For those who prefer to weigh, here's the recipe in grams. I can confirm that it works! 192g flour 27g vegetable oil 12g baking powder 2g sugar 4g salt 118g water
I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks! February 2, update First, Gung Hay Fat Choy! It's the year of the Pig! Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places. Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces. I liked these! I'm just not sure why the sticks separated. Maybe too much baking powder?
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together. Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed! question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast. As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
Hi Everyone! I'm a bit embarrassed, but I had a small typo in this recipe that's been updated now. It's baking POWDER, not baking soda. I've updated the printable recipe on my website (CZcams won't let me edit the video directly). Sorry for any confusion! Too many late night edits. : (
Please!!! Please add this onto the title or anywhere that is easy to see... Not everybody (or most will not) reads comments when she watches the video... I just messed up...
+Angel Wong's Kitchen well there's your problem ......Sheeesh !!! By the way what lighting and camera are you using, this vid looks professional. Too many late night edit's - what hungover? what are chinese doughnuts traditionally eaten with?
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
Hello angel I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour** 2 Tbsp. vegetable oil 3 tsp. baking powder 1/2 tsp. cane sugar 3/4 tsp. kosher salt 1/2 cup filtered water (room temperature)
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret . Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
Angel, I’m going to make the dough now but I’m confused between baking soda and baking powder Would you please let me know which one I should use please Thank you for your help and support. Tina
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
I tried this , but the dough is very very sticky, its totally different than your video, so i remeasure everything very careful again, and it's the same, very very sticky, so I add some flours to it, but still sticky, what should i do now with 2 dough handy, should i add more flours? please advise. Thank You
I would double check your measurements as the dough shouldn't be sticky, but it could also be the humidity in the summer. (Make sure you're using the printable recipe off my website - just in case). If you think it might be the humidity, add a small amount of flour (1 tsp. at a time) and knead the dough to mix it in before adding more. Also, as mentioned in the video you must let the dough sit in the refrigerator overnight to rise.
I follow every step but i just put over time, like a whole day in the fridge but it taste so bitter is it because of any ingredients or that over time, but when i start to fridge it still a bit cold and i didnt notice. Can anyone tell me what to do now, i still have more dough left
best to be eaten with canton style pork congee, chicken congee , any noodle soup , any dipping sauce , from chilli oil , sambal dabu dabu , peanut sauce , nuttela , biscoff , pandan kaya , sambal lamongan , thai style chili sauce , mushroom sauce , black pepper sauce , demi glace , beef Jus , anything the best combination still Youtiao / yu cha kway + Bak Kut Teh 🔥🔥🔥🔥 , nothing can beat those combination
Hi, Angel, thank you so very much for all your nice videos especially mostly for Taiwanese dishes. Super..:) And thank you for all your efforts and time making all the films. Also, may i know more details about Support this channel? Thank you!
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
I followed the recipe (with baking powder) and your tips, but when I fried them, it's not puffed up! 😭😭 what's wrong? And what should I do with this dough now? Am I have to wait hours more so the dough get fermented?
I'm new to your channel and I really like it. You do a fantastic job. Your videos are filmed well and you do a great job explaining things. Yes, I've subscribed.
I always get these at dimsum restraurants! Especially love them wrapped with the "pastry crepe" and green onions. Can you do a video on how to make steamed buns (mantou)?
Hi Angel, I have seen frozen versions of this that aren’t golden coloured, and you pop it in your oven frozen to golden up. If I want to freeze it, do I fry it at a lower temperature or just fish it out of frying oil earlier? Or any other recommendations?
Hey, I'm new to the channel. Yesterday I tried the recipe. It came out perfectly but it has a bitter taste to it. By any chance I can reduce the amount of baking powder without compromising the result the bread?
Looking exactly for this comment when I noticed she used baking soda without any acid, haven't tried making this yet but I'm worried it would taste bitter
hi I used baking soda from the video (cause I thought it will work) and I confirm the product will be disastrous. I just realised after reading your comment that it should be baking powder (as usual). I will try again ....hope it works this time. Thx again
I used 2tsp double acting powder but my youtiao turn out very flat n no honeycomb texture n it’s hard. 😞 u think it’s the baking powder or it’s the plain flour that’s not good?
hello .. i am making this now however, your video says BAKING SODA, and your blog says BAKING POWDER. I followed baking soda since it needed fermentation. Can you please confirm which one and if it is BSODA , please correct on your blog? TIA
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](http://i.ytimg.com/vi/U4TuHJkQM_k/mqdefault.jpg)
For those who prefer to weigh, here's the recipe in grams. I can confirm that it works!
