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May Recipe #1: You Tiao (Savoury Chinese Fried Dough Fritters) π₯π₯
🕑 Added 2025-05-14 03:00:04 +0000 UTCCheck out the stream where I made this recipe!
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β Ingredients
300g AP flour
6g baking powder
2g baking soda
3g salt
1 large egg (room temp)
15g unsalted butter (room temp)
130g water (room temp)
Put all ingredients in a large bowl. Mix and knead until it forms a dough ball (roughly 10 min).
If dough seems too sticky and loose, sprinkle flour in a little at a time, until it becomes a tacky but not sticky dough.
The dough does not have to be perfectly smooth, just formed together.
Let dough rest in bowl covered with saran wrap or a lid, for another 10-15 min.
Knead the dough again until smooth.
Make a few letter folds (folding into thirds on itself) until it becomes a rough rectangle.
Wrap in saran wrap and let rest overnight in the fridge (preferred) or on a counter for at least 4 hrs to let the dough fully relax.
If overnight, let the dough sit out on the counter the next day until roughly back to room temperature.
Bring a wok or large pot full of frying oil up to about 375Β°F (about medium/medium-high heat).
Lightly flour your work surface.
Take a portion of dough, or all of it if your work surface is long enough, and gently roll out dough lengthwise until about 1 cm thick.
Your dough should be very soft and pliable. DO NOT overwork or touch the dough too much. You want it to keep the softness.
Cut into even number of strips widthwise.
Prepare a small bowl of water and brush half the strips lightly with water
Double up the remaining half of the strips to the ones that've been brushed with water, try to match them as best as possible.
The dough will be very soft and stretchy, so be very gentle and patient with this step. Do not pull on the dough too much and cause it to morph.
Once all the strips have been paired, using a skewer or chopstick, gently press down the middle of the strips lengthwise so it leaves a light indentation. This is to also keep the strips sticking together when they fry
Once oil is hot enough, grab a strip of dough, gently pull it lengthwise so it's as long as the diameter of the wok, and slowly lower it into the oil.
Using a chopstick or tong, keep rotating the dough so it fries evenly.
It will slowly start to puff up. Using a chopstick, gently try to pry the layers open a little bit on each side so it has more space to expand and puff.
Keep rotating and frying until light golden.
Transfer to a draining rack to cool and drain oil.
Repeat with the remaining dough. Outside should be crispy, inside should have big puffy holes and be soft and chewy.
Enjoy warm with fresh soy milk or congee.
