My Secret Fried Breadsticks Youtiao Crackers Recipe

Today, I'm excited to show you how to create super crunchy youtiao crackers that make a delightful crackling sound when you bite into them—no sound effects here, just pure crunchiness!

These treats are reminiscent of fried breadsticks, boasting a crispy exterior and a light, airy interior thanks to the right fermentation and frying temperature.

This recipe yields eight pieces, and it starts by mixing 90 grams of cold milk, 12 grams of sugar, 2 grams of dried yeast, and 125 grams of plain flour combined with half a teaspoon of baking powder in a bowl. Remember to keep the salt, about 1/4 teaspoon, separate from the yeast and baking powder to ensure proper fermentation.

You can either mix the ingredients by hand or use a bread maker for convenience, allowing the dough to ferment for 30 to 45 minutes until it's ready to shape.

This bread dough recipe is my go-to favorite, and I use it all the time at home. With just this bread dough one recipe, you'll be amazed at the variety of breads you can create, whether you prefer deep-fried, steamed, or baked options. Keep this versatility in mind as you follow along! I’ll be using the same video tutorial to show you through the entire process.

You can use either cake flour or plain flour for this crunchy version, and if you want to make your own cake flour at home, check out the video link in the description.

Shaping the dough is a breeze, and it results in an incredibly crunchy texture. Allow it to rest for a second fermentation of at least 15 minutes, or ideally 30 minutes, before deep frying. For that delightful hollow interior, proper fermentation is key—a little secret to keep in mind! When frying, use olive oil (not the salad variety, as this is the best oil I've found for cooking). I typically set a timer for 15 minutes for the first round of frying the breadstick dough.

On my cooking hob, I adjust the heat from low to high, starting at medium-high (7) for about 5 minutes, then maintaining that temperature while frying for another 5 minutes before switching to medium (6). It's best to manage the heat without a thermometer, keeping a lid on just in case, and watching closely until they puff up and turn golden brown. Flipping the dough with chopsticks can be tricky, but leaving it alone in the hot oil won’t yield the desired puffiness.

Be cautious to keep your hands dry, as any water can be dangerous when it hits hot oil. If you control the frying temperature well, you won’t have that smoky oil taste, and wearing sunglasses can protect your eyes from splatters. Ensure your kitchen is well-ventilated with open windows to minimize grease. Now you can create your own super crunchy fried breadstick crackers, a unique twist on traditional youtiao. Drain them on kitchen paper, and if you’re not comfortable using chopsticks, feel free to skip them.

If you want a sweeter version, just sprinkle on some caster sugar. Just a heads up, it's really crunchy, so take smaller bites, piece by piece, one at a time. It's kind of like a cracker, especially around the edges! I enjoying these plain to appreciate their texture, especially paired with homebrew coffee or royal milk tea.

You can also cut the fried breadsticks to admire their beautiful texture or dip them in soup, dry noodles, or rice congee for a delightful treat. Happy cooking, happy eating, and have a wonderful weekend, friends! I hope you enjoy this video—don’t forget to hit that like button, and I’ll share more unique recipes every week.

How to Shape Easter Bunny Buns 🐰 Rabbit Bread Recipe

Today, I am going to show you how to easily and quickly shape Easter bunny buns, rabbit bread. It is an absolute blast! Now, let's get started!

The process begins with mixing the dough, which is always a delightful experience as you watch the ingredients come together to form a soft, pliable mixture. You can deep fry, steam, or bake the same bread dough.

Kneading the dough is not only therapeutic but also allows you to get creative with the shape of the bunnies. Once the dough is ready, shaping it into adorable 3 little bunnies brings out the inner child in everyone. The bunny eyes, you can use raisins or chocolate chips.

I will include the full recipe in the video description below for both the bread dough and the homemade red bean paste filling. This video focuses and clearly shows you how to shape it in a simple and quick way!

I really enjoy homemade red bean paste filling. It's healthy since it's made fresh that day, and you know exactly what ingredients are in it.
Plus, it tastes amazing and is super addictive.

If you want, you can just have plain bunny buns with no filling. Once they're baked, you can enjoy them with cold butter or peanut butter, and they taste amazing too!

