Chinese Donut Recipe (Youtiao)

[@SoupedUpRecipes]

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[@lindalily69]

Australian link doesn't work. Just wanted to let you know

[@marta_na_moto]

Uk link is dead as well :

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[@monpijikittisingsakul7877]

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[@christinatolar4155]

Mandy you are the best cooking instructor on the internet. Thank you for all of your hard work and research to help us understand the science behind your recipes.

[@joeawk]

I find her to be very elaborate. Very good.

[@freedomforever1962]

🤗 🙌🏼 DITTO! SIMPLY THE BEST! 👍🏼🌹💕🌹💕🍃💕🌹

[@noraintipo64]

Agree 👍

[@pilarschruben8466]

@@noraintipo64 yes easy to understand

[@jasonfuentz7681]

She's not though.

[@susieangelo6410]

Thank you Mandy for teaching us how to tell if Baking Soda/Baking Powder are still active/fresh, otherwise we'll end up with "deflated duds". I know your recipe will ALWAYS taste better than the restaurant, because we really don't know how "OLD" their oil is. LOL!

[@Sing4CHRIST]

How much amount of water please?

[@AdamS32828]

8:05 this is because a larger surface area will make contact with the hot oil, which allows for the dough to heat much quicker on the inside and the leavening can bubble up more before the crust sets.

[@humudsaid8500]

You’re right!

[@Lalscell90]

I'm glad to have found your channel a few years ago!!!!! My chinese cooking game is greatly improved and I'm able to free style bc you explain everything so well!! I hope you get 1M subscribers soon!!!

[@alicianicole1986]

Hello, my name is Alicia. I'm from West Virginia, and I've recently been searching for videos that will teach me how to make some Chinese food, and so I stumbled upon your channel, and after watching 5 of your videos, I knew that you were definitely the right person to teach me, so I subscribed and now I wanted to tell you I appreciate you for all that your teaching me, and I'm sure so many others as well. I really enjoy, and more importantly understand your explanations and you make it so much better to follow along, than any other person I've watched. Keep up the good work, and I can't wait to actually put what I'm learning to use..... Chinese food is my favorite.

[@wngimageanddesign9546]

I loved these as a kid. One of my favorite deep fried treats, along with scallion pancakes and spring rolls. I haven't had these in over 15 years! Thanks for sharing the recipe.

[@malar9015]

Love this recipe ! Thank you, Mandy. After trying 3-4 other failed recipes online, this is the winner. Thank you for taking the time to explain everything so carefully.

[@pyaeaung8400]

Early!Yes!I knew you would share this recipe someday.Guess,today's the day. I'm from myanmar and we call it "Ee kyar kway" the popular food that we also eat with congee which orginated from china.Thank you for sharing,Mandy💙

[@pascaledominique170]

In 1987 when I was in Xiamen, we Americans were served this treat. We did not know the name, and called them "dough bones." We enjoyed them very much!

[@TMX369]

Yay!!! So glad you made this video! I love all your detailed recipes and this bread is my favorite bread stick for hotpot soup. Thanks for sharing!!!

[@visootphongsathorn3847]

Thank you for sharing your technique. Before adopting your technique, I had a lot of difficulty achieving consistent results. I am a novice baker and not very good at kneading (stretching and folding included). Your technique is so simple.

[@heyjude7774]

Wow~ 油条 and 豆浆(soy milk) are my favorite breakfast!! I ate it everyday during my stay in Beijing, and I wish I could eat it everyday! Unfortunately it is impossible to find them where I live. I hope this pandemic ends soon, and I can travel again across China. Thank you for your recipes! I enjoy your channel very very much!! from 居住在德国的韩国人

[@victoriamiranda-stotelmyre4382]

Thank you so much for working on this recipe and creating such detailed yet easy to fallow instructions and sharing its my Vietnamese-American husband’s favorite and now we can make this at home. You are amazing and we appropriate you 💕

[@victoriamiranda-stotelmyre4382]

* oops APPRECIATE 😉

[@naushadkhan3053]

You're amazing! And such a beautiful cook! You're the first cook to ever explain the gluten concept, very interesting! I can't wait to try!

