Easy Chinese Doughnut Recipe (Crisp Fried Breadstick) | 油條 Yóutiáo

[@danigolightly]

I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.

[@saulam8014]

dani diangelo [e-mail] m

[@TheMartialArtsFan]

For those who prefer to weigh, here's the recipe in grams. I can confirm that it works! 192g flour 27g vegetable oil 12g baking powder 2g sugar 4g salt 118g water

[@zuyiyang3790]

TheMartialArtsFan 1cup=250ml -> 140gr flour.. so 1 and half cups = 210gr flour..

[@2terence2jones]

But the US cup is only 237ml, which is closer to 130g of flour per cup.

[@ckilus3812]

tq!

[@lokmanhakimjohar7607]

1 tbs of oil is 14.3 grams,wondering how you get 3 tbs 27 grams?

[@bounmilly6519]

Thank you for sharing, I heard you say 3 tea spoon Soda is right?

[@paddlepower888]

Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks! February 2, update First, Gung Hay Fat Choy! It's the year of the Pig! Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places. Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces. I liked these! I'm just not sure why the sticks separated. Maybe too much baking powder?

[@paddlepower888]

Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together. Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.

[@angelwongskitchen]

Hi Everyone! I'm a bit embarrassed, but I had a small typo in this recipe that's been updated now. It's baking POWDER, not baking soda. I've updated the printable recipe on my website (KZbin won't let me edit the video directly). Sorry for any confusion! Too many late night edits. : (

[@haohong9183]

Please!!! Please add this onto the title or anywhere that is easy to see... Not everybody (or most will not) reads comments when she watches the video... I just messed up...

[@michael77x]

+Angel Wong's Kitchen well there's your problem ......Sheeesh !!! By the way what lighting and camera are you using, this vid looks professional. Too many late night edit's - what hungover? what are chinese doughnuts traditionally eaten with?

[@ericab1427]

I love Chinese donut I dip them in Vietnamese coffee🍩☕️

[@StarsShineAlong24]

+Channel 1 usually with soy milk.

[@janettececilias7596]

Seriously that's why it didn't turn out so well , Ive tried your recipe and failed 😩

[@aytamafghanmalaysia9169]

We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.

[@tunlai]

Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast. As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.

[@itran888]

Hi David, you said it comes out crispy but what about the inside? Is it soft and little chewy like restaurant youtiao? Please reply. Thank you.

[@kvopera]

i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed! question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!

[@anjoxiong5342]

Out of all the Yóutiáo recipes I tried on KZbin; your recipe is the only that work. Thank you for sharing.

[@angelwongskitchen]

Yay! Glad the recipe worked out for you.

[@cindykchu]

did your add more flours to make it work?

[@anjoxiong5342]

+littledragon No I did exactly the recipe is but I let the dough sat in the cooler for 24 hours and it works for me.

[@cindykchu]

Thanks, just want to know if you dough very sticky? did yid knead it again after 1 hour rest?

[@anjoxiong5342]

+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.

[@somarcooking]

This is quite challenge recipe when it comes to rising dough. I am glad I get it done pretty well.

[@gdphucha]

Easy, simple and best result, I tried it and I got them perfect, thank you for sharing.

[@angelwongskitchen]

+gdphucha You're welcome! Glad you liked the recipe :D

[@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 Devils 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.

[@jciamretired9767]

Great video with good explanation :)

[@tunlai]

Good job. Simple and easy. Anyone can make this. Thanks Angel.

[@jackroberts7088]

Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder

[@lchew2001]

what would happen by adding a half teaspoon of baking soda with the baking powder (did you use a different amount of baking powder?)

[@MantisGaming75688]

Why would anybody give a thumbs down.. It looks soooooo yummy

[@augustinemadika8197]

I tried this afternoon and just now i fry them and i got them perfect. Thanks for the recipe.

[@mimimiscellany3063]

Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!

[@angelwongskitchen]

+Mimi Miscellany You're welcome! I'm sure your grandma would still love having you over once in a while for her cooking :) Have fun with the recipes!

[@sareychim1655]

Thank you for sharing your recipe and techniques! I just fried mine after following your instructions and turn out amazing!

[@CNSiah]

Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance

[@thetthetsaw1422]

In our country we usually eat chinese donut with tea. And it is very delicious.

[@frasermontgomery7344]

Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.

[@angelwongskitchen]

yay! I'm glad this recipe worked out for you. :D

[@deminshi132]

LOOK DELICIOUS. CLEARLY EXPLAINED!

[@richiedawood9900]

Hello Angel, You shared an easy thus a mind blowing recipe. I’m your new subscriber now. 😀 Love from Stockholm, Sweden 🇸🇪

[@merika206]

I cut them up and add them to my Pho soup. Delicious!!!💕💕💕

[@tinanguyen4174]

Angel, I’m going to make the dough now but I’m confused between baking soda and baking powder Would you please let me know which one I should use please Thank you for your help and support. Tina

[@angelwongskitchen]

Hi Tina! It’s baking powder :)

[@흑흑-l2y]

I made this today. very delicious.

