Description
Chinese Doughnut Sticks, also known as Youtiao, are savory fried dough strips traditionally enjoyed for breakfast alongside warm soy milk or rice porridge. These golden, puffed sticks are crispy on the outside and soft inside, made from a simple dough of flour, baking agents, and a touch of sugar, then deep-fried to perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
Wet Ingredients
- 1 large egg
- 3/4 cup warm water
- 1 tablespoon vegetable oil (plus more for frying)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Stir until everything is evenly mixed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the egg, warm water, and vegetable oil thoroughly.
- Combine and Form Dough: Gradually add the wet mixture into the dry ingredients, stirring gently until a soft dough forms. Knead lightly for a few minutes on a floured surface until smooth.
- Rest the Dough: Cover the dough and let it rest for about 30 minutes to relax the gluten and improve texture. For deeper flavor, you may refrigerate it overnight.
- Shape the Dough: Roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick. Cut into strips approximately 1 inch wide and 4 to 5 inches long.
- Form Doughnut Sticks: Place two strips on top of each other, pressing gently down the center with a chopstick or skewer to bind them together.
- Heat Oil: Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C), ensuring the oil maintains temperature for optimal frying.
- Fry the Dough: Gently stretch each doughstick slightly and carefully lower into hot oil. Fry for 2 to 3 minutes, turning occasionally until they puff up and turn golden brown.
- Drain and Serve: Remove the fried dough sticks with a slotted spoon and drain excess oil on paper towels. Serve warm, traditionally with soy milk or rice porridge.
Notes
- Serve the doughnut sticks with warm soy milk or rice porridge for a traditional Chinese breakfast experience.
- Maintain the oil temperature at 350°F during frying to ensure the dough cooks through evenly and absorbs minimal oil.
- The dough can be refrigerated overnight to develop a deeper, more complex flavor.
