- 1
- 120 mins
- 140 mins
Ingredients
- 200 g high protein flour around 1 and half cup
- 4 g yeast
- 2 teaspoons baking soda
- 15 g sugar
- Milk 175g
- 1 teaspoon salt
- Oil for deep-frying at least 4 cups
Preparation
Step 1
Stir fry
Since Youtiao is deep-fried, so it is not so liked as the old days. But I guess eating a small amount does not matter.In China, there are many street snack shops or breakfast shops providing really inviting Youtiao. However I do not purchase them outside because I am worried about the oil they used for the deep frying process. Then the only solution left is to make them at home.
The process is not difficult and the main process is to make the basic dough for youtiao.The dough for youtiao is quite similar with the dough for mantou (Chinese steamed buns). If you are familiar with Chinese steamed buns, Youtiao is quite simple.
Firstly melt the yeast with warm milk (for vegan, use water). And mix the flour with sugar and baking soda.Then pour the milk into the flour slowly. During the process, stir with a chop sticker!Then knead the flour into smooth and soft dough. And cover and place in warm place for fermentation.When the dough doubles in size, spread some flour and knead it to soft dough again. Cover and ferment again for around 15 to 20 minutes.
I did not add baking soda in the flour because I want my bread stick to be tighter. For a fluffy inside texture, please add baking soda according to the recipe listed below.
Brush some oil on your board, and then roll the dough into a wide stripe around 5~8 cm long. And then cut the log into small facets around 1 cm in diameter.Overlay one facet with another one.Press one small indentation in the center with a chop sticker.
Heat up oil in wok to around 80 degree C and then twist the bread stick slightly just before deep-frying.
Serve:
Oil for deep-frying at least 4 cups
Mix baking soda and sugar with flour. And then melt the yeast with milk (for vegan, use water).
Then pour the milk into the flour slowly. During the process, stir with a chop sticker!
Then knead the flour into smooth and soft dough. And cover and place in warm place for fermentation.
When the dough doubles in size, spread some flour and knead it to soft dough again. Cover and ferment again for another 15~20 minutes.
Brush some oil on your board, and then roll the dough into a wide stripe around 5~8 cm long. And then cut the log into small facets around 1 cm in diameter.
Heat up oil in wok to around 80 degree C and then twist the bread stick slightly just before deep-frying.
Deep-fry until golden brown, transfer out and filter extra oil.
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