[@angelwongskitchen]

Glad you liked it

[@jaydee10251]

FINALLY A RECIPE WITHOUT YEAST

[@pinayinarizona2654]

love this donut.i ate it with congee

[@stephenjmate]

I tried without the baking powder and add soda instead and it was a disaster, when i fry it it doesnt increse its size, plis help

[@milian696]

Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.

[@Jessicalogy]

Yes i made it according to the recipe and it was bitter due to the amount of baking soda. Glad it wasn't just me. Thank you Mi Lan!

[@jackroberts7088]

@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!

[@kevin-om7qo]

Hello angel I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..

[@marialfantuladama8387]

Is like ""CHURROS"" for us,, w/cinnamon and sugar,,,,look good though,, !!💕 or stuff with caramel😋😋😋

[@Danelly112]

Stuffed with caramel is a great idea!

[@lokmanhakimjohar7607]

Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret . Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!

[@tiffanychen959]

I love these those are so good with porridge! 油条!!!!

[@tonychen5465]

Jisoos Chikin and Rice q

[@蒋芳林]

Tiffany Chen yes

[@sodalissmean6938]

Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!

[@GolDreadLocks]

This is very similar to a type of Hungarian doughnut that is sprinkled with powdered sugar... Tasty!

[@ivonnequinnlim7407]

did u use 3 tsp of baking soda or baking powder? your transcript said baking powder but your video said baking soda … which is which???

[@SuDoFoodDiaries]

A very much needed recipe!

[@berber85]

Hi, is it baking Soda or baking powder?

[@209gpercent]

i tried baking soda it didn’t work but with baking powder it worked

[@vladymirwong8623]

My dough came out incredibly sticky, I had to add more flour. And once they were fried they were dense and gross. Didn’t work at all.

[@p___p]

Thank you so much for sharing! I will try this today! 😄

[@209gpercent]

Did you try it

[@赵敏-d7o]

Warning:it’s not baking soda but baking powder

[@ilmnt.guidance]

Shoot I already make it with baking soda!

[@thehappykidsgang5779]

@@ilmnt.guidance Me too, and it tasted very bitter!

[@oncsaba]

Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)

[@209gpercent]

The real recipe is 1 1/2 cups of all-purpose flour** 2 Tbsp. vegetable oil 3 tsp. baking powder 1/2 tsp. cane sugar 3/4 tsp. kosher salt 1/2 cup filtered water (room temperature)

[@thetkhoo7436]

赵敏 yes I’ve to throw it away. The dough was so bitter.

[@dieple4393]

Yumm!!!! I love your videos

[@edgarlouieque888]

Can I stuff this with vanilla custard cream?

[@dieple4393]

The video is so good and so yummy!

[@hazelbasil4989]

How many pieces does this make?

[@babybak8398]

Baking soda or baking powder,pls..tx

[@pinkie5963CP]

I always just called it crunchy ever since I was little cuz it was really crunchy...still love them :3

[@susutjapnoona3299]

best to be eaten with canton style pork congee, chicken congee , any noodle soup , any dipping sauce , from chilli oil , sambal dabu dabu , peanut sauce , nuttela , biscoff , pandan kaya , sambal lamongan , thai style chili sauce , mushroom sauce , black pepper sauce , demi glace , beef Jus , anything the best combination still Youtiao / yu cha kway + Bak Kut Teh 🔥🔥🔥🔥 , nothing can beat those combination

[@karenrobbins6656]

I need these because I just made a batch of jook. So I’m going to give these a try, thanks

[@HP-on4gs]

Hi Angel, i really your video and want to try, would you please let me know 3 teaspoon of baking POWDER or baking SODA ...??? thank you very much..😍

[@angelwongskitchen]

Hi! It’s Baking Powder :)

[@Asmita-bb8rc]

Can I use bread flour.

[@RoseCindy-lv3kj]

I tried your recipe and it came out greattt. I tried another recipe on youtube and yours is better.

[@micomm46]

hello .. i am making this now however, your video says BAKING SODA, and your blog says BAKING POWDER. I followed baking soda since it needed fermentation. Can you please confirm which one and if it is BSODA , please correct on your blog? TIA

[@TerryGibbsWF]

我喜欢油條. 油條很好吃. I like Chinese doughnuts. Chinese doughnuts are very tasty.

[@christinatan7439]

I used 2tsp double acting powder but my youtiao turn out very flat n no honeycomb texture n it’s hard. 😞 u think it’s the baking powder or it’s the plain flour that’s not good?

[@eefuntime798]

Do I have to let it sit over night ?

[@chandadevi235]

I love this snack

[@kittybua6863]

What flour brand do you use tomale.

[@danlu1578]

What do you do with the used oil? There's a ton of it. I was told that it's not healthy to use it again.

[@gentleman2410]

Great tip!❤

[@sinzz354]

Hi can i put them at preheated oven for it to be warm? Thank u! Great recipe!

[@mynamerf]

It’s crispy but have trouble getting it hollow inside any suggestions?

[@Mattkaycal]

Can I use Iodized salt instead of kosher?

