:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Zcs8_LjUr1JXBn2z9MYz/10010d7f6930cbe3ea549cea0f557f.png "Traditional Fried Chinese Cruller Youtiao")
Traditional Fried Chinese Cruller Youtiao
Youtiao, also known as Chinese Cruller or Chinese fried dough, is a long golden-brown deep-fried strip of dough eaten in China and other Asian cuisines. Usually enjoyed during breakfast, this crispy yet airy doughstick is traditionally eaten with a side of warm soy milk for dipping.
Ingredients
- 250 gms of all-purpose flour
- 1 teaspoon of baking powder
- 1⁄2 teaspoon of baking soda
- 1⁄2 teaspoon of salt
- 1 teaspoon of vegetable oil, and more for deep frying
- 150 ml of warm water
- 1 tablespoon of rice wine (optional)
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Directions
In a mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together.
Drizzle in the teaspoon of vegetable oil and rice wine if using, then gradually add in the warm water. Stir until a dough forms.
On a lightly floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and allow it to rest undisturbed for 2 hours.
After 2 hours, divide the dough into 6 equal parts. Roll each part into a long strip, around 10 inches long and 1 inch wide.
Heat up enough vegetable oil for deep frying in a deep fryer or a big saucepan. The oil should be hot enough that a piece of dough sizzles upon contact.
Take each strip of dough, and with a thin skewer or chopstick, press down the middle lengthwise to give it a characteristic shape. Dip it in the oil.
Using chopsticks or a slotted spoon, turn the dough occasionally until it's golden brown on all sides.
Remove the fried Youtiao with a slotted spoon and drain them on paper towels to remove excess oil.
Serve warm with soy milk or as a side dish with congee.
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TammersTraditional Fried Chinese Cruller Youtiao
Youtiao, also known as Chinese Cruller or Chinese fried dough, is a long golden-brown deep-fried strip of dough eaten in China and other Asian cuisines. Usually enjoyed during breakfast, this crispy yet airy doughstick is traditionally eaten with a side of warm soy milk for dipping.
In a mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together.
Drizzle in the teaspoon of vegetable oil and rice wine if using, then gradually add in the warm water. Stir until a dough forms.
On a lightly floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and allow it to rest undisturbed for 2 hours.
After 2 hours, divide the dough into 6 equal parts. Roll each part into a long strip, around 10 inches long and 1 inch wide.
Heat up enough vegetable oil for deep frying in a deep fryer or a big saucepan. The oil should be hot enough that a piece of dough sizzles upon contact.
Take each strip of dough, and with a thin skewer or chopstick, press down the middle lengthwise to give it a characteristic shape. Dip it in the oil.
Using chopsticks or a slotted spoon, turn the dough occasionally until it's golden brown on all sides.
Remove the fried Youtiao with a slotted spoon and drain them on paper towels to remove excess oil.
Serve warm with soy milk or as a side dish with congee.
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