Chinese Donut Recipe (Youtiao)
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- Опубліковано 13 кві 2021
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Today we are making a popular breakfast item all over China - You Tiao (油条), or we call it You Zha Gui (油炸鬼) in Cantonese. They are long, golden-brown deep-fried breadsticks also known as Chinese donut sticks. Believe it or not, I have been craving this breakfast ever since I left China. Over the years, I attempted and modified this recipe many, many times and finally, I decided to share it with you.
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INGREDIENTS (enough to make 6 pieces you tiao)
250 grams (8.8 oz) of all-purpose flour (Amazon Link - geni.us/5Oc4juB)
6 g (1/2 tbsp) of baking powder (Amazon Link - geni.us/eTZY)
2.5 g (1/2 tsp) of baking soda (Amazon Link - geni.us/BHW0Xo)
3 g (1/2 tsp) of salt
10 grams (2.5 tsp) of vegetable oil
165 grams (5.8 oz) of water
4-8 grams (1-2 tsp) of oil to apply on the hands and working surface
extra flour to prevent stickiness
4-6 cups of oil to deep fry the donuts
INSTRUCTIONS
In a big mixing bowl, add the following ingredients: 250 grams of all-purpose flour, 6 g of baking powder, 3 g of baking soda, 3 g of salt. Stir to incorporate everything.
Add 10 grams of vegetable oil into 165 grams of water and give it a nice stir. Then pour it into the flour.
Mix the flour and water into a rough dough. Then go in with your hand and fold it 3-5 times until you don’t see any dry flour bits. Cover it with plastic wrap. Leave it to rest for 20 minutes.
20 minutes later, apply 1 tsp of vegetable oil all over your hands and the working surface to prevent stickiness. Transfer the dough onto the working surface, and start shaping it into an almost rectangle sheet. Fold the left side to about 1/3. Flip the right side over just like how you fold a blanket.
Continue to press and enlarge the rectangle. Repeat the folding process for 3 times in total. Wrap the dough with plastic wrap. Let the dough sit at room temperature for at least 2 hours.
Lightly dust the working surface and your hands with some flour. Transfer the dough onto the working surface and stretch it into a long rectangle shape; The size should be about 20 inches by 3 inches.
Divide it into 12 little slabs, each one is about 1.5 inches wide. Dust more flour on the cutting board. Lift each piece and flour the cut surface to prevent stickiness.
Wet the chopstick to make a water line right through the center on every other piece. Then stack 2 pieces together. Use your chopsticks to press at the middle.
Gently stretch the youtiao until the length becomes 2-2.5 times longer. Put it in 400 F degree oil. Don't rush to add the second piece of youtiao. Use a pair of chopsticks to move and rotate the first one as fast as possible before the surface turns into a brown color.
Once the Youtiao has turned into light golden color, that means the outside is set. It will not get any bigger; you can stop rotating it. Let it sit in the oil until golden brown. Flip it every 10 seconds 3-4 times to reinforce the crust.
Since you don't need to babysit it, you can stretch the second piece at this moment and put it in the oil. Do the same thing to fry the rest.
Serve with soy milk, soup, or congee.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - Навчання та стиль
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](/img/n.gif)
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@@marta_na_moto และ
Mandy you are the best cooking instructor on the internet. Thank you for all of your hard work and research to help us understand the science behind your recipes.
I find her to be very elaborate. Very good.
🤗 🙌🏼 DITTO! SIMPLY THE BEST! 👍🏼🌹💕🌹💕🍃💕🌹
Agree 👍
@@noraintipo64 yes easy to understand
She's not though.
Thank you Mandy for teaching us how to tell if Baking Soda/Baking Powder are still active/fresh, otherwise we'll end up with "deflated duds". I know your recipe will ALWAYS taste better than the restaurant, because we really don't know how "OLD" their oil is. LOL!
How much amount of water please?
In Indonesia we call this Cakue (pronounced like cha kway)
In 1987 when I was in Xiamen, we Americans were served this treat. We did not know the name, and called them "dough bones." We enjoyed them very much!
Yay!!! So glad you made this video! I love all your detailed recipes and this bread is my favorite bread stick for hotpot soup. Thanks for sharing!!!
I'm glad to have found your channel a few years ago!!!!! My chinese cooking game is greatly improved and I'm able to free style bc you explain everything so well!! I hope you get 1M subscribers soon!!!
The wisdom and science behind Mandy’s cooking….. you are one of these best cooking instructors on you tube..👍👍👏👏👏❤️
Love this recipe ! Thank you, Mandy. After trying 3-4 other failed recipes online, this is the winner. Thank you for taking the time to explain everything so carefully.
You're amazing! And such a beautiful cook! You're the first cook to ever explain the gluten concept, very interesting! I can't wait to try!