192g flour
27g vegetable oil
12g baking powder
2g sugar
4g salt
118g water
TheMartialArtsFan 1cup=250ml -> 140gr flour.. so 1 and half cups = 210gr flour..
But the US cup is only 237ml, which is closer to 130g of flour per cup.
tq!
1 tbs of oil is 14.3 grams,wondering how you get 3 tbs 27 grams?
Thank you for sharing, I heard you say 3 tea spoon Soda is right?
I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
dani diangelo rontpho@gmail.com m
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks!
February 2, update
First, Gung Hay Fat Choy! It's the year of the Pig!
Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places.
Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces.
I liked these!
I'm just not sure why the sticks separated. Maybe too much baking powder?
Great video with good explanation :)
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together.
Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed!
question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
My dough came out incredibly sticky, I had to add more flour. And once they were fried they were dense and gross. Didn’t work at all.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
This is quite challenge recipe when it comes to rising dough. I am glad I get it done pretty well.
Easy, simple and best result, I tried it and I got them perfect, thank you for sharing.
+gdphucha You're welcome! Glad you liked the recipe :D
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast.
As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
Hi David, you said it comes out crispy but what about the inside? Is it soft and little chewy like restaurant youtiao? Please reply. Thank you.
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
Out of all the Yóutiáo recipes I tried on CZcams; your recipe is the only that work. Thank you for sharing.
Yay! Glad the recipe worked out for you.
did your add more flours to make it work?
+littledragon No I did exactly the recipe is but I let the dough sat in the cooler for 24 hours and it works for me.
Thanks, just want to know if you dough very sticky? did yid knead it again after 1 hour rest?
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Great recipe!!! So happy with the result, so so yummy and not at all greasy. Thanks million for sharing the no fail recipe.
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
Yes i made it according to the recipe and it was bitter due to the amount of baking soda. Glad it wasn't just me. Thank you Mi Lan!
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
Hi Everyone! I'm a bit embarrassed, but I had a small typo in this recipe that's been updated now. It's baking POWDER, not baking soda. I've updated the printable recipe on my website (CZcams won't let me edit the video directly). Sorry for any confusion! Too many late night edits. : (
Please!!! Please add this onto the title or anywhere that is easy to see... Not everybody (or most will not) reads comments when she watches the video... I just messed up...
+Angel Wong's Kitchen well there's your problem ......Sheeesh !!! By the way what lighting and camera are you using, this vid looks professional. Too many late night edit's - what hungover? what are chinese doughnuts traditionally eaten with?
I love Chinese donut I dip them in Vietnamese coffee🍩☕️
+Channel 1 usually with soy milk.
Seriously that's why it didn't turn out so well , Ive tried your recipe and failed 😩
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
+Mimi Miscellany You're welcome! I'm sure your grandma would still love having you over once in a while for her cooking :) Have fun with the recipes!
Thank you for sharing your recipe and techniques! I just fried mine after following your instructions and turn out amazing!
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
I tried this afternoon and just now i fry them and i got them perfect. Thanks for the recipe.
I cut them up and add them to my Pho soup. Delicious!!!💕💕💕
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
what would happen by adding a half teaspoon of baking soda with the baking powder (did you use a different amount of baking powder?)
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
Is like ""CHURROS"" for us,, w/cinnamon and sugar,,,,look good though,, !!💕 or stuff with caramel😋😋😋
Stuffed with caramel is a great idea!
I would.like to tell mam that you said baking soda but your text baking powder, which one is the truth
I tried both the baking powder worked while the baking soda didn’t work
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
yay! I'm glad this recipe worked out for you. :D
Good job. Simple and easy. Anyone can make this. Thanks Angel.
In our country we usually eat chinese donut with tea. And it is very delicious.
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
I love these those are so good with porridge! 油条!!!!
