Chinese Doughnut (油条)

What is chinese doughnut

Youtiao, an ancient Chinese pasta, is a long, hollow fried food with a crunchy and tough taste. It is one of the traditional Chinese breakfasts.

Chinese Doughnut Recipe

Ingredients:

1. Mix flour + salt + sugar + yeast evenly, then add milk and eggs and stir with chopsticks to form a floc, then add cooking oil.

2. Knead the dough with fists, piling and stacking, knead for 2-3 minutes, wake up for 20-30 minutes, and then do the second kneading, knead the dough into a smooth dough and touch the oil to prevent sticking.

3. Cover it with plastic wrap and place it in a warm place to ferment until it doubles in size (knead it with your fingers, if the dough does not shrink, the fermentation is complete.)

You can also put it in the refrigerator to ferment, and take it out of the refrigerator the next day and warm it up for half an hour.

4. Sprinkle some starch on the mat to prevent sticking, take out the dough without kneading, just roll it out gently, and cut it into 1.5cm wide.

5. Use chopsticks to dip some water on the dough sheet, stack the two pieces together, then use chopsticks to stick some flour in the middle and press, then set aside to rest for 20 minutes.

6. Put the oil in the pot and heat it (the oil temperature is 180-200). You can also use the chopsticks to test the oil temperature. You can start frying the fried dough sticks when there are dense bubbles around the chopsticks.

7. Fry the fritters until golden brown.

8. Fluffy fritters out of the pan.

Chinese Doughnut (油条)

Youtiao, an ancient Chinese pasta, is a long, hollow fried food with a crunchy and tough taste. It is one of the traditional Chinese breakfasts.

Print Recipe Pin Recipe

Prep Time 50 mins

Cook Time 2 mins

Total Time 52 mins

Course Side Dish, Snack

Cuisine Chinese

Servings 4

Calories 112 kcal

Ingredients

  

• 300 g Flour
• 170 g Milk
• 3 g Yeast
• 1 Egg
• 3 g Salt
• 10 g Sugar
• 20 g Oil

Instructions

 

• Mix flour + salt + sugar + yeast evenly, then add milk and eggs and stir with chopsticks to form a floc, then add cooking oil.
• Knead the dough with fists, piling and stacking, knead for 2-3 minutes, wake up for 20-30 minutes, and then do the second kneading, knead the dough into a smooth dough and touch the oil to prevent sticking.
• Cover it with plastic wrap and place it in a warm place to ferment until it doubles in size (knead it with your fingers, if the dough does not shrink, the fermentation is complete.)
• You can also put it in the refrigerator to ferment, and take it out of the refrigerator the next day and warm it up for half an hour.
• Sprinkle some starch on the mat to prevent sticking, take out the dough without kneading, just roll it out gently, and cut it into 1.5cm wide.
• Use chopsticks to dip some water on the dough sheet, stack the two pieces together, then use chopsticks to stick some flour in the middle and press, then set aside to rest for 20 minutes.
• Put the oil in the pot and heat it (the oil temperature is 180-200). You can also use the chopsticks to test the oil temperature. You can start frying the fried dough sticks when there are dense bubbles around the chopsticks.
• Fry the fritters until golden brown.
• Fluffy fritters out of the pan.

Keyword Chinese Doughnut