[@nonstophorizon]

I've learned something very important when making this recipe, and that's to make 3 batches of this dough every time I make it so I don't pull back a nub. Amazing recipe as always. Thanks!!!

[@tjsurname119]

I had this in Chinatown over 30 years ago. It was delicious and they used to cut it with scissors, and I LOVED it. I haven't seen it in over 30 years and never forgotten it. Thankyou ! Peace be with you and thank you so much for sharing this beautiful chinese donut recipe.

[@shirleywong4684]

Mandy, your explanations and steps are always so precise and clear. Thank you so much for giving us your best. Can’t wait to make this and have it with congee! ❤️

[@zhucookkitchen5172]

perfect for congee , right ?

[@sihars7214]

In Indonesia we call this Cakue (pronounced like cha kway)

[@FalconwingAC]

That looks soo good! The Italian in me is saying to dust it with a little powdered sugar. :)

[@becauseiam7915]

Or cinnamon and sugar...yummm

[@narikaba439]

This is a savory snack. Meant to be salty. Where as beignet and churros are sugary sweet snacks.

[@bwyyc2886]

@@narikaba439 You tiao's flavor is very mild, that's why it can pair with either savoury or sweet things. The most popular ways for Chinese people are to pair it with sweet soy milk or savoury porridge. It can go whichever way.

[@meixingmichael2480]

nonono， soyce sauce paste

[@marysaradum]

Then it'll becomes donut!

[@Aarkwrite]

I just made some today and they are just perfect thank you!

[@manuelaffonso2191]

It's also called Chinese doughnuts in Thailand. Now all I need is one of those thermometers.

[@lidiasoares5675]

Thanks!

[@hwieiskandar133]

Hi Mandy .. I tried many recipes to make you tiao always failed but your You Tiao recipe is perfect . So happy with the result . Thank you so much for sharing the details how to make it . No more hunting you tiao recipe anymore 😀

[@jacmollyong6392]

I tried many different recipes, and yours are the best so far! Thank you for the recipe!

[@lenasim6513]

Youtiau is so yummy with a cup of black coffee, thanks Mandy !

[@Silverfox8668]

The wisdom and science behind Mandy’s cooking….. you are one of these best cooking instructors on you tube..👍👍👏👏👏❤️

[@toshiyukisuzuki7610]

Your videos are always ON POINT. Complete with info, suggestions, etc... I also crave you tiao. What a great recipe from a great youtuber😊

[@daitao28]

Thank you Mandy from Germany!! I tried many times nothing works.but now with your professional technic ,it have succeeded !!

[@tourontwotv565]

I miss my Chinese breakfast! Youtiao and doujiang or hundun and sharbing! Yum!!!

[@jadenephrite]

Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devil originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.

[@oldenough2be]

The donuts look absolutely gorgeous and delicious! However, truth…. I could not take my eyes off of your hands! They are perfectly elegant. Thanks for the recipe. Very nice video with clear and concise instructions.

[@pascaledominique170]

Agreed! She does have elegant hands! She's an elegant woman!

[@janielewis1475]

Wow! Our local Asian market sells these in their bakery department! We like them dipped in a little bit of honey. Thank you for sharing how they are made. Will try with sweetened condensed milk the next time.

[@lmmlStudios]

I'm a white dude in Sydney but these are one of my favourite things to get at the local hotpot place omg

[@sfdanceron1]

I have plenty of opportunity to try one, but I never have. They seem like they would be too oily with zero flavor. Maybe if they had some sugar on them like a churro, haha. Do you eat them with anything or by themselves?? If by themselves, what does it taste like???

