How to Make Crispy Chinese Dough Sticks (Youtiao) from Scratch360

Chinese dough sticks, also known as "youtiao" or "crullers," are a beloved breakfast food in China. They are crispy, fluffy, and slightly salty, and are often served with soy milk or congee. Making youtiao from scratch may seem daunting, but with the right ingredients and a little patience, you can easily recreate this classic street food at home.

Ingredients* 1 cup all-purpose flour, plus more for dusting
* 1 teaspoon active dry yeast
* 1/2 teaspoon sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup warm water (105-115°F)
* Vegetable oil, for frying

Instructions
Bloom the yeast: In a small bowl, whisk together the warm water, sugar, and yeast. Let stand for 5-10 minutes, or until the yeast is foamy and active.
Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the bloomed yeast mixture. Stir until a dough forms. The dough should be slightly sticky, but not too wet.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough: Once the dough has risen, punch down the center to release any air bubbles.
Second rise: Divide the dough into 12 equal pieces. Roll each piece out into a long, thin rope, about 10 inches in length.
Twist the ropes: Take two ropes and twist them together, starting from the center and working towards the ends. Seal the edges by pinching them together.
Proof the youtiao: Place the twisted youtiao on a lightly floured baking sheet, cover with plastic wrap, and let proof in a warm place for 30 minutes, or until doubled in size.
Fry the youtiao: Heat the vegetable oil in a large pot or wok to 375°F. Carefully drop the youtiao into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
Drain and serve: Transfer the fried youtiao to a paper towel-lined plate to drain. Serve immediately with your favorite dipping sauce, such as soy milk or congee.

Tips* For a more flavorful youtiao, use a bread flour blend instead of all-purpose flour.
* If you don't have a kitchen scale, you can measure the flour using the spoon-and-level method: spoon the flour into a measuring cup, then level it off with a knife or straight edge.
* Make sure the oil is hot enough before frying the youtiao. Otherwise, they will absorb too much oil and become greasy.
* If the oil is too hot, the youtiao will brown too quickly on the outside but remain raw on the inside. Adjust the heat as needed.
* You can store leftover youtiao in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for 5-7 minutes.

Troubleshooting* If your youtiao don't rise, make sure the yeast is fresh and that the water was the correct temperature. The yeast needs a warm environment to activate.
* If your youtiao are too dense, they may not have been kneaded enough. Make sure to knead the dough until it becomes smooth and elastic.
* If your youtiao are too greasy, the oil may not have been hot enough. Make sure to heat the oil to the correct temperature before frying.
* If your youtiao brown too quickly on the outside but remain raw on the inside, the heat may be too high. Adjust the heat as needed.

2024-12-06

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