Arm-Thick Fried Dough Stick
This giant fried dough stick is currently all the rage in Guangzhou, drawing many out-of-town peers eager to learn its secrets. Measuring about 32 centimeters long—roughly the length of an adult's forearm—it's thicker than an arm. When sliced open, it reveals a hollow center. Unlike regular fried dough sticks, it's not chewy but crumbles into a crispy, fragrant texture reminiscent of biscuits. Remarkably, it stays crispy even after sitting for an hour. Made without baking soda, this version uses baking powder, yeast, and lard for flakiness—a healthier recipe.
Dough Preparation:
1. Combine 10g baking powder, 5g yeast, 5g salt into a bowl. Add 300-350g cold water and stir until dissolved. Pour in 500g high-gluten flour and mix with a dough hook until a ball forms. Drizzle in 60g melted lard and continue mixing until the dough achieves the “three glows” (bowl clean, hands clean, dough smooth). Remove onto a work surface, knead into a rectangular block, cover with plastic wrap, and let rest for 1 hour.
2. Remove plastic wrap. Gently roll dough along grain into a 1.5cm-thick rectangle. Cut into 4cm-wide strips (100g each).
3. Dip chopsticks in water and press a water line along the center of one dough strip. Stack another strip on top.
4. Firmly press along the center line with the back of a knife to seal the layers into a single dough log (total weight 200g).
Frying:
Heat ample oil in an electric fryer to 180°C (356°F). Submerge the dough piece and fry until it sets. Flip it over, then continuously ladle hot oil over the seam where the two dough pieces meet. Fry all sides evenly until golden brown and crispy (about 3 minutes). Cut into sections while hot and arrange on a plate for serving.
Key Techniques:
1. When forming the dough, the two pieces adhere along the water line in the center. Therefore, the amount of water used must be just right—too much will make the dough stick too tightly, preventing it from puffing up during frying; too little will cause the pieces to separate during frying.
2. Maintain oil temperature at 180°C (356°F) throughout frying. Continuously ladle hot oil over the sides of the dough sticks using a spoon. This ensures they fry hollow and fluffy with uniform texture.
3. Cut into sections immediately after frying while still hot. This releases trapped steam, preventing them from becoming soggy over time and maintaining their crisp texture.