You Tiao | Chinese Cruller
You Tiao | Chinese Cruller

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, you tiao | chinese cruller. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Now, repeat those steps with the remaining you tiao dough.

You Tiao

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook you tiao | chinese cruller using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make You Tiao | Chinese Cruller:
  1. Make ready 125 g Water,
  2. Get 6 g Sea Salt,
  3. Make ready 6 g Egg White,
  4. Take 1 g Baking Powder,
  5. Prepare 3 g Baking Soda,
  6. Make ready 1 g Ammonium Bicarbonate,
  7. Get 200 g Unbleached All Purpose Flour,
  8. Make ready Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying
  9. Prepare Gianduja, For Serving
  10. Take Icing Sugar, For Dusting
  11. Get Cinnamon Powder, For Dusting

They are called by many names in different countries. The Chinese call this you tiao (oil stick). 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.

Instructions to make You Tiao | Chinese Cruller:
  1. You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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. If you are in doubt about the taste of Youtiao, keeping in mind the lack of any sweeteners at all, don't be.

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