Crispy and Fluffy Chinese Doughnuts (Youtiao)

Name: Chinese Doughnuts (Youtiao)
Yield: 6 to 8 pieces
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 1 1/2 tablespoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 3/4 cup cold milk; 1 tablespoon canola oil; 4 cups canola oil; 2 tablespoons all-purpose flour

Chinese · Organized from the video by CiCi Li, Asian Home Cooking

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Ingredients · 6 to 8 pieces

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Steps

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1
In a large mixing bowl, combine the sifted all-purpose flour, baking powder, baking soda, and salt.
2
Add the egg and 1 tablespoon of canola oil to the dry ingredients and mix.
3
Pour in half of the milk and mix lightly, then add the remaining milk and mix again.
4
Knead the mixture by hand for about 3 minutes until it becomes a dough.
⏱ 3 minutes
5
Cover the dough with plastic wrap and let it rest for 15 minutes.
⏱ 15 minutes
6
After 15 minutes, the dough should feel softer; knead it again for about 2 minutes until smooth.
⏱ 15 minutes⏱ 2 minutes
7
Transfer the dough to a large ziplock bag and let it rest in the fridge overnight.
8
The next day, take the dough out and leave it at room temperature for 2 hours.
⏱ 2 hours
9
On a work surface dusted with 2 tablespoons of all-purpose flour, fold the dough in half and pat it into a rectangle roughly 1/2 inch thick, 4 inches wide, and 14 to 16 inches long.
10
Cut the dough into 1 inch wide strips.
11
Dip a chopstick in water and tap the center of each strip to ensure they glue together when paired.
12
Dust the sides of the strips with flour to prevent sticking, then place two strips together (one on top of the other) and press the center with a chopstick.
13
Lightly stretch each pair to about 8 inches long.
14
Heat 4 cups of canola oil in a large pot or wok. Test the temperature by dropping a small piece of dough in; if it rises within a few seconds, the oil is ready.
15
Transfer the dough pairs into the oil and deep fry, turning constantly with chopsticks for about 3 minutes until golden brown and puffy.
⏱ 3 minutes

Tips

The milk amount can vary between 1/2 to 3/4 cup depending on the humidity level.
If a small piece of dough rises within a few seconds in the oil, it is ready for frying.
Dusting the sides of the strips with flour prevents them from sticking together during the pairing process.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: CiCi Li, Asian Home Cooking on YouTube

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