Grown up in Beijing, I’ve been eating 油条 since childhood. Everyone takes it as an essential part of a convenience and fast breakfast - it tastes even better with soy milk (豆浆)😊 But I never know its origin and the story behind it dating back a thousand years. It’s also interesting to learn that how its name evolves in different dialects. Now watching your nicely prepared video in the states, a lot of childhood memory has come back. Thank you! Really great work!!
Thanks for sharing! We usually eat Youtiao with fish or chicken stock congee. We top our congee with a sprinkling of sesame oil, soy sauce and scallions. That's a perfect breakfast :)
hi seraphine! thanks so much for this video~ i recently started nurturing a sourdough starter and was thinking of making youtiao for my grandparents, a change beyond the usual crusty boules. et voila, you have a video for that! love how your videos are always so helpful in explaining the science and reasoning behind ingredients and techniques! 🙆🏻♀️❤️❤️ i feel a lot more confident as a hobbyist baker
thank you for the history and science behind this wonderful fried dough. I love them with congee, or with hot fresh soymilk, curdled with a little black vinegar, plus green onion and chili oil. either way, my favorite breakfasts and I look forward to making these! I used an overnight recipe before, but it had baking soda & powder in it; I'd LOVE to try these and I will!
Saya baru aja coba resepnya. Saya pakai 2x resep. Pakai polish. Dan berhasil..🎉🎉🎉. tanpa baking soda dan bking powder. Akhirny bisa bikin cakwe yg nyaman di hati dan perut. Enaak. Terimakasih untuk resepnya. ❤❤❤
Sebagai penggemar cakwe sejak SD saya berterima kasih buat penjelasan mbak Novita yg very thorough dan in-depth. Sayang gak ada penjelasan tentang saos-nya, saya terkejut pertama kali lihat Chef Arnold bikin Youtiao ala Thai yg sausnya warna hijau, dan pingin tahu apakah ada versi-versi lain
thank you for your recipe. I am Vietnamese but we eat these also in our country thanks to the Chinese origin community. I have some questions if you don't mind helping. There is no long bulk fermentation? And my final product has quite a thick crumb, instead of open and fluffy crumb you have here, do you know what might be wrong?
New subscriber here. I make youtiao quiet often and love to try this recipe. Would it be possible to freeze the dough to fry later? I tried to do it with my regular recipe (with baking soda, baking powder, no yeast) but the outer skin became thicker after frying. Any tips for this problem?
Hello, welcome to the channel! We have a special video on frozen doughs here: ruclips.net/video/yevjgX3SvlM/видео.html So please check it out for more detailed info on freezing doughs. As for this recipe specifically, since it wasn't made for freezing, the results might not be very good. The yeast especially might not survive the freezing and given that we use AP flour instead of bread flour, the ability of the youtiao to rise might be hampered greatly. If you still wanted to try it though, you could try increasing the amount of yeast and using bread flour instead, although that might alter the taste by a bit. It would also be important to freeze it for only a few days at most.
After kneading you can put the dough in the fridge to slow the fermentation down. If your levain or poolish is in good condition, you may want to get rid of the instant yeast, you don't want to end up with an over-fermented dough.
You make such wonderful bread videos! I wonder if the algorithm is promoting your content to people who follow more travel/variety content based on the early years of this channel? There may not be a large click through rate from that crowd for bread science videos, and thus the algorithm may not be promoting it at the level it deserves? I apologize if it's not my place, it's just I had watched a video from another creator who said she had that issue with the algorithm, and really think you deserve great success on this platform.
I don't think so, there's no butter and sugar in this recipe. Youtiao is not supposed to be sweet, it is a staple food for many people in the far-east and south-east Asia.
@@NovitaListyani you had mentioned the baking powder / soda taste, from ising those raising agents. Some taste almost "bleach" like. Is that also from the baking powder / soda?
Very interesting history and informative recipe! Rrrruarr biasa! I will try this as I love cakwe so much... Thanks
Our pleasure!
Grown up in Beijing, I’ve been eating 油条 since childhood. Everyone takes it as an essential part of a convenience and fast breakfast - it tastes even better with soy milk (豆浆)😊 But I never know its origin and the story behind it dating back a thousand years. It’s also interesting to learn that how its name evolves in different dialects. Now watching your nicely prepared video in the states, a lot of childhood memory has come back. Thank you! Really great work!!
Thanks for sharing! We usually eat Youtiao with fish or chicken stock congee. We top our congee with a sprinkling of sesame oil, soy sauce and scallions. That's a perfect breakfast :)
Try kopi C or sweeten milk coffee, half boiled eggs and kaya
Thank you for this terrific video, which even came with a sad story! Well done and simply awesome.
Thank you too!
