📝 About This Recipe
A cornerstone of the traditional Chinese breakfast, You Tiao are airy, savory fried dough sticks known for their iconic 'twin' shape and shatteringly crisp exterior. These golden batons feature a honeycomb-like interior that is perfect for soaking up warm soy milk or savory congee. Mastering this recipe brings the bustling energy of a Beijing morning market right into your home kitchen with a dough that is light, stretchy, and incredibly addictive.
🥗 Ingredients
Dough Base
- 300 grams Bread Flour (High protein content is essential for the stretch)
- 50 grams All-Purpose Flour (Adds a bit of tenderness to the crunch)
- 2 teaspoons Baking Powder (Aluminum-free preferred)
- 1/2 teaspoon Baking Soda (Reacts with the oil for a porous interior)
- 1 teaspoon Fine Sea Salt
Wet Ingredients
- 1 large Egg (Beaten, at room temperature)
- 15 grams Vegetable Oil (Plus extra for coating the dough)
- 30 ml Whole Milk (Lukewarm)
- 150-160 ml Water (Adjust based on humidity; dough should be very soft)
For Frying
- 1 liter Neutral Frying Oil (Peanut, Canola, or Grapeseed oil)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
-
2
Make a well in the center of the dry ingredients. Pour in the beaten egg, 15g of vegetable oil, milk, and most of the water. Using a spatula or chopsticks, stir in a circular motion until a shaggy, very sticky dough forms.
-
3
Do not knead the dough traditionally. Instead, use a 'punch and fold' method: wet your hand, punch the dough down, fold the edges into the center, and repeat for 2-3 minutes until it becomes smooth and elastic.
-
4
Coat the surface of the dough lightly with oil. Wrap the dough tightly in plastic wrap and shape it into a long, flat rectangle about 1 inch thick. Refrigerate for at least 4 hours, or preferably overnight, to allow the gluten to relax completely.
-
5
Remove the dough from the fridge 45 minutes before frying to bring it to room temperature. This is crucial for the dough to expand properly in the hot oil.
-
6
Lightly flour your work surface. Gently place the dough rectangle on the surface without kneading it or knocking out the air. Roll it out slightly until it is about 1/4 inch thick and 4 inches wide.
-
7
Cut the dough into strips about 1 inch wide. You should have an even number of strips.
-
8
Stack one strip on top of another. Take a bamboo skewer or the back of a thin knife and press down firmly lengthwise in the middle of the stacked strips. This binds them together while allowing the edges to expand.
-
9
Heat your frying 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 and bubble vigorously.
-
10
Gently pick up a pair of dough strips by the ends. Stretch them out to about 8-9 inches long and carefully lower them into the hot oil.
-
11
As soon as the dough floats, use long chopsticks to constantly roll and rotate the You Tiao in the oil. This continuous movement ensures even expansion and a hollow interior.
-
12
Fry for about 2-3 minutes until the dough is puffed and a deep golden brown on all sides.
-
13
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining dough strips.
💡 Chef's Tips
The most common mistake is not resting the dough long enough; a 6-hour rest ensures the gluten doesn't fight back when stretching. Maintain an oil temperature between 370°F and 390°F; too cold and they become greasy, too hot and they won't puff. Constant rolling in the oil is the secret to the 'hollow' center—don't let them just sit on one side. If the dough is too sticky to handle, oil your hands instead of adding more flour, which can make the crust tough. For a savory twist, you can add a pinch of five-spice powder to the flour mix.
🍽️ Serving Suggestions
Serve hot alongside a bowl of sweetened or savory warm soy milk (Dou Jiang). Dip into a bowl of Cantonese-style rice congee topped with ginger and scallions. Stuff pieces into a Shao Bing (flaky flatbread) for a classic 'carb-on-carb' breakfast sandwich. Slice into small rounds and use as a crunchy topping for steamed rice rolls (Chee Cheong Fun). Enjoy with a side of condensed milk for a sweet, decadent treat.