test it in the pot, if there are dense bubbles around it, it means it can be fried, the living dough will not be kneaded again, it will have the opposite effect, frying it won't puff up.