Very informative, very technical. Thank you so much for your hard work! I hope your channel blows up and you make millions! R
Good work! Never know a paper on 油条 !. Will give a try. Thanks for sharing.
hi seraphine! thanks so much for this video~ i recently started nurturing a sourdough starter and was thinking of making youtiao for my grandparents, a change beyond the usual crusty boules. et voila, you have a video for that!
love how your videos are always so helpful in explaining the science and reasoning behind ingredients and techniques! 🙆🏻♀️❤️❤️ i feel a lot more confident as a hobbyist baker
Glad to hear your comment, thanks!
You are so smart and thank you for sharing and explain the details. The science proves behind the dough
Thanks for watching!
thank you for the history and science behind this wonderful fried dough. I love them with congee, or with hot fresh soymilk, curdled with a little black vinegar, plus green onion and chili oil. either way, my favorite breakfasts and I look forward to making these! I used an overnight recipe before, but it had baking soda & powder in it; I'd LOVE to try these and I will!
Thanks for your kind comment, and we're happy that you like our recipes! We love to make a lot of Asian breads and foods, so stay tuned 😀
Nice vidio yummy 😋 recipe
Saya baru aja coba resepnya. Saya pakai 2x resep. Pakai polish. Dan berhasil..🎉🎉🎉. tanpa baking soda dan bking powder. Akhirny bisa bikin cakwe yg nyaman di hati dan perut. Enaak. Terimakasih untuk resepnya. ❤❤❤
Terima kasih atas komentarnya. Selamat menikmati cakwenya :)
Very nice 👍🏽
Like 84
🙏 have a blessed day.😊
Thanks!
Sebagai penggemar cakwe sejak SD saya berterima kasih buat penjelasan mbak Novita yg very thorough dan in-depth.
Sayang gak ada penjelasan tentang saos-nya, saya terkejut pertama kali lihat Chef Arnold bikin Youtiao ala Thai yg sausnya warna hijau, dan pingin tahu apakah ada versi-versi lain
Terima kasih atas masukannya 🙏
thank you for your recipe. I am Vietnamese but we eat these also in our country thanks to the Chinese origin community. I have some questions if you don't mind helping. There is no long bulk fermentation? And my final product has quite a thick crumb, instead of open and fluffy crumb you have here, do you know what might be wrong?
New subscriber here. I make youtiao quiet often and love to try this recipe. Would it be possible to freeze the dough to fry later? I tried to do it with my regular recipe (with baking soda, baking powder, no yeast) but the outer skin became thicker after frying. Any tips for this problem?
Hello, welcome to the channel! We have a special video on frozen doughs here: ruclips.net/video/yevjgX3SvlM/видео.html
So please check it out for more detailed info on freezing doughs. As for this recipe specifically, since it wasn't made for freezing, the results might not be very good. The yeast especially might not survive the freezing and given that we use AP flour instead of bread flour, the ability of the youtiao to rise might be hampered greatly. If you still wanted to try it though, you could try increasing the amount of yeast and using bread flour instead, although that might alter the taste by a bit. It would also be important to freeze it for only a few days at most.
🌷🌸🌹🥀 💓 What a great Master Chef 👌 🙏 👏 👏 👏😋 🥰
I wonder if it's possible to store the dough in chiller and fry them anytime I want.
After kneading you can put the dough in the fridge to slow the fermentation down. If your levain or poolish is in good condition, you may want to get rid of the instant yeast, you don't want to end up with an over-fermented dough.
I live in Taiwan and found these greasy and very plain in taste. After watching your video im going to try making them myself, thank you
Thank you too 🙏
You make such wonderful bread videos! I wonder if the algorithm is promoting your content to people who follow more travel/variety content based on the early years of this channel? There may not be a large click through rate from that crowd for bread science videos, and thus the algorithm may not be promoting it at the level it deserves? I apologize if it's not my place, it's just I had watched a video from another creator who said she had that issue with the algorithm, and really think you deserve great success on this platform.
Transition is always a challenge, but it's getting better now.
how many percentage if i wanna use Stiff starter ?
Any recipe for the sauce please....
A mix of water, garlic, vinegar or lime, sugar, salt and chilly sauce, those are the ingredients we usually go to.
Are these like Mexican churros?
I don't think so, there's no butter and sugar in this recipe. Youtiao is not supposed to be sweet, it is a staple food for many people in the far-east and south-east Asia.
Mexican here 👋🏻… not the same
LOL. I call these asian fried focaccia!
I love that, I think you have just coined a fancier name for YouTiao
@@NovitaListyani you had mentioned the baking powder / soda taste, from ising those raising agents. Some taste almost "bleach" like. Is that also from the baking powder / soda?
"Fried Foreign Devils" according to the Ex wife.