Chinese Crullers/You Tiao

Chinese Crullers/You Tiao


400 grams All-Purpose Flour
1 Cup Water
1 ½ tsp Baking Powder
1 tsp Baking Soda
¾ tsp Sea Salt

Vegetable of Peanut Oil, for deep-frying


Dissolve baking powder, baking soda, and sea salt with water.

Combine the water mixture with the flour, and mix until you have sticky and rough dough.

Then gather some dough around the edges and drop it into the center of the dough. Repeat the process for about 1 ½ to 2 minutes. Then cover the dough a kitchen towel. Let it rest for 20 minutes.

Repeat the process for 3 more times. Then place the smooth dough in a lightly oiled bowl. Cover the dough and let it rest for one hour.

Remove the dough and divide into 2 or 3 portions. Flatten and adjust the dough into a rectangular shape and wrap with plastic wrap. Let the dough rest for at least 4 hours.

Remove the wrap and place the dough on a floured board. Flatten the dough lightly to even out the thickness. Then stretch the dough lightly to a longer strip. Cut the dough into one-inch wide strips. Place two strips together (on top of each other), and press the center with a wet skewer or bamboo stick.

Heat enough oil over medium heat. When the oil is hot, stretch the dough a little and drop it into the oil. Turn over the crullers with a long chopstick until it expands and golden brown in color. Remove and drain on a paper towel.

Makes 20 small Crullers


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