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Youtiao, sometimes referred to as fried dough sticks or Chinese crullers, is a common breakfast in China. Youtiao, also known as "oil-fried devil" in Cantonese, is prized for its crispy outside and fluffy interior. These golden-brown treats are normally taken together with porridge, soya bean milk or pancake of scallion and they are common in so many homes as well as food stalls throughout the country. Despite its apparent simplicity, mastering particular methods and concepts is necessary to create the ideal Youtiao.
The secret is to develop that pulled shape that characterises these crullers and at the same time produce a light fluffy texture inside and crunchy outside. Discover the key to creating the ideal youtiao, which should be crispy on the exterior and fluffy on the inside. The dish will impress both family and friends, whether you serve them for breakfast or as a snack.
Selection Of Ingredients
There are a few basic elements that combine to form the ideal dough for making youtiao. All-purpose flour, baking powder, salt, water, and, if desired, an egg for extra richness are the basic components. While baking powder contributes to the youtiao's distinctive puffiness when cooked, flour provides the main structural component. In some recipes butter or even milk is added to the dough to enhance the taste and texture. This makes the interior softer and enhances the flavour of the dish. Accurately measuring your components is essential since too little flour will produce too greasy crullers, while too much flour can produce dense ones.
Preparation Of Dough
Making the dough is the next stage in producing youtiao. In a large mixing bowl, mix dry ingredients which are flour, baking powder and salt. Add water (and milk, if using) gradually until a soft dough forms. At this point, kneading is crucial because it produces gluten, which gives the youtiao its structure and chewiness. On a lightly floured surface, knead the dough for ten to fifteen minutes, or until it is elastic and smooth. Using an electric mixer fitted with a dough hook attachment, knead the dough until it separates from the bowl's sides. Once the dough is ready, place it in the bowl, cover it with any plastic or cloth and leave it to rise for at least 30 minutes.
Shaping Youtiao
It's time to mould the youtiao into their recognisable shape after they've slept. To begin, divide the rested dough into equal portions; for standard-sized crullers, about 8 pieces will work fine. Each of them should be rolled into a long rectangle with a thickness of 1/4 inch. Using chopsticks or your fingertips, gently press down in the middle of two pieces of dough stacked on top of one another for a genuine touch. Through this method, a bond is formed between the two strips, which will aid in their expansion while frying. Before frying, gently stretch each pair of strips to about 9 inches long after stacking them and applying pressure to the centre. One of the reasons for stretching is to make air pockets expand when the food is being cooked.
Frying Technique
For best results, fry youtiao while paying close attention to the oil temperature. In a wok or deep saucepan, heat the oil until it reaches about 400–425°F (205-220°C). Drop a tiny piece of dough into the oil to see whether it's ready; if it sizzles and rises to the top right away, you're done. Gently stretch your shaped youtiao as they enter the hot oil, then carefully lower them. To guarantee even cooking and keep them from sticking together, fry them in batches rather than all at once. To ensure even browning, turn them frequently in the oil with chopsticks or tongs; this motion makes them puff up wonderfully. After frying on each side for two to three minutes, that is, until they turn golden brown, remove it from the oil and drain all the excess oil on paper towels.
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Serving Tips
There are several ways to serve youtiao according to individual preferences. These crullers are typically eaten with warm soy milk or congee (rice porridge), but for an added taste, they can also be dipped in savoury sauces made from soy sauce combined with vinegar or chilli oil. They go well with both savoury and sweet foods because of their adaptability. For a tasty breakfast spread, try serving youtiao with shao bing (sesame flatbreads) or scallion pancakes in addition to the classic pairings. Furthermore, they can be combined correctly with major meals such as a stir-fry meal in which their texture is impressive or they can be eaten as snacks throughout the day.
Image Credit: Wikimedia Commons
Useful Tips:
- Throughout the frying process, keep the oil temperature constant.
- Before shaping, allow the dough to rest at room temperature.
- When kneading, avoid overworking the dough.
- Make sure you get enough rest for at least 30 minutes.
- To keep the dough from drying out, keep it covered.
- To keep the oil temperature constant, fry in small batches.
- To ensure even browning, turn the Youtiao often.
- Hot and fresh is the best.
Image Credit: Wikimedia Commons
Although making youtiao at home might seem difficult at first, anyone can make mouthwatering Chinese crullers that rival those from restaurants or street vendors by using these tricks and techniques. Each process contributes to the wonderful texture and taste of youtiao.
