Traditionally Youtiao recipe uses aged dough which makes the process lengthy. I did some research on the internet looking for a convenient Youtiao recipe but could not find one where you could make then in an hour plus. So I decided to take on the challenges to shorten the process as much as possible. Read on to find out how!
Youtiao, You Char Kway, Cakoi or Shakoy?
Youtiao is commonly eaten in China and many other parts of the world, especially Asian like East and Southeast Asia. As youtiao evolve around the local culture, but they still preferred as breakfast. Normally eaten paired with porridge or soy milk. In today’s era, they generally comes in two flavors – lightly salted or lightly sweetened, depending on the local culture.
In Malaysia, Singapore and Indonesia, they are commonly called You Char Kway, Cakoi, Cakwe, Kueh or Kuay. Meanwhile, in the Philipines, it is called Shakoy.
Why “You Char Kway”?
You Char Kway directly translated as “oil-fried-devil”, it was said that this dish is relevant to Song Dynasty of a couple as to act to protest against a general. The initial shape of the dough was two human-shaped dough, where later on changed to two pieces joined in the middle which represent an official and his wife, both joining together to bring down a general during their era. Thus, the dough is fried and eaten to symbolized as if it is done to the traitorous couple.
1 Hour Proofing Youtiao? How?
Usually, Youtiao is made by adding aged dough as the proofing factor, and they are left overnight for about 8 hours for the natural yeast to do their job, creating air pockets that give them the crunchy on the outside while soft in the inside texture.
What we can do is simply used instant yeast to hasten the proofing process and also ensure that the temperature for proofing is warm so that the yeast would do their work quickly, I did so by leaving them nearby the window with sunlight.
作者想说
Youtiao is popularly known as You Char Kway in Malaysia and Singapore, in other words they are Chinese Fried Churros, Chinese Cruller, Chinese Oil Stick, or Chinese Doughnut. In general, youtiao is eaten during breakfast alongside soy milk and congee. However, in Malaysia and Singapore culture, we eat them with kopi (coffee) and bak kut teh. The traditional method of making them was to proof them for 8 hours overnight, whereas I am always trying to find an alternative method to quicken any food that is produced while trying to maintain similar results. After some understanding of how youtiao is made, I’ve made some theory myself and give it a try. Surprisingly they work! Here I am sharing it with you all how I make it happen with just 1 hour proofing!
资源 ： 维基百科
Super Quick YouTiao Recipe Chinese Fried Churros
配料
- 300 克 通用面粉
- 200 ml 水 (or milk)
- 1/2 茶匙 盐
- 2 茶匙 糖
- 1 茶匙 Baking Soda
- 1 茶匙 Instant Yeast
- 1 汤匙 食油 (options - melted butter, lard, margarine)
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步骤
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.
- 用叉子把它们混合起来。
- 然后开始加水，每次加一点，继续搅拌到水里。
- 当所有的水都加入后，用叉子继续搅拌，直到你有一个开始形成的面团。
- 将面团从叉子和搅拌碗的一侧刮掉所有的面团。
- 开始用手揉面。揉至面团变得光滑。
- 加入油，揉至油全部吸收到面团中。
- 在这个阶段，面团应该是略带粘性和湿润的。
- 将面团擀成圆形。
- 然后在面团上加入1茶匙的油，轻轻涂抹在面团周围。
- 同时在搅拌碗的表面做油。
- 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.
- 再次将面粉和成面团。
- 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.
- 然后把它们切成1英寸左右的宽度。
- 准备一碗干净的水和一根干净的竹子串，**。
- 用烤串在面团的中间垂直按压，作为面团的长度，形成中间的内衬。做这一步，将面团交替成片。
- 然后用手串蘸水，再次将面团的中线轻轻湿润。
- 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.
- 重复这个过程，直到所有切好的面团都完成。
油炸
- 在煎锅中预热食用油至180℃。
- 轻轻地掀起一块面团，稍微拉伸一下，放入热油中。
- 由于正在炒的时候，为了保证炒得好，一定要连贯地翻开它。
- Once it is golden all around, transfer to a plate, and serve.
视频
笔记
提示
- 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!
- 还可以把它们做成其他形状!
Recipe works well if you need to whip up a batch of you tiaos urgently like I did today when we suddenly decided to make congee using our left over Christmas turkey. It’s a bit more doughy than usual, but it rises nicely and puffs up when fried.