Beijing Youtiao
Crispy on the outside, fluffy inside, golden and puffy. A classic Beijing breakfast often enjoyed with soy milk, evoking the nostalgic charm of old Beijing alleyways.
Ingredients
8 items- All-purpose flour 300g
- Warm water 180ml
- Dry yeast 3g
- Baking powder 3g
- Salt 3g
- Sugar 5g
- Cooking oil 15ml
- Baking soda 1g
Nutrition
Steps （8 steps）
Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Dissolve yeast in warm water, let stand 5 minutes. Pour yeast mixture into flour and stir into a shaggy dough.
Add 15ml oil, knead by hand for about 10 minutes until smooth. Cover with damp cloth and let rise in a warm place until doubled, about 60 minutes.
Turn dough onto floured surface, punch down to release air. Roll into a rectangle about 1cm thick. Brush surface with oil, cover with plastic wrap, rest 20 minutes.
Cut dough into 2cm wide strips. Stack two strips together, press lengthwise with a chopstick to seal them.
Pour enough oil into a wok, heat over high to 200°C (400°F), then reduce to medium. Holding both ends, gently stretch each piece to 20cm long and slide into oil.
When youtiao floats, turn constantly with chopsticks, fry until golden and puffy, about 2-3 minutes. Remove and drain.
After first fry, increase oil temperature to 220°C (425°F) and fry again for 30 seconds until extra crispy. Drain on paper towels.
Place fried youtiao on absorbent paper to remove excess oil. Serve hot, best with warm soy milk.
Tips
1. The dough should be soft and well-hydrated. 2. Proper fermentation is crucial—undergoing leads to dense youtiao, overproofing makes them sour. 3. Oil temperature is key: too low won't puff, too high will burn. 4. Keep turning while frying for even puffing.
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