📝 About This Recipe
Known as You Tiao, these iconic crullers are the heartbeat of a traditional Chinese breakfast, cherished for their airy, honeycomb interior and crisp, golden-brown exterior. Traditionally paired with warm soy milk or savory congee, they represent the perfect balance of salty, savory, and satisfying crunch. Mastering this street food staple at home brings the nostalgic aroma of a bustling Beijing morning market right into your kitchen.
🥗 Ingredients
The Dough Base
- 300 grams All-purpose flour (high-quality, sifted)
- 100 grams Bread flour (adds structural strength for better rising)
- 1 large Egg (beaten, at room temperature)
- 220 ml Warm water (approximately 100°F (38°C))
- 15 ml Neutral oil (vegetable or canola oil for the dough)
Leavening and Seasoning
- 8 grams Baking powder (aluminum-free preferred)
- 3 grams Baking soda (essential for the characteristic flavor and bubbles)
- 6 grams Salt (fine sea salt)
- 2 grams Granulated sugar (to help with browning)
For Frying and Shaping
- 1 liter Neutral frying oil (peanut, canola, or vegetable oil)
- 2 tablespoons Extra flour (for dusting the work surface)
- 1 tablespoon Water (for dabbing the dough strips)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, bread 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. Pour in the beaten 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 by hand for about 5-8 minutes until it is smooth and elastic. The dough should be soft and slightly tacky, but not sticky to the touch.
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4
Shape the dough into a long, flat rectangle about 1 inch thick. Brush the surface lightly with oil, wrap tightly in plastic wrap, and refrigerate for at least 4 hours, or ideally overnight. This resting period is crucial for gluten relaxation.
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5
Remove the dough from the refrigerator 1 hour before frying to bring it to room temperature. Do not re-knead the dough, as this will make the sticks tough.
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6
Gently place the dough on a lightly floured surface. Using a rolling pin, roll it into a long rectangle roughly 1/4 inch (0.5cm) thick and 4 inches (10cm) wide.
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7
Cut the dough crosswise into strips about 1 inch (2.5cm) wide. You should have an even number of strips.
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8
Take a bamboo skewer or chopstick, dip it in water, and press a wet line down the center of every other strip of dough.
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9
Place a non-dampened strip directly on top of a dampened strip. Use the back of a knife or a chopstick to press down firmly lengthwise in the center of the stacked pair to fuse them together.
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10
Heat your frying oil in a wok or deep pot to 375°F (190°C). The temperature is critical; if it's too low, the dough will be greasy; too high, and it won't expand.
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11
Pick up a dough pair by the ends and gently stretch it to about 8-9 inches long. Carefully drop it into the hot oil.
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12
As soon as the dough floats to the surface (within 2-3 seconds), use long chopsticks to constantly roll and rotate the stick in the oil. This continuous motion allows the dough to expand evenly and create the hollow center.
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13
Fry for 1-2 minutes until the dough is puffed and a deep, uniform golden brown. Remove and drain on a wire rack or paper towels.
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14
Repeat with the remaining dough strips, working in small batches to maintain oil temperature.
💡 Chef's Tips
The most common mistake is over-kneading the dough after it has rested; handle it gently to keep the air pockets intact. Ensure your oil temperature stays between 375°F and 390°F; use a kitchen thermometer for consistent results. Rotating the dough sticks constantly in the oil is the secret to getting that signature hollow, airy 'puff'. If your dough is too dry, it won't rise well; it should feel like a soft earlobe when you are ready to shape it. For the best texture, use a mix of baking powder and baking soda as specified; the soda provides the traditional alkaline 'street food' aroma.
🍽️ Serving Suggestions
Serve hot alongside a bowl of sweetened or savory warm soy milk for the ultimate dipping experience. Slice into 1-inch pieces and use as a crunchy topping for hot rice congee (porridge). Stuff with a savory egg omelet or wrap in a thin Jianbing (savory crepe) for a hearty breakfast sandwich. Pair with a side of fermented bean curd or pickled mustard greens to cut through the richness of the fried dough. Dip into a mixture of condensed milk for a sweet, dessert-like treat.