Double-Layered Fried Dough Sticks

Double-Layered Fried Dough Sticks

　　Features of Double-Layered Fried Dough Sticks: thin and fluffy crust, crispy and fragrant taste, suitable for breakfast.

Method for making Double-Layered Fried Dough Sticks: 1. Place food-grade alkali, alum, and refined salt in a basin. First mix in one-third of the water to dissolve, then add the remaining two-thirds of the water. Add flour and stir into a flaky dough, then sprinkle with water and knead into a dough block. Knead evenly and cover with a damp cloth (in winter, cover with a cotton quilt), let rest for about 20 minutes. When the dough surface is smooth, fold the edges inward, gather the opening upward, place on a floured cutting board, and let rest for about 20 minutes before frying. 2. For frying, first cut off a piece of dough (about 1500 grams), place it on a floured cutting board, arrange it from one end into a strip about 10 cm wide and 1 cm thick, brush with a layer of oil, then cut into strips 1.6–1.9 cm wide. Then pair two small strips together (oil side facing oil side), twist while stretching (to a length of 21–30 cm), and drop them into oil heated to 80% hot. Fry until they turn persimmon yellow, then remove and serve.

Key points for making: 1. The dough should be kneaded evenly and rested thoroughly, ideally until smooth; 2. While frying, stir frequently to ensure even heating.