You can find the recipe on this blog.
This is a discussion on Anyone know how to make "You Tiao" care to share??? within the Cooking discussion forum, part of the Food and Cooking Forums category; As above. So anyone who know... kindly share? Thanks a great deal....
As above. So anyone who know... kindly share? Thanks a great deal.
You can find the recipe on this blog.
try this :
Chinese Crullers (You-Tiao) Recipe
Ingredients: 600 g high protein (bread) flour
1½ teaspoon alum (available at Chinese medicinal hall), pound to powder form if it's in rock form
400 ml water
150 g yeast paste*
1½ teaspoons ammonia powder
1½ teaspoons bicarbonate of soda
2 teaspoons salt
2 tablespoons oil
* Ingredients for Yeast Paste:
200 g flour
300 ml warm water
1 tablespoon yeast
Add yeast into flour and mix well in a big bowl. Slowly pour in warm water as you knead the mixture into a paste. Cover with a wet cloth and let it stand at room temperature for 1 - 2 hours for the yeast to prove. When ready, dissolve alum in half portion of water (200 ml). Mix well with proven yeast paste. Leave aside. Mix remaining water (200 ml) with ammonia powder, bicarbonate of soda and salt. Combine this mixture with the earlier yeast mixture. Add in oil and stir well. Slowly add in high protein flour and work in to form a smooth pliable dough. Leave aside for ½ hour to proof. Knead dough for a while and brush surface with some oil. Cover with a pot cover and proof for 2 hours. When ready, sprinkle some flour on a work surface or table and roll out dough into a big rectangular 1-cm thick strips. Cut into rectangular 4 pieces and brush every piece of dough with some water on the surface facing up. Place two strips together, one on top of another making them 2 rectangular pieces now. Cut into ½ inch width strips and press slightly with a wet bamboo stick in the center. Stretch the dough a little and lower into very hot boiling oil. Deep fry over medium heat until puffy and it becomes golden brown, turning with a chopstick or tongs so that they will brown evenly. Remove and let drain. The Chinese Crullers of "You-Tiao" is best served when hot with a hot cup of Chinese freshly brewed black coffee or plain hot congee for breakfast.
Last edited by redjn; 20-09-2009 at 01:27 PM.
Thanks Meiteoh and Redjn for sharing. Will try out soon. Have a nice holiday. Another question I have.. won't you kill the yeast by adding salt? Am just wondering.
Last edited by Swimtutor; 22-09-2009 at 08:36 AM.
sorry I'm not at bakery.. but I believe it will not as it is listed in the recipe as 1 of the ingredient.
Just to keep this thread on the top list for my future reference in case it got deleted away.
Personally, I dont't think so. I've made breads and pizzas with salt and yeast, and they are fine. What kills yeast is not salt but heat so when you look at angmoh recipes, note that warm doesn't mean warm water per se but more like lukewarm water for us as abroad, during winter, room temp water can be quite chilly.
What's the quantity of salt in either? Coz usually, I just add in a pinch of salt. :P
Oh, are you using instant yeast or fresh yeast in your baking?
Instant yeast doesn't require you to set or bloom; just mix into the flour mah (you didn't bloom your instant yeast, right?). You only bloom yeast if it's the fresh type and in those cases, yes, you dont't add salt to your sugar mix but to the flour.
I make my pizza and bread dough using a machine and yeast is always the last ingredient to go - salt is added in after water (before flour).
Well, so far, I've had very good luck with instant yeast - without having to bloom it. The practice is to keep it in a dry and cool place even after opening (like the fridge).
Made some pizza dough with instant yeast from an opened packet yesterday - I had opened it like a month ago when I made some bread. The dough doubled up within 1 hour.
*nods* Makes a very yummy pizza too! :P