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.
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
+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.
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!!
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?
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.
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
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.
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?
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)
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!
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
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.
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!
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!
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..
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?
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
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
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
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.
![[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 :)
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?
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.
This is quite challenge recipe when it comes to rising dough. I am glad I get it done pretty well.
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
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!!
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?
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.
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.
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.
I cut them up and add them to my Pho soup. Delicious!!!💕💕💕
I tried this afternoon and just now i fry them and i got them perfect. Thanks for the recipe.
Good job. Simple and easy. Anyone can make this. Thanks Angel.
I love these those are so good with porridge! 油条!!!!
Jisoos Chikin and Rice q
Tiffany Chen yes
In our country we usually eat chinese donut with tea. And it is very delicious.
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
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.
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.
Why would anybody give a thumbs down..
It looks soooooo yummy
FINALLY A RECIPE WITHOUT YEAST
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!
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 😩
This was my breakfast in Singapore back in those schooling days.
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.
Is like ""CHURROS"" for us,, w/cinnamon and sugar,,,,look good though,, !!💕 or stuff with caramel😋😋😋
Stuffed with caramel is a great idea!
Yumm!!!!
I love your videos
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 always just called it crunchy ever since I was little cuz it was really crunchy...still love them :3
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?)
Thank you so much for sharing! I will try this today! 😄
Did you try it
LOOK DELICIOUS. CLEARLY EXPLAINED!
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
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!
A very much needed recipe!
Hello Angel,
You shared an easy thus a mind blowing recipe. I’m your new subscriber now. 😀 Love from Stockholm, Sweden 🇸🇪
I made this today. very delicious.
Glad you liked it
我喜欢油條. 油條很好吃.
I like Chinese doughnuts. Chinese doughnuts are very tasty.
love this donut.i ate it with congee
I tried your recipe and it came out greattt. I tried another recipe on youtube and yours is better.
love eating this salty breakfast with sweet soy milk
the
Lily Nong omg yes. Dipping them in soy milk is so yummy.
The video is so good and so yummy!
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!
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!
I would.like to tell mam that you said baking soda but your text baking powder, which one is the truth
I tried both the baking powder worked while the baking soda didn’t work
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!
recipe came together perfectly
This is very similar to a type of Hungarian doughnut that is sprinkled with powdered sugar... Tasty!
OMG. I have been waiting for that one for so long !!! Thanks :) !! I am starving now
IT LOOKS SOOOOOO DELICIOUS!!!!!! ME WANTS SOME NOWW
Hi, is it baking Soda or baking powder?
i tried baking soda it didn’t work but with baking powder it worked
I eat mine with Pho! Thanks for the recipe. Thanks to you, I now have something to do instead of waiting 4 hours to get on my PS4 with a friend.
Great recipe!!! So happy with the result, so so yummy and not at all greasy. Thanks million for sharing the no fail 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..
I never knew that making you tiao would be this easy. Gonna try to make it sometimes
Can't go wrong with coffee and doughnuts any time of day.
I love eating these with my soup.
I thought I was the only one
Chinese doughnuts are so good. Thanks for the recipe Angel!!
Great with or in congee.👍I've always wondered how they were made. Thanks for the video and recipe.
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?
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?
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
*I love youtiao I used to have with in trips to China in my breakfast with congee and even plain.*
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！
Love these drizzled with condensed milk or along with iced milk coffee too! Yum! :)
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
I need these because I just made a batch of jook. So I’m going to give these a try, thanks
I add cinnamon sugar, chocolate and caramel. Yumm! Taste like a better version of Churros!!
Wow, awesome recipe, looking crispy , yumm n mouth watering, I will definitely try today, thanks for sharing
Hello from México, Thanks a lot for your receipt! 😉
I love this snack
Ahhh !!! Nostaglia! Thanks!
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 :)
Recipe works for me. Thanks for the video!
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???
Yum can't wait to try! Thanks so much for this video!
My fave, love to dunk them in warm sweetened soya milk or coffee. Yum.
Who knew it could get this easy?
yeah finally it out!! cant wait to try making :) thanks for making
Just fried up a batch and mine wasn't as light and airy as yours. I will give this another shot.
looks good , definitely would try it!
It looks like a butterfly
I just discovered your channel! It is rally great and amazing quality! Good job! I just subscribed! I can't wait to see more videos every week!
I have tried turn out very well, thanks much 👍
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
Chinese donuts are my favorite Chinese bread
In cambodia, we love to eat this with porridge. Its so bomb
My fav..I love these!!
That's pretty awesome.
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
Love you tiao! I really like to eat it with congee. Yummy!
In Spain, they have something called 'porras', which is almost exactly the same, except it's usually eaten with chocolate.
everyone loves fried dought :)
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Same here. I wonder why it not puffed up
350g, 2 and 1/3 mug flour
1 tsp salt
1 tsp full baking powder
1/4 tsp baking soda
2 tsp sugar
1 tbsp condensemilk
1/3 mug milk
2 tbsp oil
Water as needed
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
Great tip!❤
Can’t wait to try, love dipping this in my hot pot!
I like your recipe, it looks nice and delicious 😋
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
👏🏻👍🏻 Thank’s from 🇧🇷 !!
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.
Do I have to let it sit over night ?