Deep-fried dough stick

Name: Deep-fried dough stick
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 500g Flour; 3g Baking soda; 3g Aluminum-free baking powder; 3g High-sugar yeast; to taste Sugar; 3g Salt

The classic Chinese breakfast cruller: lightly leavened dough rested overnight in the fridge, stretched into strips and deep-fried until puffed, golden, and airy-crisp outside.

24 hrNewMedium Snacks Deep-fry Original

Instructions

1
g flour + 2g baking soda + 2g baking powder + 5g sugar + 3g salt.
2
Add an appropriate amount of warm water and mix into a thick paste.
3
Cover it like this and let it sit for more than 2 hours.
4
Add the yeast.
5
Mix well.
6
Brush a layer of oil on the top, cover it, and place it in the refrigerator to ferment overnight.
7
In the morning, pour the dough onto a board dusted with flour. Do not knead the dough.
8
Sprinkle a little dry flour on the surface so it won't stick to your hands. Roll it into a long strip.
9
Cut into small pieces.
10
The two are listed together.
11
Press down in the middle with chopsticks.
12
Twist it tightly with the strength of a twist pastry.
13
Put it in the pot to fry.
14
Fry until golden.
15
Scoop out and plate.
16
Soft and fluffy fried dough sticks.
17
Serve with soy milk.
18
Let's start eating breakfast!