Youtiao, Chinese Cruller or Chinese doughnut are couple long bread sticks attached side by side formed of flour deep fried in veggie oil, an incredibly popular brunch meal in China where commonly served with soy bean milk (Dou Jiang).
Youtiao is among the most well-known breakfasts among Chinese neighborhoods in Asia. Slice it into mini pieces or simply consume it as it is, this simple breadstick is among the most widely-consumed and flexible Chinese food. You might at the same time be curious in the true tale of how the bread stick got its moniker as "You Tiao".
Ingredients:
• ½ tsp baking powder
• 1 tsp salt
• 1 tbsp vegetable oil
• 200 ml water
• 220 g bread flour
• ¼ tsp instant yeast
• 1 tsp sugar
• Oil for deep-fry
Instructions:
1. Place all ingredients right into the bread maker.
2. Opt for dough mode and kip down on.
3. When the kneading is finished, turn the dough out on a floured surface area.
4. This dough is stickier than bread dough so do not forget to dust reasonable quantity of flour on the working table.
5. Allocate dough into 2 parts and form each one into a 40cm long rod.
6. Cover dough with cling wrap and let increase for 45 mins.
Gently flatten the dough (1cm thick and 5cm wide) and slice into 2cm strips.
8. Heat up oil in a medium pan or wok.
9. Soak the skewer in water and wet the midst of dough as shown.
10. Put another part of dough on the top and press in the center with a skewer.
11. Hold both ends and pulls the dough up until 20cm long.
12. Thoroughly put it right into the hot oil immediately.
13. Stir quickly as quickly as the dough is arise, and deep fry up until golden done.
Ingredients:
• ½ tsp baking powder
• 1 tsp salt
• 1 tbsp vegetable oil
• 200 ml water
• 220 g bread flour
• ¼ tsp instant yeast
• 1 tsp sugar
• Oil for deep-fry
1. Place all ingredients right into the bread maker.
2. Opt for dough mode and kip down on.
3. When the kneading is finished, turn the dough out on a floured surface area.
4. This dough is stickier than bread dough so do not forget to dust reasonable quantity of flour on the working table.
5. Allocate dough into 2 parts and form each one into a 40cm long rod.
6. Cover dough with cling wrap and let increase for 45 mins.
Gently flatten the dough (1cm thick and 5cm wide) and slice into 2cm strips.
8. Heat up oil in a medium pan or wok.
9. Soak the skewer in water and wet the midst of dough as shown.
10. Put another part of dough on the top and press in the center with a skewer.
11. Hold both ends and pulls the dough up until 20cm long.
12. Thoroughly put it right into the hot oil immediately.
13. Stir quickly as quickly as the dough is arise, and deep fry up until golden done.
No comments:
Post a Comment