Comments on: Youtiao-Chinese Doughnut Sticks https://www.chinasichuanfood.com/youtiao-chinese-doughnut/ Chinese Recipes and Eating Culture Sun, 21 May 2023 01:59:13 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Elaine https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-3/#comment-1490330 Sun, 21 May 2023 01:59:13 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1490330 In reply to Patti.

Patti,
It does not matter. The dough has a quite scoop of ratio. You can still use the amount based on the recipe.

]]> By: Patti https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-3/#comment-1489669 Mon, 08 May 2023 09:04:17 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1489669 Hi Elaine, I have tried several Youtiao recipes and have not been successful. I am going to try yours with my fingers crossed. Your recipe calls for a small egg. I have large eggs. Do I need to adjust the water? Also, how big is your rectangle or how many Youtiao does this recipe make?

]]> By: Kristy Voon https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-3/#comment-1184196 Sun, 28 Feb 2021 15:31:41 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1184196 Just made the dough. I'm a little worried that gluten might be not as developed as I need it to be? I kneaded it by machine for about 10 mins and it was elastic but failed the window pane test. So i kneaded it by hand for a further 2 minutes. Again, it did not fully stretch before breaking, BUT it was bouncy and elastic. :S

It's resting in the fridge now. Fingers crossed for when I fry it tomorrow!

]]> By: Elaine https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-3/#comment-1155545 Tue, 27 Oct 2020 12:33:49 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1155545 In reply to Vero Yang.

Thanks Vero for your lovely feedback!! I know how good it is with soy milk.

]]> By: Vero Yang https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-3/#comment-1155279 Mon, 26 Oct 2020 15:42:31 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1155279 5 stars
First try and I'm amazed it turned out so good! I paid attention no to break any gaz bubbles when flattening the dough.
Had them for breakfast with soy milk as recommended and it was delicious!
Thank you so much Elaine for this recipe and for all the other ones I have already enjoyed. Greetings from France!

]]> By: Elaine https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-2/#comment-1107264 Tue, 21 Apr 2020 02:08:15 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1107264 In reply to Sarah.

Sarah,
The crispiness is mainly influenced by the oil temperature. With no additives, homemade version can become moist very quickly. If you want a crisper version, fry with a slightly higher oil temperature.

]]> By: Sarah https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-2/#comment-1106811 Sun, 19 Apr 2020 08:10:42 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1106811 Hi Elaine, thank you for sharing this recipe. Make it yesterday and happy to say that is turn out really nice. The only thing i like to ask is why is the youtiao not crispy like store bought?

Made Tau Suan to go with the youtiao. .

Have a good weekend.

]]> By: Elaine https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-2/#comment-1101797 Mon, 30 Mar 2020 00:29:00 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1101797 In reply to Kimberly Wu.

I don't use yeast dough in daily cooking, but I will list in on the plan.

]]> By: Kimberly Wu https://www.chinasichuanfood.com/youtiao-chinese-doughnut/comment-page-2/#comment-1101445 Sat, 28 Mar 2020 07:18:16 +0000 http://fd5.b5b.myftpupload.com/?p=4029#comment-1101445 Can you share the yeast dough recipe ?

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