After shaping the dough, cover it with a damp cloth and let it rise for at least 15 minutes for the second fermentation. There's no need to preheat the oven; just bake at 150C for 15 minutes.

For the glaze, mix 1 teaspoon of water with 1 teaspoon of honey or golden syrup until well combined. Brush this on the bread once it's baked. Once the bunny breads are out, brush them with the honey glaze. You'll notice how golden brown, shiny and beautiful the tops look.

I just tied 3 ribbons, rinsed them under running water, and dried them before placing them on the bunny bread. Oh wow, it looks so cute to eat! It made me really happy, and it was so much fun to do this weekend. Sharing these delightful treats with family and friends makes the whole experience even more enjoyable, turning a simple baking session into a cherished memory. I hope you all have a wonderful Easter Sunday. Thanks for watching, and goodbye my friends!

The Best & Healthy Almond Cookies - No Fail Recipe

This recipe yields one batch of delicious almond cookies.

Ingredients
3 egg whites (small) or 2 (L)
4 tablespoons, 45g granulated sugar, optional
1 tablespoon cornflour
50g flaked almonds

How to Make the best and healthy almond cookies, no fail recipe for sure! Today, I will guide you through making a thicker version one batch of delicious almond cookies, which are crispy on the outside and chewy on the inside.

After perfecting this recipe over ten years and more than a hundred attempts, I can confidently say it’s the best one yet.

Start by separating the egg whites from the egg yolks, then whisk 3 small or medium egg whites or 2 large egg whites, with the 4 tablespoons, about 45 grams of sugar and 1 tablespoon of cornflour, you can use plain flour or cake flour, whisk until you achieve a thick, creamy consistency.

Transfer the mixture to a baking pan lined with a reusable baking sheet to prevent sticking, and sprinkle on your desired amount of almond flakes.

There’s no need to preheat the oven; simply set it to 130°C with the fan on and bake for 20 minutes. Slice the almond cookies into your desired shapes while they are still warm. For a chewy texture, make sure the batter is thick; one batch will suffice for this recipe. If you prefer a crispier, non-chewy cookie, go for a thinner batter, which can yield up to three batches of the lighter version.

I love making Assam milk tea in the afternoons, especially when paired with my homemade snacks. If you’d like to learn how to brew a perfect cup of Assam milk tea, just let me know in the comments!

Your likes and comments truly mean a lot to me, and I am really grateful for your support. Enjoy your baking, have an amazing weekend and happy easter Sunday everyone!

Fried Youtiao - Crispy Hollow Fried Dough Recipe

Today, I’m excited to show you again how to make crispy hollow fried dough, which is also called Youtiao. This recipe is super easy to follow. It’s a different from what you might expect regarding ingredients, shaping, frying oil, and the entire process.

There are no weird flavours involved; they stay crispy even after the fried bread dough cools down. It is also have a soft and chewy interior with a hollow honeycomb structure.

Spring has finally arrived, and my wonderful husband Italy Paul, known for his Italy Paul art, has gathered 32 gorgeous tulip flowers from our garden to fill two large vases. The table looks so much more appealing and festive now!

These tulips, if freshly picked from the farm, cost £1 each. It’s a bit expensive, but I totally get that the farmer works really hard, so it’s absolutely worth it.

(This recipe yields 8 pieces)
In a bowl, combine 90 grams of cold milk, 2 teaspoons which is 12 grams of sugar, half teaspoon about 2 grams of dried yeast, and one hundred twenty five grams of cake flour or you can use plain flour instead, mixed with half teaspoon of baking powder. On the side, add 1/4 teaspoon of salt, but make sure not to mix the salt directly with the baking powder and yeast.

Mix all the ingredients in a bowl, or use a bread maker instead for convenience way, to knead the dough and let it ferment by using the dough setting about at 30 to 45 minutes until you hear the signal that it's ready to be shaped. If you are not hurry, keep in the fridge for one more hour.

You can make your own cake flour at home, just using two ingredients, check it out the video recipe link on this video below description box.

You can also use plain flour for this recipe; but to use cake flour, it will stay really soft on the inside even after it cools. On the other hand, if you use bread flour, it’ll be extra chewier because of the high gluten content.

