Breakfast
Youtiao (Fried Dough Sticks)
Ingredients
- - 500 g (4 cups) plain flour
- - 5 g (1 tsp) baking powder
- - 5 g (1 tsp) baking soda
- - 10 g (2 tsp) salt
- - 300 ml (1 1/4 cups) warm water
- - 750 ml (3 cups) vegetable oil, for deep-frying
Method
- Combine the flour, baking powder, baking soda and salt in a bowl.
- Gradually add the warm water, mixing to a soft, slightly sticky dough. Knead briefly, cover, and rest for at least 1 hour, or overnight in the fridge for best texture.
- Roll the dough into a rectangle about 1cm (1/2in) thick, then cut into strips roughly 2cm (3/4in) wide.
- Stack two strips together, press a chopstick down the centre lengthwise, and stretch gently to elongate each pair before frying.
- Heat the oil to 190°C (375°F) and fry the stretched dough pairs, turning frequently, for 2-3 minutes until puffed, golden and hollow inside.
- Drain briefly on a rack and serve warm.
Introduction: Youtiao are long, airy, deep-fried dough sticks, a fixture of Chinese breakfast stalls for centuries, traditionally torn and dipped into warm soy milk or congee for a satisfying, crisp-soft contrast.
Cultural Background: Youtiao are long, airy, deep-fried dough sticks, a fixture of Chinese breakfast stalls for centuries, traditionally torn and dipped into warm soy milk or congee for a satisfying, crisp-soft contrast.
Tips: A long, cold rest develops the chew and puff of the finished stick. Oil must be hot enough that the dough puffs immediately, or it will absorb too much oil.
Variations: Add a pinch of five-spice powder to the dough for a fragrant twist. Serve alongside congee or soy milk for a classic breakfast pairing.
Storage: Best eaten fresh within a few hours; store cooled sticks in an airtight container for up to 1 day.
Reheating: Reheat briefly in a hot oven or air fryer to restore crispness; avoid microwaving.
Nutrition: Approx. 230 kcal, 5g protein, 10g fat, 30g carbohydrate per stick.
FAQs
Q: Why are two strips stacked together?
A: Stacking and pressing a chopstick down the centre helps the dough puff into the characteristic airy, ribbed shape.
Q: What is youtiao traditionally dipped in?
A: It is most often dipped in warm soy milk or torn into pieces and stirred into congee.