Chinese Donut Recipe (Youtiao)
Chinese Donut Sticks, known as "youtiao," are an ancient type of fried dough in Chinese cuisine. They have a golden-brown color and a texture that is both soft and crispy, making them a popular traditional breakfast item enjoyed by people of all ages. Youtiao are typically eaten with congee or soy milk, with the latter being the most common pairing. This combination provides a rich source of nutrition and energy.
INGREDIENTS
- 250g flour
DIRECTIONS
Combine the flour, yeast, salt, cooking oil, and egg in a bowl. Gradually pour in the milk while stirring with chopsticks until the mixture is well combined.
Tips:
Protein Chain Formation:Yeast in the dough helps form protein chains.
Fermentation Process:During fermentation, yeast absorbs sugars in the dough and produces carbon dioxide and alcohol, which help in leavening the dough.
Oxygen Incorporation:Mixing the dough incorporates some oxygen molecules. This makes the dough more extensible and less resistant. After yeast fermentation, oxidation helps gluten chains bond, increasing gluten strength.
Aroma Development:Yeast produces many volatile organic compounds during fermentation, which contribute to the characteristic baked aroma of bread and similar foods.
Stir the mixture with chopsticks until it resembles a snowflake-like texture, then knead it into a smooth dough. Cover the dough with plastic wrap and let it rest for 20 minutes.
Tips:
During fermentation, yeast produces gas, causing the dough to gradually expand in volume. If the dough feels noticeably inflated, it indicates that the dough has risen properly. Additionally, during the resting process, the surface of the dough will become smooth. To check if the dough has fermented sufficiently, gently press the dough with your finger. If you feel a noticeable elasticity and the dough springs back, it means that gas has been produced inside the dough and fermentation is complete.
After the dough has risen, flatten it with your hands, roll it out thinly with a rolling pin, and then cut it into long strips.
Stack two strips together, press down lightly in the middle with chopsticks, stretch them out, and pinch both ends tightly.
Tip:
When stacking two strips together, the areas where they touch won't immediately come into contact with the hot oil. This allows the youtiao to puff up and become fuller during frying.
Heat an adequate amount of oil in a pan until it's hot (bubbles form around chopsticks when inserted).
Tip:
The oil temperature is crucial when frying youtiao. If the oil temperature is too low, the oil will quickly penetrate the dough, making the youtiao oily inside and reducing its puffiness. On the other hand, if the oil temperature is too high, it can easily burn or char the youtiao. During frying, use chopsticks to flip the youtiao back and forth to ensure even heating, achieving a fluffy texture and consistent golden color.
Once you place the youtiao in the oil, it will float to the surface. Fry until golden brown, then remove. The youtiao should have a fluffy interior and a crispy exterior.