I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks! February 2, update First, Gung Hay Fat Choy! It's the year of the Pig! Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places. Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces. I liked these! I'm just not sure why the sticks separated. Maybe too much baking powder?
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed! question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together. Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
For those who prefer to weigh, here's the recipe in grams. I can confirm that it works! 192g flour 27g vegetable oil 12g baking powder 2g sugar 4g salt 118g water
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast. As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
Angel, I’m going to make the dough now but I’m confused between baking soda and baking powder Would you please let me know which one I should use please Thank you for your help and support. Tina
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
Hi Everyone! I'm a bit embarrassed, but I had a small typo in this recipe that's been updated now. It's baking POWDER, not baking soda. I've updated the printable recipe on my website (UA-cam won't let me edit the video directly). Sorry for any confusion! Too many late night edits. : (
Please!!! Please add this onto the title or anywhere that is easy to see... Not everybody (or most will not) reads comments when she watches the video... I just messed up...
+Angel Wong's Kitchen well there's your problem ......Sheeesh !!! By the way what lighting and camera are you using, this vid looks professional. Too many late night edit's - what hungover? what are chinese doughnuts traditionally eaten with?
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour** 2 Tbsp. vegetable oil 3 tsp. baking powder 1/2 tsp. cane sugar 3/4 tsp. kosher salt 1/2 cup filtered water (room temperature)
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
Hello angel I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
Hi, Angel, thank you so very much for all your nice videos especially mostly for Taiwanese dishes. Super..:) And thank you for all your efforts and time making all the films. Also, may i know more details about Support this channel? Thank you!
I'm new to your channel and I really like it. You do a fantastic job. Your videos are filmed well and you do a great job explaining things. Yes, I've subscribed.
thank you, Angel for sharing your recipe. Chinese new year is coming very soon and I'm thinking about frying this youtiao. Until then, I will give the recipe a go/test tonight :)thanks again!
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret . Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
Hey, I'm new to the channel. Yesterday I tried the recipe. It came out perfectly but it has a bitter taste to it. By any chance I can reduce the amount of baking powder without compromising the result the bread?
Looking exactly for this comment when I noticed she used baking soda without any acid, haven't tried making this yet but I'm worried it would taste bitter
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](http://i.ytimg.com/vi/U4TuHJkQM_k/mqdefault.jpg)
I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
dani diangelo rontpho@gmail.com m
Great video with good explanation :)
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks!
February 2, update
First, Gung Hay Fat Choy! It's the year of the Pig!
Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places.
Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces.
I liked these!
I'm just not sure why the sticks separated. Maybe too much baking powder?
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed!
question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
Good job. Simple and easy. Anyone can make this. Thanks Angel.
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together.
Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
This is quite challenge recipe when it comes to rising dough. I am glad I get it done pretty well.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
For those who prefer to weigh, here's the recipe in grams. I can confirm that it works!
192g flour
27g vegetable oil
12g baking powder
2g sugar
4g salt
118g water
TheMartialArtsFan 1cup=250ml -> 140gr flour.. so 1 and half cups = 210gr flour..
But the US cup is only 237ml, which is closer to 130g of flour per cup.
tq!
1 tbs of oil is 14.3 grams,wondering how you get 3 tbs 27 grams?
Thank you for sharing, I heard you say 3 tea spoon Soda is right?
Easy, simple and best result, I tried it and I got them perfect, thank you for sharing.
+gdphucha You're welcome! Glad you liked the recipe :D
Thank you for sharing your recipe and techniques! I just fried mine after following your instructions and turn out amazing!
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
I cut them up and add them to my Pho soup. Delicious!!!💕💕💕
Out of all the Yóutiáo recipes I tried on UA-cam; your recipe is the only that work. Thank you for sharing.
Yay! Glad the recipe worked out for you.
did your add more flours to make it work?
+littledragon No I did exactly the recipe is but I let the dough sat in the cooler for 24 hours and it works for me.
Thanks, just want to know if you dough very sticky? did yid knead it again after 1 hour rest?
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Why would anybody give a thumbs down..
