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Knead dough together for 5 minutes. Shape the dough into a ball shape. Cover and refrigerate from 2 hours to overnight. Remove dough from refrigerator and let it reach room temperature. Heat oil to around 400 degree F. Spread flour on a cutting board and roll the dough thin, into a rectangular shape.
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You Tiao Soy Milk. 1. Put the ingredients in the main ingredients into the bucket of the bread machine in turn, start the kneading program for 15 minutes to knead into a smooth dough, seal the plastic wrap and put it in the refrigerator for 10 hours. Wash the soybeans and rice twice, add water and soak at room temperature overnight.
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When ready to serve, preheat the oven or a toaster oven to 400 degrees F. Bake the frozen youtiaos on a baking sheet until crisp, about 5 minutes. If desired, heat the soy milk in a medium pot.
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Add butter and egg mixture. Set bowl onto stand mixer and, using a dough hook, mix on low speed until liquids are absorbed and no dry flour remains, about 3 minutes. Tim Chin. Increase speed to medium-low and mix until butter is fully incorporated and dough starts to clear sides of bowl, 10 to 12 minutes.
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A foolproof method to make the fluffy youtiao at home. You can serve it with soy milk or congee. https://www.chinasichuanfood.com/youtiao-chinese-doughnut/
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In a large bowl, mix together the flour, baking powder, salt, milk, softened butter, and egg. Slowly add the water, stirring between each addition. Knead the dough for 5-10 minutes. The dough should feel very soft, but not too sticky. Grease the bowl with oil, return the dough to the bowl, and cover with plastic wrap.
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In a blender, blend the soybeans in five (5) batches. Add 3 cups of water to each batch of soy beans and blend well. Transfer the blended mixture into a big 8-quart stock pot. Repeat the same until all soybeans are blended. Bring the mixture to a boil on medium heat. Stir occasionally to avoid burning.
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Deep-fry the youtiao. Heat the oil to around 180 to 190 degrees C (400 degrees F). Then hold the two ends and slightly stretch the strips (or slightly adjust the length according to your frying wok). Gently slide into the oil and roll around continuously with chopsticks.
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1 teaspoon finely chopped green onions (scallions) ¼ teaspoon sesame oil. dash white pepper powder. 1 piece youtiao, cut into 1-inch chunks. Bring soy milk to a boil. Pour into serving bowl. Immediately top with vinegar, green onions, sesame oil, and white pepper. Let sit for about 3 minutes to curdle.
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Directions. Warm the homemade soy milk in a pot and bring just to a boil. Meanwhile, in individual serving bowls, add 1 tablespoon of the rice vinegar, 1 teaspoon each of the sesame oil and soy sauce, and 1 tablespoon each of the optional pickled vegetables to the bottom. Bring the soy milk over medium heat to a very hot temperature, just.
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Stretch each dough gently to about 2.5x of its original length. Dip the center portion of the stretched youtiao into the oil (200°C/390°F) for half a second, then gently lower the whole youtiao into the oil to deep-fry. Keep turning it every few seconds to deep-fried it uniformly for the first 30 seconds.
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Coat a baking sheet or cutting board with oil. Place the dough on it and use your hands to shape into a long oblong shape about 8 to 10 inches long and 1/2-inch thick. Brush lightly with more oil, cover with plastic wrap, and let rest for at least 2 hours at room temperature or up to 2 days in the refrigerator.
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I want to thank Esa Peltola for asking me what You tiao mean? I would also introduce you you tiao's best friends: Shao Bing and Soy Mika, at the same time. T.
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PREP. COMBINE the AP flour, baking powder, butter, and eggs until a pebbly dough forms. GRADUALLY add 1/2 cup water until a cohesive dough forms, then form into a rectangle about 14 inches long