Standard Youtiao (Chinese Fried Crullers)
Youtiao: Reference Recipe and Dough Preparation Techniques
Ingredients
all-purpose flour (special type no. 2)
1 kg
alum (finely ground)
25 g
baking soda
25 g
salt
15-20 g
water (dissolved in portions)
450 g
Instructions
1
Dissolve the ingredients
Finely grind the alum and salt, add them to 200 g of water and stir to dissolve; dissolve the baking soda separately in 50 g of water.
2
Mix the dough
Shape the flour into a ring, pour in the above solutions and mix to react (forming "alum flowers"), then quickly stir so that the flour fully absorbs the liquid.
3
Pound the dough
Carry out the pounding and folding stage for at least three rounds, 15-20 minutes each, until the dough is smooth and soft. Brush on a thin layer of oil, cover with a cloth, and let rest for 1 hour (shorter in summer, longer in winter).
4
Shape and fry
When shaping, keep the dough strips of even thickness and apply even pressure with both hands. Fry in oil held at 180-200°C.
