Youtiao Recipe (Chinese Fried Dough)
User Reviews
4.9
74 reviews
Excellent
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Prep Time
12 hrs
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Cook Time
20 mins
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Total Time
12 hrs 20 mins
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Servings
10
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Calories
178 kcal
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Course
Baked Goods
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Cuisine
Chinese
Youtiao Recipe (Chinese Fried Dough)
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Youtiao, Chinese fried dough sticks, are made from a soft dough of flour, egg, salt, baking powder, milk, and butter, kneaded to a sticky consistency and rested overnight in the refrigerator. The dough is formed into long flat loaves before frying in neutral oil to create light, airy, and crisp fried breadsticks often enjoyed as a breakfast treat or snack.
Description
The Youtiao Recipe creates traditional Chinese fried dough sticks using a dough composed of all-purpose flour, egg, salt, baking powder, milk, and softened butter. The dough is kneaded until sticky but manageable and then allowed to rest overnight wrapped to develop flavor and texture. The next day, the dough is shaped into uniform flat loaves, which are fried in neutral cooking oil until puffy and golden. This frying technique yields fried dough sticks with a crisp exterior and light, airy interior. The recipe yields about 8 to 10 pieces, making it suitable for sharing or breakfast sides.
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Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1½ teaspoons baking powder
- 1 tablespoon milk
- 2 tablespoons butter softened, NOT MELTED, unsalted
- water the exact amount changes based on the humidity in your kitchen; the dough should be very soft, but not sticking to the mixing bowl, about 1/3 cup
- neutral cooking oil for frying, generic cooking oil
Instructions
- Using your electric mixer with the dough hook attachment, first mix the flour, egg, salt, baking powder, milk, and softened butter together on the lowest setting. Keeping the speed at “stir,” slowly add the water in a few separate batches (you may need more or less depending on the humidity in your kitchen).
- Knead the dough for 15 minutes. The dough should be sticky, but not stick to the sides of the bowl. Cover the dough, and let rest for 30 minutes. This can be done by hand if you don’t have a mixer. Just knead the dough for 5-10 minutes longer.
- On a clean, lightly floured surface, form the dough into a long flat loaf shape, about 1/4-inch thick and 4 inches wide. Take the time to make it truly uniform. Place it in the center of a large piece of plastic wrap on a baking sheet or long, flat plate. Wrap the dough, tucking the two ends of the plastic under the loaf, and ensuring that the dough is completely covered. Refrigerate overnight.
- In the morning, take out the dough and let it sit on the counter (wrapped) for 1-3 hours until the dough is completely back to room temperature and VERY, VERY soft to the touch. This step is critical, and may take longer in the colder months. If you don't let the dough come back to room temperature, it won't fry up properly.
- Now prepare the oil for frying using your wok. You can also use a large pan with some depth for added safety. The goal is to have a large vessel, so that you can produce authentically long crullers. Use medium heat to slowly bring the oil up to 400-425°F/205-220°C.
- While the oil is heating up, you can unwrap the dough. Gently flip the dough onto a lightly floured surface, peeling off the plastic wrap. Very lightly flour the top side of the dough also. Next, cut the dough into 1-inch wide strips (try to cut an even number of strips). Then stack them two by two, and press the center, lengthwise, with a chopstick. Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.
- Once the oil is up to temperature, carefully lower the stretched dough into the oil. If the oil temperature is right, the dough should surface right away. Now take a long cooking tool (we used chopsticks, but you could also use tongs), and quickly roll the dough in a continuous motion for about a minute.
- You can fry one to two at a time. Just be sure to take the time to continuously roll the dough in the oil. The youtiao is done once they turn light golden brown. Try not to over-fry them as they become unpleasantly crunchy rather than chewy and delicious.
- Now, repeat those steps with the remaining dough. You might want two people manning the process—one to form and place the dough into the fryer and one to roll the dough around once it’s in the oil.
Notes
- This recipe yields 8-10 pieces of youtiao, suitable for sharing or breakfast servings.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
144mg
(6%)
Potassium
93mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
95IU
(2%)
Calcium
34mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 144mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
74 reviews
Excellent
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