Chinese Donut Recipe (Youtiao)

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Today we are making a popular breakfast item all over China - You Tiao (油条), or we call it You Zha Gui (油炸鬼) in Cantonese. They are long, golden-brown deep-fried breadsticks also known as Chinese donut sticks. Believe it or not, I have been craving this breakfast ever since I left China. Over the years, I attempted and modified this recipe many, many times and finally, I decided to share it with you.
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INGREDIENTS (enough to make 6 pieces you tiao)
250 grams (8.8 oz) of all-purpose flour (Amazon Link - geni.us/5Oc4juB)
6 g (1/2 tbsp) of baking powder (Amazon Link - geni.us/eTZY)
2.5 g (1/2 tsp) of baking soda (Amazon Link - geni.us/BHW0Xo)
3 g (1/2 tsp) of salt
10 grams (2.5 tsp) of vegetable oil
165 grams (5.8 oz) of water
4-8 grams (1-2 tsp) of oil to apply on the hands and working surface
extra flour to prevent stickiness
4-6 cups of oil to deep fry the donuts
INSTRUCTIONS
In a big mixing bowl, add the following ingredients: 250 grams of all-purpose flour, 6 g of baking powder, 3 g of baking soda, 3 g of salt. Stir to incorporate everything.
Add 10 grams of vegetable oil into 165 grams of water and give it a nice stir. Then pour it into the flour.
Mix the flour and water into a rough dough. Then go in with your hand and fold it 3-5 times until you don’t see any dry flour bits. Cover it with plastic wrap. Leave it to rest for 20 minutes.
20 minutes later, apply 1 tsp of vegetable oil all over your hands and the working surface to prevent stickiness. Transfer the dough onto the working surface, and start shaping it into an almost rectangle sheet. Fold the left side to about 1/3. Flip the right side over just like how you fold a blanket.
Continue to press and enlarge the rectangle. Repeat the folding process for 3 times in total. Wrap the dough with plastic wrap. Let the dough sit at room temperature for at least 2 hours.
Lightly dust the working surface and your hands with some flour. Transfer the dough onto the working surface and stretch it into a long rectangle shape; The size should be about 20 inches by 3 inches.
Divide it into 12 little slabs, each one is about 1.5 inches wide. Dust more flour on the cutting board. Lift each piece and flour the cut surface to prevent stickiness.
Wet the chopstick to make a water line right through the center on every other piece. Then stack 2 pieces together. Use your chopsticks to press at the middle.
Gently stretch the youtiao until the length becomes 2-2.5 times longer. Put it in 400 F degree oil. Don't rush to add the second piece of youtiao. Use a pair of chopsticks to move and rotate the first one as fast as possible before the surface turns into a brown color.
Once the Youtiao has turned into light golden color, that means the outside is set. It will not get any bigger; you can stop rotating it. Let it sit in the oil until golden brown. Flip it every 10 seconds 3-4 times to reinforce the crust.
Since you don't need to babysit it, you can stretch the second piece at this moment and put it in the oil. Do the same thing to fry the rest.
Serve with soy milk, soup, or congee.
Videography / Editing by Austin Schargorodski - austinschargor...

[@SoupedUpRecipes]

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[@lucynyu333]

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

[@marta_na_moto]

Uk link is dead as well :

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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?

[@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.

[@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!

[@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

[@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!

[@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.

[@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.

[@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!!!

[@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.

[@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💙

[@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!!!

[@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 😉

[@daitao28]

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

[@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!

[@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.

[@sihars7214]

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

[@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 ?

[@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!

[@lenasim6513]

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

[@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!!!

[@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.

[@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!

[@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

[@SpiceToMeatChew]

In Singapore we also have youtiao in rojak. Normally I would order just youtiao only and omit the vegetables 😂 so it's only the sauce with youtiao. If you make it at home, you basically can pair it with anything you like. Like eating with mala xiang guo, dipping it into the mala sauce.

[@tourontwotv565]

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

[@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.

[@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! 🙏🏻😁❤️🌷🤙

[@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.

[@manuelaffonso2191]

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

[@Aarkwrite]

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

[@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!

[@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.

[@Silverfox8668]

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

[@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.👍👍👍❤️❤️❤️

[@soniahuelsenbeck995]

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

[@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!

[@Queenie_Francie]

You’re such a good teacher.

[@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

[@jmb1666]

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

[@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 ❤️😆

[@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.

[@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

[@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!!

[@user-wp9fv1rn2x]

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.

[@priscillaserrano7441]

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

[@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. 👍 😊

[@cynthiacrawford1573]

I love hearing her sweet voice

[@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😊

[@lennymarsidi2605]

I never make cakwee very good, so I will try your recipe because I love it so much, remind me my childhood, in the morning, I buy this from the girl who sell it around the neighbor, but I cannot buy it in my place in the US, so I have to make it my self when ever I am craving it, thanks girl.

