1 Bowl of Flour, 1 Egg, No Baking Powder, Homemade Oil Twisted Sticks, Fluffy and Soft with Hollows – Delicious!

Recently, oil twisted sticks have been popular after the popularity of lip-shaped twisted sticks. Everyone is frying oil twisted sticks at home, and friends circles are full of pictures of oil twisted sticks. However, many people privately say that they are not successful in frying, and the inside is relatively solid, not fluffy. I don't know why.

Honestly, I was like this for the first time yesterday. Although it looked like it was very fluffy on the outside, the inside was relatively solid, and it didn't taste as soft. I can't accept it! I specially asked another food author for advice yesterday, and she told me that the reason for not rising was that my oil temperature was too low when I put it into the pot. I suddenly realized that I was indeed putting it in at the highest temperature, so I decided to make it again today, and this time I must succeed!

I've learned from yesterday's mistakes. I think there are 3 places to improve: 1. The dough should be kneaded very soft; 2. You must knead it for a longer time; 3. The oil temperature must be high. After reviewing, I made it again today, and it was particularly successful! I feel very happy and posted it on friends circles, and everyone said that I should share the recipe, so I thought that since everyone is staying at home and has nothing to do, they must want to try making it. So I shared it for reference. Let's take a look together!

A successful and fluffy hollow oil twisted stick recipe

Ingredients:

Flour…300g

Eggs…1

Yeast…3g

Baking soda…1g

Salt…1 scoop

Cooking oil…Plenty

—Start making—

① Pour flour into a large bowl, add 1 egg, add 3g yeast, 1g baking soda, 1 scoop salt.

② Use chopsticks to mix into a dough mixture, then pour in a little cooking oil and knead into a smooth dough. I feel that this dough needs to be kneaded for at least 5 minutes, and the dough should be very smooth and delicate. This is the first key step to successful oil twisted sticks.

③ Then wrap the dough with plastic film and put it in a warm place to ferment. I fermented it for 2 hours. If you're in a hurry, you should ferment it for at least 1 hour. The temperature is low, you should see the dough rise obviously before it's ready.

④ On the cutting board, sprinkle a little dry flour, then take out the fermented dough and put it on the cutting board. Don't knead or rub it again, otherwise you'll exhaust the air, and the oil twisted sticks won't be fluffy. Just cut it into a long square shape and cut it into strips. The thinner, the better.

⑤ Then cut the dough strips into equal widths, as shown in the picture.

⑥ Dip a little water into a chopstick and apply a little water to the edges of the dough strips. This helps the two pieces of dough stick together when folded. Then fold the two pieces of dough together, use a chopstick to press a line in the middle.

⑦ Pour plenty of cooking oil into the pot and boil. The oil temperature must be boiling hot, don't let the oil not be hot enough before putting in the dough strips, otherwise the inside will be solid, not fluffy. When the oil is hot, put the dough strips into the oil, and the dough strips will immediately rise. Then use chopsticks to keep stirring, don't turn off the fire, keep using the big fire, about 1 minute out of the pot. This is also a very key step. If you do this step well, you will succeed in making oil twisted sticks.

Tips

1. Key first step: The dough for oil twisted sticks should be kneaded softer, don't make it too hard, the softer the oil twisted sticks, the better the taste and texture.

2. Remember to add some oil into the dough mixture, so that the dough is smooth and doesn't stick to your hands.

3. After kneading the dough, knead it for a longer time, at least 5 minutes, and make it very smooth and delicate, so that the oil twisted sticks will have more elasticity.

4. The fermentation time should be enough, at least 1 hour, I fermented it for 2 hours, and the dough was very light and fluffy, so I didn't need to cut it and let it rest again.

5. After the dough is fermented, don't knead or rub it again, otherwise you'll exhaust the air, and the oil twisted sticks won't be fluffy. Just cut it into a square shape and cut it into strips.

6. Before putting it into the pot to fry, the oil temperature must be high. Many people didn't do this step well, and the inside of the oil twisted sticks was solid, so remember this point.

Conclusion

Oil twisted sticks look simple, but making them is quite tricky. I share it with you, hoping that everyone who is staying at home and has nothing to do can make fluffy and soft oil twisted sticks according to this method. Thank you for your support!