Chinese Doughnut Sticks(Youtiao)

Chinese Doughnut Sticks are long, hollow, ancient fried snacks from China. They are a common breakfast item in our daily lives, found in almost every city. The golden outer crust is exceptionally crispy when bitten into, with a satisfying chewiness, and a uniquely delicious flavor.

3 Reviews
3 Comments
POSTED:21/07/2024
Level:Easy
Yield:2-3 servings
Total:55 min
(includes chilling time)
Active:3 min

In the realm of Chinese breakfast cuisine, Chinese Doughnut Sticks are widely known. While many have enjoyed them, few have actually tried making them themselves. In reality, crafting Chinese Doughnut Sticks isn't difficult, though it does require a bit more time. This episode will primarily focus on sharing tips and techniques for making homemade Chinese Doughnut Sticks.


1.What are Chinese Doughnut Sticks?

Chinese Doughnut Sticks are a traditional delicacy in China. According to legend, during the Southern Song Dynasty in the Shaoxing era, after the notorious official Qin Hui executed the national hero Yue Fei, people expressed their hatred towards him by making dough imprints of Qin Hui and his wife Wang's faces. These imprints were then back-to-back, fried in hot oil, and named "fried Qin Hui." Over time, this dish evolved into what is now known as Chinese Doughnut Sticks.

Chinese Doughnut Sticks are mainly made from fermented flour dough that is deep-fried. They have a light and crispy texture with a chewy resilience, making them a common breakfast item.


2.Why choose this recipe?

During the frying process of Chinese Doughnut Sticks, the fats undergo oxidation and degradation. Oxidized oleic acid produces aromas resembling sweet orange and honey, as well as citrus, fatty, and nutty aromas. Oxidative degradation of linoleic acid can produce a mushroom-like aroma.

In addition, freshly fried Chinese Doughnut Sticks lose moisture from their surface, becoming crispy in texture. They also boast an enticing golden appearance. When you take a bite, they make a satisfying "crunch" sound, which is simply delightful.


3.Why are Chinese Doughnut Sticks paired together?

Frying two sticks together is the most suitable method for frying Chinese Doughnut Sticks. When two sticks are fried together, they maintain their shape and texture better. If a single stick is fried alone, it quickly reaches high temperatures, causing the outer surface to become crispy and firm before the inner dough has a chance to expand fully. This results in a stick that appears thin and lacks the appealing puffiness that stimulates appetite.

When two Chinese Doughnut Sticks are fried together, the parts where they touch each other do not come into contact with the hot oil as quickly. This helps maintain their softness, allowing the leavening agents to fully expand the dough. As a result, the Chinese Doughnut Sticks become fluffy and full-bodied. They appear more appetizing and satisfying, making a larger stick more appealing to eat.


4.What are the most critical materials?

The most crucial ingredient in making Chinese Doughnut Sticks is yeast powder. It's a single-celled fungus capable of surviving in both aerobic and anaerobic conditions, serving as a natural leavening agent. Yeast powder's primary role is to ferment and produce a large amount of carbon dioxide, causing the dough to rise and become fluffy. It plays a vital role in baking and fermenting foods. You can typically find it in Asian supermarkets or online platforms like Amazon.


5.What flour to choose?

The best choice of flour for making Chinese Doughnut Sticks is all-purpose flour. During the preparation, salt is added to the flour, which helps denature the gluten (protein) in the flour. This process aligns the gluten into an organized network when kneading the dough, resulting in a more resilient texture. All-purpose flour can typically be found in Asian supermarkets or online platforms like Amazon.


6.How does Chinese Doughnut Sticks and Noodles work?

After mixing the dough, avoid kneading it with your hands. The correct method is to punch the dough with your fists a few times, fold it over, and repeat this process. Initially, the dough may be sticky, but after several rounds of punching and folding, it will become less sticky. At this point, the dough is considered properly kneaded and ready for use.


Many friends may have tried making fried Chinese Doughnut Sticks at home, but have you ever encountered issues like them not turning out fluffy or crispy enough? Today, I'll share a simple method for frying Chinese Doughnut Sticks that are fragrant, crispy, and crunchy. If you're interested, give it a try!

