You Tiao | Chinese Cruller
You Tiao | Chinese Cruller

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, you tiao | chinese cruller. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Youtiao, is a long golden-brown deep-fried strip of dough commonly eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.

You Tiao

To get started with this recipe, we have to prepare a few ingredients. You can cook you tiao | chinese cruller using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make You Tiao | Chinese Cruller:
  1. Prepare 125 g Water,
  2. Get 6 g Sea Salt,
  3. Make ready 6 g Egg White,
  4. Take 1 g Baking Powder,
  5. Prepare 3 g Baking Soda,
  6. Prepare 1 g Ammonium Bicarbonate,
  7. Make ready 200 g Unbleached All Purpose Flour,
  8. Make ready Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying
  9. Take Gianduja, For Serving
  10. Make ready Icing Sugar, For Dusting
  11. Make ready Cinnamon Powder, For Dusting

Youtiao is also known as the deep-fried dough stick, Chinese cruller, fried breadstick, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Kueh/Kuay. Youtiao history The Cantonese name literally means "oil-fried devil," and, according to mythology, the dish was created to rebel against Qin Hui, an infamous figure in Chinese history who was considered a traitor. Originally, the breakstick was shaped like two people joined in the middle, representing Qin Hui and his wife, both having a hand in collaborating with the enemy to bring about the great general. What do you eat with cakwe/you tiao/Chinese crullers?

Instructions to make You Tiao | Chinese Cruller:
  1. You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja
  2. In a large mixing bowl, combine water, salt, egg white, baking powder, baking soda and ammonium bicarbonate. - - Stir to combine well and dissolve all the leavening agents. - - Gradually, add in the flour while still mixing with your other hand or spatula.
  3. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. - - Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 3 to 5 minutes. - - Transfer to a very lightly floured surface, continue kneading for another 3 to 5 minutes.
  4. The dough should be smooth and not sticky. It should pass the "window-pane" test. - - The hydration is 62.5%. The ratio of water to dough should be just right. But, if the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Roll the dough into a ball.
  5. Lightly grease the mixing bowl and dough ball with oil. - - Cover with a damp lint-free kitchen towel. - - Set aside for 1 hour. - - Grease working surface lightly with oil.
  6. Roll the dough into a rectangle with about 1/8 inch thickness. - - Slice the rectangle into half lengthwise. - - Slice into 1 inch thick ribbons. - - You should get 28 ribbons.
  7. Stack 1 ribbon onto another ribbon which makes 14 stacked ribbons. - - Slice the stacked ribbons into halves. - - You should end up with 28 small stacked ribbons.
  8. Cover with the damp lint-free kitchen towel. - - Set aside for 15 mins. - - Prepare a dutch oven, over medium-high heat with at least 2 inches of oil. - - To check the temperature, insert a wooden chopstick into the oil. If bubbles form around the chopstick, the oil is ready for deep frying.
  9. Cover the rest of the dough when working with 1. The will prevent the rest of the dough from drying out.* - - Press a chopstick in the center of the stacked ribbon gently lengthwise to create a sort of groove. - - Gently pinch both ends and stretch.
  10. Just before dropping into the oil, give the dough another stretch. - - Be very careful as the oil is super hot. - - The dough will puff up immediately.
  11. Once the bottom is golden brown, flip. - - Deep fried until both sides are golden brown. - - Remove from heat and set aside on a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
  12. Repeat the process for the remaining dough. - - Serve with some Gianduja immediately. - - You can dust the You Tiao with some icing sugar and cinnamon powder. I prefer mine plain.

There are so many ways to enjoy cakwe/Chinese crullers. In Taiwan, a traditional breakfast is pretty much a combination of Chinese crullers and hot soy milk. Thinly sliced Chinese crullers are a popular topping for Chinese congee, such as pork congee or fish congee. If you have eaten some congee/porridge. It's called You Tiao Guan Ji Dan (油条灌鸡蛋) , literally meaning doughnut stick filled with egg.

So that’s going to wrap this up for this exceptional food you tiao | chinese cruller recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!