Youtiao

Method

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1. Mix the flour, baking powder, bicarbonate of soda and salt, then add the oil and warm water and bring to a shaggy, sticky dough.

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2. Fold the dough over on itself a few times in the bowl, cover, and leave 20 minutes. Repeat this folding three more times over 90 minutes.

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3. Cover the bowl tightly and refrigerate 12 hours.

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4. Turn the dough onto a floured surface and press it into a rectangle 1 cm thick. Do not knead it.

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5. Cut it into strips 2 cm wide.

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6. Lay one strip on top of another and press a chopstick firmly down the middle to join them.

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7. Heat the oil to 200C.

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8. Stretch each pair gently to about 25 cm and lower it into the oil, turning constantly with chopsticks.

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9. Fry 2 minutes, until puffed, hollow and deep gold.

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10. Drain on a rack and eat within minutes, torn and dipped in hot soy milk.

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Chef’s Tips

• Never knead it. Fold, rest, and leave it overnight.
• Press two strips together with a chopstick — the seam is what makes it hollow.
• Oil at 200C. Cooler oil gives a greasy solid stick.

Pairing Suggestions

• Hot soy milk
• Congee
• Jianbing

Storage & Reheating

None. Crisp for about ten minutes. Re-crisp leftovers in a hot oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.