Comments on: You Tiao (Chinese Donuts) 油条

By: Maggie Zhu

Maggie Zhu — Thu, 16 Jun 2022 14:41:46 +0000

In reply to Emily. I'm afraid this one won't work in the air fryer.

By: Emily

Emily — Wed, 15 Jun 2022 12:10:13 +0000

i didnt try it yet, but can i make this in the air fryer?

By: Maggie Zhu

Maggie Zhu — Wed, 26 Jan 2022 16:29:44 +0000

In reply to Tang. I've never tried refrigerate this one for two days but I think it should work.

By: Tang

Tang — Wed, 26 Jan 2022 03:41:23 +0000

Hi Maggie, how long can it rest in the fridge for? I made some dough yesterday, and it’s been in the fridge but I don’t have time to make it today. Is it alright to leave it in the fridge and make them tommorow?

By: Maggie Zhu

Maggie Zhu — Fri, 03 Dec 2021 21:52:34 +0000

In reply to Wennie K. Yeah the dough is left quite wet intentionally so the you tiao texture will be fluffier after frying. That being said, the dough might be borderline too wet depending on the brand of flour you use. Glad to hear it still worked with the extra flour.

By: Wennie K

Wennie K — Fri, 03 Dec 2021 10:53:18 +0000

Hi, I tried this recipe 2x and both yielded very wet and sticky dough which I needed to add so much extra flour to make it pilable. Is it meant to be wet and sticky? Or what went wrong? I tried second thinking perhaps I made a mistake first time round but I got the same sticky and wet dough. Nevertheless, with the additional flour, I still managed to make yummy chewy youtiao.

By: ElColadorChino

ElColadorChino — Wed, 13 Oct 2021 22:57:19 +0000

Stunning recipe! I tried to do it but I failed with that dough. I think quantities in grams are incorrect compared to “cups”. For example (6 units): 1,5 cup of flour and 0,5 (aprox) cup of water (so, x3 times) is not 100 gr of flour and 56 of water (less than x2)

By: Kristina P

Kristina P — Sun, 29 Nov 2020 17:38:19 +0000

These turned out great, thank you, Maggie! It did take time but largely unattended. I didn’t see any significant “rise” in either of the two resting stages, but they did indeed puff up nicely when fried. Another great recipe, will share and make this again.

By: Maggie

Maggie — Tue, 17 Nov 2020 14:53:35 +0000

In reply to MY. Thanks for noticing it! I just added the salt to the instructions. Re your question, the water helps activate the baking soda and baking powder so I wouldn't mix it with the salt and eggs.

By: MY

MY — Fri, 13 Nov 2020 20:38:23 +0000

Hello Maggi, your site looks delicious. Have pinned a few recipes to try out this weekend, I do have 1 comment and 1 question. The 1-1/4 tsp of salt on the ingredients list is not mention in your dough prepping . Question…can I combine H2O ,B/P, B/S, salt n egg white together…or do I need to separately mix them in the flour?