Chinese Crullers (Youtiau)

 

Chinese Crullers (Youtiau)

Ingredient A

1 tbsp Instant yeast
1 tsp sugar 
2 tbsp water 
Combine until dissolve set aside to proof for estimate 10 mins or till double. 

Ingredient B

200 g All-purpose flour 

20 g Corn flour  

20 g sugar

1 tsp salt 

Yeast (from ingredient A)

1/2 tsp baking soda

120 g  Warm water (+ & -)

Direction 

• Combine all the above ingredient A and B in bowl. 
• Knead until well combine becoming a dough and set aside for fermentation (2-3 hours)

Assembiling  Youtiau

• After fermentation knead to release air.
• Flatten the dough into a rectangular shape using a rolling pin and cut into strips. 
• 2 strips makes a youtiau. Using a skewer bamboo stick, press the center of the strips and dap some water before stacking the other strips on it. 
• Using the skewer again press the top of the strips and set aside for frying. 

Frying Process

• Hold, slowly lightly pull carefully lower the dough into the oil to avoid oil splattering.
• The dough should be able to surface in a few second. 
• Use a chopstick roll dough in a continuous motion, until turn golden brown.
• Repeat those steps with the remaining youtiao dough.