[@lmmlStudios]

@@sfdanceron1 had them in the hotpot itself, so soaked up the sauce flavour, but basically not noticably oily at all, just soft but crunchy and a nice mix of sweet and savoury

[@sfdanceron1]

@@lmmlStudios Thanks for the info. The next time I go to the city I'll have to try one. I hope they're not addictive, lol.

[@lisacastano1064]

@@sfdanceron1 they are

[@bwyyc2886]

@@sfdanceron1 why would you want them to be like churros, if you like churros just get churros. They are the savoury churros.

[@soniahuelsenbeck995]

I have tried to make youtiao in the past but never had success until I used your recipe. Thank you!

[@jmb1666]

I love that my local grocery store carries them in the frozen section. So incredibly good!

[@carmencorpuz6815]

Hello ! Souped Up recipes this is carmen from the Philippines. I made your recipe of chines donut , it perfect and easy to follow . Thank you very much.

[@luciana-hs8cg]

I love youtiao but with the sweet savory peanut chili sauce. It give enough strength and cheerful day. Thank you for the knowledge

[@MiwatchDrama]

Thank you Mandy…. I’ve been trying so many recipe but all failed. Your recipe is so easy to follow and the result is amazing…. Thank you again.

[@khanhta5470]

Thank you for sharing your recipe for these bread sticks! They were my favorite things to accompany soups and congees when I was a kid in Vietnam! This video brought back happy memories of my childhood and now, thank to you, I know how to make them! 🙏🏻😁❤️🌷🤙

[@tayet6875]

Again a wonderful video! So detailed and clear! Can’t wait to try this. I had them in a breakfast food in Beijing of a food vendor. He made a pancake, then added egg, spring onions, chili paste and other condiments and this! It was delicious!!! Have wanted to find it again!!

[@trang4620]

Turned out just perfect. Recipe is so simple as well. Thank you for perfecting this recipe

[@Tokoa144]

I had the privilege of driving a group of intellectuals from China who came to NZ for a conference. While waiting for the group outside a venue, one of them came out with a container for me which had two pieces of this bread, a sweet chili sauce and Chinese sausage. It was delicious and very unique in texture. I will try this recipe also. Thank you!

[@Queenie_Francie]

You’re such a good teacher.

[@rizzamanzano1858]

This is my favorite cooking channel on the internet!!

[@priscillaserrano7441]

Her explanation was very clear. With some cooking tips. Thanks for sharing.

[@sylvwu26]

thank you for this. tried a few recipes before and they all turned out hard. i tried yours yesterday and it turned out nice and fluffy. 🥰🥰

[@VanLe-jq3nu]

I am so in love with Chinese Long Donuts since I was a little .I watch your clip and love the way you share.I will try to do .I wish I can have them like you did.Thank you your sharing.

[@nathanelwilliam3609]

I am mixed chinese, in my hometown in Malaysia, there is one particular shop that sells 油条, with a unique texture to it. Its slightly crunchy on the outside and more light and airy on the inside. you guys should come over and try it.

[@shuilong52]

they add "lie/lye" to the ingredient but seems this is a chemical that is abit not healthy

[@borpansir5521]

in indonesia we call this Cakwe. We eat this dipped into medium spicy chilli water and we eat this. Also it used to mixed inside our chicken rice porridge. Its delicious.

[@keffinsg]

The origin of the name is Fujian/Teochew Chinese. The full name is Yu Cha Kway meaning Oil Fried Fritter

[@kim_yong_un]

I will make it today. I always come back to this recipe; It’s the best💕

[@sreynuchbong7587]

Wonderful- You are a master ! And I so grateful for all your sharing ! :)♥️

[@kyoonza4951]

Greeting from Canada😊 I love watching your cooking and teaching styles! Thank you so much for your sharing ❤

[@sunshinecheng9114]

My kids love eating these and couldn't get enough of it. Thank you for the recipe and the tips. It came out just like the ones I buy from the store.