It looks soooooo yummy
Hello Angel,
You shared an easy thus a mind blowing recipe. I’m your new subscriber now. 😀 Love from Stockholm, Sweden 🇸🇪
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
Yes i made it according to the recipe and it was bitter due to the amount of baking soda. Glad it wasn't just me. Thank you Mi Lan!
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
I made this today. very delicious.
Glad you liked it
The video is so good and so yummy!
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
I love these those are so good with porridge! 油条!!!!
Jisoos Chikin and Rice q
Tiffany Chen yes
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast.
As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
Hi David, you said it comes out crispy but what about the inside? Is it soft and little chewy like restaurant youtiao? Please reply. Thank you.
LOOK DELICIOUS. CLEARLY EXPLAINED!
Yumm!!!!
I love your videos
Angel,
I’m going to make the dough now but I’m confused between baking soda and baking powder
Would you please let me know which one I should use please
Thank you for your help and support.
Tina
Hi Tina! It’s baking powder :)
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
what would happen by adding a half teaspoon of baking soda with the baking powder (did you use a different amount of baking powder?)
I tried this afternoon and just now i fry them and i got them perfect. Thanks for the recipe.
I tried your recipe and it came out greattt. I tried another recipe on youtube and yours is better.
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
love this donut.i ate it with congee
Thank you so much for sharing! I will try this today! 😄
Did you try it
Great recipe. nice video.
In our country we usually eat chinese donut with tea. And it is very delicious.
A very much needed recipe!
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
+Mimi Miscellany You're welcome! I'm sure your grandma would still love having you over once in a while for her cooking :) Have fun with the recipes!
FINALLY A RECIPE WITHOUT YEAST
Great recipe!!! So happy with the result, so so yummy and not at all greasy. Thanks million for sharing the no fail recipe.
Hi, is it baking Soda or baking powder?
i tried baking soda it didn’t work but with baking powder it worked
Is like ""CHURROS"" for us,, w/cinnamon and sugar,,,,look good though,, !!💕 or stuff with caramel😋😋😋
Stuffed with caramel is a great idea!
Wow, awesome recipe, looking crispy , yumm n mouth watering, I will definitely try today, thanks for sharing
Hi Everyone! I'm a bit embarrassed, but I had a small typo in this recipe that's been updated now. It's baking POWDER, not baking soda. I've updated the printable recipe on my website (UA-cam won't let me edit the video directly). Sorry for any confusion! Too many late night edits. : (
Please!!! Please add this onto the title or anywhere that is easy to see... Not everybody (or most will not) reads comments when she watches the video... I just messed up...
+Angel Wong's Kitchen well there's your problem ......Sheeesh !!! By the way what lighting and camera are you using, this vid looks professional. Too many late night edit's - what hungover? what are chinese doughnuts traditionally eaten with?
I love Chinese donut I dip them in Vietnamese coffee🍩☕️
+Channel 1 usually with soy milk.
Seriously that's why it didn't turn out so well , Ive tried your recipe and failed 😩
did u use 3 tsp of baking soda or baking powder? your transcript said baking powder but your video said baking soda … which is which???
IT LOOKS SOOOOOO DELICIOUS!!!!!! ME WANTS SOME NOWW
can't wait to give this recipe a try this weekend ! 我爱油条 ! could u teach how to make the prefect hong kong egg tart too?
I like your recipe, it looks nice and delicious 😋
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
I have tried turn out very well, thanks much 👍
Great tip!❤
Warning:it’s not baking soda but baking powder
Shoot I already make it with baking soda!
@@ilmnt.guidance Me too, and it tasted very bitter!
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour**
2 Tbsp. vegetable oil
3 tsp. baking powder
1/2 tsp. cane sugar
3/4 tsp. kosher salt
1/2 cup filtered water (room temperature)
赵敏 yes I’ve to throw it away. The dough was so bitter.
Great instruction. Thanks.
I tried without the baking powder and add soda instead and it was a disaster, when i fry it it doesnt increse its size, plis help
looks good
I love this snack
我喜欢油條. 油條很好吃.
I like Chinese doughnuts. Chinese doughnuts are very tasty.
