Easiest and Fastest Way to Make Oil Dough Sticks (No Hands Touching, Fluffy, Crispy, and Soft)
Yao jiao (fried dough sticks) are a common breakfast in our daily lives, fluffy and crispy, and many people like to eat them. A few weeks ago, when I was working, I often ate yao jiao outside the company entrance, paired with a bowl of soy milk – it was simply delicious. Yao jiao and soy milk are a perfect combination. These past few weeks, I've been staying home and always wanted to eat the yao jiao from the company entrance. Now, during this special period, we can't go out to buy them, so we had to make them at home.The simplest and fastest way to make yao jiao, with no hands touching the dough, fluffy and crispy yet soft. Zero added ingredients.
Fried Dough Sticks
This yao jiao recipe is my improved version. It's simple to make, and it adds eggs, sugar, and yeast powder to the flour, then adds warm water to create a relatively thin dough. It's then poured into a piping bag and squeezed into hot oil to make it. If you prepare the dough the night before, you can get up in the morning and take 10 minutes to make it. Below is the specific method, so interested friends can come in to learn.
Fried Dough Sticks
First: Prepare a large bowl with 250 grams of flour, add 3 grams of white sugar, 4 grams of yeast powder, and beat in 1 egg. Add 280 grams of warm water to make the dough, then stir it evenly, clockwise, so it's less likely to form dough clumps. The dough made is more delicate, then stir until a delicate dough is formed. Cover with plastic wrap and let it rise to double its size.
Fried Dough Sticks
Second: After the dough has risen and becomes bubbly, give it a stir to release the air, then prepare a piping bag (if you don't have a piping bag, you can also use a relatively firm plastic bag as a substitute). Pour the risen dough into the piping bag and cut a hole about 1.5 cm in diameter. Reserved
Fried Dough Sticks
Third: Pour a lot of oil into the pot, then turn on the heat. The oil temperature is 5-6 degrees Celsius (a wisp of bubbles will rise when a chopstick is inserted into the oil pot). Enter the dough from the small hole of the piping bag into the pot. The length of the dough sticks should be slightly different from the ones we usually eat. Because our dough has a lot of water, we use a large fire to fry. When frying, we need to constantly flip it to prevent it from burning. Fry until the surface of the dough sticks is golden yellow, and the dough sticks are already cooked. Use a spider to remove the oil. Our dough sticks are done, very fluffy and soft.
Fried Dough Sticks
