Food & Wine

DIY Chinese cruller - Youtiao

Updated: 08 Nov 2009
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Youtiao, you char kway, or yau ja gwai , sometimes known in English as Chinese cruller or fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk.

500g wheat flour, sieved
1/2 teaspoon yeast
1/4 teaspoon bicarbonate of soda
1 1/4 cups water
1 teaspoon sugar, to be diluted in the water
1/2 teaspoon salt
1/4 cup vegetable oil
Deep-frying oil to fill up half a wok
1) Mix all of the ingredients together and knead into a dough.
2) Cover the dough with a piece of clean, damp cloth. Place it in a container and leave it in a cool place for about half an hour.
3) Line the worktop with some flour, roll out the dough to about 0.5cm thick.
4) Cut the dough into 3cmx10cm strips. Using a chopstick or the flat back of a knife, make a gutter in the middle of each strip (make sure it doesn’t cut through) by pressing it down lightly.
5) Heat the oil in the wok on high.
6) Dip the strips into the boiling hot oil and deep-fry till it is golden brown.
7) Leave to cool a little and to drain off excessive oil before eating.
The amount of water used can be adjusted depending on the quality of the flour.

The dimensions of the cut dough are only a guide. You can vary them as long as it is not overly thick, or it won’t be fried properly. The dough will also expand very much when fried, so you don’t want to make the strips too big either.

This is best eaten fresh. You tiao that’s been left over-night will be very tough and elastic.

SOURCE: Recipes Reloaded
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Comments Area ( Total Comments: 2 )
Penny_XM Commented on 27 Feb 2012
Actually we have another one similar as you tiao but the shape is flat and it tastes sweet!!!
alexynne Commented on 27 Feb 2012
This is by far my most favorite Chinese food paired with con gee or angel's hair soup. So yummy!!

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