Bang Chui Guo Zi (Stick Fritters)
Crispy on the outside and fluffy on the inside, these Tianjin-style stick fritters are a beloved breakfast treat, best enjoyed dipped in soy milk.
Ingredients
6 items- All-purpose flour 250g
- Baking powder 5g
- Baking soda 2g
- Salt 3g
- Warm water 140g
- Cooking oil 15g
Nutrition
Steps （5 steps）
In a large bowl, combine 250g all-purpose flour, 5g baking powder, 2g baking soda, and 3g salt. Stir with chopsticks for about 1 minute.
Gradually add 140g warm water (40°C) while stirring to form flakes, then add 15g cooking oil. Knead into a smooth dough, cover with a damp cloth, and rest for 20 minutes.
Grease the work surface, roll the rested dough into a 1cm thick rectangle, and cut into 2cm wide strips. Stack two strips, press a line in the middle with a chopstick, pinch the ends, and gently stretch to 20cm with slightly thicker ends.
Heat enough oil in a wok to 180°C (a chopstick tip will produce rapid bubbles). Add the dough sticks, reduce to medium-low heat, keep turning with chopsticks, fry for about 3 minutes until puffed and golden.
Remove with a slotted spoon, drain on a rack, and serve immediately while hot and crispy.
Tips
Do not skip the resting time; it ensures a fluffy texture. Maintain medium-low heat for even cooking. Best eaten fresh for maximum crispness.
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