1 Hour Proofing Youtiao? Here is how…
Youtiao popularly known as You Char Kway in Malaysia and Singapore, in another word they are Chinese Fried Churros, Chinese Cruller, Chinese Oil Stick or Chinese Doughnut. In general, youtiao are eaten during breakfast alongside soy milk and congee. However, in Malaysia and Singapore culture, we eat them with kopi (coffee) and bak kut teh. The traditional method of making them was to proof them for 8 hours overnight, whereas I am always trying to find alternative method to quicken any food that are produce while trying to maintain similar results. After some understanding of how youtiao are made, I’ve made some theory myself and give it a try. Surprisingly they works! Here I am sharing it with you all how I make it happen with just 1 hour proofing!
Lead Time : 90 minutes
Make about 10 pieces+
- 300g of All Purpose Flour
- 200ml of Water
- 1/2 tsp of Salt
- 2 tsp of Sugar
- 1 tsp of Baking Soda
- 1 tsp of Instant Yeast
- 1 tbsp of Oil (can be melted butter, lard, margarine, etc)
- All Purpose Flour to flour the dough and also the table
Procedure – the dough
- Prepare a clean and large mixing bowl.
- Add all purpose flour, salt, sugar, baking soda and instant yeast into the mixing bowl.
- Use a fork to mix them up.
- Then begin adding water a little at a time and continue to stir to mix in the water.
- Once all the water are added, keep mixing with the fork until you have a dough that begin to form.
- Scrap off all the dough from the fork and the side of the mixing bowl.
- Begin kneading with your hand. Knead until dough become smooth.
- Add oil and knead until all the oil are absorb into the dough.
- At this stage the dough should be slightly sticky and moist.
- Roll the dough into round shape.
- Then add 1 tsp of oil onto the dough and gently apply it around the dough.
- Also do oil the surface of the mixing bowl.
- Leave the dough inside the mixing bowl, keep covered with cling wrap and let it rise for 1 hour.
Procedure – Cutting & Shaping
- Generously flour your working table and then gently transfer the rise dough onto the floured area.
- Again flour the dough.
- Then gently pull and shape it into a rectangular shape.
- Use a rolling pin and gently roll into into 3 – 4 mm thickness of elongated rectangular shape.
- Then cut them into about 1 inches width.
- Prepare a bowl of clean water and a clean bamboo skewer.**
- Use the skewer to press in the middle of the dough vertically as the length of the dough to create a middle lining. Do this step to alternate pieces of the dough.
- Then dip the skewer in the water and again lightly moist the middle line of the dough.
- Once the middle line is moist, place the non-lined piece of dough on top of the lined dough.
- Then again with the skewer, gently press on the middle to ensure that the top piece stick to the bottom piece.
- Repeat this process until all the cut dough is done.
- Preheat cooking oil to 180°C in a frying pan.
- Gently lift up a piece of dough and slightly stretch it and put it into the hot oil.
- As it is being fried, do turn it consistently to ensure it is well fried.
- Once it is golden all around, transfer to a plate and serve.
- The traditional method of youtiao making requires at least 8 hours of proofing where no yeast is added, so natural fermentation took place to create the air pockets. To quicken this, I’ve added Instant Yeast to shorten the proofing time to 1 hour.
- Even after it is proofed, traditionally it is roll into rectangular shape and let it proof again so that the air pocket will rise again. In order to skip this step, we have to gently roll it so that we do not compresses the air pocket during the rolling process.
- Season them in anyway you want them, you can make them sweeter or add dry spices to spice up the game!
- Also do make them into other shapes!