Small fried dough stick

Prepare the ingredients (melt the butter in advance).

Pour all the ingredients into a large bowl.

Mix until there are no dry flour clumps and it forms a crumbly texture.

Then knead by hand into a slightly smooth dough.

When making fried dough sticks, you shouldn't knead the dough; just press and fold it repeatedly to make it even. If the dough is too sticky, you can rub some cooking oil on your hands. The dough should be soft, not hard.

Brush the kneaded dough with oil, place it in a dish, cover with plastic wrap, and let it rest in the refrigerator for over 8 hours (you can also knead the dough the night before, and it can be used directly the next morning).

The dough that has been properly rested does not need to be kneaded (absolutely do not knead it); just press and stretch it with your hands.

Flatten into a rectangular shape (0.5 cm thick).

Cut into sections, 3cm wide x 10cm long.

Take two sections and stack them on top of each other.

Use chopsticks to press down in the middle along the length of the stacked dough sheets, then lift it up, pinch both ends tightly, and then hold both sides and gently stretch it a little.

Pour an appropriate amount of oil into the pan, a bit more than usual. When the oil is about 70% hot (test with chopsticks—if small bubbles form, take a small piece of dough and put it into the oil, it should float immediately), put in the raw dough sticks and keep stirring with chopsticks. Fry until they turn golden and float, then remove from the pan.

Alright 😁

Finished product image.

Finished product image.

Finished product image.

Fluffy honeycomb-like.

😀😀