andrejthechef
ChinaBreadBreakfastVeganVegetarianDairy-free

Youtiao with Warm Soy Milk

Crisp, hollow youtiao fried dough sticks with homemade warm soy milk, a classic Chinese breakfast pair. Includes the overnight rest that gives the airy inside.

prep
9 h
cook
45 min
total
9 h 45 min
serves
4
level
medium
Two golden twisted youtiao fried dough sticks on a plate, one torn open to show its airy hollow inside, next to a bowl of warm pale soy milk

Youtiao are long, golden fried dough sticks eaten across China for breakfast, usually with warm soy milk, and also with congee. Two strips of dough are pressed together and stretched as they go into the oil, where they puff into hollow, crisp sticks. You tear a piece off and dunk it in the soy milk, or eat it plain between sips.

The airy interior comes from a very soft, wet dough that rests overnight in the fridge. Do not knead it hard or add flour to firm it up; handle it gently on a floured surface and fry in oil that is hot enough (190°C / 375°F) to puff the dough before it can absorb grease. The soy milk is easy to make from dried soybeans, but it must be boiled thoroughly.

Youtiao with Warm Soy Milk is one of the best breakfasts from around the world.

method

  1. The day before, stir the flour, baking powder, baking soda, salt and sugar together. Add the water and 1 tablespoon of oil and mix into a soft, sticky dough. Knead gently for 3 to 4 minutes, just until it comes together. Also put the soybeans in a large bowl, cover with plenty of cold water and leave them to soak.

  2. Shape the dough into a rough rectangle, rub it with a thin film of oil, wrap tightly and refrigerate for 8 to 12 hours. It will relax and become smooth and extensible.

  3. Make the soy milk: drain the soaked soybeans and blend them with 1.2 liters of fresh water in two batches until completely smooth. Pour through a nut milk bag or a clean thin cloth set over a pot and squeeze out all the liquid.

  4. Bring the soy milk to a boil over medium heat, stirring often so it does not scorch, and watch it closely because it foams up fast. Reduce the heat and simmer gently for 15 to 20 minutes, skimming the foam. Stir in the sugar if using. Keep warm.

  5. Dust the work surface generously with flour. Stretch and press the cold dough, without kneading, into a rectangle about 30 x 12 cm and 1 cm thick. Cut it crosswise into strips 2 cm wide. Brush one strip with water, lay a second strip on top and press a chopstick down the center lengthwise so the two strips stick together.

  6. Heat the frying oil in a wok or deep pot to 190°C (375°F). Pick up a joined strip at both ends, stretch it to about 25 cm and lower it into the oil. Fry for 1 to 2 minutes, turning constantly with chopsticks, until it puffs fully and turns deep golden. Fry 2 at a time. Drain on a rack.

  7. Serve the youtiao hot and crisp, with bowls of the warm soy milk for dipping and sipping.

chef's tips

  • Soy milk must be boiled for the full 15 to 20 minutes. Raw or under-heated soybeans contain compounds that cause stomach upset, so do not shortcut this step.
  • Short on time? Use unsweetened store-bought soy milk, warmed gently, and make the dough at least 4 hours ahead at room temperature, covered, for a less airy but still good result.
  • If the youtiao brown but stay dense, the oil was too cool or the dough was kneaded too much. Check the oil temperature with a thermometer between batches.
  • Reheat leftover youtiao in a 200°C (400°F) oven for 4 to 5 minutes. They do not keep crisp overnight.