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Youtiao

Youtiao

Youtiao is one of China's traditional breakfast foods, deeply loved for its crispy exterior, soft interior, golden color, and fragrant taste. According to legend, youtiao originated during the Southern Song Dynasty as a food created to express anger against the treacherous official Qin Hui. Today, youtiao has become an indispensable food on Chinese breakfast tables, paired with a bowl of hot soy milk as a classic traditional combination. Freshly made youtiao has an irresistible aroma and represents beautiful childhood memories for many people.

1Ingredients needed

Main ingredients

  • All-purpose flour500g
  • Warm water280ml
  • Egg1

Seasonings

  • Yeast5g
  • Baking soda3g
  • Salt5g
  • Cooking oilappropriate amount

2Production steps

1

Mix and ferment dough

Dissolve yeast and baking soda in warm water, let stand for 5 minutes. Mix flour with salt, add egg, pour in yeast water, and knead into smooth dough. Cover with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.

2

Shape the dough

Take out the fermented dough and gently knead to release air. Roll the dough into a long strip and cut into 2cm wide pieces. Stack two pieces together, press down the middle with chopsticks, and pinch both ends tightly to prevent breaking apart during frying.

3

Second fermentation

Place the shaped youtiao dough pieces on a floured surface, cover with damp cloth or plastic wrap, and let rest for 20 minutes for second fermentation until the dough pieces become light and airy.

4

Prepare oil for frying

Pour sufficient oil into the wok, heat over high heat to 60% hot (about 180°C). Reduce to medium heat to maintain stable oil temperature. Prepare a pair of long chopsticks for flipping and handling the youtiao.

5

Fry and shape

Gently stretch the youtiao dough pieces and place them in hot oil. Continuously flip with chopsticks to ensure even heating. The youtiao will quickly expand and become larger. Fry until golden and crispy, then remove.

6

Drain excess oil

Place the fried youtiao on kitchen paper to absorb excess oil. Best eaten while hot, can be served with soy milk, congee, or eaten directly.

💡Making Tips

  • •The dough must be fully fermented to ensure the youtiao turns out fluffy.
  • •Oil temperature control is very important - too low and the youtiao will absorb too much oil, too high and they'll burn outside while being undercooked inside.
  • •Flip the youtiao continuously after placing in oil to help them expand and shape properly.
  • •Best eaten fresh and hot - they become soft after sitting for too long, but can be reheated to restore crispiness.
  • •Finished youtiao can also be cut into pieces for stir-frying or making other dishes.