AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- After weighing all the ingredients.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
1st Rise:
- Divide the dough into two equal portions. Shape each one into a smooth ball. Coat with oil then cover with cling film. Rest the dough for 2-4 hours at room temperature. Or, keep it in the fridge overnight. The next morning, wait for at least 1 hour until it comes back to room temperature.
Shape the dough
- Before handling the dough, start heating up the oil for deep frying.
- Transfer the dough pieces onto the work surface, lightly flour the top side of the dough. Use your hands to flatten each piece into a rectangle shape (about 10×25 cm/4×10 inch). Remember not to knead it again but handle it gently.
- Lightly dust the dough with flour to prevent sticking. Then cut each piece into 10 equal strips (1 inch wide). Stack strip on top of another. Press the center with a chopstick lengthways to stick them together. Repeat for all.
- Stack strip on top of another. Press the center with a chopstick lengthways to stick them together. Repeat for all. Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.
- Once the oil reaches 200°, carefully lower the stretched dough into the oil. When it floats on the oil surface, using a long chopsticks or tong quickly roll the dough in a continuous motion for about a minute. The youtiao is done once they turn light golden brown.
10 servings
sticks
- Amount per serving
- Calories182
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 0.7g4%
- Cholesterol 33mg11%
- Sodium 13mg1%
- Total Carbohydrate 30.6g12%
- Dietary Fiber 1.1g4%
- Total Sugars 0.2g
- Protein 5.2g
- Calcium 1mg1%
- Iron 11mg62%
- Potassium 55mg2%
- Vitamin D 15mcg75%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- After weighing all the ingredients.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
1st Rise:
- Divide the dough into two equal portions. Shape each one into a smooth ball. Coat with oil then cover with cling film. Rest the dough for 2-4 hours at room temperature. Or, keep it in the fridge overnight. The next morning, wait for at least 1 hour until it comes back to room temperature.
Shape the dough
- Before handling the dough, start heating up the oil for deep frying.
- Transfer the dough pieces onto the work surface, lightly flour the top side of the dough. Use your hands to flatten each piece into a rectangle shape (about 10×25 cm/4×10 inch). Remember not to knead it again but handle it gently.
- Lightly dust the dough with flour to prevent sticking. Then cut each piece into 10 equal strips (1 inch wide). Stack strip on top of another. Press the center with a chopstick lengthways to stick them together. Repeat for all.
- Stack strip on top of another. Press the center with a chopstick lengthways to stick them together. Repeat for all. Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.
- Once the oil reaches 200°, carefully lower the stretched dough into the oil. When it floats on the oil surface, using a long chopsticks or tong quickly roll the dough in a continuous motion for about a minute. The youtiao is done once they turn light golden brown.