Crispy Fried Dough Sticks

Soy milk accompanied by fried dough sticks, a breakfast loved by many… Haha😄. Personally, I really enjoy this way of eating… Freshly fried hot dough sticks, tear off a piece and let it soak in steaming freshly made soy milk for a while, then take a bite—a burst of flavor fills your mouth. First, there's the crispy texture of the doughstick, followed by the sweet aroma of the soy milk. It's rich and flavorful, a taste that's simply irresistible… Speaking of fried dough sticks, some people may feel it's unhealthy, but life is all about enjoying different flavors! Having it every once in a while is still wonderful… Food bought outside always raises concerns about its safety. There's the worry about dough sticks made with alum or laundry detergent, not to mention the repeatedly reused and darkened oil used for frying—it's just uneasy to think about. Truly, it's difficult to feel reassured… Actually, the ingredients for making dough sticks are quite ordinary, and it's convenient to make them at home. Being an occasional treat, it's worth the time and effort. Homemade dough sticks are fluffy, crispy, delicious, and hygienic, paired with a hot cup of milk or soy milk, you'll forget all about its calorie count… Haha😀 There are numerous recipes and methods for dough sticks online. I've tried many versions; to be honest, the yeast version doesn't quite match the texture of the dough sticks in my memory. It rather feels like a differently shaped fried cake… So for occasional indulgence, I've chosen the aluminum-free baking powder version, which is both safer and tastier! A few days ago, I followed the crowd to try making dough sticks, and many friends requested the recipe and method from me. I don't usually make them often and wasn’t intending to jot down the recipe, but since being homebound lately, here's the record… Making dough sticks requires a specific type of flour, which must be medium-gluten flour for ensuring crispy fried dough sticks that also stay soft and not too hard. Using high-gluten flour for dough sticks can result in serious shrinkage and difficulty forming shape during kneading, and the final product can turn hard. On the other hand, low-gluten flour lacks adequate protein, resulting in poor stretchability, and the dough tears easily. The eggs in the recipe enhance the crispy and aromatic texture of dough sticks, while sugar aids in browning. Furthermore, the amount of salt in the recipe shouldn't be reduced; overly bland doughsticks can taste greasy. If you have butter at home, it can substitute vegetable oil to add a hint of creamy flavor, making the taste even better… Since dough sticks are not made frequently, it's recommended to make a bigger batch and freeze any leftovers. Take them out ahead of time to thaw, then bake at 180°C in a preheated oven for 2-3 minutes or use an air fryer at 180°C for 2-3 minutes to restore the texture—just as crispy and delicious as freshly fried!