If you have any leftover fried breadsticks, simply keep them in an airtight container in the freezer. When you're ready to enjoy them, no need to thaw—just throw them directly into the air fryer or oven to heat up and pair them with rice congee, which is the best!

If you prefer them plain, it's ideal to consume them on the same day. Frozen fried breadsticks that are reheated can only be served with rice congee or soup noodles.

It's easy to shape the dough like this way, Let it rest for second fermentation at least 15 minutes to an hour before deep frying. If you want the texture with hollow inside it’s important to enough fermentation, a basic secret!

In a pan, pour in some olive oil for frying (not the salad kind. This is the best cooking oil I've found so far, for frying, cooking, and baking).

Medium high heat, for at least 3 minutes, one by one dough on the oil and use a chopstick to move on the dough to make it puffs, keep an eyes on it, until they puff up and turn golden brown.

Beware your hand are all dry, no water, it’s dangerous if any water drop onto hot oil. There’s no smoky oil taste, good control your frying temperature, wear sunglasses to not hurt your eyes, the kitchen also less greasy feel, make sure kitchen is all window open and good ventilation.

Now you can make your own, crunchy, airy fried bread dough, which is what youtiao means in Chinese. Drain them in kitchen paper, if you don’t know to clip chopsticks then don’t use it.

My absolute favourite way to enjoy plain and see the textures while eating and with sencha or jasmine green tea or it’s perfect to eat fried breadsticks cut into pieces and put over the topped with rice congee for a brunch, my favourite for a delightful treat!

Happy cooking, happy eating, and have a wonderful weekend! Goodbye, my friends.

I hope you enjoy this recipe video! Leaving a like and comments really helps support my channel and encourages me to create more delicious recipes for you all.

Thanks for watching!

Crispy Fried Banana Fritters 🍌 No Fail Recipe

Ingredients
Batter
60g plain flour
40g rice flour
2 tsp sugar, optional
1/2 tsp baking powder
1 egg yolk or skip it
20g salted butter, melted
90g-100g Water

Are you a fan of this type of fried banana? It's an extremely popular snack found in Asian street food. Today, I’m excited to share my Secret Crispy Fried Banana with you! It is no fail recipe for sure. These bananas stay crispy even after cooling down.

For this batter recipe, you’ll need 2 or 3 snack-sized bananas. Start by mixing 60 grams of plain flour, 40 grams of rice flour, 2 teaspoons of sugar, half a teaspoon of baking powder, and 1 free-range egg yolk (or you can skip it if you prefer). Add 90 grams of water, and if you’re omitting the egg yolk, use 100 grams of water instead. Whisk everything together, and don’t forget to include 20 grams of melted butter.

Stir until all the ingredients are well blended.

In a pan, pour in some olive oil and heat it on high for about 4 minutes. You can slice the banana in half or cut it into 3  as shown in the video.

Take each banana slice carefully, as they can break easily. You can make whole banana fritters or keep them in halves to form a square shape like in the video. Deep fry the bananas on high heat, keeping an eyes on it.

Use wooden chopsticks or heatproof tongs until the bananas turn a lovely golden brown. Drain them on kitchen paper, and be cautious not to use overly ripe bananas, as they can become too soft while frying. This thick batter version ensures the fried bananas remain crunchy even when they cool down, but they’re definitely best enjoyed warm. Now, just look at those beautiful, crunchy fried bananas!

This plate of fried bananas is perfect for serving 2 to 4 people as an afternoon snack. I love pairing them with my homemade royal milk tea. If you’re interested in learning how to make royal milk tea, just let me know. I’ll add it to my list for the next video tutorial.

Happy cooking, happy eating, and have a wonderful weekend! Goodbye, my friends. I hope you enjoy this recipe video! Leaving a like and comments really helps support my channel and encourages me to create more delicious recipes for you all. Thanks for watching!

France’s MOST BEAUTIFUL Red Train Ride to the Glaciers

It's an unforgettable journey in Chamonix. You must visit Montenvers - Mer de Glace - Ice cave! Take a ride on the Little Red Train to the Sea of Ice - Refuge du Montenvers. Experiencing the Montenvers Train and the Mer de Glace, the largest glacier in France. Prepare for an exciting 20-minute journey on the famous little red cogwheel train to the renowned Mer de Glace and its ice cave. No other train, Uber, or car can access this location. It may be snowy up there, but surprisingly, it’s not colder than the summit of the Aiguille du Midi. The ticket for the Mer de Glace Adventure: Train + Gondola + Ice Cave
For the two of us, that totals 100 euros, and it’s absolutely worth it.

