【Chinese Fried Dough Sticks】
by MaomaoMom
Chinese fried dough sticks (Youtiao in Chinese) is a traditional Chinese breakfast food, and one of my childhood favorites. I don’t make this often at home since it is a deep fried food. My son Maomao has requested many times to have Youtiao as breakfast for a change. Here it is, I used food grade swelling agent and the result is amazing.
Meal type: appetizer, breakfast
Prepare time: 30 minutes
Cook time: 20 minutes
Stand time: 5-6 hours
Level: Medium
Serves: 6 servings
Ingredients:
1) 1 cup all-purpose flour (160g);
2) 1.25 tsp Angel Youtiao food grade swelling agent;
3) 1/3 cup+1.5 tbsp water (100g);
4) 3 cups corn oil or vegetable oil.
Directions:
1: In a small bowl, mix flour and swelling agent (Picture 1) thoroughly. Add water (Picture 2) to form dough (Picture 3). Knead for a couple of minutes, then cover with food wrap and let stand for 30 minutes. Knead the dough for a couple of minutes again.
2: Cover the bowl with food wrap and let stand in a warm place for 5-6 hours (Picture 4). On a lightly floured surface, shape the dough into a log and press down to a 0.4 cm thick and 3 cm wide rectangular.
3: In a medium sauce pot, heat 3 cups frying oil on medium-high heat. Cut the dough into 3 cm long and 1 cm wide stripes. Place one piece on top of another, and press lightly in the centre with a chopstick (Picture 6). Gently lower 2 or 3 Youtiao sticks into hot oil (Picture 7). Turn dough on both sides continuously with a chopstick or tongs until it is golden brown. Repeat for the rest of dough. Drain on paper towels and serve warm.
毛毛妈你好，无铝油条膨松剂可以用“健康油条”里的泡打粉和小苏打代替吗？
可以用那个方子。
毛毛妈妈，泡打粉和小苏打的混合比例是多少呢？
那你试试这个方子吧，用泡打粉和小苏打。
http://maomaomom.com/%E5%81%A5%E5%BA%B7%E6%B2%B9%E6%9D%A1/
谢谢毛毛妈妈，今天回去试试
谢谢毛毛妈，我们家萱萱很喜欢吃油条，我用您的健康油条的方子炸过2次都不好，我跟我女儿说我这个是失败的油条，我女儿说失败的油条更好吃，呵呵。我的油条没你照片的那么泡，不知错在哪里？感恩您的付出，我潜水多年出来谢谢您~~~
如果是严格照方子做的，那面应该没问题。
炸油条的油温要高，才会泡起来。
蓬松剂?我们这边莫有….
目前大概只有国内能买到。可以让家里人寄来，一小包很轻的
真心感谢毛毛妈，在你这里学会了好多菜，让以前从来不进厨房的我也感受到了做饭的乐趣！
哈，很高兴你也有乐趣做饭。
馋了 明天做个试试看 正好上次回国买了那个蓬松剂
那正好试试。
请问毛毛妈中筋面粉老美店里有买吗?英文怎么写，我是新手谢谢了。
有，all purpose flour.
毛毛妈早安！
前一段亲戚回国给捎了几包安琪的无铝油条蓬松剂，我试做了一次没成功；
看到毛毛妈的贴子，又拿出一包试做了一下，份量是严格按包装上写的
现在是冬天室内温度是14度，我放了近10个小时，可是炸的时候一点都不蓬松
完全失败，请教毛毛妈，我是哪个步骤出问题了呢？！
还有和面时我偷了个小懒，用面包机和的，第一次和了15分钟，醒发20分钟后再和一次面；
之后醒发9个小时
估计温度太低了，可以试试稍微放多点蓬松粉，放稍微加热一下的烤箱里，醒发。
毛毛妈好棒！我刚好带了油条膨松剂来，已经揉面了。期待炸出来的效果
祝成功。
相当成功！太爱你了！跟着做了好多了，都很成功，今天买了牛腱肉，准备卤牛肉！
太好啦。
毛毛妈你好！朋友刚好从国内带了几包蓬松剂来，今天早上试了，很成功，但就是吃起来不酥脆，有点硬，吃一根牙就嚼酸了，想请问毛毛妈知道为什么会硬吗？
是不是面硬了？
哦，那我下次试试和面时多加点水进去。谢谢！
我试了健康油条,第一次没有发起来,面和得干点了,该做葱油饼了还不错,第二次成功了,女儿说很好吃.谢谢毛毛妈.另外请问一下,如果昨天和得面今天没有用完,可不可放到明天再炸?是放室温还是冰箱里?现在室温25-26.
估计得放冰箱。
这个油条蓬松剂美国哪里有卖啊？谢谢
Thanks for sharing the recipe. I’ve tried making the carrot cake and it’s quite a success.
For this youtiao, Is it possible to use without the swelling agent? I can’t get the swelling agent from where I’m staying. Please advise. Thanks.
Without swelling agent, you can’t make you tiao. Try this recipe using baking soda and powder.
http://maomaomom.com/%E5%81%A5%E5%BA%B7%E6%B2%B9%E6%9D%A1/
买不到无铝油条膨松剂, 不知用什么可以代替.
那试试这个方子吧。
http://maomaomom.com/%E5%81%A5%E5%BA%B7%E6%B2%B9%E6%9D%A1/
好, 明天周末试试看. 谢谢了.
毛妈，我做了2次都失败了。面和死贴。用料都一样啊。。面要不要死劲揉。
面要多揉一会，还有油要热。
我想问一下为什么这个油条不用加盐呢？谢谢！
这里用的发泡剂本身就有盐。
周末我做了油条，外形很好，就是油条吃起来有点老，不脆。请问有什么方法？
没炸好？
我在多伦多，我在大统华买到了无铝膨松剂
谢谢你分享这个。
您好。毛毛妈
我记得有一个油条的配方是不使用安琪牌无铝油条膨松剂的。你用的是baking powder 和baking soda .能不能把这种配方给我发来。我用了几次很好。谢谢。
Alice
http://maomaomom.com/%E5%81%A5%E5%BA%B7%E6%B2%B9%E6%9D%A1/
非常感谢，给您发完邮件，我也看到了。谢谢
请问，安琪牌无铝油条膨松剂的配方，可以放冰箱隔夜发酵吗？
可以尝试
请问, tips regarding 炸油条的油温要高，才会泡起来
What is the temperature of 热油 to make 油条 ? Do you us pan with adjustable temperature to fry 油条?
I have a skillet which the highest temperature is 400? Is this 400 is high enough? what 厨房武器 do you use to fry 油条? Thank you. MaoMao mom.
I used sauce pot, when you put a small piece dough, you see lots bubbles forming, that T is high enough. You could try 400F for a few minutes to heat the oil and then decrease a bit.
现在在试着发面，期待明天的油条
好