Recently, homemade fried oil sticks have become popular; using the right recipe, you can succeed once, with abundant air holes and crispy, fluffy texture.

For the past few days, I've been researching delicious recipes at home, alternating between making flower rolls, fried cat ears, steamed buns and dumplings. The flour is decreasing at a visible speed. Today, 'Delicious Food Expert' continued to make oil sticks with the remaining flour. Following the homemade cold skin, the oil sticks were a hot topic in my for two days before. As soon as I opened my and WeChat group, everyone was sharing their homemade oil sticks – fluffy and with large holes, and drinking with soy milk felt particularly delicious.

Actually, I and my mom were also making oil sticks for two days before, when frying, I thought of imitating the street morning snack stall oil stick maker, and I didn't master the right strength, so the oil sticks came out long and fluffy, and the fried dough transformed into fried noodles. So this time, 'Delicious Food Expert' learned from the previous experience, when making the dough, it won't be stretched excessively, try to keep its original length, it's really fluffy and plump, and it's still fluffy even after cooling.

My mom used to make oil sticks herself, using commercially available quick-expanding agents. The result was that they were very hard to chew, painful in the teeth, and there were very few air holes inside the oil sticks, let alone hollow ones. Where did the fluffiness go? This time, under my guidance, the quality and taste of the oil sticks rose significantly. Recently, frying oil sticks has been trending, using the right recipe can succeed once, with abundant air holes, and crispy and fluffy. A couple of sticks is totally fine~

Frying Oil Sticks

Required Materials:Flour 200g, 1 egg, yeast 2g, white sugar 10g.

Production Process:1. Put the flour into a large bowl, beat in the egg, add yeast and white sugar.

2. Add an appropriate amount of water and make a relatively soft dough. Keep mixing until the surface is smooth.

3. Cover a layer of plastic wrap over the bowl and place it in a warm place for fermentation.

4. Take out the fermented dough directly, don't knead too much, just shape it into a circular shape.

5. Use a rolling pin to roll out a large dough sheet, in a rectangular shape.

6. Use a knife to cut the dough into pieces.

7. Join two pieces of dough together.,

8. Use chopsticks to press a trace in the middle.

9. Use a knife to divide the long dough into two pieces.

10. Pinch the two ends of the dough tightly to prevent cracking when frying (Delicious Food Expert really recommends everyone to pinch a pinch, and tighten it, because I cracked several times when frying, can you taste the double oil sticks?).

10. Put wide oil in a pot, heat the oil temperature to when a chopstick has small bubbles, put the oil sticks into the pot, fry over medium heat until the whole surface is golden brown.

Take them out and drain off the excess oil.

Hot and eat, the crispy and fluffy feeling is super awesome, and the inside air holes are also abundant~

O(∩_∩)O~Golden and plump appearance, bite a half~Tips:

1. You must pinch the two ends of the dough tightly when shaping the oil sticks.