Preparation Time：15 minutes （not include proofing time）
Cooking Time：15 minutes
- 150g plain flour
- 100g strong white bread flour
- 120ml cold milk
- 60ml cold water
- ½ tsp of sea salt
- ½ tsp of baking soda
- 1 ½ tsp of baking powder（use 1tsp in the summer）
- 1 tbsp of extra virgin olive oil（in the dough）
- 1 tbsp of extra virgin olive oil (cover the dough)
- half pot of sunflower seeds oil and peanut oil (can use other high smoking point oil too)
First of all, mix plain flour, strong white bread flour, sea salt, baking powder and baking soda together in a big bowl.
Then make a well in the middle of the flour. Add 1 table spoon of extra virgin olive oil and 120ml cold milk in the well and mix together.
Then add the cold water inside too.
Mix again to form a soft and sticky dough.
Then pour 1 table spoon of olive oil around the dough and use a spatula to cover the dough with the oil.
Get a piece of cling film. Place the dough in the middle and fold the cling film into a rectangle pocket. Press the dough gently and shape it into a rectangle. Then put the dough in the fridge for at least 2 hours or overnight.
Get the dough out of the fridge and let it come to room temperature. Dust the working table and put the dough on it. Then dust the dough as well to prevent it from sticking on your hands.
The dough is very stretchy and easy to work with, you can use hands to press and stretch to make a 48cm long and 10cm wide rectangular dough.
Dust the dough and use a rolling pin to flatten the dough at the end, so the thickness would be more even.
Save a small piece of dough for testing the temperature of the oil. Then divide the dough into 16 equal portions.
Place 2 pieces of dough together (1 on top of another 1).
Dust a thin stick or chopstick with some flour and use it to press the middle of each stacked dough. Don’t press too hard but hard enough to make the 2 pieces of dough stick together.
Heat up half pot of sunflower seed oil and peanut oil. You can use other high smoking point oil too. Once the oil is hot, you could test the temperature with a small piece of dough. If the small dough floats straight away and lots of bubbles come out, the oil is hot enough.
Turn to medium heat and wait for a few more minutes. Dust off the extra flour on the dough and stretch it slowly with two hands until it is the same length of the pot.
Put the dough into the oil slowly.
Use chopsticks to turn the dough sticks once they float. Keep turning the dough sticks, so they would be coloured evenly. A pot like mine, can fit two dough sticks every time. Don’t cram the pot.
When the dough sticks are golden brown, you can get them out. Be aware that dough sticks would colour a bit more after leaving the oil.
These dough sticks/ bread sticks are soft in the inside and crispy on the outside. We would serve them with congee. The best breakfast ever! 😛
- You could use less baking powder in the summer time because of the temperature.
- Give the dough enough time to rest. At least 2 hours. I like to keep it in the fridge overnight.
- Make sure the oil is hot. Test it with a small piece of dough. If it floats straight away and release lots of bubbles. The oil is ready. I normally save 2 pieces of small dough just in case.
- Shake off excessive flour before frying the dough to keep the oil clean.
- I forgot to mention in the video. Use medium heat when you fry the dough.
- Keep turning the dough and don’t over cook it.