Hello everybody, hope you are having an amazing day today.it’s Winifred Howell. Today, we’re going to make a distinctive dish, you tiao | chinese cruller. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Still another terrific little bit of advice in regards to cooking basics is to test simpler recipes for some time and expand your horizons to the more intricate recipes which abound. Most recipes are going to have little note about their level of difficulty also you’ll be able to go through the recipe to find out whether it is something you’re thinking about preparing or confident you could prepare. Remember Rome wasn’t built in one time and it’ll take quite some opportunity to create a reliable’repertoire' of recipes to work into your own meal planning spinning.
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You Tiao | Chinese Cruller is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. You Tiao
To begin with this particular recipe, we must prepare a few components. You can cook you tiao | chinese cruller using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make You Tiao | Chinese Cruller:
- Take 125 g Water,
- Make ready 6 g Sea Salt,
- Take 6 g Egg White,
- Get 1 g Baking Powder,
- Get 3 g Baking Soda,
- Prepare 1 g Ammonium Bicarbonate,
- Prepare 200 g Unbleached All Purpose Flour,
- Get Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying
- Prepare Gianduja, For Serving
- Get Icing Sugar, For Dusting
- Prepare Cinnamon Powder, For Dusting
Steps to make You Tiao | Chinese Cruller:
- You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja
- In a large mixing bowl, combine water, salt, egg white, baking powder, baking soda and ammonium bicarbonate. - - Stir to combine well and dissolve all the leavening agents. - - Gradually, add in the flour while still mixing with your other hand or spatula.
- Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. - - Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 3 to 5 minutes. - - Transfer to a very lightly floured surface, continue kneading for another 3 to 5 minutes.
- The dough should be smooth and not sticky. It should pass the "window-pane" test. - - The hydration is 62.5%. The ratio of water to dough should be just right. But, if the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Roll the dough into a ball.
- Lightly grease the mixing bowl and dough ball with oil. - - Cover with a damp lint-free kitchen towel. - - Set aside for 1 hour. - - Grease working surface lightly with oil.
- Roll the dough into a rectangle with about 1/8 inch thickness. - - Slice the rectangle into half lengthwise. - - Slice into 1 inch thick ribbons. - - You should get 28 ribbons.
- Stack 1 ribbon onto another ribbon which makes 14 stacked ribbons. - - Slice the stacked ribbons into halves. - - You should end up with 28 small stacked ribbons.
- Cover with the damp lint-free kitchen towel. - - Set aside for 15 mins. - - Prepare a dutch oven, over medium-high heat with at least 2 inches of oil. - - To check the temperature, insert a wooden chopstick into the oil. If bubbles form around the chopstick, the oil is ready for deep frying.
- Cover the rest of the dough when working with 1. The will prevent the rest of the dough from drying out.* - - Press a chopstick in the center of the stacked ribbon gently lengthwise to create a sort of groove. - - Gently pinch both ends and stretch.
- Just before dropping into the oil, give the dough another stretch. - - Be very careful as the oil is super hot. - - The dough will puff up immediately.
- Once the bottom is golden brown, flip. - - Deep fried until both sides are golden brown. - - Remove from heat and set aside on a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
- Repeat the process for the remaining dough. - - Serve with some Gianduja immediately. - - You can dust the You Tiao with some icing sugar and cinnamon powder. I prefer mine plain.
So that’s going to wrap it up for this exceptional food you tiao | chinese cruller recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!!