I loved these as a kid. One of my favorite deep fried treats, along with scallion pancakes and spring rolls. I haven't had these in over 15 years! Thanks for sharing the recipe.
I tried many different recipes, and yours are the best so far! Thank you for the recipe!
Your videos are always ON POINT. Complete with info, suggestions, etc... I also crave you tiao. What a great recipe from a great youtuber😊
Thank you for sharing your technique. Before adopting your technique, I had a lot of difficulty achieving consistent results. I am a novice baker and not very good at kneading (stretching and folding included). Your technique is so simple.
I've learned something very important when making this recipe, and that's to make 3 batches of this dough every time I make it so I don't pull back a nub. Amazing recipe as always. Thanks!!!
Her explanation was very clear. With some cooking tips. Thanks for sharing.
Tried many recipes. THIS ONE REALLY WORKED!!! AMAZING! Thank you, girl!
Thank you Mandy…. I’ve been trying so many recipe but all failed. Your recipe is so easy to follow and the result is amazing…. Thank you again.
Mandy, your explanations and steps are always so precise and clear. Thank you so much for giving us your best. Can’t wait to make this and have it with congee! ❤️
perfect for congee , right
?
I love all your recipes, the way you explain everything thoroughly make it easy
My kids love eating these and couldn't get enough of it. Thank you for the recipe and the tips. It came out just like the ones I buy from the store.
I will make it today. I always come back to this recipe; It’s the best💕
Early!Yes!I knew you would share this recipe someday.Guess,today's the day.
I'm from myanmar and we call it "Ee kyar kway" the popular food that we also eat with congee which orginated from china.Thank you for sharing,Mandy💙
I love watching your videos. thank you for sharing truly receipts. No "hiding" steps😊
Hi Mandy, you gave such delicious recipes and great information too! Thank you For all you're wonderful recipes, I really appreciate all your hard work and great information!💗
I just made some today and they are just perfect thank you!
You’re such a good teacher.
Wow~ 油条 and 豆浆(soy milk) are my favorite breakfast!! I ate it everyday during my stay in Beijing, and I wish I could eat it everyday!
Unfortunately it is impossible to find them where I live. I hope this pandemic ends soon, and I can travel again across China.
Thank you for your recipes! I enjoy your channel very very much!!
from 居住在德国的韩国人
Thank you for this wonderful recipe!! The simple ingredients and thorough directions made my first time making these easy and fun! Oh and they taste great!!
I love that my local grocery store carries them in the frozen section. So incredibly good!
It's also called Chinese doughnuts in Thailand. Now all I need is one of those thermometers.
Thank you so much for working on this recipe and creating such detailed yet easy to fallow instructions and sharing its my Vietnamese-American husband’s favorite and now we can make this at home. You are amazing and we appropriate you 💕
* oops APPRECIATE 😉
Thank you for sharing this recipe and your instruction is by far the best and detailed. We miss home cooking and please share more videos. 🤗
So good I made this yesterday and cooked it today! Thank you so much for given your recipe. You are very talented and I am so glad that’s I decided to make it. ❤️❤️❤️🥰👍👍
Again a wonderful video! So detailed and clear! Can’t wait to try this. I had them in a breakfast food in Beijing of a food vendor. He made a pancake, then added egg, spring onions, chili paste and other condiments and this! It was delicious!!! Have wanted to find it again!!
I miss my Chinese breakfast! Youtiao and doujiang or hundun and sharbing! Yum!!!
Greeting from Canada😊 I love watching your cooking and teaching styles! Thank you so much for your sharing ❤
Yes! Thank you so much for the recipe and list of ingredients!!!!!
Thank you for all your recipes .💕
Tried this for the first time yesterday and I love it! Happy I came across this video ❤️
thank you for this. tried a few recipes before and they all turned out hard. i tried yours yesterday and it turned out nice and fluffy. 🥰🥰
Finally! Thks for this recipe! Really looking forward to making it.
Youtiau is so yummy with a cup of black coffee, thanks Mandy !
Thank you for sharing your recipe for these bread sticks! They were my favorite things to accompany soups and congees when I was a kid in Vietnam! This video brought back happy memories of my childhood and now, thank to you, I know how to make them! 🙏🏻😁❤️🌷🤙
Just recently found your channel and now I'm your huge fan! I really love how you explain detail of your recipe. Love from Myanmar :)
I did an experiement and tried 3 different recipe's, yours came out the best by far. Thanks for the premise instructions, I will subscribe for sure
I had this in Chinatown over 30 years ago. It was delicious and they used to cut it with scissors, and I LOVED it. I haven't seen it in over 30 years and never forgotten it. Thankyou !
Peace be with you and thank you so much for sharing this beautiful chinese donut recipe.
