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.
