CHAKOAY 油条

CHAKOAY

油条 

Adapted from 萨姐YouTube 

SERVING 

about 8-9 standard sized you too

INGREDIENTS 

Plain flour 300g

Baking soda 2g 

Baking powder 6g

Salt 3g

Small egg 1pc

Vegetable oil 15g

Cold water 150g

STEPS 

1. Mix all the ingredients into a soft dough. Coat the dough ball with a layer of oil and kept aside covered with a lid for about half an hour (for gluten to relax and easy to manage the dough before frying).
2. Heat up oil. When hand is above the oil, you should feel the heat and this timing is right to put in the youtiao.
3. Dust some flour on dough to prevent over-stickiness. Flatten up dough into an oblong shape with about half inch thick. 
4. Measure 2 fingers apart and cut up the dough. 
5. Use a chopstick to dip in water and make a marking at the middle of the dough strip. Put another dough strip on top of it. Then, with a dry surface chopstick, make a middle marking line between the two dough strips. You tiao shape is formed. 
6. Pull 2 ends and elongate the dough strips. Put in the heated oil. 
7. IMPORTANT: After putting it in, count for about 7 seconds before you turn and fry the other side. I noticed this way will help the youtiao to expand to its fullest. Do not immediately turn front and back quickly after you put in the dough. 
8. When it's golden brown, carry it up and let it cool before serving. 

Easy to make. Can be made a night earlier but make sure dough is thawed to room temperature completely before shaping and frying. Cold dough strips don't fry well. They won't expand.