Homemade Youtiao
There is a specific satisfaction in pulling a batch of these from a bubbling pot of oil while the morning is still quiet. You are looking for a golden, structured crust that shatters when you bite into it.
Patience is your primary ingredient here.
The dough needs a long, slow rest to relax the gluten; if you rush the proofing, the sticks will be tough rather than airy.
- Mixing bowl
- Deep-fry thermometer
- Wok or heavy-bottomed pot
- Slotted spider strainer
- Rolling pin
What goes in.
- 250gall-purpose flour
- 150mlwarm water
- 5gbaking powder
- 3gbaking soda
- 3gsalt
- 15gneutral oil (for the dough)
- 1Lneutral oil for frying
Managing the rise
Stacking two strips of dough and pressing them together creates the center seam, which prevents them from frying into a solid mass and forces them to pull apart into that classic split shape.
The method.
Mix the dry and wet ingredients
Combine flour, baking powder, baking soda, and salt. Add water and 15g oil. Mix until a shaggy dough forms, then knead for exactly three minutes until smooth.
The long rest
Coat the dough ball in a thin film of oil. Place it in a bowl, cover tightly with plastic wrap, and leave it at room temperature for at least two hours.
Shape the sticks
On a lightly oiled surface, gently flatten the dough into a rectangle about 1/2 inch thick. Cut into strips 1 inch wide. Stack two strips on top of each other and press a chopstick down the center to seal them together.
The fry
Heat oil to 375°F (190°C). Gently stretch the dough piece to twice its length and drop it carefully into the oil. Use chopsticks to rotate it constantly; it will puff up immediately.
Drain
Remove when the color is a deep, uniform amber. Drain on a wire rack to keep the bottom from steaming and losing its crunch.
Other turns to take.
Salted vs. Sweet
The base dough is neutral. Serve with savory soy milk or congee, or dip in condensed milk for a morning treat.
When it doesn't go to plan.
Do not over-knead after the rest; you want to preserve the air bubbles created during the proof.
If the oil is below 350°F, the dough will soak up fat and become greasy; if above 400°F, it will burn before the center cooks.
Use a neutral oil with a high smoke point like canola or grapeseed.
The ones that keep coming up.
Why didn't my dough puff up?
Usually, this means the baking powder and soda have lost their potency, or the oil temperature was too low.
Can I prepare the dough the night before?
Yes, keep the dough in the refrigerator overnight. Bring it back to room temperature for one hour before you attempt to roll and fry.
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