Youtiao is probably the most traditional and popular for Chinese breakfast. I used the six simple ingredients, no eggs and milk, no kneading, with the folding method of making country bread to restore the fluffy and crispy texture of the fried dough sticks. It won’t be soft even for hours.

Ingredients: (can make eight 20 cm long fried dough sticks)
250g allpurpose flour
Baking powder 5g (1/2 tablespoon)
Baking soda 1g (1ml)
4 grams of salt (1/2 teaspoon)
16 grams of vegetable oil (1 tablespoon)
150 grams of water (room temperature)

Keep the dough at room temperature for two hours or refrigerate overnight.
Take out the refrigerated dough one hour before frying to warm up.
The temperature of fried fritters is ideally controlled at 190200C / 375390F
Fry on medium heat to prevent the oil temperature from rising too fast

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