You Tiao

Name: You Tiao
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 5g Baking powder; 20g egg; 118g water; 15g Vegetable oil; 3g salt

by Monkey loves food_

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Youtiao is the most commonly eaten breakfast in our lives. Get up in the morning and buy two deep-fried dough sticks on the street, with a bowl of porridge, even if the food and clothing for breakfast is solved! Easy and delicious!

Traditional dough sticks are usually made with alum and alkali, or baking powder and dough stick extract containing alum are used as leavening agents. Because alum contains relatively high aluminum, the aluminum content in dough sticks will exceed the national standard. In order to solve the problem of excessive aluminum for fritters, it is necessary to use alum-free fast aluminum-free fritters leavening agent, and the fried fritters with aluminum-free fritters leavening agent can avoid the problem of excessive aluminum for fritters!
To talk about the origin of fried dough sticks, it has to be traced back to a long, long time ago.

Youtiao has a lot of history. It is an ancient Chinese noodles. It is a long and hollow fried food with a crunchy and tough taste. It is one of the traditional Chinese early. "Song History" records that during the Song Dynasty, Qin Hui persecuted Yue Fei, and the people expressed their anger by blowing up a kind of noodle food similar to fried dough sticks. Similar deep-fried noodles have their origins far earlier than the Song Dynasty and can be traced back to before the Tang Dynasty. The specific period cannot be verified.
The name of fried dough sticks varies from place to place. "Tianjin calls fried dough sticks as Lizi; some areas in Anhui call it Youguo; northeast China is called Daguo; Guangzhou and surrounding areas are called fried ghosts; Chaoshan and other places are called fried fruit; Zhejiang area There is a name for Tian Luo Jin.

Although fried dough sticks are deep-fried foods, they can be eaten occasionally. At least the ones you make yourself are healthier than the ones you sell outside, aren’t they?

Ingredients

You Tiao

1. Pour the egg liquid, water and oil into the basin and mix well

2. Then sift the high-gluten flour, baking powder, and salt into a bowl

3. Mix the liquid and flour well. Roughly mix into a dough

4. Put the evenly mixed dough on the kneading pad and continue to knead the dough with your hands. If you feel it is sticking, you can pat dry powder on your hands to prevent it from sticking (remember not to get too much dry powder)

5. Knead until the dough is very soft and the surface is slightly smooth. If the bread maker or mixer at home can also do it for you, it is easier (the dough for making fried dough sticks is very soft, if your dough is hard, you need to add some water in it)

6. Roll the kneaded dough into a rectangle with a rolling pin

7. Coat the inside of the cling film with oil to prevent staining. Then put the bread in plastic wrap and wrap it! Put it in the refrigerator and let it stand for more than eight hours (whether it is refrigerated or not)

8. Take out the dough, sprinkle a little powder on the kneading pad to prevent it from sticking, and gently roll out the dough with a rolling pin. Don't use too much force, and the dough should not be pulled excessively after it has been set aside. Otherwise it will affect the forming of fried dough sticks

9. Use a spatula to cut the dough into long strips of equal width

10. The two overlap each other, and use bamboo sticks or chopsticks to press deeply in the middle.

11. Put the cooking oil in the pot, wait for the oil to heat up, then put the fried dough sticks in the pan. Remember to pinch the two ends of the fried dough sticks tightly, or it will be easy to separate after the pan. You can stretch the noodles a little bit when cooking. . After you tiao swells and floats, use chopsticks to turn the churros so that the churros can be heated evenly. (If you are inexperienced in the oil temperature here, it is best to make a small dough and throw it into the oil pan before you put it in the pan. If it can rise in about four to five seconds, the oil temperature can be used for frying the dough stick)

12. Finished product. You can eat your own food at ease. Successful fried dough sticks are hollow in the middle. The best just out of the pot

Tips:
It is better to have more oil in the pot, which is more conducive to the heat expansion of the fried dough sticks! If you don’t have high-gluten flour, you can also use ordinary flour. The dough can be left to rest for at least eight hours. The time cannot be reduced. It is best to make it at night and put it in the refrigerator. Convenient to save time.