The traditional method of youtiao making requires at least 8 hours of proofing where no yeast is added, so natural fermentation took place to create the air pockets. To quicken this, I’ve added Instant Yeast to shorten the proofing time to 1 hour.
Even after it is proofed, traditionally it is rolled into a rectangular shape and let it proof again so that the air pocket will rise again. In order to skip this step, we have to gently roll it so that we do not compress the air pocket during the rolling process.
Season them in any way you want them, you can make them sweeter or add dry spices to spice up the game!
Prep Time 30mins
Cook Time 15mins
Rest Time 1hr
Course Breakfast, Side Dish, Snack
Diet Halal, Vegan, Vegetarian
1汤匙食油(options - melted butter, lard, margarine)
To make the dough
Prepare a clean and large mixing bowl
.Add all purpose flour, salt, sugar, baking soda and instant yeast into the mixing bowl.
Leave the dough inside the mixing bowl, keep covered with cling wrap and let it rise for 1 hour.
Cutting and Shaping
Generously flour your working table and then gently transfer the risen dough onto the floured area.
Then gently pull and shape it into a rectangular shape
.Use a rolling pin and gently roll into 3 – 4 mm thickness of elongated rectangular shape.
Once the middle line is moist, place the non-lined piece of dough on top of the lined dough
.Then again with the skewer, gently press on the middle to ensure that the top piece sticks to the bottom piece.
Once it is golden all around, transfer to a plate, and serve.