Comments on: How to make Youtiao (油条) – a comprehensive guide

By: KP Kwan

KP Kwan — Thu, 22 Jun 2023 02:19:20 +0000

In reply to WHleong. Eggs improve the flavor and color of youtiao. You can replace it with milk.

By: WHleong

WHleong — Wed, 21 Jun 2023 01:26:26 +0000

Can egg be omitted replace with water or milk.

Notice hawker do not use egg to make you tiao.

By: KP Kwan

KP Kwan — Fri, 04 Nov 2022 04:42:08 +0000

In reply to Yasmin Ling. You can freeze the raw dough of the Youtiao.

By: Yasmin Ling

Yasmin Ling — Sun, 30 Oct 2022 01:40:48 +0000

Hi. Thank you for such a thorough instruction and explanation. May I know if it’s possible to frozen the youtiau, just like how we can do with doughnuts (e.g. give them a quick deep fry)?

By: KP Kwan

KP Kwan — Sun, 12 Jun 2022 11:10:33 +0000

In reply to Chai.

Hi Chai,
Thank you for pointing out the error. You are correct. I used 4g, not 6g, and have corrected it in the recipe.
Thanks again.
KP Kwan

By: Chai

Chai — Sat, 11 Jun 2022 13:16:05 +0000

Hi! Thank you for your experiments and recipe 🙂
I noticed your recipe wrote 6g of baking powder, but in the explanations, you said you use 2g per 100g of flour. The video also wrote 4g of baking powder used. I supposed 4g is the correct amount?
Thanks for clarification

By: Jessica

Jessica — Sun, 27 Mar 2022 04:42:40 +0000

I tried it and worked better than any other recipe I’ve used! In the past, I’ve used baking powder with a cold rise method and didn’t achieve that interior with all the air bubbles and it just came out more bread-like. I suspect it’s because the cold fridge can never fully proof the dough. Using yeast worked wonders as the proofing time allowed it to double in volume and made the bubble interior just as I was hoping for. I also put it in the oven on the lowest setting (150 f) to help it proof faster. One thing I noted was that it had more bubbles when the dough was rolled out a bit thinner and not as thick.

By: liam

liam — Sat, 26 Feb 2022 20:17:21 +0000

thanks for this recipe and your effort to refine it. i have tried every recipe on the internet and this is the only one that doesn’t require 12-24 hour wait to fry them. i mean kind of ruins the spontaneity of breakfast and wanting a treat like this if you have to prepare it the day before, who can be bothered!

By: KP Kwan

KP Kwan — Tue, 26 Jan 2021 01:24:45 +0000

In reply to K P Loh. Should be fine to add some sugar, but not too much, and youtiao is savory.

By: KP Kwan

KP Kwan — Tue, 26 Jan 2021 01:23:54 +0000

In reply to K P Loh.

Hi Loh,
I never tried to use the machine, but I can’t think of any reason it can’t be done. I may add the oil just after other dry ingredients bind together. This way will ensure the dry ingredients are well mixed.
KP Kwan