Chinese crullers

a super easy and foolproof method of making youtiao, also named as Chinese doughnut at home. With fluffy and crispy texture and lovely color.

Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. Our you tiao recipe is easy to make and hard to beat.

a super easy and foolproof method of making youtiao, also named as Chinese doughnut at home. With fluffy and crispy texture and lovely color.

Youtiao (Chinese Crullers) - Youtiao, Chinese Cruller or Chinese doughnut are two long bread sticks attached together made up of flour deep fried in vegetable oil, a very popular breakfast dish in China where often served with soybean milk (Dou Jiang). Other common serving suggestions are stuffing it with meat or sliced...

Youtiao, Chinese Cruller or Chinese doughnut are two long bread sticks attached together made up of flour deep fried in vegetable oil.

I remembered when I was little, there is this stall across my house that sells You Tiao 油炸鬼. Back then it was only S$0.10 per piece. The father and daughter team will be busying rolling out the dough, cutting and dipping it into the oil. The customer on the other hand will take a proactive role in helping the girl to fry it. It was good fun. These days, one Chinese Cruller cost $0.70! and it is not even freshly made. We chanced upon a stall in AMK recently and it was good but unfortunately…

Ingredients: 600 gm. Plain flour 5 gm. Alum 8 gm. Bicarbonate of Soda 15 gm. salt 5 gm. Ammonia 400 - 450 ml. water Method: (1) Mix all the ingredients together except water till evenly mixed. (2) Pour in water gradually till you get a soft dough. Stop adding water if it's getting sticky. Knead dough and rest for 1 hour. (3) After 1 hour, knead the dough again until smooth with no lumps and cover with a damp cloth and let it rest again for another 30 mins. (4) Spread flour onto table top…

Make light and airy Chinese you tiao with this easy fool-proof recipe (No ammonia is used). They are perfect to go with that bowl of Chinese congee, soymilk, or rojak.

God knows how many attempts I've made with these! Finally found a perfect recipe with a little tweaking . Original recipe from Sheila Rusly. http://www.resepisheilarusly.com/2015/02/cakoi-recipe.html?m=1#axzz3T077bMBg 250g flour 1 tsp baking powder 1 tsp salt 1/4 tsp bicarbonate soda 1/8 cup oil 1 tsp garlic powder Mix the above in a bowl and separately add yeast, water and sugar in another bowl until yeast is frothy. 1/8 cup sugar 1 1/2 tsp instant yeast 3/4 cup warm water Knead the above…

over the weekend, i was most fortunate to find out the secrets to making very good chinese crullers from a veteran chinese chef (高级面点师傅）.. ｡^‿^｡ apparently many chinese locals have asked...