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.
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.
Stir to combine well and dissolve all the leavening agents.
Gradually, add in the flour while still mixing with your other hand or 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..
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..
Cover with a damp lint-free kitchen towel.
Set aside for 1 hour.
Grease working surface lightly with oil..
Slice the rectangle into half lengthwise.
Slice into 1 inch thick ribbons.
You should get 28 ribbons..
Slice the stacked ribbons into halves.
You should end up with 28 small stacked ribbons..
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..
Press a chopstick in the center of the stacked ribbon gently lengthwise to create a sort of groove.
Gently pinch both ends and stretch..
Be very careful as the oil is super hot.
The dough will puff up immediately..
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..
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.