chinese deep fried dough stick

500  grams		flour, sifted
1  teaspoon		salt, or to taste
7  grams		baking soda
15  grams		alum
8-1/2  tablespoons		Mazola Soybean & Canola Vegetable Oil

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1.Dissolve the salt, baking soda and alum in 11 oz (325 ml) of water. Mix the water and flour into a dough. Let stand for 15 minutes, then dampen your hands and knead until the dough is smooth and elastic.


2.Place the dough on an oiled surface and roll into a long strip. Cut into 30 short strips of about 1 oz in weight. Press two strips together and roll them lengthwise. Pull the batter sticks until they are 10 inches (24 cm) long.


3.Heat the oil to 400oF(205oC), or until a piece of day-old bread browns in about 30 seconds. Add the dough sticks, a few at a time, and deep-fry, stirring constantly, until brown. Drain well and serve warm with milk or bean milk.