Beijing Snack Cooking: Flour Dough Recipe for Deep-Fried Pastry

Flour 250g
Salad Oil 50g

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Soft White Sugar appropriate amount

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Water 250g

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Eggs 2

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Peanut Oil 500g

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1. Prepare a clean wok, turn on the heat, pour in salad oil and water. Once brought to a boil, add all the flour.

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2. Stir continuously with chopsticks to ensure the flour is evenly coated with oil and water. This process is called scalding the dough, aiming to cook the flour.

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3. Turn off the heat, transfer the scalded dough into a clean bowl. While the residual heat is still present, add one egg and knead the egg into the flour by hand.

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4. Crack another egg into the mixture and repeat the operation to fully integrate the egg with the cooked flour.

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5. Crack another egg into the mixture and repeat the operation to fully integrate the egg with the cooked flour.

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6. Pour all 30g of fine white sugar into the mixing basin, and evenly knead the sugar into the dough by hand.

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7. Ensure the two components are fully combined.

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8. Take an appropriate amount of dough, hold it in your hand, and use the tiger’s mouth (the webbed area between thumb and index finger) to squeeze it into a ball shape.

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9. This completes one shaped piece.

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10. Heat a clean pan over fire, pour in approximately 500g of peanut oil, and when it reaches 50-60% hot, add the dough pieces for frying.

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11. Continuously stir with chopsticks to prevent sticking, and turn the pieces over to ensure even coloring on both sides.

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12. When the pieces expand, float, and turn golden brown, they are cooked. Remove and let cool.
Remember to also sprinkle fine powdered sugar on top, as this is the most authentic way to enjoy it. The golden creamy fried cake becomes even more enticing with the addition of white sugar!

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