[@devikapermatadewi7357]

OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?

[@akNine07]

Hi, I tried to make these the other day and they looked like they were supposed to but I couldn't get it to be crispy like it was in the video. Do you know why that could be? It tasted good and was great warm, but it turned out to be greasy fried dough by the time it was cool. I would love to try again if you have any tips for me! Thanks!!

[@akNine07]

And I used the baking powder too!

[@angelwongskitchen]

+akNine07 For me, the temperature was really important. The first time I made these, I didn't use a thermometer. They ended up cooking too quickly ~ burning the outside, but not enough time for the inside. Once I was able to set the 'right' temperature for the oil, they ended up cooking better inside making it crispier. You can also make them smaller, which should be easier to cook. Other than that, try adding 'just enough' flour to make the dough workable...too much flour will make it dense.

[@antoniagriffin2194]

recipe came together perfectly

[@Tamilyn70]

Does it have to rest overnight or can it be used after a couple hours rest

[@revathypaul150]

I have tried turn out very well, thanks much 👍

[@lovelifexxx294]

Great recipe!!! So happy with the result, so so yummy and not at all greasy. Thanks million for sharing the no fail recipe.

[@horsez96]

Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much

[@woohooyeah4402]

Can i replace the cane sugar with normal sugar?

[@mmsp888]

In the video you State to use Baking Soda. On your website you say to use Baking Powder, which is correct. I believe . Would you be so kind to clarify or correct! Thanks

[@angelwongskitchen]

Baking powder

[@tastyjourneyofficial1540]

That's pretty awesome.

[@lilylynnong3818]

love eating this salty breakfast with sweet soy milk

[@narayanasamyletchimi4686]

the

[@Lilyium]

Lily Nong omg yes. Dipping them in soy milk is so yummy.

[@loannalam]

Wow. when I hear the crispy sound of your chinese Doughnut, that must so crispy, and delicious too, I think I need to try out your recipe soon!

[@LifeWithLY]

In your video say 3tsp of baking soda is that a mistake? You mean baking powder?

[@SilverSwirls15]

IT LOOKS SOOOOOO DELICIOUS!!!!!! ME WANTS SOME NOWW

[@bettytan1920]

Hi I just had a look at your written recipe. In that you wrote 3 tsp of baking powder but in your video you mention 3 tsp of baking soda. Can you confirm is it baking powder or baking soda as I am sure you know they are not the same even though both are raising agent

[@angelwongskitchen]

It’s baking powder

[@rosaling2704]

Thanks for your recipe will try it soon

[@a.k.a.memyselfni9747]

What happens if you also add yeast to this recipe? Will you get even fluffier Youtiao?🤔

[@Wivee2023]

I follow every step but i just put over time, like a whole day in the fridge but it taste so bitter is it because of any ingredients or that over time, but when i start to fridge it still a bit cold and i didnt notice. Can anyone tell me what to do now, i still have more dough left

[@KouluKoti]

This was my breakfast in Singapore back in those schooling days.

[@pwc1021]

Great with or in congee.👍I've always wondered how they were made. Thanks for the video and recipe.

[@tonygutierrez5578]

Great instruction. Thanks.

[@GreatWalkers]

I add cinnamon sugar, chocolate and caramel. Yumm! Taste like a better version of Churros!!

[@BonnieAng]

I never knew that making you tiao would be this easy. Gonna try to make it sometimes

[@prakashsaini9400]

Wow, awesome recipe, looking crispy , yumm n mouth watering, I will definitely try today, thanks for sharing

[@marialim7482]

I would.like to tell mam that you said baking soda but your text baking powder, which one is the truth

[@209gpercent]

I tried both the baking powder worked while the baking soda didn’t work

[@NicolePhim-CookingandTravel]

I like your recipe, it looks nice and delicious 😋

[@lamafulet]

Recipe works for me. Thanks for the video!

[@ByulSo]

Hi Angel, I used the baking soda that you said in the video but there is a real strong salty/bitter after taste that disappears after a little while it. But it’s there for each bite. Yet on your website it says baking powder.... which is correct? I feel like the soda is off and powder would be better. Could you correct this please?

[@209gpercent]

I tried with baking soda it didn’t work but with baking powder it worked so it’s baking powder

[@209gpercent]

1 1/2 cups of all-purpose flour** 2 Tbsp. vegetable oil 3 tsp. baking powder 1/2 tsp. cane sugar 3/4 tsp. kosher salt 1/2 cup filtered water (room temperature)

[@ByulSo]

Okay thanks @Gearmaster 3D

[@TheSco415city]

looks good

[@tidapich2467]

Great recipe. nice video.

[@thangliancin3846]

Can I leave the dough overnight without fridge?

[@MariaGSL]

Chinese doughnuts are so good. Thanks for the recipe Angel!!

[@gothshower6693]

It looks like a butterfly

[@awesomebunnylover8097]

I don’t have a thermometer I can’t really set the temperature so do you think I should put it on low medium or high?

[@mosen1]

油条配豆浆是个不错的选择。

[@soscarlet]

can i use wheat flour