crispy on the outside and soft on the inside

Freshly fried dough sticks are golden and crispy on the outside, with a crunchy texture and a fluffy, soft interior that becomes increasingly fragrant with every chew. Paired with a bowl of hot soy milk, slurping it up while nibbling on a dough stick is a truly delicious experience. Or pair it with a bowl of spicy hot soup, where the spicy, savory flavor complements the crispy dough sticks for an incredibly satisfying meal! Dough sticks are a staple at breakfast restaurants across China, a staple at breakfast stalls in both the north and south. But homemade dough sticks are rich and hygienic, making them even more satisfying and delicious than those sold at breakfast stalls! Learn this recipe and you'll never have to wait in line again. Enjoy your own dough sticks at home! Fry a few fresh in the morning and the whole family will enjoy a delicious feast!

Ingredients

500g all-purpose flour (10 recipes, students can halve)
280 gram water
35 minutes of cooking oil and flour.
6 to 8 grams of salt
10g of dough stick leavening agent (This is the key to the fluffy dough sticks)

Steps

Before you prepare: Pour the flour, leavening agent, and salt into a large bowl and stir well with chopsticks, just like you would with a cold dish. Then, slowly add water, stirring constantly until the dough becomes fluffy. Don't be lazy at this point; stir thoroughly, otherwise the dough will become lumpy and affect the texture.
Kneading the dough is key. Put on gloves and start kneading the dough. Remember, it's "kneading," not "kneading." Just like massaging the dough, press firmly against the sides of the bowl and fold it. Watch the video.
When there is no more dry powder, add a spoonful of cooking oil and continue kneading until the oil and dough are combined and finally form a ball. Then cover with plastic wrap and set aside to rise for 30 minutes.
Knead the dough again to rest. After 30 minutes, remove the dough and knead it again, this time until it's smooth and delicate, like baby skin. Cover with plastic wrap and let it rest for an hour, or refrigerate overnight for easier preparation the next day.
Shaping the dough for the dough sticks Take out the rested dough and roll it out on a chopping board into a 1 cm thick and 5-8 cm wide strip, similar to how you roll dumpling wrappers. Don't roll it too thin. If the dough sticks, sprinkle it with a little flour. Do not use oil, otherwise the ends of the dough sticks will not stick together.
Then cut the long strips into small strips about 2 cm wide, use a spray bottle to spray some water on the small strips, stack two strips together, press hard in the middle with chopsticks to make a mark, and the raw dough of the fried dough sticks is ready.
Deep-frying dough sticks Pour plenty of cooking oil into a wok and heat it to around 170°C. If you're new to cooking, just toss a small dough ball in. If it floats within 5 seconds, the oil is just right.
Turn the heat to medium. Pinch the dough sticks together (don't twist them, or they won't expand). Place them in the pan. Once in the pan, they will expand. Fry them frequently to evenly cook. Fry until golden and crispy. Remove from heat and drain.
I have tried fried spinach juice dough sticks before. You can flexibly adjust the method according to your taste and ingredients.