Description
Crispy Youtiao, also known as Chinese doughnut sticks, are light and airy deep-fried dough sticks perfect for breakfast or as a snack. This easy homemade recipe uses common ingredients like flour, baking powder, baking soda, and egg to create golden, crispy, and fluffy dough sticks with an irresistible texture and flavor.
Ingredients
Scale
Dough Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Baking soda
- 1 Egg
- 120 ml Water
- 5 ml Water (for adjusting dough consistency)
- 0.5 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Sugar
For Frying
- Oil for deep-frying (enough to submerge the dough sticks)
- 1 tbsp Vegetable oil (for brushing dough)
Instructions
- Mix and Knead Dough: In a stand mixer, combine all dough ingredients: flour, baking powder, baking soda, egg, and water. Knead on low speed for 7-9 minutes until you achieve an elastic and smooth dough. Alternatively, mix by hand, let the dough rest for 15 minutes, then knead to improve smoothness.
- Shape and Rest Dough: Shape the dough into a long rectangle. Brush a thin layer of vegetable oil on the surface to prevent drying. Let it rest for 2 hours at room temperature for proper gluten development; if short on time, a 1-hour rest will suffice.
- Cut and Prepare Sticks: Slice the rested dough rectangle into strips approximately 3 cm wide. Wet a chopstick and run it lengthwise down the center of one strip to mark. Place another strip on top and press gently along the line to bond the two strips together.
- Heat Oil and Fry: Heat oil in a deep pan or wok to 180-190°C (400°F). Hold the ends of each dough strip and gently stretch it before carefully sliding it into the hot oil. Fry each strip for about 1 minute, turning continuously with chopsticks to ensure even golden browning and crispness.
- Drain Excess Oil and Serve: Once golden brown and puffed, remove the youtiao from oil and transfer to a baking rack or paper towels to drain excess oil. Serve warm as a breakfast accompaniment or snack.
Notes
- Resting the dough is crucial to develop the right texture and fluffiness in the youtiao.
- Maintaining oil temperature around 180-190°C helps achieve a crispy exterior and fully cooked inside.
- Be gentle when stretching the dough strips to avoid tearing.
- Use a deep pot or wok with enough oil to allow the doughsticks to float and cook evenly.
- These youtiao are best eaten fresh but can be reheated in an oven for short periods to regain crispiness.
