These Chinese breakfast dough sticks are crisp on the outside and light inside. The dough, made airy with baking powder, is deep-fried and often served with hot soy milk or porridge as a street-food favorite.
Combine the flour, baking powder, baking soda and salt in a large bowl. Gradually add the water and knead into a soft, slightly sticky dough.
Cover the dough with a damp cloth and let it rest at room temperature for at least 45 minutes. This helps create a light, airy texture.
Roll the dough into a rectangle and cut it into finger-width strips. Stack two strips, press down along the center and twist them gently.
Gently stretch the strips and lower them into the hot oil. Turn them continuously as they fry until golden and puffed on all sides.
Important: If the oil is not hot enough, the dough will absorb oil and become heavy. Test the oil with a small piece of dough before frying. Allergen: contains wheat (gluten).
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