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Tuesday, 2 June 2020

Homemade Youtiao aka Chinese Doughnut Stick 油条/油炸鬼【简易版】

A comforting breakfast staple, delicious tea time snacks, commonly served as side dish for bak kut teh and congee, this is our all times favourite Youtiao aka Chinese Doughnut Stick, Chinese Bread Stick, Chinese Cruller 油炸鬼..etc.. Unlike doughnut or bread, the texture of Youtiao is light and airy with crispy outer layer. 

Nice to pair with congee

This is a very simple overnight Youtiao recipe made without adding yeast. Prepare the dough a night before and fry on the next day. I made small size Youtiao which is about half-size of the store-bought Youtiao, for easy storage. Yeah, I usually make more, kept frozen and reheat before serve, it's very nice to pair with congee, bak kut teh or just a cup of coffee ;)


*125g Milk 牛奶 125克

175g Plain Flour 中筋面粉 175克

1/2 tsp Salt 盐 1/2 小匙

1/2 tbsp Cooking Oil 油 1/2 汤匙

*1/2 tbsp Baking Powder 发粉 1/2 汤匙

*1/4 tsp Baking Soda 小苏打 1/4小匙

Some cooking oil for deep frying  油 适量

*Mix baking soda and baking powder, stir in milk. 把发粉,小苏打和牛奶拌均。

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Method: 步骤

Day 1: Prepare the dough using a bread maker - I use Song Cho Bread Maker. 

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add all ingredients into bread barrel. 

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#11 DOUGH > , press < START >. 
安装好后按键选择 《#11 DOUGH》,按 《START》。

3. Let it knead for 10 minutes and stop the machine, rest the dough for 30 minutes. 
搅拌 10分钟后按键停止。面团静置30分钟。

4. Repeat step 2. When the dough is ready, transfer the dough onto table top. Roll out the dough, lightly coat with some oil. Cover and refrigerate overnight.
重复步骤 2。取出面团,擀平后涂上少许油,盖上保鲜纸放进冰箱,隔夜。

5. Day 2: Remove the dough from the refrigerator, roll out the rough, return to room temperature. Cut the dough into strips, place one dough on another, gently press the middle using a chopstick. Refer to picture below. 

6. Heat oil to 200'C, deep fry the Youtiao till golden brown.
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By readers, some feedback from those who have tried this recipe:

By Rose Chan Guevarra 

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