Homemade Fried Dough Sticks

Knead the dough for the fried dough sticks into a ball. Each time, fold and press the dough from the edges toward the center. Let it rest for 15 minutes and then fold and press it again. Repeat this process 3 times, then cover with plastic wrap and refrigerate for 6 to 8 hours (or knead the dough the night before and bring it back to room temperature the next day before making). Roll it into a long strip; no additional kneading is needed (forgot to take a photo when kneading the dough).

Cut into strips of equal width.

Apply water in the middle, stack the two pieces, and press along the line in the middle.

Heat soybean oil in a pot until it reaches 60% of its maximum heat, then add the dough sticks to fry, constantly turning them.

When the color turns golden and the oil is controlled, take out the fried dough sticks (I usually use an iron pot to fry the dough sticks).

Then add another piece of youtiao dough; if the temperature is too high, it is easy [to have problems], and if the temperature is too low, the youtiao will not rise or become fluffy.

The fried dough sticks are out of the pan, and they have a good puffiness.

Two more pieces of fried dough sticks are done.

Cut open the cross-section of the fried dough stick; it should be fluffy with no dead spots, no dough lumps, and layered, showing the effect of well-structured dough.

The crumb is evenly porous, fluffy, and clearly layered, with a crispy texture that tastes great. It's best enjoyed at breakfast with fried dough sticks.