INGREDIENTS

MAIN INGREDIENTS

  • 400g of all-purpose flour

ACCESSORIES

  • 1 egg
  • 8g of yeast powder

SEASONINGS

  • 10g of salt
  • 520g of oil
  • 5g of sugar

DIRECTIONS

STEP 1

Prepare the ingredients.

Instructions to prepare ingredients.

STEP 2

In a bowl, combine 400 grams of flour, 20 grams of oil, 1 egg, 10 grams of salt, 5 grams of sugar, and 8 grams of yeast powder. Gradually add warm water while kneading until the mixture forms a soft dough.

Tip:

Warm water aids yeast fermentation, but the temperature should not be too high to avoid killing the yeast. Add water slowly in small increments, mixing continuously, until the flour forms a smooth and soft dough.

Combine flour, oil, egg, salt, sugar, yeast powder. Gradually add warm water to form soft dough.

STEP 3

Use the punching and folding technique repeatedly until the dough is no longer sticky to the touch.

Knead dough with punching and folding until not sticky.

STEP 4

Place the kneaded dough in a bowl and let it ferment for 30 minutes.

Tip:

During fermentation, the dough will gradually rise due to the action of yeast, causing it to expand. When the dough noticeably increases in volume, it indicates it has fermented well. Additionally, during fermentation, the dough surface will become smooth. Lightly press the dough with your finger; if it springs back noticeably, it means the dough has developed internal gases and has fermented sufficiently.

Ferment kneaded dough for 30 minutes until it rises and becomes smooth. Test fermentation by pressing dough.

STEP 5

After fermenting the dough, take it out and knead it to release the gas. The longer you knead it at this stage, the better the texture will be.

Knead dough after fermenting to improve texture.

STEP 6

After kneading the dough well, flatten it into a sheet and use a knife to cut it into strips.

Knead dough, flatten into sheet, cut into strips with knife.

STEP 7

After cutting the strips, place two strips together and press them lightly with chopsticks.

Press two strips together after cutting, with chopsticks.

STEP 8

Heat 500 grams of oil in a pot until it reaches about 60-70% hot (around 180°C). Carefully add the prepared dough strips and fry them over medium to low heat.

Fry prepared dough strips in hot oil over medium to low heat.

STEP 9

During the frying process, use chopsticks to gently turn so that the fritters are evenly heated. When the fritters are golden brown, use a colander to remove and control the oil. Repeat the steps for the fritters to finish frying all the fritters.

Use chopsticks to turn fritters for even heating, remove when golden brown, repeat frying process.

Recipe analyzer

  • Recipes: Chinese Doughnut Sticks(Youtiao)
  • Main Ingredients:3
  • Servings per recipe:1
  • Servings size:452 g
Nutritional Summary of Recipe
Amount per 452 g= 1 serving(s)
  • Energy (calories):1534 kcal
    70%
  • Protein:48.76 g
    89%
  • Fat:8.18 g Why gray?
    17%
  • Carbohydrates:307.19 g
    125%
Calorie breakdown
  • Protein: 13%
    199 kcal
  • Fat: 5%
    71 kcal
  • Carbohydrates: 82%
    1265 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
15:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

3 REVIEWS

Review
Your rating:
YumYumDomainOctober 01, 2024

How can I tell if the yeast is active when mixing it with the flour?
reply:
October 03, 2024
The yeast should start to foam and bubble once mixed with warm water. If there is no activity after a few minutes, the yeast may be old or the water may have been too hot or too cold.
WilliamJuly 25, 2024

Why is my frying so much worse than yours, I also use regular flour, is there any other recipes out there?
Michael BrownJuly 23, 2024

According to this recipe to do out very good, although the flour is very wet, but speculate when the gloves more sticky oil is no problem at all, is the salt only put 5.5 grams, put 5 grams can be. 8 grams a little salty. And if the temperature difference between morning and evening is big, put the refrigerator overnight the next day to take out two or three hours in advance to work, an hour is not enough to return to the temperature.
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