Beijing Snack Dough Recipe Ingredients and Steps

Flour: 500 grams
Warm water: 300 milliliters

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Lead-free baking powder: 3 grams

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Alkaline flour (jian mian): 2 grams

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Salt: 1 gram

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Cooking oil: 50 grams

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1. Mix the flour, baking powder, alkaline flour, and salt evenly.

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2. Slowly add warm water while stirring continuously.

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3. Knead the mixture by hand into a dough.

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4. Add 50 grams of cooking oil, then repeatedly press and knead until the dough becomes moist, smooth, and slightly soft.

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5. Cover with plastic wrap and let rest for 3 hours. (Knead the dough once every hour during the resting process.)

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6. Take out the dough and roll it into a sheet as thick as the rim of a bowl, then cut into pieces 5 cm wide.

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7. Cut the wide pieces into narrow strips 2 cm wide, stack two strips together, and make a slit in the middle with a small knife without cutting through both sides, leaving a slight connection.

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8. Gently pull apart the slit to form a closed dough ring.

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9. Heat oil to 60% hot, hold one end of the raw dough ring and place it into the oil, then immediately use chopsticks to expand the center and twirl it in the oil to form a bracelet shape.

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10. Once set, flip over and fry until date-red, then remove from oil and drain.

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