[@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 😋

[@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. 🥰🥰

[@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

[@KJYummyBites]

"These look so light and crispy! Perfect for breakfast. Can’t wait to try this recipe! 😋🍩"

[@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

[@maheshkini568]

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

[@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

[@foonlam7134]

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

[@rizzamanzano1858]

This is my favorite cooking channel on the internet!!

[@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.

[@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。

[@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... 💖👍👏🌺🌷

[@joeawk]

Can't help but to grade you about the best presenter.

[@kim_yong_un]

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

[@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.

[@raqueleherrera7176]

I'm so glad that this recipe is yeast free I'm allergic to yeast thank you Mandy!

[@TunHommeChannel]

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

[@professorm4171]

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

[@carriebergerrosenthal4855]

I spent a month in China a number of years ago and once we found these down the street, we went nearly every day!

[@jciamretired9767]

great video with very good explanation :)

[@jenoricoapin7280]

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

[@robertvernon789]

One of my favorite dishes since moving to Hong Kong!

[@FrankieCheah-fk8um]

Hallo Top chef.. Recipi bagus, istimewah dan paling lenkap, di Penang kebanyak mrreka makan dengan Mooi iaitu gangi, Bak kut Teh dan saya paling makan dengan kuah " Rendang Ayam " masa hadapan bergitu cemerlang, gd job.. Nice.. Nice.. Nice. ,terima kasih, thank u. !

[@meryou7]

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

[@yl95]

Thank you 🙏

[@ryanterrencegoliath506]

I love it for breakfast with Hu la tang, absolutely delicious

[@ewengillies9826]

When I lived in Thailand I had these with Vietnamese coffee every morning at the markets. Greatest snack ever. Bushyboy Oz.

[@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!

[@FrankieCheah-fk8um]

From CEX, Chef ,Taipei Taiwan, sekarang balik ke Negara Asal.. Penang Malaysia.

[@meversace]

It's nice to hear you are in the US. I was wondering if you were here because I had seen a Great Value product in a previous video. As glad as I am that you are here, I'm sorry all the same. I'm sure there are many products you won't be able to get here that you used to be able to get easily.

[@mordantly]

Your English is far better then people who live their entire life here. I certainly want to try this. Curious if peanut oil adds a flavor different from corn/vegetable oils?

[@SoupedUpRecipes]

No, it doesn't add extra flavor.

[@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

[@lindak8664]

Thats a great tip with the baking powder & soda. I’m not going to admit that I don’t remember when i bought mine ☺️😂

[@Ngwaaaron]

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

[@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.

[@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. ❤️❤️❤️🥰👍👍

[@UncleBillsKitchen]

Thanks for sharing this recipe. I always wondered how these were made. I used to eat Sao Bean You Tiao Jia Dan when I lived in Taiwan. So unhealthy, so good! Happy Cooking!

[@schrodingerscat8391]

I eat this with a spicy pumpkin curry in my university days it was sooo good I could eat it everyday for breakfast

[@ryanterrencegoliath506]

By the way I could listen to you talk for hour, your accent is so cute 😁

[@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 :)

[@S1L3NTG4M3R]

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

[@dawnrobbins5877]

I was expecting the donut sticks to be sprinkled with sugar and cinnamon, like the churros of Mexico! I like the idea of using them when eating soup. Thank you for the recipe!

[@seanclint2711]

Thank you for sharing, a crystal clear step-by-step explanation. After watching your video I feel confident to try it out. It's simple as u said but tricky at the same time. I tried different youtube recipes, but the explanation of the ingredients and technic varies resulting in a poor product. Lesson learn keep on trying. Cheers

[@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

[@kyoonza4951]

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

[@phuocdaonguyen3554]

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

[@RebornBeautyBridal]

We call this "cakwe" in Indonesia. I love it. My dad told me the story behind this food, about 2 lovers died together. Idk is it true or not, but my dad told the story in a very reassuring way.

[@bwyyc2886]

The officially story is about a Chinese national hero who was loved by all, because he won every war against a strong enemy who was a threat to the sovereignty of the nation, therefore saved the nation from invasion on many occasions. He was eventually framed and killed by a high ranking official. People were of course angry and hated him and his wife for carrying out the evil scheme, and one chef made dough shaped like this couple and fried it. Its name in Cantonese means "oil fried ghosts"😂 Most of the time ghost means a person in a derogatory way.

[@RebornBeautyBridal]

@@bwyyc2886 awww.. thank you for your info ❤️❤️. Sure I'm gonna call my dad and told him this.

[@keffinsg]

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

[@anselmolau]

Muchas gracias por la receta.