You Tiao, a classic Chinese breakfast staple, is beloved for its distinctive texture and aroma. The appearance of the You Tiao is golden and crispy, with its surface dotted with countless tiny bubbles formed during the frying process, which give the dough a fluffy and elastic quality. Under the morning light, the You Tiao reflects a soft sheen, making it a sight to behold and a treat to the appetite. I carefully pick up a You Tiao, my fingers feeling its warmth and slight greasiness. The length and thickness of the You Tiao are just right, providing a satisfying heft in the hand. As I take a gentle bite, a crisp “snap” is immediately heard, the sound of the crust breaking. Following that, a rush of heat and the fragrance of the You Tiao fill the nostrils, stirring up the appetite. While chewing, the softness inside contrasts sharply with the crisp exterior, and with each bite, the porous structure of the You Tiao releases more aroma, gently bouncing in the mouth. The flavor of the You Tiao is simple and pure, with only the basic taste of flour and oil, yet it leaves a lasting impression. Paired with a bowl of hot soy milk, it makes for the perfect breakfast combination. After finishing the You Tiao, a trace of oil remains on the fingers, but that’s part of the charm. It’s not just food but a part of the culture, a tradition, and a presence that brings warmth and satisfaction on a busy morning.
you tiao
Ingredients
- 500 g all-purpose flour
- edible oil Appropriate
- 300 g water
- 35 g edible salt
- 10 g you tiao bulking agent
- 7 g salt
Instructions
- First mix the flour, leavening agent and salt evenly, then add water and stir to form a flocculation and knead into a dough, then add cooking oil and knead it into the dough, let it stand for 20 minutes, then fold the dough and divide it into 2 pieces (as above) As shown in the picture, wrap them separately in film) and bake at room temperature for 2 hours (you can knead the noodles the night before and fry them the next morning).
- Take one of the noodles
- No need to knead the dough, just stretch the dough long and then roll it into slices.
- Cut it a little shorter than the previous ones, overlap the two pieces, apply water in the middle, and emboss it.
- The other piece of dough is also made into a deep-fried dough stick base and covered with a film to prevent it from drying out.
- Pour an appropriate amount of cooking oil into the pot and heat it for five layers, then add the dough sticks and fry them.
- Add another dough stick, fry until golden and take it out
- The fried dough sticks are golden in color and crispy in texture
