Fried Dough Sticks (Quẩy / Youtiao)
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- Опубликовано: 10 сен 2024
- (English & tiếng Việt) These fried dough sticks (Quẩy/Youtiao) are crispy on the outside and light and fluffy on the inside. Learn the foolproof method to make them at home (it’s easier than you may think). No baking ammonia is needed!
Fried dough sticks (also called crullers or donut sticks) are popular in a lot of Asian cuisines, including Chinese and Vietnamese cuisine. They are simply strips of dough deep fried until golden.
In Vietnam, we call them quẩy (or sometimes “giò cháo quẩy”). We eat them on their own as snacks besides using them as toppings for pho noodle soups or congees. In Chinese cuisine, youtiao can also be enjoyed with soy milk.
Ingredients:
3/4 cup warm water (180ml, at about 115°F, or 45°C)
1 teaspoon sugar
1 teaspoon instant yeast
7 oz bread flour (200 grams, plus more for dusting)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoon neutral-flavored oil (10ml, and plenty more for frying)
I recommend using SAF instant yeast for the best results.
To print this recipe and get more cooking tips, visit: delightfulplat...
Thanks for watching, and if you enjoyed the video, you can subscribe to our channel here: / @delightfulplate
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Nguyên liệu và cách làm Quẩy không cần bột khai:
180ml nước ấm
1 thìa cà phê đường
1 thìa cà phê men
200gram bột làm bánh mì
1/2 thìa cà phê muối
1/2 thìa cà phê bột nở
2 thìa cà phê dầu ăn
Chúc các bạn thực hiện thành công và đừng quên Like & Subscribe!
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Background music: English Country Garden (Aaron Kenny), No.1 A Minor Waltz & No. 9 Esther's Waltz (Esther Abrami) - all from RUclips audio library.
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](http://i.ytimg.com/vi/U4TuHJkQM_k/mqdefault.jpg)
I used your recipe, but I didn’t rest the dough over night , I flipped the dough every one hr and fry it after 6 hr , happy to report that it’s so crispy and delicious. Brings back my memories when I was young eating it with condensed milk
Thank you so much for the feedback. The shortest resting time I've tried was 8 hours. It's great to know it also turned out delicious after 6 hours. I've eaten it with soy milk but haven't tried condensed milk. I'll give it a try with condensed milk next time. Thank you!
This looks great! There was a husband and wife that would make them everyday on the street just outside my apartment. I could smell it from my balcony, it was heavenly :)
Siêu ngon và đẹp mắt cảm ơn bạn rất nhiều ❤❤❤
Wow... !!! My best friend, Great Good... !!! I wish you every day of your development.
Can make how many? Is it 3/4 Cup water or 2/3 Cup water?
Thank you ❤
Excellent! Delicious! Thanks so much...greetings...👍😊
The fact that yeast is "men" in your language is just the funniest thing to me... like lil bois working hard to raise my dough.... yum 😋
Hello, I just tried this recipe today, but 3/4 cup (180 ml) is too solf that I have to add a lot of flour. Finally I can make it with a wonderful result (fluffy & crispy). Please reverify the water dose. Thank you very much and wish you health & happiness.
Hi My Truong. Thank you for your kinds words and so sorry I haven't had time to make it again since I read your comment but I made it quite a lot before. I think there are some external factors that can affect the softness, such as brand of flour (different bread flour brands may have different % of protein), temperature and humidity in your kitchen. Next time you can reduce the water slightly and add back more if needed. I'm glad it still turned out fluffy and crispy in the end. Thank you!
My dough didn't increase when I fry it, somebody help me. I am craving this. (FYI_ I didn't add the baking soda, other stuffs i add
Thank you for this recipe.
Thank you for watching! I'm glad you liked it.
@@DelightfulPlate
Mình làm thất bại dzùi 😩😩😩
Where is the complete recipy thanks
Hi. You can find the full recipe on my website here: delightfulplate.com/fried-dough-sticks-youtiao-quay/. Please let me know how it turns out if you give it a try.
0:16 song name please?
yummy . i will do that
Mình đã đăng ký kênh của bạn .Cám ơn
Co the dung bot mi thuong duoc khong ad?
Mình thử thì bột làm bánh mì ra quẩy sẽ giòn nhất bạn ạ. Dùng bột mì thường cũng vẫn ra được quẩy, chỉ kém giòn hơn xíu thôi :). Các siêu thị và cửa hàng bán dụng cụ làm bánh giờ đều có bán bột làm bánh mì đó bạn.
@@DelightfulPlate cam on ad that nhieu nhe.
Chúc bạn thực hiện thành công nhé 😊
@@DelightfulPlate Minh lam thu bang bot mi thuong. Bot hoi bi nhao lam mat dang quay .Nhung banh no rat tot. Vay ma cac be khen ngon qua me oi. Mot lan nua cam on cong thuc cua ad nhe.
Cám ơn nhận xét của bạn. Các bé khen là tốt rồi 👍. Bạn có thể thử tăng thêm chút xíu bột khô, hoặc cắt bột nhỏ hơn trước khi kéo bột và chiên. Hoặc là thử bột bánh mì hay loại bột mì khác. Cùng là bột mì nhưng hãng khác nhau có thể có hàm lượng protein khác nhau, ảnh hưởng độ hút nước, độ giòn chút 😊.
Ủ bột mấy tiếng bạn ?
Xin lỗi bạn vì trả lời chậm. Mình hay ủ trong tủ lạnh từ ngày hôm trước đến ngày hôm sau mới lấy ra làm tiếp các bước còn lại (khoảng 12-24 tiếng).
Can you please give us a recipe ?
I put the recipe in the description of the video. You can click on “Show more” to see it.
Nomnom :)
Thank you!
My dough was so sticky i couldn’t even get it out of the ziplock bag?
Hi Renee. You can try brushing some oil on the inside of the bag before placing the dough in there. That can help taking the dough out more easily.
@@DelightfulPlate thanks I’m trying again today
@@DelightfulPlate I was able to fry it the 2nd time and the outside was crispy however the inside is not hollow more cake like... I’ve tried many recipes 10+ 😓and that seems to always be my problem the dough doesn’t expand when I fry it, any idea what I’m doing wrong?
@@mynamerf Hi Renee. Sorry about my late reply. Did you also use bread flour and let the dough rest long enough? Here are several reasons I can think of:
- Check your instant yeast and maybe try a different brand? When I make this recipe, I always use SAF red instant yeast (you can order it from amazon: amzn.to/3tAdvJL).
- Maybe you can try cutting the dough pieces slightly smaller and stretching them a little more before dropping them into the oil.
- Check the temperature of the oil. I find that the dough expands the best when the oil is around 180C or slightly higher. I recommend maintaining the oil temperature of at least 175C (350F).
I hope this helps. I actually just made a batch this afternoon and it turned out fine.
@@DelightfulPlate thanks so much for the suggestions I will keep trying
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No yeast wrong👎👎👎👎👎
No Yeast no egg wrong recipe👎
what made you think "wrong recipe" . You have not even tried it out and here you are complaining. Hard to please people like you.
Bad...instructions
Hi. I’m happy to clarify if you can let me know which part is unclear to you. You can also click the link in the description for detailed written step-by-step instructions.
No it was very Good and detailed I liked the instructions. I'll definitely make em