Jiaoquan (Beijing Fried Dough Rings)
Crispy golden fried dough rings, a classic Beijing breakfast. Best enjoyed with douzhi (fermented drink) or millet porridge for an authentic taste.
Ingredients
8 items- All-purpose flour 250g
- Aluminum-free baking powder 3g
- Baking soda 2g
- Salt 3g
- Sugar 5g
- Vegetable oil 15g
- Water 120ml
- Oil for frying as needed
Nutrition
Steps （6 steps）
In a bowl, combine sifted flour (250g), baking powder (3g), baking soda (2g), salt (3g), and sugar (5g). Whisk until evenly blended.
Add oil (15g) and water (120ml). Stir with a fork until a shaggy dough forms, then knead by hand for 5 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
Knead the rested dough briefly, roll into a long log, and cut into 15g pieces. Shape each into a ball, flatten into an oval disc, and cut a slit in the middle to form a ring.
Heat a generous amount of oil in a wok to 160°C (320°F) – a chopstick inserted should produce steady bubbles. Reduce heat to low to maintain temperature.
Gently slide each ring into the oil. Fry over medium heat until they float, then flip. Continue frying until golden and crispy, about 2–3 minutes, turning occasionally.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving. Enjoy the crunchy exterior and tender interior.
Tips
Temperature control is crucial: too low makes the rings greasy, too high burns them. Traditionally made with alum, but this version uses baking powder for a healthier result. Serve with douzhi, millet porridge, or soy milk.
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