Chinese Donut Recipe (Youtiao)
Chinese Donut Sticks, known as "youtiao," are an ancient type of fried dough in Chinese cuisine. They have a golden-brown color and a texture that is both soft and crispy, making them a popular traditional breakfast item enjoyed by people of all ages. Youtiao are typically eaten with congee or soy milk, with the latter being the most common pairing. This combination provides a rich source of nutrition and energy.
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Youtiao, a common breakfast delicacy, provides energy and a strong feeling of fullness. Here are some key points to keep in mind when making homemade crispy youtiao:
1.What is Youtiao:
Youtiao is an ancient type of fried dough, traditionally served as a breakfast item in China. It is a long, hollow, deep-fried strip of dough with a crispy yet chewy texture. According to "The History of Song" (宋史), during the Song Dynasty, people created a similar fried dough food called "You Zha Gui" (油炸桧) to express their anger towards Qin Hui, who persecuted the national hero Yue Fei. Youtiao should not be stored for long periods; it is best kept in a dry place for short-term storage.
2.Secrets to Making Perfect Youtiao:
①The proportion of the recipe is very important, 1000 grams of flour, 15 grams of baking powder, 10 grams of salt, 1 egg, 450 grams of water, this is a most basic recipe, you can adjust according to this.
②The kneading technique is also very important. When making youtiao dough, use a pressing technique rather than kneading it like bread dough. Kneading can cause the dough to become too elastic, which prevents the youtiao from becoming fluffy. This will result in youtiao that are not light and airy when fried.
③The oil temperature needs careful attention as well. If the oil is too hot or too cool, the youtiao won't fry properly. To test the oil temperature, pinch off a small piece of dough and place it in the oil. If the dough floats to the surface quickly, the oil is at the right temperature.
3.Why Youtiao Are Always Paired Together?
Pairing two pieces of dough for frying is the optimal method for making youtiao. If a single piece of dough is fried alone, it quickly comes into full contact with the hot oil, causing the outer layer to become crispy and set too quickly. This prevents the dough from expanding properly, resulting in a thin and unappetizing youtiao.
When two pieces are paired together, the areas where they touch remain softer for a longer time, as they are not immediately exposed to the high temperature of the oil. This allows the leavening agents to work effectively, causing the youtiao to expand and become fuller. The result is a plump, appetizing youtiao that looks more appealing.
4.Benefits of Adding Alum:
The success or failure of whether the fritters can be fried well lies in the ratio of alum and alkali in the raw materials. When alum and alkali are dissolved in water, they undergo a chemical reaction, generating a significant amount of carbon dioxide gas and flocculent aluminum hydroxide.
When mixed with the dough, the aluminum hydroxide forms a membrane-like substance with the flour, encapsulating the carbon dioxide gas. Upon frying the youtiao in hot oil, the trapped carbon dioxide gas expands due to heat, causing the youtiao to puff up.
Historically, alum was commonly used inside youtiao to achieve this effect. Nowadays, alternative leavening agents can also be used.
5.Benefits of Pairing Youtiao with Soy Milk:
①Youtiao is a high-fat food, while soy milk is moderate in fat content. This combination provides an economical way to meet the energy needs of an average person throughout the morning.
②The fats in youtiao can aid in better absorption of some fat-soluble vitamins present in soy milk.
③Soy milk is cooling in nature, whereas youtiao is warming. When these two foods are paired together, they balance each other out, making it easier for the digestive system to absorb their nutrients.
Simple and Fluffy Crispy Youtiao: Golden, Crispy Outside and Soft Inside. Today, with this recipe, you can learn how to make perfectly golden and crispy youtiao at home.
INGREDIENTS
MAIN INGREDIENTS
- 250g flour
ACCESSORIES
- 150g Milk
- 3g yeast
SEASONINGS
- 3g salt
- 500g oil
DIRECTIONS
STEP 1
Combine the flour, yeast, salt, cooking oil, and egg in a bowl. Gradually pour in the milk while stirring with chopsticks until the mixture is well combined.
Tips:
Protein Chain Formation:Yeast in the dough helps form protein chains.
Fermentation Process:During fermentation, yeast absorbs sugars in the dough and produces carbon dioxide and alcohol, which help in leavening the dough.
Oxygen Incorporation:Mixing the dough incorporates some oxygen molecules. This makes the dough more extensible and less resistant. After yeast fermentation, oxidation helps gluten chains bond, increasing gluten strength.
Aroma Development:Yeast produces many volatile organic compounds during fermentation, which contribute to the characteristic baked aroma of bread and similar foods.
STEP 2
Stir the mixture with chopsticks until it resembles a snowflake-like texture, then knead it into a smooth dough. Cover the dough with plastic wrap and let it rest for 20 minutes.
Tips:
During fermentation, yeast produces gas, causing the dough to gradually expand in volume. If the dough feels noticeably inflated, it indicates that the dough has risen properly. Additionally, during the resting process, the surface of the dough will become smooth. To check if the dough has fermented sufficiently, gently press the dough with your finger. If you feel a noticeable elasticity and the dough springs back, it means that gas has been produced inside the dough and fermentation is complete.
STEP 3
After the dough has risen, flatten it with your hands, roll it out thinly with a rolling pin, and then cut it into long strips.
STEP 4
Stack two strips together, press down lightly in the middle with chopsticks, stretch them out, and pinch both ends tightly.
Tip:
When stacking two strips together, the areas where they touch won't immediately come into contact with the hot oil. This allows the youtiao to puff up and become fuller during frying.
STEP 5
Heat an adequate amount of oil in a pan until it's hot (bubbles form around chopsticks when inserted).
Tip:
The oil temperature is crucial when frying youtiao. If the oil temperature is too low, the oil will quickly penetrate the dough, making the youtiao oily inside and reducing its puffiness. On the other hand, if the oil temperature is too high, it can easily burn or char the youtiao. During frying, use chopsticks to flip the youtiao back and forth to ensure even heating, achieving a fluffy texture and consistent golden color.
STEP 6
Once you place the youtiao in the oil, it will float to the surface. Fry until golden brown, then remove. The youtiao should have a fluffy interior and a crispy exterior.
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