I need these because I just made a batch of jook. So I’m going to give these a try, thanks
Thank you so much for the recipe. My SO loves yao tiao and this recipe is the easiest and tastiest I tried
Yay! So glad to hear you liked this recipe!
Do I have to let it sit over night ?
Wow. when I hear the crispy sound of your chinese Doughnut, that must so crispy, and delicious too, I think I need to try out your recipe soon!
That's pretty awesome.
Thanks for your recipe will try it soon
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
yay! I'm glad this recipe worked out for you. :D
Great with or in congee.👍I've always wondered how they were made. Thanks for the video and recipe.
Hi can i put them at preheated oven for it to be warm? Thank u! Great recipe!
Hello angel
I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
很棒的視頻！來加拿大三年了，下次有時間學著做一次！謝謝你啦！
Can I stuff this with vanilla custard cream?
Does it have to rest overnight or can it be used after a couple hours rest
Chinese doughnuts are so good. Thanks for the recipe Angel!!
Hi, Angel, thank you so very much for all your nice videos especially mostly for Taiwanese dishes. Super..:) And thank you for all your efforts and time making all the films. Also, may i know more details about Support this channel? Thank you!
My dough came out incredibly sticky, I had to add more flour. And once they were fried they were dense and gross. Didn’t work at all.
Recipe works for me. Thanks for the video!
I'm new to your channel and I really like it. You do a fantastic job. Your videos are filmed well and you do a great job explaining things. Yes, I've subscribed.
thank you, Angel for sharing your recipe. Chinese new year is coming very soon and I'm thinking about frying this youtiao. Until then, I will give the recipe a go/test tonight :)thanks again!
*I love youtiao I used to have with in trips to China in my breakfast with congee and even plain.*
looks good , definitely would try it!
recipe came together perfectly
OMG. I have been waiting for that one for so long !!! Thanks :) !! I am starving now
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
l love your cooking xx
My fav..I love these!!
Hello from México, Thanks a lot for your receipt! 😉
This is very similar to a type of Hungarian doughnut that is sprinkled with powdered sugar... Tasty!
hi Angel! May I know what's the minimum time for the dough to sit in the fridge? because I wanna try the recipe on the same day. thanks for sharing!
maybe 8 hours? a cold rise dough will need more time to develop
In your video say 3tsp of baking soda is that a mistake? You mean baking powder?
I always just called it crunchy ever since I was little cuz it was really crunchy...still love them :3
I never knew that making you tiao would be this easy. Gonna try to make it sometimes
Yum can't wait to try! Thanks so much for this video!
Love you tiao! I really like to eat it with congee. Yummy!
Very gout
😗😗😗😗😗😗😗
油条配豆浆是个不错的选择。
看起來好好吃喔，偶要來試試看！
妳有燒餅作法嗎？
（希望作起來有妳漂亮的話，一定超好吃！）
Ahhh !!! Nostaglia! Thanks!
thank you for recipe Angel
Love these drizzled with condensed milk or along with iced milk coffee too! Yum! :)
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret .
Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
yeah finally it out!! cant wait to try making :) thanks for making
Hey, I'm new to the channel. Yesterday I tried the recipe. It came out perfectly but it has a bitter taste to it. By any chance I can reduce the amount of baking powder without compromising the result the bread?
She used baking soda not baking powder maybe that’s why?
Same thing with me. It was so bitter that I had to toss out my whole batch.
Looking exactly for this comment when I noticed she used baking soda without any acid, haven't tried making this yet but I'm worried it would taste bitter
How many pieces does this make?
Hi Angel Wong's Kitchen 我阿姨以前送過我一包Chia Te牛奶酥餅(milk cakes)，是在台北買的，那個牛奶酥餅真的很好吃，但我只吃過那一次，以後沒有機會吃了。我的意思是您可以教我怎麼做牛奶酥餅嗎？Anyway, I love your videos a lot ^^
These look great, but will they still be okay if reheated ?
Yes. I freeze mine, then reheat in a toaster oven or toaster (after slicing).
Good one Angel! Thank you for this recipe.