You Tiao | Chinese Cruller. Youtiao Pieces of youtiao Alternative names Chinese cruller Type Doughnut Course Breakfast Place of origin China Region or state East Asia and Southeast Asia Associated national cuisine China, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei, Myanmar, Thailand, Taiwan, and Vietnam Serving temperature Fried Main ingredients Dough Cookbook: Youtiao Youtiao Chinese name Traditional. Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. The Cantonese dialect has an even better name: yàuhjagwái (油炸鬼), which literally translates to "oil-fried-devil" (or ghost).
It is commonly served with soybean milk or porridge and has a universal appeal to everyone regardless of race and origin. Youtiao, also known as the Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn.
Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, you tiao | chinese cruller. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chinese Cruller is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Chinese Cruller is something that I have loved my whole life. They’re nice and they look wonderful.
Youtiao Pieces of youtiao Alternative names Chinese cruller Type Doughnut Course Breakfast Place of origin China Region or state East Asia and Southeast Asia Associated national cuisine China, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei, Myanmar, Thailand, Taiwan, and Vietnam Serving temperature Fried Main ingredients Dough Cookbook: Youtiao Youtiao Chinese name Traditional. Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. The Cantonese dialect has an even better name: yàuhjagwái (油炸鬼), which literally translates to "oil-fried-devil" (or ghost).
To begin with this recipe, we have to first prepare a few components. You can cook you tiao | chinese cruller using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make You Tiao | Chinese Cruller:
- Prepare 125 g of Water,.
- Prepare 6 g of Sea Salt,.
- Make ready 6 g of Egg White,.
- Get 1 g of Baking Powder,.
- Prepare 3 g of Baking Soda,.
- Get 1 g of Ammonium Bicarbonate,.
- Make ready 200 g of Unbleached All Purpose Flour,.
- Get of Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying.
- Make ready of Gianduja, For Serving.
- Make ready of Icing Sugar, For Dusting.
- Take of Cinnamon Powder, For Dusting.
Homemade You Tiao (Chinese Donuts) are crispy on the surface, extra airy, fluffy, and tender inside. Learn how to make the classic Chinese breakfast staple with safe ingredients while achieving the best texture, just like the street vendors. You Tiao is a savory donut that has a beautiful golden color, is lightly seasoned with salt, with a crispy crust and super airy and fluffy interior that. Youtiao is also known as Chinese oil stick or Chinese cruller is a traditional Chinese breakfast.
Instructions to make You Tiao | Chinese Cruller:
- You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja.
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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.*.
- 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..
- 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..
- 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..
- 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..
Youtiao in fact is deep-fried Chinese breadstick. The perfect match with Youtiao is soy milk. Once the breadstick soaks in the soy milk, the bouffant texture will absorb the soy milk and thus creating a very special taste. Besides its Chinese name, you'll sometimes see it on menus in America being called "Chinese cruller," "Chinese oil stick" or "Chinese doughnut". Whatever you call it, just please do not call it a Chinese churro.
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