Fried Chinese breadstick also known as Chinese cruller, Youtiao, Cakoi etc. is a lightly salted long strip of dough, deep fried to golden brown. Youtiao is extremely versatile, normally eaten at breakfast accompanied by soy milk, coffee, rice porridge and congee, or used to dip in various soups and sauces.

Tips:

  • Dough can be made ahead and keep refrigerated for 1-2 days.
  • Fried breadstick can be store in the fridge for 7 days, keep them in airtight container or Ziploc bag, and reheat in oven as needed.

Chinese Version: 油条食谱 (油炸鬼/油炸粿)

Chinese Breadstick (Youtiao/Cakoi) Recipe

 

Chinese Breadstick (Youtiao/Cakoi) Recipe | MyKitchen101en

Ingredients:

  • 200g all-purpose flour
  • 10g double-acting baking powder
  • ½ tsp salt
  • 120ml water
  • ½ Tbsp. oil

Instructions:

1 Mix together 200g all-purpose flour, 10g double-acting baking powder and ½ teaspoon salt.

Chinese Breadstick (Youtiao/Cakoi) Recipe

 

2 Add in 120 ml water and ½ tablespoon oil, knead the dough for 4-5 minutes until it is smooth and shiny, then cover and set aside to rest for 2 hours.

Chinese Breadstick (Youtiao/Cakoi) Recipe

3 Lightly dust your work surface with flour, place the dough on the flat surface, and sprinkle some flour over. Roll out into thin flat dough about 3-4 mm thickness.

Chinese Breadstick (Youtiao/Cakoi) Recipe

 

4 Cut the flat dough into strips, about 2.5cm (1 inch) wide and 15cm (6 inches) long.

Chinese Breadstick (Youtiao/Cakoi) Recipe

5 Dip a wooden/bamboo skewer in water, dab the wet skewer in the center of the dough strip. Place another strip of dough on top, and then gently press down into the center of the dough with the skewer. This allows both dough strips to stick together and remain fused during frying.

Chinese Breadstick (Youtiao/Cakoi) Recipe

6 Deep fried at 180°C (390°F), flip constantly to ensure breadstick puffed up evenly.

Chinese Breadstick (Youtiao/Cakoi) Recipe

7 Deep fried until golden brown.

Chinese Breadstick (Youtiao/Cakoi) Recipe