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You Tiao | Chinese Cruller
You Tiao | Chinese Cruller

Before you jump to You Tiao | Chinese Cruller recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Mostly, people have been taught to think that “comfort” foods are not good for the body and must be avoided. If your comfort food is candy or junk food this is true. Other times, comfort foods can be perfectly nutritious and good for us to eat. There are several foods that, when you eat them, can improve your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Put together a trail mixfrom various seeds and nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is possible since these foods are high in magnesium which promotes your production of serotonin. Serotonin is a feel-good chemical that tells the brain how to feel at any given moment. The higher your serotonin levels, the happier you will feel. Not only that, nuts, specifically, are a terrific protein food source.

So you see, you don’t need junk food or foods that are not good for you to feel better! Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to you tiao | chinese cruller recipe. To cook you tiao Here is how you cook it.

The ingredients needed to make You Tiao | Chinese Cruller:
  1. Take 125 g Water,
  2. You need 6 g Sea Salt,
  3. Prepare 6 g Egg White,
  4. Get 1 g Baking Powder,
  5. Take 3 g Baking Soda,
  6. Take 1 g Ammonium Bicarbonate,
  7. Prepare 200 g Unbleached All Purpose Flour,
  8. Take Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying
  9. Get Gianduja, For Serving
  10. You need Icing Sugar, For Dusting
  11. Prepare Cinnamon Powder, For Dusting
Instructions to make You Tiao | Chinese Cruller:
  1. You can check out my previous recipe for Gianduja. Or visit: https://www.fatdough.sg/post/gianduja
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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