China's crispy morning fried dough stick, dipped in warm, lightly sweetened soy milk. An essential street-food breakfast duo.
Ingredients
- 300 g All-purpose flour
- 180 ml Warm water
- 4 g Active dry yeast
- 3 g Baking soda
- 5 g Salt
- 500 ml Neutral oil for frying
- 750 ml Unsweetened soy milk
- 3 tbsp Sugar
Method
- Mix the flour, yeast, baking soda, and salt. Add the warm water and knead until you obtain a soft, smooth dough.
- Cover and let rest for at least 2 hours (ideally overnight in the refrigerator) to develop elasticity.
- Punch down the dough on a floured surface and roll it out into a rectangle about 1 cm thick. Cut into 3 cm wide strips.
- Stack two strips, press the center lengthwise with a chopstick to seal them, then stretch slightly.
- Heat the oil to 190 degrees. Drop in the dough sticks and turn them continuously: they will puff and brown in 1 to 2 minutes.
- Drain on paper towels. They should be hollow and crispy.
- Heat the soy milk with the sugar without bringing to a boil. Serve warm, with the youtiao for dipping.
Nutrition
Per serving
- Energy
- 652.8 kcal
- Protein
- 18.82 g
- Carbohydrate
- 87.24 g
- Fat
- 24.81 g
- Fibre
- 4.8 g
- Calcium
- 26.47 mg
- Iron
- 1.02 mg
- Magnesium
- 35.56 mg
