Companion Youtiao (Chinese Fried Dough Sticks) - Domestic Reference Method
Crispy youtiao to serve with soy milk, made from all-purpose flour dough fermented with an alum-and-alkali leavening agent, then fried.
Ingredients
Medium-gluten flour (or special second-grade flour) (the choice is important)
1 kg
Alum (finely ground)
25 g
Baking soda
25 g
Salt
15-20 g
Water (used in batches: 200 g to dissolve alum and salt, 50 g to dissolve baking soda, the rest for mixing the dough)
450 g
Instructions
1
Dissolve alum and salt
Finely grind the alum and salt, weigh them according to the ratio, place each into 200 g of water, and stir until dissolved.
2
Dissolve baking soda
Separately dissolve the baking soda in 50 g of water.
3
Mix the dough
Place the flour in a basin and form a well in the center. Pour in the alum water, salt water, and baking soda water so they react and form "alum flowers" (a fizzing sound when mixing the solution is normal). Quickly stir by hand so the flour absorbs the liquid as fast as possible.
4
Pound and rest the dough
Pound and pierce the dough at least three rounds, with each round lasting 15-20 minutes. Once the dough is smooth and soft, brush a thin layer of oil over it, cover with a cloth, and let rest for about 1 hour (shorter in summer, longer in winter).
5
Shape the dough
The dough must be rolled out to an even thickness, with even pressure from both hands. After rolling, cut into strips, stack two strips together, and stretch them downward.
6
Frying
Keep the oil temperature between 180-200 degrees C, then lower the dough in and fry until golden and crispy.
