You Tiao | Chinese Cruller. All videos come with english captions. Please click the CC Button to activate english subtitles. 所有视频都寫上有英文說明字幕, 請按 CC 鈕掣 Please add me as your friend on. These Chinese crullers are really good alone when made fresh with some dipping sauce made with some soy sauce, hot chili oil and a splash of vinegar.
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.
Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, you tiao | chinese cruller. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Before you jump to You Tiao
To begin with this particular recipe, we must first prepare a few components. You can have you tiao | chinese cruller using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make You Tiao | Chinese Cruller:
- Prepare 125 g of Water,.
- Get 6 g of Sea Salt,.
- Get 6 g of Egg White,.
- Get 1 g of Baking Powder,.
- Make ready 3 g of Baking Soda,.
- Take 1 g of Ammonium Bicarbonate,.
- Prepare 200 g of Unbleached All Purpose Flour,.
- Get of Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying.
- Prepare of Gianduja, For Serving.
- Take of Icing Sugar, For Dusting.
- Make ready of Cinnamon Powder, For Dusting.
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. These Chinese Crullers, or Chinese donuts, are called Youtiao and are very popular for breakfast in this Asian country.
Instructions to make You Tiao | Chinese Cruller:
- You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja.
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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.*.
- 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..
- 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..
- 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..
- 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..
If you are in doubt about the taste of Youtiao, keeping in mind the lack of any sweeteners at all, don't be. Ingredients to prepare cakwe/you tiao/Chinese crullers: all-purpose flour, egg, milk, oil, water, baking soda, baking powder, and salt. The biggest drawback to living so far away from home is getting a hold of food I use to take for granted. Youtiao, You Char Kway, Cakoi or Shakoy? Youtiao is commonly eaten in China and many other parts of the world, especially Asian like East and Southeast Asia.
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