Hello, my name is Alicia. I'm from West Virginia, and I've recently been searching for videos that will teach me how to make some Chinese food, and so I stumbled upon your channel, and after watching 5 of your videos, I knew that you were definitely the right person to teach me, so I subscribed and now I wanted to tell you I appreciate you for all that your teaching me, and I'm sure so many others as well. I really enjoy, and more importantly understand your explanations and you make it so much better to follow along, than any other person I've watched. Keep up the good work, and I can't wait to actually put what I'm learning to use..... Chinese food is my favorite.
This is my favorite cooking channel on the internet!!
You are doing such a great job! Amazing and hope that your videos never stop :)
I am so in love with Chinese Long Donuts since I was a little .I watch your clip and love the way you share.I will try to do .I wish I can have them like you did.Thank you your sharing.
Wonderful-
You are a master !
And I so grateful for all your sharing ! :)♥️
I have tried to make youtiao in the past but never had success until I used your recipe. Thank you!
8:05 this is because a larger surface area will make contact with the hot oil, which allows for the dough to heat much quicker on the inside and the leavening can bubble up more before the crust sets.
You’re right!
Hi Mandy .. I tried many recipes to make you tiao always failed but your You Tiao recipe is perfect . So happy with the result . Thank you so much for sharing the details how to make it . No more hunting you tiao recipe anymore 😀
Thanks for sharing that amazing recipe ! 🤤
This is the best I have seen for this recipe. Thank you. This will be perfect for my chinese rojak and tau suan.
So looks delicious friend !!
Thank you Mandy from Germany!!
I tried many times nothing works.but now with your professional technic ,it have succeeded !!
Made these last night and ate them this morning. My wife made Tofu Nao and it was super good together! Thank you. This was my first time making youtiao. 👍 😊
Thank you for sharing your recipe, I have tried these Chinese donuts and they were very nice. I will be putting this recipe in my personal cookbook.
I made your recipe and the youtiaos came out just like how I used to have them in sjz ❤ thank you
Hi Everyone!!!
thanks for the great cooking tip\guides!!!
Thank you for sharing this recipes.🙏
So cleared and well explained, have a great day ❤️
Love it. We normally eat it with sweet almond soup or sweet peanut soup. So yummy.
Hi, Thanks for sharing this recipe, I have tried it and I think it turned out really well. awesome Youtiao.
Wow this is so detailed thank you!
Just made them and they turned out wonderfully. Wow, so easy and no kneading. Never thought that this would work with baking powder und b. soda. Thanks so much for sharing your recipe... 💖👍👏🌺🌷
Thank you for the precise tutorial. Will give this a try. 🥰
This looks so good! 😊
Excellent instructions 👍👍👍
great video with very good explanation :)
It also goes so well with tea
Looks really good & easy with your helpful tips. 👍👏😋😍🙏
Wow! Our local Asian market sells these in their bakery department! We like them dipped in a little bit of honey. Thank you for sharing how they are made. Will try with sweetened condensed milk the next time.
Thank you so much for the recipe. My mom will try it soon.
Thank you so much instructor ...You are the good one ..Good luck to you.
I love hearing her sweet voice
Thanks for the tips.💛
Best Youtiao video. Lots of tips and tricks.
That is amazing it looks so good.
I had one of these yesterday from an Asian store, only wished had bought more. I'm going to try your recipe this week.
중력분ㅋㅋㅋ 만들어서 먹어봤는데 진짜 맛있었어요😁 무슨 빵이 사람팔뚝만하지ㅋㅋ😄😄
WOW!!! Thank you for your very good recipe....Fantastic....
Yumm this looks amazing.
My favourite childhood snack and it still is even to this day...tq for this wonderful recipe...keep it up🥰🥰😇😇
Great, I'll definitely try your recipe👍
She is a food engineer i think. Excellently explained. I loved it. Very Lovingly narrated. Thank you
Thanks for this!
Omg you are so cute!! And the oil/water mixture is a great idea! Avocado or coconut oil also have high smoking points.
i've had these many times at restaurants. they are normally very good, those yours look ever so much better.
I miss these so much. I always loved ordering them when I had congee in chinese restaurants in Vancouver. i would always order probably more than the usual amount. You are right. These are addictive. 謝謝你！來自意大利鄉村的問候。
This is one my favorite when I was a kid my mom always make it or sometime I buy from the store. Ty so much
thumbs up! Great instruction!
Thank you Mandy! My son love chinese donuts. We made it tonight and it turned out great. Not as pretty though, but still taste good. Love it!
In Singapore we also have youtiao in rojak. Normally I would order just youtiao only and omit the vegetables 😂 so it's only the sauce with youtiao. If you make it at home, you basically can pair it with anything you like. Like eating with mala xiang guo, dipping it into the mala sauce.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devil 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.
Chinese doughnut with coffee my favourite thank you for sharing 😃👍👍
Thank you so much for sharing. ❤️
Your donuts looks nice and yummy, great recipe