Chinese Cruller / You Tiao / 油条

油条(you tiau) is one of the most popular breakfasts among Chinese communities in Asia. I am not sure what it called in English, I heard people called it bread-sticks, Chinese crullers or doughnuts. I called it Chinese doughnut (easiest to say amongst those three) when I talk to Tak. Chinese doughnut served with soy milk - the most popular way of enjoying this delicious snack. Whenever Chinese doughnut is mentioned, it is always associated with soy milk and vice verse. The next popular way of enjoying it I suppose is serving it with porridge.

As my family once sell this snack, I got the chance to eat it hot from the wok. We used the traditional way for frying, a wok of oil over the firewood. Even though I used to eat it almost everyday, I am still loving it. I like to dunk it in curry gravy or yong taufu sauce (my favourite).

I am now picturing the morning market at my hometown, a Chinese village with slightly more than 100 households. I wish I could bring my today’s camera back then and capture some great old memories. I have not visited there for more than 10 years?

Anyway, in my opinion a good 油条 should be crispy on the outside, and soft inside with the honeycomb-like texture (just like in the photo above *wink*).

Recipe updated on 14 Jan 2014, omitted alum, ammonia, and baking soda but added baking powder instead. End result was perfect!

Ingredients (makes 10, 6"):
200 ml water
250 g bread flour
½ tsp instant yeast
1 tsp sugar
½ tsp baking powder
1 tsp salt
1 tbsp vegetable oil

*Oil for deep-fry

Directions:

1. Put all the ingredients into the bread maker. Select dough mode and turn in on.
2. Once the kneading is completed, turn the dough out on a floured surface. This dough is stickier than bread dough so remember to dust generous amount of flour on the working table.
3. Divide the dough into two portions and shape each one into a 40 cm long rod. Cover the dough with plastic wrap and let raise for 20 minutes.
4. Roll and flatten the dough (approx. 1 cm thick and 8 cm in width) and cut into 3 cm strips. Let stand for 10-15 minutes.

5. Heat oil in a medium pot or wok. Dip the skewer in water and wet the middle of dough as shown.

6. Place another piece of the dough on the top and press in the middle with a skewer. Hold both ends and pull the dough until 20cm long. Then carefully put it into the hot oil straight away. Stir rapidly as soon as the dough is surfaced, and deep fry until golden browned.
   

The size of 油条 I made is pretty small about 15cm long as I used a medium pan for deep-fry.