Chinese Doughnut Sticks（Youtiao）

Chinese Doughnut Sticks are long, hollow, ancient fried snacks from China. They are a common breakfast item in our daily lives, found in almost every city. The golden outer crust is exceptionally crispy when bitten into, with a satisfying chewiness, and a uniquely delicious flavor.

In the realm of Chinese breakfast cuisine, Chinese Doughnut Sticks are widely known. While many have enjoyed them, few have actually tried making them themselves. In reality, crafting Chinese Doughnut Sticks isn't difficult, though it does require a bit more time. This episode will primarily focus on sharing tips and techniques for making homemade Chinese Doughnut Sticks.

1.What are Chinese Doughnut Sticks?

Chinese Doughnut Sticks are a traditional delicacy in China. According to legend, during the Southern Song Dynasty in the Shaoxing era, after the notorious official Qin Hui executed the national hero Yue Fei, people expressed their hatred towards him by making dough imprints of Qin Hui and his wife Wang's faces. These imprints were then back-to-back, fried in hot oil, and named "fried Qin Hui." Over time, this dish evolved into what is now known as Chinese Doughnut Sticks.

Chinese Doughnut Sticks are mainly made from fermented flour dough that is deep-fried. They have a light and crispy texture with a chewy resilience, making them a common breakfast item.

2.Why choose this recipe?

During the frying process of Chinese Doughnut Sticks, the fats undergo oxidation and degradation. Oxidized oleic acid produces aromas resembling sweet orange and honey, as well as citrus, fatty, and nutty aromas. Oxidative degradation of linoleic acid can produce a mushroom-like aroma.

In addition, freshly fried Chinese Doughnut Sticks lose moisture from their surface, becoming crispy in texture. They also boast an enticing golden appearance. When you take a bite, they make a satisfying "crunch" sound, which is simply delightful.

3.Why are Chinese Doughnut Sticks paired together?

Frying two sticks together is the most suitable method for frying Chinese Doughnut Sticks. When two sticks are fried together, they maintain their shape and texture better. If a single stick is fried alone, it quickly reaches high temperatures, causing the outer surface to become crispy and firm before the inner dough has a chance to expand fully. This results in a stick that appears thin and lacks the appealing puffiness that stimulates appetite.

When two Chinese Doughnut Sticks are fried together, the parts where they touch each other do not come into contact with the hot oil as quickly. This helps maintain their softness, allowing the leavening agents to fully expand the dough. As a result, the Chinese Doughnut Sticks become fluffy and full-bodied. They appear more appetizing and satisfying, making a larger stick more appealing to eat.

4.What are the most critical materials?

The most crucial ingredient in making Chinese Doughnut Sticks is yeast powder. It's a single-celled fungus capable of surviving in both aerobic and anaerobic conditions, serving as a natural leavening agent. Yeast powder's primary role is to ferment and produce a large amount of carbon dioxide, causing the dough to rise and become fluffy. It plays a vital role in baking and fermenting foods. You can typically find it in Asian supermarkets or online platforms like Amazon.

5.What flour to choose?

The best choice of flour for making Chinese Doughnut Sticks is all-purpose flour. During the preparation, salt is added to the flour, which helps denature the gluten (protein) in the flour. This process aligns the gluten into an organized network when kneading the dough, resulting in a more resilient texture. All-purpose flour can typically be found in Asian supermarkets or online platforms like Amazon.

6.How does Chinese Doughnut Sticks and Noodles work?

After mixing the dough, avoid kneading it with your hands. The correct method is to punch the dough with your fists a few times, fold it over, and repeat this process. Initially, the dough may be sticky, but after several rounds of punching and folding, it will become less sticky. At this point, the dough is considered properly kneaded and ready for use.

Many friends may have tried making fried Chinese Doughnut Sticks at home, but have you ever encountered issues like them not turning out fluffy or crispy enough? Today, I'll share a simple method for frying Chinese Doughnut Sticks that are fragrant, crispy, and crunchy. If you're interested, give it a try!