📝 About This Recipe
A cornerstone of Northern Chinese breakfast culture, Youtiao are airy, golden-brown leavened dough sticks that boast a shatteringly crisp exterior and a soft, honeycomb-like interior. These 'oil devils' are traditionally crafted by pressing two strips of dough together, allowing them to puff dramatically in hot oil while remaining connected. Perfectly salty and satisfyingly chewy, they are the ultimate comfort food for a bustling morning in Beijing.
🥗 Ingredients
Dough Base
- 500 grams All-purpose flour (high-quality, sifted)
- 1 Large egg (at room temperature)
- 270 ml Warm water (approximately 100°F/38°C)
- 15 ml Neutral vegetable oil (plus extra for coating)
Leavening & Seasoning
- 12 grams Baking powder (aluminum-free preferred)
- 4 grams Baking soda (ensures the airy structure)
- 8 grams Fine sea salt
- 5 grams Granulated sugar (to assist browning)
For Frying
- 1 liter Peanut or Canola oil (high smoke point oil for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
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2
Create a well in the center of the dry ingredients. Add the egg, 15ml of oil, and the warm water. Stir with a spatula or chopsticks until a shaggy dough forms.
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3
Knead the dough gently for about 5 minutes. The dough should be very soft and slightly sticky; do not add too much extra flour. Use a 'punching' motion with your fist rather than traditional bread kneading to avoid overworking the gluten.
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4
Cover the dough with a damp cloth and let it rest for 30 minutes. After resting, knead it again for 2 minutes until it becomes smooth and elastic.
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5
Shape the dough into a long rectangle, coat it lightly with oil, and wrap it tightly in plastic wrap. Refrigerate for at least 4 hours, or ideally overnight. This slow rest is crucial for the dough to relax and expand properly.
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6
Remove the dough from the refrigerator 1-2 hours before frying to let it come to room temperature. This is vital for a good rise.
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7
Gently place the dough on a lightly oiled work surface. Do not knead it again. Roll or press it into a long rectangle about 1/4 inch (0.5cm) thick and 4 inches wide.
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8
Cut the rectangle into strips about 1 inch wide. You should have an even number of strips.
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9
Stack one strip on top of another. Take a bamboo skewer or the back of a knife and press down firmly lengthwise in the center of the stacked strips. This binds them so they don't separate but allows the sides to puff.
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10
Heat 2-3 inches of oil in a wok or deep pan to 375°F (190°C). Test the heat by dropping a small piece of dough; it should float to the surface immediately.
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11
Gently pick up a pair of strips, hold both ends, and stretch it slightly to about 8-10 inches long. Carefully lower it into the hot oil.
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12
Immediately start rolling the dough stick continuously with long chopsticks. This constant movement ensures even expansion and prevents the dough from becoming dense.
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13
Fry for 1-2 minutes, turning constantly, until the Youtiao is puffed and a deep golden brown on all sides.
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14
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crispy.
💡 Chef's Tips
Temperature is key: If the oil is too cold, the dough will be greasy; if too hot, it won't puff before the outside burns. Do not over-knead the dough after the initial rest, as this develops too much gluten and results in a tough, bread-like texture. Always use a pair of strips; the air trapped between the two layers is what creates the signature hollow center. If the dough sticks to your hands, use a little oil rather than flour to keep the oil clean during frying.
🍽️ Serving Suggestions
Classic Beijing Style: Serve alongside a bowl of hot, sweetened or savory soy milk for dipping. Savory Breakfast: Pair with Jianbing (Chinese crepes) or stuffed inside a Shao Bing (sesame flatbread). Cantonese Style: Slice into bite-sized pieces and serve on top of hot congee (rice porridge) with green onions. Sweet Treat: Dust with cinnamon sugar or dip into condensed milk for a modern twist.