Making Youtiao at Home
These are essential alongside soy milk or tucked into rice rolls for breakfast. Mastery comes from learning the feel of the dough—it should be tacky but not sticky.
The dough needs time and patience
Do not skip the long rest period. If the gluten is too tight, the dough will snap back and refuse to stretch, leading to dense, heavy strips instead of airy ones.
- large mixing bowl
- plastic wrap
- deep-fry thermometer
- heavy-bottomed wok or dutch oven
- chopsticks
- baking sheet
What goes in.
- 500gall-purpose flour
- 300mlwarm water
- 10gbaking powder
- 5gbaking soda
- 10gsalt
- 20gneutral oil (for the dough)
- 1Lneutral oil (for frying)
Mastering the puff
When you stack two strips and press a chopstick down the center, you create a seam that traps steam. This steam expansion is what forces the dough to inflate rapidly once it hits the hot oil.
The method.
Mix the dough
Combine flour, baking powder, baking soda, and salt. Add water and 20g of oil, mixing until a shaggy mass forms. Knead gently for 5 minutes, then cover and let rest for 30 minutes.
Folding
Perform a 'stretch and fold' on the dough, then let it rest for another hour. Repeat this folding process twice more to develop the structure.
Shape
Roll the dough into a rectangle about 1cm thick. Cut into 3cm wide strips. Stack two strips on top of each other and press firmly with the flat side of a chopstick down the center line.
Fry
Heat oil to 190°C. Stretch the dough piece gently to double its length before dropping it into the oil. Keep it moving with chopsticks so it expands evenly and reaches a deep golden hue.
Other turns to take.
Sweetened Dough
Add a tablespoon of sugar to the flour mixture if you prefer a subtle contrast when dipped in savory congee.
When it doesn't go to plan.
Keep your oil temperature steady; if it drops too low, the dough will absorb too much fat instead of puffing.
If the dough feels like it is resisting your stretch, let it sit for ten more minutes; never force it.
Use a neutral oil like canola or vegetable oil for a clean taste.
The ones that keep coming up.
Why didn't my dough puff?
The oil was likely too cold, or the leavening agents (baking powder/soda) had lost their strength.
Can I make the dough the night before?
Yes. Shape the dough into a log, wrap it tightly in plastic, and refrigerate overnight. Bring it to room temperature before cutting and frying.