Beijing Fried Dough Rings
A classic Beijing street snack, crispy outside and tender inside with a rich roasted aroma. Perfect with soy milk for a traditional breakfast.
Ingredients
5 items- All-purpose flour 300g
- Salt 3g
- Aluminum-free baking powder 2g
- Warm water 150ml
- Cooking oil as needed
Nutrition
Steps （6 steps）
Mix flour, salt and baking powder. Gradually add warm water and knead into a smooth dough. Cover with damp cloth and rest for 20 minutes.
Knead the rested dough again, roll into a log, divide into 20 small pieces. Brush each with oil, cover and rest for 10 minutes.
Take one piece, flatten, roll into an oval sheet. Make 3 slits in the center with a knife, leaving the ends connected.
Heat oil in a wok to medium. When oil temp reaches 170°C (bubbles form around chopsticks), stretch the dough sheet and carefully slide into oil.
Turn constantly with chopsticks. Fry until golden and crispy, about 2-3 minutes. Remove and drain. For extra crispiness, double-fry for 30 seconds.
Drain on wire rack. Serve hot with soy milk. Crispy outside, tender inside.
Tips
Keep dough moderately soft; adequate resting is key for crispiness. Fry at moderate oil temp to avoid burning outside. Double frying enhances crunchiness.
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