Fail-proof You Tiao 油条 | Cakwe | Chinese Crullers Recipe | Fried Chinese Doughnuts | YouTiao Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Sourdough starter offers a unique flavor.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Mix 300g plain flour, 3g fine salt, 2g baking soda, and 6g baking powder in a bowl with chopsticks.

Add 1 large egg and 15ml vegetable oil to the mixture.

Gradually add about 130ml water while mixing, adding more if the mixture is too dry.

Once the dough is too thick to mix with chopsticks, knead with hands for about 6-8 minutes until it turns slightly rough and sticky.

Coat the dough with some vegetable oil, cover, and let it rest for 30 minutes.

Gently 'punch' the dough for 1-2 minutes, coat with vegetable oil, cover, and let it rest for another 30 minutes.

Gently 'punch' the dough for about 1 minute, then coat with vegetable oil, cover, and let it rest for 3 hours at room temperature (or overnight in the fridge).

After resting, dust a rolling mat with plain flour. The dough should be soft, slightly stretchy, and not spring back when pressed.

Coat a rolling pin with plain flour and gently roll the dough into a rectangle about 1.5cm thick without kneading it.

Cut the dough into strips about 3cm wide, coating the sides and surfaces with plain flour while avoiding the center.

Use a wet chopstick or skewer to press in the middle of each dough strip, then stack two strips on top of each other.

Press the two doughs in the middle with the wet chopstick to 'glue' them together, ensuring to press the ends securely.

Cut the stacked doughs to the right length (about 30% of the pot's diameter).

Heat 1.2 liters of vegetable oil in a stainless steel pot to a temperature between 190°C (374°F) and 200°C (392°F).

Hold the dough on both ends and gently stretch it to 2 to 3 times its original length before placing it into the oil.

The dough will sink and then float up within seconds; keep tossing it until it stops expanding.

Fry for about 75 to 90 seconds, then drain excess oil on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens