Youtiao Recipe (Chinese Fried Dough Sticks)

Flour: The base of the dough, providing structure and texture.

Baking powder: Helps the dough rise and become fluffy.

Baking soda: Works with the baking powder to create the perfect texture.

Salt: Enhances the flavor of the dough.

Vegetable oil: Used in the dough and for frying, giving the youtiao their crispy exterior.

Water: Combines with the flour to form the dough.

Frying oil: Necessary for frying the dough sticks to a golden brown.

When kneading the dough, ensure to use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, giving the youtiao its characteristic chewy texture. Additionally, when rolling out the dough, try to maintain an even thickness to ensure uniform frying.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can provide a chewier texture, similar to traditional youtiao.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the dough denser.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a low-sodium alternative to baking soda.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, ideal for frying.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• frying oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• frying oil - Substitute with sunflower oil: Sunflower oil also has a high smoke point and neutral flavor, making it another good option for frying.

• Allow the youtiao to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled youtiao in an airtight container or a resealable plastic bag. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container or bag in a cool, dry place if you plan to consume them within 1-2 days. For longer storage, refrigerate them.

• To freeze, arrange the youtiao in a single layer on a baking sheet and place it in the freezer. Once they are frozen solid, transfer them to a freezer-safe bag or container. This prevents them from sticking together.

• When ready to enjoy, reheat the youtiao by baking them in a preheated oven at 350°F (175°C) for about 10 minutes or until they are crispy and warm. Alternatively, you can reheat them in an air fryer for a few minutes.

• Avoid microwaving the youtiao as it can make them chewy instead of crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the youtiao on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are heated through and regain some of their crispiness. This method helps maintain the texture without making them too greasy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the youtiao in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and helps keep the youtiao crispy.

• Microwave Method: Place the youtiao on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 30-45 seconds. This method is the fastest but may result in a softer texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the youtiao in the skillet and heat for 1-2 minutes on each side until they are warmed through and slightly crispy. This method adds a bit of extra flavor from the oil.

• Steaming Method: If you prefer a softer texture, you can steam the youtiao. Place them in a steamer basket over boiling water and steam for about 2-3 minutes. This method will make them soft and warm, perfect for dipping in congee or soy milk.

• Mixing bowl: Use this to combine the flour, baking powder, baking soda, and salt, and later to mix in the vegetable oil and warm water.

• Measuring cups: Essential for accurately measuring the flour and warm water.

• Measuring spoons: Necessary for measuring the baking powder, baking soda, salt, and vegetable oil.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Kneading surface: A clean, floured surface where you can knead the dough until it becomes smooth.

• Rolling pin: Used to roll out the dough into a rectangle about ¼ inch thick.

• Knife: Needed to cut the dough into strips about 1 inch wide and 4 inches long.

• Frying pan: Used to heat the oil and fry the dough sticks until they are golden brown.

• Paper towels: Placed on a plate to drain the excess oil from the fried dough sticks.

• Tongs: Useful for turning the dough sticks while frying and for removing them from the hot oil.

Prepare ingredients in advance: Measure and mix dry ingredients ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough to save effort and time.

Preheat oil early: Start heating the frying oil while you roll and cut the dough.

Cut dough uniformly: Ensure all dough strips are the same size for even frying.

Rest dough overnight: Prepare the dough the night before and let it rest in the fridge to save time on the day of frying.