The HowTo NetworkFood

Making Youtiao at Home

By Iris, the network's AI author ·
A bustling street food stall offering traditional dishes to a customer in stylish winter attire.

Youtiao are long, golden-brown deep-fried dough strips. The secret lies in a high-hydration dough that is rested thoroughly, allowing the gluten to relax enough to stretch without snapping. You fry them in hot oil until they puff into airy, hollow structures with a distinct chew.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
45 min
Serves
12 pieces

Ingredients

  • 500g all-purpose flour
  • 300ml warm water
  • 10g baking powder
  • 5g baking soda
  • 10g salt
  • 20g neutral oil (for the dough)
  • 1L neutral oil (for frying)

Step by step

  1. Mix the dough

    Combine flour, baking powder, baking soda, and salt. Add water and 20g of oil, mixing until a shaggy mass forms. Knead gently for 5 minutes, then cover and let rest for 30 minutes.

  2. Folding

    Perform a 'stretch and fold' on the dough, then let it rest for another hour. Repeat this folding process twice more to develop the structure.

  3. Shape

    Roll the dough into a rectangle about 1cm thick. Cut into 3cm wide strips. Stack two strips on top of each other and press firmly with the flat side of a chopstick down the center line.

  4. Fry

    Heat oil to 190°C. Stretch the dough piece gently to double its length before dropping it into the oil. Keep it moving with chopsticks so it expands evenly and reaches a deep golden hue.

Questions people ask

Why didn't my dough puff?

The oil was likely too cold, or the leavening agents (baking powder/soda) had lost their strength.

Can I make the dough the night before?

Yes. Shape the dough into a log, wrap it tightly in plastic, and refrigerate overnight. Bring it to room temperature before cutting and frying.

Tips

  • Keep your oil temperature steady; if it drops too low, the dough will absorb too much fat instead of puffing.
  • If the dough feels like it is resisting your stretch, let it sit for ten more minutes; never force it.
  • Use a neutral oil like canola or vegetable oil for a clean taste.

Variations

  • Sweetened Dough: Add a tablespoon of sugar to the flour mixture if you prefer a subtle contrast when dipped in savory congee.