Dou Jiang with Shaobing Youtiao (Soy Milk with Sesame Flatbread and Fried Dough Stick)
The Quirky Foodster Team
Ingredients
- Dried soybeans, soaked overnight — 200 g (1 cup)
- Water, for blending and cooking, divided — 1.5 L (6 cups)
- Sugar, to taste — 60 g (¼ cup)
- All-purpose flour, for the flatbread — 300 g (2¼ cups)
- Instant yeast — 5 g (1½ tsp)
- Sesame seeds — 20 g (2 tbsp)
- Vegetable oil, plus more for the pan — 30 ml (2 tbsp)
- Premade or store-bought youtiao (fried dough sticks) — 4 pieces
Method
- Drain the soaked soybeans and blend with 750 ml (3 cups) water until smooth.
- Strain the mixture through cheesecloth or a fine sieve into a large pot, pressing to extract as much liquid as possible; discard the solids (okara).
- Add the remaining water to the strained soy milk and bring to a gentle boil, stirring frequently to prevent scorching or boiling over, then simmer for 15–20 minutes to fully cook the soy milk.
- Stir in sugar to taste and keep warm.
- Meanwhile, make the sesame flatbread: combine flour, yeast, and enough warm water to form a soft dough; knead 8 minutes, cover, and let rise 45 minutes.
- Roll the dough into a rectangle, brush with a little oil, sprinkle generously with sesame seeds, and fold into a layered shape before flattening slightly. Bake at 200°C (400°F) for 15– 18 minutes until golden and crisp.
- Warm the youtiao briefly in a dry pan or oven if not freshly made. Wrap each warm sesame flatbread around a youtiao and serve alongside a bowl of hot, sweetened soy milk for dipping.
Introduction: This classic pairing of warm, fresh soy milk with a sesame flatbread wrapped around a crispy fried dough stick is a foundational Taiwanese breakfast, found at traditional breakfast shops across the island since the mid-20th century.
Cultural Background: This classic pairing of warm, fresh soy milk with a sesame flatbread wrapped around a crispy fried dough stick is a foundational Taiwanese breakfast, found at traditional breakfast shops across the island since the mid-20th century. The combination of textures and the light sweetness of the soy milk make it an enduringly popular start to the day.
Tips: Straining the blended soybean mixture thoroughly is essential for a smooth, non-gritty soy milk — press firmly to extract as much liquid as possible.
Variations: Unsweetened, savoury soy milk with a splash of soy sauce, vinegar, and chili oil is a popular savoury alternative to the sweetened version.
Storage: Refrigerate fresh soy milk in a sealed container for up to 3 days; the sesame flatbread is best eaten fresh but can be stored at room temperature for a day.
Reheating: Reheat soy milk gently on the stovetop, stirring frequently; warm the flatbread and youtiao briefly in a 180°C (350°F) oven.
FAQs:
Q: Can I use store-bought soy milk instead of making it from scratch?
A: Yes, a good-quality unsweetened soy milk, warmed and lightly sweetened, is a convenient substitute.
Q: Can I buy youtiao instead of making them?
A: Yes, youtiao are widely sold ready-made at Asian bakeries and are commonly purchased fresh rather than made at home.
Q: Is this breakfast vegan?
A: Yes, as written (without egg wash on the dough) it can be made fully vegan.
- Dried soybeans, soaked overnight — 200 g (1 cup)
- Water, for blending and cooking, divided — 1.5 L (6 cups)
- Sugar, to taste — 60 g (¼ cup)
- All-purpose flour, for the flatbread — 300 g (2¼ cups)
- Instant yeast — 5 g (1½ tsp)
- Sesame seeds — 20 g (2 tbsp)
- Vegetable oil, plus more for the pan — 30 ml (2 tbsp)
- Premade or store-bought youtiao (fried dough sticks) — 4 pieces
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