**Youtiao: A Culinary Journey Through Chinese Deep-Fried Delights**
In the realm of Chinese cuisine, youtiao stands as a culinary icon, a deep-fried dough treat that has captured the hearts of food enthusiasts worldwide. These golden-brown wonders, also known as Chinese crullers or fried dough sticks, are an integral part of traditional Chinese breakfasts and snacks. With their crispy exterior and fluffy interior, youtiao offer a delightful balance of textures that pair perfectly with a variety of accompaniments. This article presents a collection of carefully curated youtiao recipes, each offering a unique take on this beloved delicacy. From classic youtiao to creative variations infused with intriguing flavors, these recipes will guide you through the art of creating these delectable treats in the comfort of your own kitchen. Whether you prefer savory or sweet, simple or elaborate, you're sure to find a recipe that suits your taste preferences and culinary skills. So, embark on this culinary journey and discover the secrets behind these irresistible Chinese deep-fried delights.
YOUTIAO (CHINESE SAVORY DOUGHNUTS)
Crisp, golden brown youtiao is a staple at the Chinese breakfast table, most commonly served with a glass of soy milk or a bowl of congee.
Provided by Jeremy Pang
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put all the dough ingredients into the bowl of an electric mixer fitted with a dough-hook attachment and knead on a low speed for 1-2 minutes. Then turn the speed up to medium and knead for a further 3 minutes, until the dough is smooth. Dust 1 Tbsp. of extra flour around the edges of the bowl to help bring the sticky dough off the sides, then tip the dough out on to a lightly floured surface. Knead it lightly with your hands for a minute, then put it back into the bowl and lightly rub it with 1 Tbsp. of oil. Cover with a damp cloth and leave to rest for 10-15 minutes.
- Dust a 14-inch baking tray lightly with flour. After the dough has rested, tip it out on to a floured surface and roll it into a ¼-inch-thick rectangle, roughly the size of the baking tray. Lay the flattened rectangle of dough on the tray, cover with plastic wrap, then place in the fridge for 8 hours minimum, or overnight.
- Now remove the plastic wrap, dust the top of the dough with an additional 5 g (⅛ oz.) of baking powder, and rub it lightly all over the dough. Wet your hands with a little cold water and lightly rub over the dough once more with your wet hands. Using a knife or a dough cutter, cut the dough into roughly 1½ x ¾ inch strips. To make one doughnut, lay one strip directly over another (making sure that the surfaces with the extra baking powder are on the inside of the dough "sandwich"), then press down in the centre all along the length of dough with a thin chopstick or the back of a knife to stick the 2 pieces together before frying.
- Half-fill a wok or deep-fryer with vegetable oil and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough.
- Pick up the prepared strips and give the ends a light pull away from each other to stretch out the dough, then carefully lay them in the oil and hold them down with tongs or chopsticks so that they puff up as quickly as possible. Gently turn them around in the oil so they cook evenly. The dough sticks should bubble up and become airy very quickly. Deep-fry until golden brown all over. Then remove and drain on a few sheets of kitchen paper. These are traditionally served alongside a bowl of congee for some seriously savory carb loading.
YOUTIAO (CHINESE DEEP FRIED DONUTS)
This recipe is from Nanjing, China but variations are made all over the county. In some regions of China, it's enjoyed with a piping hot bowl of sweetened soy milk.
Provided by Member 610488
Categories Quick Breads
Time 41m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, baking soda, and salt. Stir in water.
- Lightly knead dough. Loosely cover for about 20 minutes, or enough time for the dough to rise.
- On floured surface, roll the dough into 2 inch wide and 14 inch long strips. Twist together in pairs, pinching the ends. Holding each end of twists, pull until 9 inches long.
- Deep fry each twist in peanut oil until golden brown (about 25 seconds).
- Let cool and eat.
Tips:
- For the perfect chewy texture, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which results in a stronger dough that holds its shape better when fried.
- Make sure the oil is hot enough before frying the dough. The ideal temperature is between 350°F and 375°F. If the oil is too cold, the dough will absorb too much oil and become greasy. If the oil is too hot, the dough will brown too quickly and not cook through.
- Don't overcrowd the pot when frying the dough. This will cause the oil temperature to drop and the dough will not cook evenly.
- Fry the dough in batches and drain on paper towels to remove excess oil.
- Serve youtiao immediately, while they are still warm and crispy.
Conclusion:
Youtiao are a delicious and versatile Chinese snack that can be enjoyed for breakfast, lunch, or dinner. They are perfect for dipping in congee, soy milk, or hot tea. You can also fill them with sweet or savory ingredients, such as red bean paste, lotus seed paste, or minced pork. With a little practice, you can easily make youtiao at home. So next time you're looking for a tasty and satisfying snack, give this recipe a try!
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