[@Foodie659]

Omg I was thinking about making Jian Bing. It is so nice to see your recipe before making it ☺️💞

[@scottymeffz5025]

This is not jian bing

[@Foodie659]

@@scottymeffz5025 yeah, i know it. But Youtiao might be used/put inside Jian Bing.

[@scottymeffz5025]

@@Foodie659 Nope. That's something completely different.

[@Foodie659]

@@scottymeffz5025 i know they are completely different and i don't assume that they're the same thing. What i say is just this recipe is beneficial for those who want to make Jian Bing.

[@scottymeffz5025]

@@Foodie659 Oh... How so?

[@dylanliu1457]

Finally! Thks for this recipe! Really looking forward to making it.

[@sianneang6893]

Thank you for all your recipes .💕

[@khinh3243]

Just recently found your channel and now I'm your huge fan! I really love how you explain detail of your recipe. Love from Myanmar :)

[@myatthirikyaing]

as coming from an asian family, I used to eat this bread stick dipped in warm milk tea and it's my forever favourite breakfast 😋

[@Ngwaaaron]

Tried many recipes. THIS ONE REALLY WORKED!!! AMAZING! Thank you, girl!

[@charlesthevoice1064]

Made these last night and ate them this morning. My wife made Tofu Nao and it was super good together! Thank you. This was my first time making youtiao. 👍 😊

[@CatsandCosmic]

My fav...we love dip it into dark coffee (w white sugar). The coffee flavor gets absorb into the you tiao and you quickly bite it. So yummmm. Ppl eat it w soy milk,put on congee, dip sugar,...however you prefer it ❤️😆

[@foxfire1112]

I did an experiement and tried 3 different recipe's, yours came out the best by far. Thanks for the premise instructions, I will subscribe for sure

[@foonlam7134]

Love it. We normally eat it with sweet almond soup or sweet peanut soup. So yummy.

[@househistorian]

I miss these so much. I always loved ordering them when I had congee in chinese restaurants in Vancouver. i would always order probably more than the usual amount. You are right. These are addictive. 謝謝你！來自意大利鄉村的問候。

[@karenbenavente1124]

Hi Mandy, you gave such delicious recipes and great information too! Thank you For all you're wonderful recipes, I really appreciate all your hard work and great information!💗

[@Ratsamyo]

So good I made this yesterday and cooked it today! Thank you so much for given your recipe. You are very talented and I am so glad that’s I decided to make it. ❤️❤️❤️🥰👍👍

[@S1L3NTG4M3R]

Hi Everyone!!! thanks for the great cooking tip\guides!!!

[@jciamretired9767]

great video with very good explanation :)

[@rhodairving1394]

Thank you for sharing this recipe and your instruction is by far the best and detailed. We miss home cooking and please share more videos. 🤗

[@maheshkini568]

She is a food engineer i think. Excellently explained. I loved it. Very Lovingly narrated. Thank you

[@tinateh]

Thanks for all the tips! Malaysians take it for breakfast and supper. We can eat it with red bean soup, hot soy bean milk, dunk it in nanyang black coffee, serve it in congee or eat it on its own.

[@tiger_lily5424]

Early👍🏻i am from Indonesia we call this Cakue very common for snack.Thank you for the recipe tomorrow will try to make

[@aldyfirdaus]

Cakwe.

[@keffinsg]

The origin of the name is Fujian/Teochew Chinese. The full name is Yu Cha Kway meaning Oil Fried Fritter

[@professorm4171]

They make double rise baking powder that activates with water and again with heat. You can leave out the soda.

[@elau3742]

Thank you Mandy for this fantastic recipe. I am living in France could only get hard and stale 油條 from Chinese supermarkets which don’t usually have them. I followed a few recipes online before I found your channel but failed every time, either it was complicated or it came out like bread. I followed yours and Bingo, it came out as I remembered when I ate them from my childhood in Hong Kong. I am now a big fan of yours. Thanks again Mandy.👍👍👍❤️❤️❤️

[@TunHommeChannel]

tanks you for kind sharing the recipe of yu tiau or chinese stick donut, we most welcome for more other vedio...thanks...

