📝 About This Recipe
A cornerstone of the classic Chinese breakfast, Youtiao are airy, golden-brown fried dough sticks characterized by a crisp exterior and a light, honeycomb-like interior. These 'oil-sticks' are traditionally served in pairs, symbolizing inseparable companions, and offer a satisfyingly savory crunch that yields to a soft, chewy heart. Mastering this recipe brings the bustling energy of a Beijing morning market right into your kitchen with a perfect balance of salt and airy texture.
🥗 Ingredients
Dough Base
- 300 grams All-purpose flour (sifted; high protein content preferred)
- 1 tablespoon Baking powder (aluminum-free for best flavor)
- 1/2 teaspoon Baking soda (provides the characteristic airy bubbles)
- 1 teaspoon Sea salt (fine grain)
- 1 piece Large egg (at room temperature)
- 15 milliliters Vegetable oil (plus extra for coating the dough)
- 150 milliliters Water (room temperature; adjust slightly based on humidity)
- 20 milliliters Milk (adds a hint of richness and color)
For Frying
- 1 liter Neutral frying oil (peanut, canola, or vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt until thoroughly combined.
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2
In a separate small bowl, lightly beat the egg with the milk, 15ml of vegetable oil, and the water.
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3
Create a well in the center of the dry ingredients. Pour in the liquid mixture and 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. The dough should be very soft and slightly sticky; avoid adding too much extra flour. It should eventually become smooth and elastic.
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5
Shape the dough into a long rectangle, coat it lightly with vegetable oil, and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 3-4 hours, or ideally overnight in the refrigerator (bring back to room temp before frying).
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6
On a lightly oiled work surface, gently press or roll the rested dough into a long, thin rectangle about 1/4 inch (0.5cm) thick and 4 inches (10cm) wide.
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7
Cut the rectangle into strips about 1 inch (2.5cm) wide. You should have an even number of strips.
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8
Stack one strip on top of another. Use a bamboo skewer or the back of a thin knife to press down firmly along the center of the stacked strips lengthwise. This 'seams' them together so they expand properly without separating.
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9
In a heavy-bottomed wok or deep pan, heat the frying oil 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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10
Gently pick up a paired strip, hold both ends, and stretch it slightly to about 8-9 inches long. Carefully drop it into the hot oil.
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11
The dough should float to the surface within 2 seconds. Immediately start rolling the Youtiao continuously with long chopsticks. This constant movement ensures even expansion and a hollow interior.
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12
Fry for about 2-3 minutes, turning constantly, until the cruller is deep golden brown and crisp on all sides.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining dough strips.
💡 Chef's Tips
Resting the dough is non-negotiable; it relaxes the gluten so the dough can expand dramatically in the oil. Constant rolling while frying is the secret to the 'hollow' center—if you let it sit on one side, it will be dense. Ensure your baking powder is fresh; old leavening agents will result in flat, heavy sticks. If the oil is too cold, the Youtiao will soak up grease; if too hot, they will brown before they finish expanding. Use an oiled surface rather than a floured surface to prevent the oil from getting cloudy and burnt.
🍽️ Serving Suggestions
Serve hot alongside a bowl of warm, sweetened soy milk for dipping. Pair with savory Rice Congee (Jook) topped with ginger, scallions, and century egg. Stuff into a 'Shao Bing' (flaky sesame flatbread) for a classic double-carb breakfast sandwich. Dip into a mix of condensed milk and sugar for a sweet, decadent treat. Chop into bite-sized pieces and toss into a hot soup or hot pot to soak up the broth.