Alum-free Youtiao (Method 1)
Traditional alum-free youtiao made with high-gluten flour, milk, yeast, and alkali.
Ingredients
high-gluten flour
200 g
yeast
4 g
fine sugar
15 g
milk
175 g
alkali
a pinch
water (for dissolving alkali)
a pinch
salt
a pinch
Instructions
1
Dissolve yeast
Add dry yeast to milk and mix well.
2
Mix dry ingredients
Mix flour and sugar evenly.
3
Knead dough
Slowly add milk to the flour, stirring constantly, then knead into a dough by hand after mixing evenly.
4
First proofing
Cover the dough with a damp cloth and let it rise until doubled in size.
5
Prepare alkali water
Mix alkali and water evenly.
6
Knead in alkali water
Dip your hand in the alkali water, knead and punch the dough repeatedly until fully incorporated.
7
Second proofing
Cover with a damp cloth again and let the dough proof a second time until doubled in size.
8
Prepare work surface
Brush oil on the work surface.
9
Shape dough
Roll the dough into a strip about 5 cm wide on the work surface, then cut into pieces about 1 cm long.
10
Stack pieces
Stack two pieces together and press the middle with a chopstick.
11
Fry
Heat oil in a pot over medium heat, when the oil reaches about 50% heat, twist the dough pieces a few times and add them to the pot, flip continuously with a chopstick until the youtiao turns golden brown.
12
Remove from pot
Take out, drain excess oil, and serve.