Jisoos Chikin and Rice q
Tiffany Chen yes
Hi, is it baking Soda or baking powder?
i tried baking soda it didn’t work but with baking powder it worked
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
Hello angel
I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
Warning:it’s not baking soda but baking powder
Shoot I already make it with baking soda!
@@ilmnt.guidance Me too, and it tasted very bitter!
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour**
2 Tbsp. vegetable oil
3 tsp. baking powder
1/2 tsp. cane sugar
3/4 tsp. kosher salt
1/2 cup filtered water (room temperature)
赵敏 yes I’ve to throw it away. The dough was so bitter.
FINALLY A RECIPE WITHOUT YEAST
Hello Angel,
You shared an easy thus a mind blowing recipe. I’m your new subscriber now. 😀 Love from Stockholm, Sweden 🇸🇪
Why would anybody give a thumbs down..
It looks soooooo yummy
Do I have to let it sit over night ?
I always just called it crunchy ever since I was little cuz it was really crunchy...still love them :3
can't wait to give this recipe a try this weekend ! 我爱油条 ! could u teach how to make the prefect hong kong egg tart too?
I tried without the baking powder and add soda instead and it was a disaster, when i fry it it doesnt increse its size, plis help
Yumm!!!!
I love your videos
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret .
Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
did u use 3 tsp of baking soda or baking powder? your transcript said baking powder but your video said baking soda … which is which???
Does it have to rest overnight or can it be used after a couple hours rest
I tried your recipe and it came out greattt. I tried another recipe on youtube and yours is better.
Wow. when I hear the crispy sound of your chinese Doughnut, that must so crispy, and delicious too, I think I need to try out your recipe soon!
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
Angel,
I’m going to make the dough now but I’m confused between baking soda and baking powder
Would you please let me know which one I should use please
Thank you for your help and support.
Tina
Hi Tina! It’s baking powder :)
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Same here. I wonder why it not puffed up
350g, 2 and 1/3 mug flour
1 tsp salt
1 tsp full baking powder
1/4 tsp baking soda
2 tsp sugar
1 tbsp condensemilk
1/3 mug milk
2 tbsp oil
Water as needed
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
Can I stuff this with vanilla custard cream?
In your video say 3tsp of baking soda is that a mistake? You mean baking powder?
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
This was my breakfast in Singapore back in those schooling days.
This is very similar to a type of Hungarian doughnut that is sprinkled with powdered sugar... Tasty!
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
I tried this , but the dough is very very sticky, its totally different than your video, so i remeasure everything very careful again, and it's the same, very very sticky, so I add some flours to it, but still sticky, what should i do now with 2 dough handy, should i add more flours? please advise. Thank You
I would double check your measurements as the dough shouldn't be sticky, but it could also be the humidity in the summer. (Make sure you're using the printable recipe off my website - just in case). If you think it might be the humidity, add a small amount of flour (1 tsp. at a time) and knead the dough to mix it in before adding more. Also, as mentioned in the video you must let the dough sit in the refrigerator overnight to rise.
Thank you so much for sharing! I will try this today! 😄
Did you try it
Great with or in congee.👍I've always wondered how they were made. Thanks for the video and recipe.
I don’t have a thermometer I can’t really set the temperature so do you think I should put it on low medium or high?
Thank you so much for the recipe. My SO loves yao tiao and this recipe is the easiest and tastiest I tried
Yay! So glad to hear you liked this recipe!
The video is so good and so yummy!
love eating this salty breakfast with sweet soy milk
the
Lily Nong omg yes. Dipping them in soy milk is so yummy.
A very much needed recipe!
Wow, awesome recipe, looking crispy , yumm n mouth watering, I will definitely try today, thanks for sharing
*I love youtiao I used to have with in trips to China in my breakfast with congee and even plain.*
I follow every step but i just put over time, like a whole day in the fridge but it taste so bitter is it because of any ingredients or that over time, but when i start to fridge it still a bit cold and i didnt notice. Can anyone tell me what to do now, i still have more dough left
hi Angel! May I know what's the minimum time for the dough to sit in the fridge? because I wanna try the recipe on the same day. thanks for sharing!
maybe 8 hours? a cold rise dough will need more time to develop
I just discovered your channel! It is rally great and amazing quality! Good job! I just subscribed! I can't wait to see more videos every week!
