How to Cook Delicious You Tiao | Chinese Cruller

You Tiao | Chinese Cruller Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Here is the best “You Tiao | Chinese Cruller” recipe we have found until now. This will be smell and look delicious.

Ingredients of You Tiao | Chinese Cruller

1. Make ready 125 g of Water,.
2. You need 6 g of Sea Salt,.
3. Make ready 6 g of Egg White,.
4. Take 1 g of Baking Powder,.
5. It’s 3 g of Baking Soda,.
6. It’s 1 g of Ammonium Bicarbonate,.
7. It’s 200 g of Unbleached All Purpose Flour,.
8. It’s of Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying.
9. It’s of Gianduja, For Serving.
10. It’s of Icing Sugar, For Dusting.
11. Take of Cinnamon Powder, For Dusting.

Do not use oil as it separates the two strips and hinder the inflation.Make light and airy Chinese you tiao with this easy fool-proof recipe (No ammonia is used).The recipe gives you nice puffy you tiao.They are perfect to go with that bowl of Chinese congee, soymilk, or rojak.

You Tiao | Chinese Cruller step by step

1. You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja.
2. In a large mixing bowl, combine water, salt, egg white, baking powder, baking soda and ammonium bicarbonate.

Stir to combine well and dissolve all the leavening agents.

Gradually, add in the flour while still mixing with your other hand or spatula..

1. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.

Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 3 to 5 minutes.

Transfer to a very lightly floured surface, continue kneading for another 3 to 5 minutes..

1. The dough should be smooth and not sticky. It should pass the "window-pane" test.

The hydration is 62.5%. The ratio of water to dough should be just right. But, if the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

Roll the dough into a ball..

1. Lightly grease the mixing bowl and dough ball with oil.

Cover with a damp lint-free kitchen towel.

Set aside for 1 hour.

Grease working surface lightly with oil..

1. Roll the dough into a rectangle with about 1/8 inch thickness.

Slice the rectangle into half lengthwise.

Slice into 1 inch thick ribbons.

You should get 28 ribbons..

1. Stack 1 ribbon onto another ribbon which makes 14 stacked ribbons.

Slice the stacked ribbons into halves.

You should end up with 28 small stacked ribbons..

1. Cover with the damp lint-free kitchen towel.

Set aside for 15 mins.

Prepare a dutch oven, over medium-high heat with at least 2 inches of oil.

To check the temperature, insert a wooden chopstick into the oil. If bubbles form around the chopstick, the oil is ready for deep frying..

1. Cover the rest of the dough when working with 1. The will prevent the rest of the dough from drying out.*

Press a chopstick in the center of the stacked ribbon gently lengthwise to create a sort of groove.

Gently pinch both ends and stretch..

1. Just before dropping into the oil, give the dough another stretch.

Be very careful as the oil is super hot.

The dough will puff up immediately..

1. Once the bottom is golden brown, flip.

Deep fried until both sides are golden brown.

Remove from heat and set aside on a wire cooling rack or a plate lined with kitchen paper to drain off excess oil..

1. Repeat the process for the remaining dough.

Serve with some Gianduja immediately.

You can dust the You Tiao with some icing sugar and cinnamon powder. I prefer mine plain..

Before you start, there are several important tips for a success homemade youtiao using this recipe.If you feel the dough is sticky, slightly dust the operating board with flour.But use as less as possible.

These Chinese Crullers, or Chinese donuts, are called Youtiao and are very popular for breakfast in this Asian country.If you are in doubt about the taste of Youtiao, keeping in mind the lack of any sweeteners at all, don't be.A comforting breakfast staple loved by many, Chinese doughnut sticks (Youtiao) are light, airy & pleasantly chewy.As a child, I always loved watching the street vendor frying up Chinese doughnut sticks.It's fascinating to see thin strips of dough magically expand to chunky sticks in just a few.