Another popular Chinese snack which love by many despite of race or age group. Chinese oil stick or Youtiao is an light deep fried filled with air pockets. Thanks to the added yeast which rendered pillowy soft fried crullers. Since it's deep fried it's not for a weight watcher but definitely something everyone shall give it a try as and when. Once in awhile treat won't cause harm 😁. Youtiao used to be our childhood memory on weekends when my dad brought back freshly fried oil stick from the nearby wet market to be enjoyed with hot homemade soy milk. The oil stick absorp the sweet hot soy milk and tastes heavenly on every bite. Nowadays, my kids enjoying their crullers with a bowl of Chinese herbal soup or porridge. This is norm when you are visiting Chinese restaurant which serves Youtiao along soups or porridges.
Yeast Dough
1 tsp active yeast
100g all purpose flour
1 tsp sugar
150ml warm water, 107'c temp
Flour Mixture
2 2/3 cups all purpose flour
3/4 cup castor sugar
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp soda bicarbonate
150ml water
2 tbsp vegetable oil
1/4 tsp alkaline water
Methods
In a bowl combine ingredients listed under "Yeast Dough". Stir and cover with cling film to rest for 2 hours in a warm place.
In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.
Add the yeast dough to the flour mixture and knead well.
Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.
In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.
Add the yeast dough to the flour mixture and knead well.
Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.
Slightly dust a clean working surface with flour and shape the flour into a log. Using a rolling pin, roll the log into a rectangular. Cut the rolled dough into 3cm strips. Lay 1 strip over the other and using a chopstick or skewer press a mark in the center.
Heat oil in a pan over medium flame for deep frying. Hold both ends of the dough and slightly stretch the dough to 17-18cm long and pinch both ends to seal before dropping to the hot oil.
Deep fry till both sides turns golden. Transfer to a plate lined with kitchen towel to drain excess oil.
Serve with a cup of hot black tea.
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