Don't Add Baking Powder to Fry Oil Sticks! Learn This Recipe, Crispy, Fluffy and Healthy

Hello everyone, I'm Xiao Lin from Xiao Lin Kitchen. Today I'm sharing with you how to make homemade oil sticks. There are no additives, it's very healthy and safe to eat. If you like to try new things, you can give it a try.

I just finished eating this cold dough, and the cake hasn't been eaten through yet! And here comes the oil stick again! This is to prevent foodies from being considerate? Won't fry oil sticks be afraid? 'Let the troops come, let the water come, let the earth cover it.' Xiao Lin is here to be your consultant, providing you with the most perfect food recipes, plus your ingenuity, you can definitely make perfect fried oil sticks.

Homemade fried oil sticks don't need to add extra ingredients like alum and baking powder. We make our own food, the key is to be healthy. The main ingredients are flour, eggs or milk, which are both nutritious.

Let's start with the flour first. We should choose medium and high-gluten flour for the flour, and it's even better to use oil stick flour, which makes it easier to form the oil stick and makes the surface crispy and the inside is soft. Please don't use low-gluten flour leftover from making cakes the day before to fry oil sticks.

1. Frying Oil Sticks

To improve everyone's reading experience, the steps for frying oil sticks will not appear too many notes and tips, I will summarize the ingredients and 3 notes in the end for frying oil sticks, I hope you like it!

1. First prepare 300 grams of flour, add 3 grams of salt to the flour, 3 grams of yeast, 2 grams of baking soda and mix well, then beat in an egg, use 150 ml of warm water to make dough.

2. Add the water gradually while stirring until it forms a flocculent without dry powder, then add 25 grams of oil, and squeeze it into a dough with your hands. Don't knead it, just squeeze it into a dough. The dough should be softer.

3. Brush a layer of oil on the surface of the dough to prevent dehydration, cover with cling film and put it in a basin, then place the basin on a warm water (in winter, the temperature is low, in order to speed up the fermentation) until it doubles in size.

4. On a greased or flour-dusted board, take out the dough that has fermented, press it directly into a pancake with your hands, then use a rolling pin to roll it into a long square pastry, and then divide the pastry into several long strips for later use.

5. Pair two pieces of dough, use chopsticks or the back of a knife to press a groove in the middle, because the pots in our home are relatively small, we can separate the dough into two halves and pinch it tightly, so that when frying, we can save some oil. Cover the dough with cling film before frying to ferment for 10 minutes.

6. Heat the oil in the pot to 5-6 degrees Celsius, you can use a chopstick to insert it into the oil, there will be constant bubbles coming out, put in the oil stick dough to start frying, when frying, use chopsticks to roll it back and forth to make it heat evenly, fry until golden and crispy.

Below is a list of the required ingredients and quantities for reference.

Medium-gluten flour 300g, edible oil 25g, 3g salt, 3g yeast, 2g baking soda, 1 egg, warm water or warm milk 150ml.

2. Notes

• The dough for fried oil sticks must be made softer, which is conducive to fermentation and fluffiness, especially after fermentation, the dough will stick to your hands. You can apply a little oil to your hands to prevent sticking. The fermentation of the dough must be thorough. In winter, the temperature is low, you can place it in a warmer place. The water used to make the dough should be 30-35 degrees Celsius. Before frying, ferment the dough for 10 minutes.
• The most important point is that you must not knead or rub the dough, kneading will make the dough have gluten, which is not conducive to fluffiness. The fermented dough should be pressed directly into a pancake on a greased board and then rolled into a pastry.
• The oil temperature for frying oil sticks must not be too high, otherwise the oil sticks will quickly solidify and turn yellow, but the inside will not be cooked and still wet.

I'm Xiao Lin from Xiao Lin Kitchen, thank you for reading, your understanding and support is the confidence I have to continue, I believe I can make better home-style food articles for you to share. If you like to cook dishes at home, please pay attention.