Scallion Mini Oil Sticks: No Kneading, No Rolling, Crispy Outside & Soft Inside!
Effortless & fragrant—better than store-bought!
As someone who hates kneading dough, I’ve always looked for easy yet delicious recipes. These scallion oil sticks blew my mind—no kneading, no rolling, just mix, ferment overnight, and fry in the morning! The first time I made them, the kitchen filled with an irresistible aroma. Crispy outside, fluffy inside, packed with scallion flavor, my family devoured them instantly. Now, they’re a breakfast staple—quick, easy, and absolutely delicious!
🔍 Ingredient Breakdown
The key ingredients include flour, warm water, corn oil, yeast, egg, salt, and scallions. Flour provides structure, while warm water activates the yeast. Corn oil keeps the dough soft and easy to handle. The egg adds richness and fluffiness, salt enhances flavor, and scallions deliver that signature aroma. Cold fermentation relaxes the dough, resulting in crispier sticks. With no additives, it’s healthier than store-bought versions!
🍽 Serving Suggestions
Best served fresh with soy milk, congee, or milk. Leftovers can be frozen and reheated in an air fryer. Fry at 180°C for optimal puffiness. Flip quickly to avoid burning. Pair with chili sauce or hoisin for extra flavor, or enjoy as-is for a kid-friendly snack!
❤ Why you Love It
I adore this recipe because it’s incredibly hassle-free—no advanced skills needed! The overnight fermentation fits busy schedules perfectly. The texture rivals professional versions: crispy outside, airy inside, with a savory scallion kick. It’s a crowd-pleaser that earns compliments every time!
🥗RECIPE🥗
👉🏻Ingredients list
300g flour
180g warm water
20g corn oil
3g yeast
1 egg
2g salt
Scallions (to taste)
👩🍳DIRECTIONS:
Mix: Combine flour, yeast, salt, egg, oil, and water into a shaggy dough.
Ferment: Rest 30 mins at room temp, then refrigerate for 8 hrs (or until doubled).
Shape: Oil hands, stretch dough into strips, and twist lightly.
Fry: Heat oil to 180°C, fry sticks for 30 secs per side until golden.
❓ FAQ
Q1: Can I use other oils instead of corn oil?
A: Yes, but corn oil has a neutral taste that won’t overpower the scallions.
Q2: Cold vs room-temp fermentation—which is better?
A: Cold fermentation yields crispier results; room temp is faster for same-day cooking.
Q3: Why didn’t my sticks puff up?
A: Ensure oil is hot enough (180°C) and dough has fully fermented.