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.
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.
