YouTiao Recipe Super Quick 1 Hour Proofing only 超级快速油条秘方！

1 Hour Proofing Youtiao? Here is how...
Traditionally Youtiao recipe uses aged dough which is slow. I did some research on Youtiao recipe to shorten the process as much as possible. Here is how!
Youtiao is popularly known as You Char Kway in Malaysia and Singapore, in another word they are Chinese Fried Churros, Chinese Cruller, Chinese Oil Stick, or Chinese Doughnut. In general, youtiao is eaten during breakfast alongside soy milk and congee. However, in Malaysia and Singapore culture, we eat them with kopi (coffee) and bak kut teh. The traditional method of making them was to proof them for 8 hours overnight, whereas I am always trying to find an alternative method to quicken any food that is produced while trying to maintain similar results. After some understanding of how youtiao is made, I've made some theory myself and give it a try. Surprisingly they work! Here I am sharing it with you all how I make it happen with just 1-hour proofing!
Full detail recipe here :
bit.ly/2DfI4NU
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Music Credit;
Sandcastle by Declan DP Music / declandp Creative Commons - Attribution 3.0 Unported - CC BY 3.0 creativecommons.org/licenses/b... Music promoted by Audio Library • Sandcastle - Declan DP...
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[@debbieevabelle4715]

Thanks, Ethan! This is my favorite Chinese mianbao since I was a kid. I'm gonna try your step of making 'em! ❤️

[@3thanwong]

Most welcome! Try it out and let me know how did it went for u!

[@evaleentan5107]

Hi Ethan, I've been trying to make many attempts and it's alrdy the 5th round I've done recently. Other attempts before the 5th wasn't that good as it turned out hard and the proofing was done in the fridge overnight. But on the 5th round it was in room temp rested inside an oven under OFF setting for 2 hours. It is still hard and later on tried coating in cold milk. And color turned out better and scissors could cut thru even thou it's flat and not hallow enough. Please help.

[@3thanwong]

Hmm 🤔
What flour are u using? Are u using flour that are meant to make bread?

[@tetleydidley]

Are you sure you used baking soda not baking powder??? There's no acid with which the soda could react...