Aluminum-free Youtiao
Step-by-step instructions for making healthy youtiao (Chinese fried dough sticks) using an aluminum-free leavening agent, covering the full process from kneading and resting the dough to deep-frying.
Ingredients
Medium-gluten flour (special for youtiao)
500g
Aluminum-free youtiao leavening agent (one packet)
20g
Water
300g
Cooking oil (for greasing trays, brushing the dough, and deep frying)
As needed
Flour (for dusting to prevent sticking)
A small amount
Instructions
1
Mix ingredients
Pour the youtiao leavening agent into the flour and mix thoroughly, add water and stir until evenly combined, allow the water to be fully absorbed by the dough
2
First kneading
After kneading the dough, let it rest for 10 minutes. Flatten, fold, and punch the dough smooth with your fist; at this point the gluten will begin to form. Roll into a ball and let it rest at room temperature for 10 minutes
3
Second kneading
Repeat the flattening, folding, and punching process, the gluten will be about 80% developed. Roll into a log shape and let it rest at room temperature for 10 minutes
4
Proofing
Grease a baking tray and place the dough on it, brush a small amount of oil on the dough surface, then cover with a plastic bag. Proof the dough for 2 hours in a 30°C environment
5
Shaping
Dust a work surface with flour to prevent sticking, take out the dough, roll it flat and cut into strips. Dip chopsticks in water and draw water lines on one dough sheet, place another dough sheet on top, press firmly to seal them together, pull into a long strip and twist slightly
6
Deep frying
Heat the oil to 200-210°C, add the uncooked youtiao, turn frequently, and fry until golden brown before removing from the oil
