Hello everyone, I'm Amanda
Today let's make Youtiao, a classic Chinese breakfast dish
Although Youtiao is really common,
it's not easy to explain how to make it
People are sometimes afraid to eat Youtiao outside
because they are worried that there's aluminum in Youtiao
So why?
Let's review it
I wrote an article a year ago
to introduce the principle of various foaming agents
Traditional Youtiao is foamed with baking soda
We will join Alum in the production process
Alum is KAl(SO4)2·12H2O
Alum provides acidity here
Alum and alkaline baking soda react to produce carbon dioxide
That's why Youtiao can swell
But don't worry
The foaming agents with Alum are traditional industrial baking powder
Most of baking powders now do not contain alum
Baking powders contain Tata powder
which is also called tartaric acid. It provides acid
So guys, dont worry about that
In addition to baking powder, there is an another foaming method for Youtiao
We can use yeast. Ferment it like bread
So today I will try both methods
Let's see the difference
(from left to right)Medium-gluten flour 250g, salt 1/2teaspoon, baking soda 1/2 teaspoon, water 130ml, Baking powder 1/2 teaspoon, oil 1 tablespoon, an egg
Youtiao made with baking powder needs
Medium-gluten flour 250g
salt 1/2teaspoon, baking soda 1/2 teaspoon and Baking powder 1/2 teaspoon
well mixed with chopsticks
Add an egg to add flavor
Add 130ml water then
Stir in the middle first, break the egg
Then slowly mix with the surrounding flour
Stirring the dough with chopsticks
here please don't knead dough much
just till there's no dry flour
no too wet or too dry part of the dough
Add a tablespoon of vegetable oil after the dough is formed
Stir with a spatula
When the oil is completely absorbed into the dough, it's good enough.
Apply oil on the surface of the dough
Put it in a big bowl. Cover with plastic wrap
the most important now is
It takes time to let the dough rest
at least one hour at room temperature
or you can do it in advance and put it in the refrigerator overnight
let the dough has plenty of time to relax. It will become very soft
It will have high ductility
Try to stretch it
it's easy to stretch it
Such dough will become fluffy after it is fried
take the dough out from the bowl
you don't need to knead it
We don't want the gluten to be very tense
Sprinkle some dry flour on the table
Fold the dough into a more regular shape
make a rectangular patch then
the patch is around 1 cm thick
10 cm wide
Cut it into strips
each 3 cm wide
set the pot ready, fill it with oil
you need plenty of oil and heat it
If you want to make a longer Youtiao, you have to use a bigger oil pot
Pour half a pot of oil
truely, to make Youtiao really need a lot of oil
The oil temperature is between 180-200 degrees
Without a thermometer, you can cut a piece of scrap into the pot
till the dough can float up
At the same time, small bubbles are constantly appearing around.
the temperature of oil is high enough
Then stack each 2 cut slices
use a thin chopstick and press it in the middle
Let there be a joint between the upper and lower patches
Then fry in the pot, pay attention, do it lightly
Try not to break the shape
Pinch both ends before the pot
Pull it a little to make it longer
Let the middle part touch the hot oil first
Slowly put down both ends
Do not move it for the first three seconds
When it starts to swell, you can use the chopsticks to gently twitch it
But be careful at first, because Youtiao are not finalized at this time
If you use too much force, there will be a depression on it
You will see that youtiao swells quickly in the hot oil
Let it keep scrolling
till the surface becomes completely golden yellow
You can take out them and drain them
Adding eggs to the dough will enhance its flavor
But it also enhances its water absorption
So it’s not so crisp after it’s cold. eat it before it gets cold
You can see that there are big holes in it
It is crisp outside and empty inside
It tastes a lot like Youtiao in the breakfast shop
I personally feel better than the one I bought
Another way to make Youtiao is to use yeast
What is different from the Youtiao made with baking powder is
making Youtiao with yeast has to be High-gluten flour
Because the production process is a bit like making bread
So I am using a machine to stir
still salt 1/2teaspoon, baking soda 1/2 teaspoon and yeast 1 teaspoon
Mix with the hook first
then water 160-170 ml
Stir with the hook
load the machine and start whipping， Medium and low speed
Similar to dough for making bread
This dough is very soft and has a high water content
you need to stir till the gluten develops
low speed around 3 minutes
add a tablespoon of oil after the dough is not sticky
keep stiring at low speed
You don't need to make the dough pull out of the film like bread
But it have to be very ductile
You can feel that this dough can be pulled longer
Pour some oil into the big bowl
Put the dough in the big bowl
Let the surface be oiled
Cover with plastic wrap to let it ferment
1-2 hours at room temperature
Or refrigerated overnight
To the dough is about 2 times the size
Have a look, use your finger to poke down
This hole can stay unretracted, that's good
a punch to the dough. You can punch the gas inside out.
take it out
some dry flour
Press it. don't knead it
Fold it to a regular shape
make it into a rectangular patch
prepare a large pot of hot oil
180-200 ℃
Cut the dough into small pieces
stack 2 pieces use chopsticks to press it
which is different from the other method is
the dough is not so ductile
so you can just cut it shorter
it will become fat in the pot
Very suitable for people without large pots
or you want to save more oil
you can make short Youtiao like this
use the chopsticks to gently dial it to make it roll
till the surface become golden yellow
This Youtiao is obviously not as fluffy as the previous one, right?
This is the characteristic of the yeast itself
But the dough fermented by yeast has a special aroma
There are also some baking sodas inside
it also has the special soda taste of Youtiao
It neutralizes the acid produced during the fermentation process
Although there are no eggs, this kind of Youtiao has more flavor
it's not kind of crispy outside and empty inside
The inside is chewy but also very soft
Two types of Youtiaos are not the same, each has its own advantages and disadvantages
You can have a try at home
Tell me which type is your taste