How to make Hong Kong style fried dough

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make Hong Kong-style fried dough sticks at home. So if you like cooking, come and learn how to cook with me today!

1.121 Add fine sugar and mix well.

2.212 Put the starch into a mixing bowl, pour in boiling water and stir quickly, then quickly add the sieved glutinous rice flour and mix well.

3.1 Pour in ammonia powder and stir evenly.

4.2 Pour in baking soda and stir well.

5.1 Stir in circles until evenly combined.

6.2 Pour cool water into the middle of the basin.

7. Knead into a smooth dough.

8. Divide into 30g dough each.

9.1 Flatten the dough to wrap the filling and knead it into a round shape.

10.2 Divide the filling into balls of 20g each (if you don’t put fillings in them, they will be hollow dumplings. If you like hollow dumplings, don’t put fillings in them).

11. Place as much wrapped dough as possible on a plate.

12. Use a spray bottle to spray water mist on the surface of the dough (the spray bottle needs to have fine holes)

13. Put the sprayed dough into the roasted sesame seeds and roll it (both black and white sesame seeds must be roasted in an iron pan to fully release their aroma. You can buy ready-roasted sesame seeds).

14. Sprinkle sesame seeds on every side of the dough as much as possible. (Black sesame seeds are more nutritious than white sesame seeds, but white sesame seeds are prettier in color, so it’s best to add both)

15. When the oil temperature in the pot reaches 150°, use a slotted spoon to carefully put the dough in and turn the heat to low (slide the dough in slowly with a slotted spoon to prevent oil splashing, and use a special thermometer to test the temperature).

16. If you don’t have a thermometer, look here. Put an egg white in the cold oil, and wait for the egg white to rise from the bottom of the pot. When it becomes completely hard and yellow, it is almost ready to be put into the pot (why do you have to test the oil temperature? Because too high an oil temperature will cause the outside to quickly become burnt and bitter, while the inside is not yet cooked, and a low temperature will make the skin less crispy. Because this method still depends on experience, it is best for beginners to use a thermometer, and you will definitely be able to fry like a big hotel)

17. When the fried dough balls float completely, use a slotted spoon to press them completely into the oil to make them fully expanded. (This step is crucial to determine whether the center of the fried dough is swollen and hollow)

18. Press until each dough is fully expanded.

19. Use chopsticks to carefully turn each dough so that it is evenly heated until golden brown.

20. After the oil is dried out over high heat, you can take it out (this step can make the fried dough skin more crispy).

The Hong Kong-style fried dough fritters that I’m going to introduce to you today are very good and very detailed. You might as well try following these steps and you will definitely succeed.