[@mrtimezone8658]

You're narration and overall presentation is extremely impressive and educational. If I was a professor and you were my student you would easily receive an A+. As George Orwell would say, it was: doubleplusgood

[@swintsdeco6109]

Omg this is what I love eating for breakfast as a kid I miss it so much!

[@marylockwood4400]

Yes, we eat it with congee! Yummmm.

[@martint6461]

Thanks for sharing that amazing recipe ! 🤤

[@tramhuynh6476]

I love watching your videos. thank you for sharing truly receipts. No "hiding" steps😊

[@cynthiacrawford1573]

I love hearing her sweet voice

[@phuocdaonguyen3554]

Thank you so much instructor ...You are the good one ..Good luck to you.

[@Pommy727]

I love these donuts with jook, reminds me of home. I’ve never made them myself but I’m excited to try this recipe! edit: I guess I never really thought about how there’s areas where there’s no chinese cuisine 😅 I’ve only ever lived in areas where there’s always easy access to traditional chinese food

[@Azia651]

I love all your recipes, the way you explain everything thoroughly make it easy

[@khimang2064]

Looks really good & easy with your helpful tips. 👍👏😋😍🙏

[@maely7609]

Yes! Thank you so much for the recipe and list of ingredients!!!!!

[@robertvernon789]

One of my favorite dishes since moving to Hong Kong!

[@cheezyasf]

This food is also popular in Indonesia, we called it "Cakwe ( read as "Cha-Kwe" )

[@yl95]

Thank you 🙏

[@anadequatecook]

In here, we call it char kway, cakwe, cakoi, kueh, or just kuay. I love it so much, always having a craving for it every breakfast 🍞

[@Bear-cm1vl]

What country or region is here, please Cook?

[@anadequatecook]

@@Bear-cm1vl many countries in South East Asia.

[@loquitos1972]

I'm in the Netherlands and it was taught to me as ca-kwe.. but I'm Indonesian born, raised in Holland

[@keffinsg]

The origin of the name is Fujian/Teochew Chinese. The full name is Yu Cha Kway meaning Oil Fried Fritter

[@laviboo2]

Thank you for this wonderful recipe!! The simple ingredients and thorough directions made my first time making these easy and fun! Oh and they taste great!!

[@sundri21]

This is the best I have seen for this recipe. Thank you. This will be perfect for my chinese rojak and tau suan.

[@meryou7]

I made your recipe and the youtiaos came out just like how I used to have them in sjz ❤ thank you

[@smurf_nfo2030]

My wife would live on these when we were visiting family in Tianjin. How does Mandy maintain her figure eating this?

[@IAMElsLife]

Thanks for the tips.💛

[@KimLe-fn6td]

Just made them and they turned out wonderfully. Wow, so easy and no kneading. Never thought that this would work with baking powder und b. soda. Thanks so much for sharing your recipe... 💖👍👏🌺🌷

[@HungryAnwar]

So looks delicious friend !!

[@jenoricoapin7280]

My favourite childhood snack and it still is even to this day...tq for this wonderful recipe...keep it up🥰🥰😇😇

[@annyang3382]

I am addicted the Chinese Donut Stick too but don't know to make it. Tried before, failed. Will try again. Thanks for sharing with us.

[@myronl2910]

I will try your recipe in the morning. I've been trying a few recipes and each one only gives me partial results as they aren't perfect because Im doing something wrong lol. I appreciate the tips and watching your techniques at making it.

[@Puffin-th3ne]

I know the feeling. I tried three other recipes without real success. If you follow her recipe precisely you will succeed. I think the mixing and kneading is crucial, do not over mix or knead. Let it rest at least 2 hours, don't use the rolling pin, only stretch gently like the way she did. Good luck!