What is the name of the glacier in Chamonix? It is known as Glacier la Mer de Glace, situated in Chamonix-Mont-Blanc. The Mer de Glace is created from the glaciers of Leschaux and Géant. It is the largest glacier in France, extending 7 km in length, covering an area of 40 km2, with a thickness of 200 m, and is located at an altitude of 1913 m. The charm of the Montenvers site enchants us even before our arrival. Every 30 minutes, the little red cogwheel train transports you to an elevation of 1913m from Chamonix!

We decided to spend a night at the 4 star hotel Refuge du Montenvers because we wanted to experience staying on the glacier and fully immerse ourselves in the mountain ambiance. I will guide you through the hotel, showcasing both the exterior and interior, including a tour of the room.

Breakfast is included in the package, and the prices are surprisingly not overpriced, contrary to what we might expect. Please note that the red train is not included. The daily rates vary, with our classic refuge double room priced at £220 for free cancellation and £180 for a non refundable option. We received a very warm welcome and found the room to be spacious and extremely comfortable, offering a magnificent view.

It felt like stepping back into the 19th century with its vintage style. However, the room had no kettle and no hairdryer, and it was a bit chilly.

No worries, though; we always bring our travel kettle on holiday, as having hot water and tea is essential for us. As for our room, there is no TV and no room service, so you can't order anything to your room. You have to head down to the restaurant if you’re hungry, but at least WiFi is included.

Wow, just take a look outside! The views are absolutely stunning and leave you speechless. We made ourselves some really warm lightly fragrant jasmine green tea and settled by the window, watching the snowflakes fall alongside the breath-taking mountain scenery. It feels like a scene from a movie!

We're really happy, and it definitely helps keep our minds in a good place. It's such a magical experience that we love to dive into again and again! The heavy snowfall outside our window is absolutely stunning. We're a little concerned though because the red train has stopped selling tickets for tourists on their official site.

Luckily, we discovered during breakfast that all hotel guests and staff can arrange to hang out in the area after checking out. This way, we can all head down to the city of Chamonix; otherwise, our plans would be totally messed up!

If you're thinking about staying overnight at Refuge du Montenvers, it's best to avoid taking risks in the last couple of days. If the weather turns bad, the red train might get cancelled, and you'll have to wait for better conditions. If you're in a rush, it's smarter to just grab a one-day pass and stay in the city of Chamonix.

I will show you a tour of the breakfast buffet area; this is what it looks like. The breakfast is not bad and not good either. You can boil your own egg but it is just so so, not as fresh as what you’d expect as free range golden egg yolks, We had visited to the Champery village in Switzerland and the boiled eggs are super yummy if you have watched our breakfast review video last month, the breakfast there are really amazing!

There are freshly made orange, mango and apple juices, and yes, it's sour in taste. also there are no good quality teas to choose from, unlike other four-star hotels in Chamonix. There is no sencha tea, no green tea, no black tea. The waiter said they only have homemade teas, which taste weird. so drinking hot water is fine. but since they come with the hotel package, it’s not a big deal!

Overall, it’s neither great nor terrible; at least the chocolate croissants are freshly baked, and I really liked the pain au chocolate, eating two of them and feeling somewhat full afterward. When I took a bite, it was still warm and soft, like it had just come out of the oven. The pain au chocolate has a nice crispy outside and a fluffy inside.

After breakfast we make our favourite jasmine green tea and take a moment to enjoy the view one last time before checkout time approaches. If you are curious about the specific type of jasmine green tea we brew everyday after meals, just ask. This isn't a promotion! It's genuine my favourite teas that I want to share with you all, it really helps lift our spirits.

If you enjoyed my honest review and found my travel video useful, the best way to support me is by leaving a like or a comment. In fact, we all deal with stress, and maintaining our mental health can be tough at times, but there are ways to cope. It's important to spread positive vibes, especially since you're alive and healthy. Focus on the good things, watch uplifting content, and everything will come your way soon. Take care and goodbye, my friends!

