📝 About This Recipe
A quintessential staple of Chinese breakfast culture, You Tiao are magnificent golden-brown breadsticks known for their crisp, shatteringly thin exterior and hollow, airy interior. Traditionally paired with warm soy milk or savory congee, these crullers rely on a specific resting technique to achieve their signature stretch and lightness. Mastering this recipe brings the nostalgic, savory aroma of a bustling Shanghai morning market right into your own kitchen.
🥗 Ingredients
Dough Base
- 300 grams Bread Flour (high protein content is essential for the structure)
- 2 teaspoons Baking Powder (ensure it is fresh for maximum lift)
- 1/2 teaspoon Baking Soda (helps with browning and airy texture)
- 1 teaspoon Fine Sea Salt
- 1 Large Egg (at room temperature)
- 160 milliliters Whole Milk (lukewarm; can substitute with water for a crispier, less rich finish)
- 1 tablespoon Vegetable Oil (plus extra for coating the dough)
For Frying
- 1 liter Neutral Frying Oil (such as peanut, canola, or grapeseed oil)
- 2-3 tablespoons All-purpose Flour (for dusting the work surface)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the bread flour, baking powder, baking soda, and salt until thoroughly combined.
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2
In a separate small bowl, lightly beat the egg and mix it with the lukewarm milk and 1 tablespoon of vegetable oil.
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3
Gradually pour the wet ingredients into the dry ingredients. Use a spatula or chopsticks to stir until a shaggy dough forms.
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4
Knead the dough by hand for about 5-8 minutes until it becomes smooth and elastic. The dough should be soft and slightly tacky, but not sticky.
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5
Lightly grease a clean bowl with oil. Place the dough inside, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
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6
Briefly knead the dough again for 1 minute. Shape it into a long, flat rectangular block (about 1 inch thick). Wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the gluten to relax completely.
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7
Take the dough out of the refrigerator 30-45 minutes before frying to bring it back to room temperature. Do not knead it at this stage.
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8
Lightly dust your work surface with flour. Gently roll the dough out into a long rectangle about 1/4 inch thick and 4 inches wide.
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9
Cut the rectangle crosswise into strips about 1 inch wide. You should have an even number of strips.
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10
Place one strip on top of another. Take a bamboo skewer or chopstick, press down firmly length-wise in the center of the stacked strips to bind them together.
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11
Heat the frying oil in a wok or deep skillet to 375°F (190°C). Check the temperature with a kitchen thermometer; the oil must be hot enough for the dough to puff instantly.
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12
Gently pick up a pair of strips, hold both ends, and stretch them slightly to about 8-10 inches long. Carefully drop them into the hot oil.
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13
As soon as the dough floats to the surface (within 2-3 seconds), use long chopsticks to constantly roll and flip the cruller. This continuous movement ensures even expansion and a hollow center.
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14
Fry for about 2-3 minutes until the You Tiao is a deep golden brown and feels light and crisp. Drain on a wire rack or paper towels.
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15
Repeat with the remaining strips, working in batches to avoid overcrowding the pan. Serve immediately while hot.
💡 Chef's Tips
The secret to the hollow center is constant flipping; if the dough sits still in the oil, it won't expand properly. Never skip the long refrigeration rest, as it is what allows the dough to be stretched thinly without snapping. Ensure your oil temperature stays between 370°F and 385°F; if it's too cool, the dough will be greasy and dense. If you don't have milk, using water will result in a slightly crispier, more traditional street-style texture. When pressing the strips together, use a tiny bit of water on the skewer if they aren't sticking, but don't over-moisten or they won't puff.
🍽️ Serving Suggestions
Dip into a bowl of warm, sweetened soy milk for the classic Shanghai breakfast experience. Slice into 1-inch chunks and serve as a crunchy topping for savory rice congee. Serve alongside a bowl of hot 'Hu La Tang' (spicy pepper soup) for a regional Henan-style meal. For a sweet twist, drizzle with condensed milk or dust with cinnamon sugar while still hot. Pair with a strong cup of black tea or coffee to balance the richness of the fried dough.