Crispy Large Youtiao (Fried Dough Sticks)
Homemade crispy youtiao with a crunchy texture and easy preparation.
Ingredients
flour
1500 g
youtiao powder
30 g
eggs
3
salad oil (for dough)
150 g
water (use warm water in spring/autumn, cool water in summer, slightly hot water in winter)
to taste
Instructions
1
Prepare liquid
Measure the water into a basin, add 3 eggs and 150 g salad oil, and stir until evenly combined.
2
Mix flour
Put the flour into the basin, add the youtiao powder to the flour basin, and stir until fully combined.
3
Knead dough
Add the liquid and use both hands to lift and fold from the bottom up, working until no dry flour remains.
4
Rest/proof
Let rest naturally for 4 hours before use.
5
Prepare frying station
Set up the youtiao-frying workstation: place dry flour on the board, along with a knife, a stainless steel pressing bar, and a large rolling pin.
6
Shape
Open a pack of youtiao dough, roll it out to about 50 cm long, 18-20 cm wide, and 0.9-1 cm thick, then cut the dough with a knife into strips and overlap them neatly by hand.
7
Cut and stack
Cut the dough into strips 2-2.5 cm wide and 0.9-1 cm thick, lightly brush the surface with dry flour using a brush, overlap two strips facing each other, press firmly together with the pressing bar, pinch both ends closed from the middle, then stretch the dough longer and straighter before placing into the pot.
8
Fry
Oil temperature must be controlled at 200°C. Drop the dough into the hot oil and fry for 2 minutes.
