Here I have a plate of my very first round and recipe of the very common Taiwanese breakfast food item You Tiao.
Suggestion: I know the recipe seems like a lot of steps, but I really enjoyed it because I was making it for someone. The steps are spread out, but not difficult. Also, read through it one more time. People learn by reading, watching, and listening. Here is a video about the process and you'll do great.
Recipe in Progress...
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons double-acting backing powder
1 heaping tablespoon salt
1 1/4 heated water (water heated until the skin can be able to still work with it)
1. In a large mixing bowl mix together flour, baking soda, baking powder, and salt.
2. Slowly add the water while mixing with your hands. Mix until all flour is wet.
3. Knead dough for about 1 minute.
4. Place back in bowl and cover with damp towel. Let rest for 30 minutes.
5. Punch the dough 8 times around the bowl.
6. Flip over and fold over and evenly 4 times. Repeat 3 more times.
7. Cover again with damp towel and let rest for 30 minutes.
8. Repeat steps 5, 6, 7.
9. Cut dough in equal halves. Shape each into a rectangular log.
10. Lightly coat hands in baking grease or cooking oil.
11. Coat rectangular dough log and wrap each in plastic (Saran) wrap.
12. I let one rest at room temperature for 30 minutes and another in the refrigerator overnight.
13. Heated about 1 1/2 inch of oil in an 11 inch diameter electric skillet.
14. Unroll wrapped dough with flour coated hands onto a flour coated, clean surface.
15. Stretch out about 3-4 inches wide and about 14-18 inches long.
16. Heat oil to high or 350 degrees.
17. Cut two inch strips a couple at a time as you are frying so the dough does not dry to quickly.
TIP: This is an excellent recipe to make with your and your Taiwanese partner or anyone. It's always helpful to have a helping hand while frying and preparing.
18. Have a damp chopstick and a dry chopstick on hand.
19. Take one strip and crease the dough in the middle with the wet chopstick.
20. Place other on top and crease with the dry chopstick.
21. Stretch as long as the diameter of your frying pan or skillet.
22. Place in fryer. With chopsticks move or roll back in forth quickly to achieve a nice puffy, golden brown You Tiao.
23. Place on bed of napkins on a plate and apply a sprinkle of sugar while still hot if you like them sweet.
Note: This is still a work in progress. The second overnight batch actually did better and I will update all the steps and pictures of those later today or tomorrow. His Taiwanese mother and family commented and ate all of them. By far the closest "homemade" they've had yet in the US. Thanks! She also suggested I use yeast instead...I will attempt one more time with a high protein flour (bread flour) and yeast.
New! I have already made an really spicy Taiwanese dish and will post soon!
Suggestion: I know the recipe seems like a lot of steps, but I really enjoyed it because I was making it for someone. The steps are spread out, but not difficult. Also, read through it one more time. People learn by reading, watching, and listening. Here is a video about the process and you'll do great.
Recipe in Progress...
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons double-acting backing powder
1 heaping tablespoon salt
1 1/4 heated water (water heated until the skin can be able to still work with it)
1. In a large mixing bowl mix together flour, baking soda, baking powder, and salt.
2. Slowly add the water while mixing with your hands. Mix until all flour is wet.
3. Knead dough for about 1 minute.4. Place back in bowl and cover with damp towel. Let rest for 30 minutes.
5. Punch the dough 8 times around the bowl.
6. Flip over and fold over and evenly 4 times. Repeat 3 more times.
7. Cover again with damp towel and let rest for 30 minutes.
8. Repeat steps 5, 6, 7.
9. Cut dough in equal halves. Shape each into a rectangular log.
10. Lightly coat hands in baking grease or cooking oil.
11. Coat rectangular dough log and wrap each in plastic (Saran) wrap.
12. I let one rest at room temperature for 30 minutes and another in the refrigerator overnight.
13. Heated about 1 1/2 inch of oil in an 11 inch diameter electric skillet.14. Unroll wrapped dough with flour coated hands onto a flour coated, clean surface.
15. Stretch out about 3-4 inches wide and about 14-18 inches long.
16. Heat oil to high or 350 degrees.
17. Cut two inch strips a couple at a time as you are frying so the dough does not dry to quickly.
TIP: This is an excellent recipe to make with your and your Taiwanese partner or anyone. It's always helpful to have a helping hand while frying and preparing.
18. Have a damp chopstick and a dry chopstick on hand.19. Take one strip and crease the dough in the middle with the wet chopstick.
20. Place other on top and crease with the dry chopstick.
21. Stretch as long as the diameter of your frying pan or skillet.
22. Place in fryer. With chopsticks move or roll back in forth quickly to achieve a nice puffy, golden brown You Tiao.
Note: This is still a work in progress. The second overnight batch actually did better and I will update all the steps and pictures of those later today or tomorrow. His Taiwanese mother and family commented and ate all of them. By far the closest "homemade" they've had yet in the US. Thanks! She also suggested I use yeast instead...I will attempt one more time with a high protein flour (bread flour) and yeast.
New! I have already made an really spicy Taiwanese dish and will post soon!
