Homemade yeast version of fried dough sticks

Overview

How to cook Homemade yeast version of fried dough sticks at home

Mix all the ingredients and knead them into a soft and smooth dough, and let it ferment at room temperature for about 30 minutes (the fermentation time is appropriately extended in winter)
Deflate again and knead into a ball. The dough at this point is not sticky at all.
Shape into long strips.
Apply a little oil on the plastic wrap, wrap the dough, leaving appropriate space at both ends, twist it like candy, and put it in the refrigerator overnight. (more than 8 hours)
The refrigerated dough is allowed to warm to room temperature for half an hour. The dough will be very soft at this time.
Sprinkle a little dry flour on the countertop, put in the dough and gently flatten it to about 1 cm thick, and cut it into small strips.
Overlap the two pieces and press them from the middle with chopsticks. Hold both ends with both hands and stretch slightly.
Increase the oil temperature to 80% hot, add the dough sticks, quickly flip them with chopsticks, turn to medium heat and fry until the surface is golden and crispy. (During the frying process, you need to use chopsticks to gently turn the fried dough sticks so that they are heated evenly)
Finished product
Finished product
Finished product