Is it a must to stay overnight or I can wait for it to stay longer to rise?
LOOK DELICIOUS. CLEARLY EXPLAINED!
best to be eaten with canton style pork congee, chicken congee , any noodle soup , any dipping sauce , from chilli oil , sambal dabu dabu , peanut sauce , nuttela , biscoff , pandan kaya , sambal lamongan , thai style chili sauce , mushroom sauce , black pepper sauce , demi glace , beef Jus , anything
the best combination still
Youtiao / yu cha kway + Bak Kut Teh 🔥🔥🔥🔥 , nothing can beat those combination
IT LOOKS SOOOOOO DELICIOUS!!!!!! ME WANTS SOME NOWW
Just fried up a batch and mine wasn't as light and airy as yours. I will give this another shot.
I never knew that making you tiao would be this easy. Gonna try to make it sometimes
Where do you buy your clothes? Seriously, they amaze me in every video!
Hi, Angel, thank you so very much for all your nice videos especially mostly for Taiwanese dishes. Super..:) And thank you for all your efforts and time making all the films. Also, may i know more details about Support this channel? Thank you!
love this donut.i ate it with congee
我喜欢油條. 油條很好吃.
I like Chinese doughnuts. Chinese doughnuts are very tasty.
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
I followed the recipe (with baking powder) and your tips, but when I fried them, it's not puffed up! 😭😭 what's wrong? And what should I do with this dough now? Am I have to wait hours more so the dough get fermented?
She said baking soda, not baking powder
OMG. I have been waiting for that one for so long !!! Thanks :) !! I am starving now
I made this today. very delicious.
Glad you liked it
I'm new to your channel and I really like it. You do a fantastic job. Your videos are filmed well and you do a great job explaining things. Yes, I've subscribed.
Well? Is it 3 tsp baking soda or is it 3 tsp baking powder? Your printable recipe says "powder" but the screen says "soda"!
I always get these at dimsum restraurants! Especially love them wrapped with the "pastry crepe" and green onions. Can you do a video on how to make steamed buns (mantou)?
I need these because I just made a batch of jook. So I’m going to give these a try, thanks
Chinese doughnuts are so good. Thanks for the recipe Angel!!
I add cinnamon sugar, chocolate and caramel. Yumm! Taste like a better version of Churros!!
What do you do with the used oil? There's a ton of it. I was told that it's not healthy to use it again.
What happens if you also add yeast to this recipe? Will you get even fluffier Youtiao?🤔
Hi Angel, I have seen frozen versions of this that aren’t golden coloured, and you pop it in your oven frozen to golden up. If I want to freeze it, do I fry it at a lower temperature or just fish it out of frying oil earlier? Or any other recommendations?
Hey, I'm new to the channel. Yesterday I tried the recipe. It came out perfectly but it has a bitter taste to it. By any chance I can reduce the amount of baking powder without compromising the result the bread?
She used baking soda not baking powder maybe that’s why?
Same thing with me. It was so bitter that I had to toss out my whole batch.
Looking exactly for this comment when I noticed she used baking soda without any acid, haven't tried making this yet but I'm worried it would taste bitter
hi I used baking soda from the video (cause I thought it will work) and I confirm the product will be disastrous. I just realised after reading your comment that it should be baking powder (as usual). I will try again ....hope it works this time. Thx again
when you said leave in warm area for an hour, how warm?
Love these drizzled with condensed milk or along with iced milk coffee too! Yum! :)
I like your recipe, it looks nice and delicious 😋
I used 2tsp double acting powder but my youtiao turn out very flat n no honeycomb texture n it’s hard. 😞 u think it’s the baking powder or it’s the plain flour that’s not good?
hello .. i am making this now however, your video says BAKING SODA, and your blog says BAKING POWDER. I followed baking soda since it needed fermentation. Can you please confirm which one and if it is BSODA , please correct on your blog? TIA
HI Angel, what if i replace the all purpose flour with high gluten flour? Is it work?
I eat mine with Pho! Thanks for the recipe. Thanks to you, I now have something to do instead of waiting 4 hours to get on my PS4 with a friend.