I had this super strange experience on a train where a woman sat next to me, and her shoe kept hitting the seat in front of her. What do you even do in a situation like that? It's really not hygienic or courteous. If you were in my position, what would you do? Drop a comment and share your thoughts!

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The World's Best Hollow Fried Dough - Josephine Recipes

Today, I'm going to teach you how to make a hollow fried bread dough. This is a healthier version and it’s not what you might expect when it comes to the ingredients, shaping, frying oil, and the entire process.

There are no weird flavours here; it’s crispy on the outside and soft and hollow on the inside. The magic is in the dough itself, along with the right fermentation and frying temperature.

(This recipe makes 8 oval-shaped pieces).
You can double or triple it to make more if you want.

In a bowl, mix together 90 grams of cold milk, 2 teaspoons (which is 12 grams) of sugar, half a teaspoon (about 2 grams) of dried yeast, and 125 grams of cake flour combined with half teaspoon of baking powder.

Makes 8 Oval Shaped
90g cold milk
2 tsp /12g sugar
1/2 tsp dried yeast
125g cake flour
1/2 tsp baking powder

You can either mix everything in a bowl or use a bread maker for convenience to knead the dough. Let it ferment using the dough setting for about 30 to 45 minutes until you hear the signal that it's ready to shape.

After that, let it rest for a second fermentation for at least 15 minutes. If you're not in a rush, it's fine to let it ferment for up to 30 minutes!

You can easily make your own cake flour at home with just two ingredients; check out the video recipe link in the description box below. Using cake flour ensures that when the fried bread dough cools down, it remains crispy on the outside while still being soft and pleasantly chewy inside. Shaping the dough is super easy this way. The oval shape looks great.

In a pan, add some olive oil for frying (not the salad type. This is the best cooking oil I've discovered so far for frying, cooking, and baking). I set a timer for 15 minutes for the first round of frying the bread dough. My cooking hob ranges from low 1 to high 9. Heat the pan on medium-high at '7' for 3 minutes, then maintain that medium-high '7' for another 3 minutes while deep frying. After that, switch to medium heat '5'. It's best to adjust the heat if you don't have a thermometer; cover the pan just in case, and keep an eye on it until they puff up and turn golden brown. Be careful, your hands should be dry—no water, as it’s dangerous if any water drops into hot oil.

If you’re not sure how to use chopsticks, don’t attempt it (use heatproof clips instead for easier handling; if the fried breadsticks dough falls into the hot oil, it can hurt you and create a mess).

There’s no smoky oil flavour, and you can control your frying temperature well. Wear sunglasses to protect your eyes, and keep the kitchen feeling less greasy by ensuring all windows are open for good ventilation. Now you can make your own crunchy, airy fried bread dough.

Frying with olive oil is seen as a healthy cooking option. It holds up well at high temperatures due to its high monounsaturated fat and antioxidant content, which helps it resist oxidation better than vegetable oils. It boosts nutrient absorption and stays nutritious even after being heated.

And yes, Olive oil it’s pricier but it is also high quality is the strongest and healthiest choice. It is reuse safely: Olive oil can be reused more often than other oils because of its stability. Beware don't overheat!

There’s no smoky oil flavour, and you can control your frying temperature well. Wear sunglasses to protect your eyes, and keep the kitchen feeling less greasy by ensuring all windows are open for good ventilation. Now you can make your own crunchy, airy fried bread dough.

Drain them on kitchen paper. Lightly coated with caster sugar! If you’re not sure how to use chopsticks, don’t attempt it (use heatproof clips instead for easier handling; if the fried breadsticks dough falls into the hot oil, it can hurt you and create a mess).

My absolute favourite way to enjoy it coasted with sugar, appreciating the textures while eating, paired with assam milk tea, my favourite homemade royal milk tea. I’ll make a video of it in the next upload, so keep an eye out. It’s a delightful afternoon treat for relaxation and food therapy. It’s truly my favourite for a tasty treat at home.

Happy spring, happy cooking, happy eating, and happy weekend, good bye my friends! I hope you enjoy this recipe. Don’t forget to hit that like button for me, and I’ll share more delicious, no fail recipe videos for you all. Beautiful tulip flowers for you guys, all the best!