Lagi mencari inspirasi resep you tiao | chinese cruller yang unik? Cara menyiapkannya memang tidak terlalu sulit namun tidak gampang juga. Jika keliru mengolah maka hasilnya tidak akan memuaskan dan justru cenderung tidak enak. Padahal you tiao | chinese cruller yang enak harusnya sih mempunyai aroma dan cita rasa yang dapat memancing selera kita.

All videos come with english captions. Please click the CC Button to activate english subtitles. 所有视频都寫上有英文說明字幕, 請按 CC 鈕掣 Please add me as your friend on. This is Fried Crullers or You Tiao, Yu Char Kuih, Yau Char Kwai, and also known as Chinese breadsticks.

Ada beberapa hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari you tiao

chinese cruller yang siap dikreasikan. Anda dapat menyiapkan You Tiao | Chinese Cruller menggunakan 11 jenis bahan dan 12 tahap pembuatan. Berikut ini cara untuk membuat hidangannya.

Bahan-bahan dan bumbu yang digunakan dalam pembuatan You Tiao | Chinese Cruller:

1. Siapkan 125 g Water,
2. Ambil 6 g Sea Salt,
3. Gunakan 6 g Egg White,
4. Ambil 1 g Baking Powder,
5. Gunakan 3 g Baking Soda,
6. Sediakan 1 g Ammonium Bicarbonate,
7. Siapkan 200 g Unbleached All Purpose Flour,
8. Sediakan Canola / Grapeseed / Peanut / Vegetable Oil, For Deep Frying
9. Ambil Gianduja, For Serving
10. Siapkan Icing Sugar, For Dusting
11. Ambil Cinnamon Powder, For Dusting

But use as less as possible. Make light and airy Chinese you tiao with this easy fool-proof recipe (No ammonia is used). They are perfect to go with that bowl of Chinese congee, soymilk, or rojak. They are called by many names in different countries.

Langkah-langkah membuat 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.

The Chinese call this you tiao (oil stick) in Mandarin or yau char kwai in Cantonese. Yóu Tiáo (Chinese: 油条), also known as Chinese cruller, oil stick, doughnut, and breadstick, is a trip of fried dough that is typically eaten for breakfast. You tiao is best eaten immediately after it is fried because of its tendency to become tough or elastic-y if left out for too long. Homemade You Tiao (Chinese Donuts) are crispy on the surface, extra airy, fluffy, and tender inside. Learn how to make the classic Chinese breakfast staple with safe ingredients while achieving the best texture, just like the street vendors.

chinese cruller yang bisa Anda lakukan di rumah. Semoga bermanfaat dan selamat mencoba!