Chinese Donuts｜Fritters｜start from level 0

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Chinese Donuts｜Fritters｜start from level 0

Рет қаралды 127,112

4 жыл бұрын

Chinese donuts are very popular in China as a very traditional breakfast. Perfect ones are crispy outside chewy inside. It's not hard to make but so many people failed including me, until one day I suddenly realized that the most important thing is not about the recipe, it’s about the frying method! With my improved frying method I got perfect Chinese donuts! Here I'll share it with you, there's no secret but patience, after watching this video, you'll get it!
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Chinese Donut Recipe (yield: 10-12 pieces)
frying temperature: 190-200C
500g all purpose flour
12g baking powder
3g baking soda
6g table salt
30g vegetable oil
55g whole egg
280-290g cold water

Пікірлер: 170

@saranagong9904 4 ай бұрын

I like you method and your resipi Jasie thank you for sharing 👍💕🤝

@eschang6678 3 жыл бұрын

Thank you for making an English version of the video. Your instruction was clear and detailed. Thank you. Can't wait to try in the morning.

@telegnes4500 3 жыл бұрын

I tried one recipe from one KZfaq twice, both failed. I was so agitated. Then I tried yours. It is perfect!!!!!!!!!!! Thank you so much. You are the best!

@hongandinnaim5833 3 жыл бұрын

I had been trying to make this Chinese bread sticks recipes for many times, it was not turned out at all. Then finally I found your recipe that was describing all the details of this beautiful bread sticks ya Ya I made dough last night and got up this morning starting to make it exactly what you had described. Guest what? I made it and turned out beautiful just like yours. Thank you so much for sharing this great recipe with English versions

@seasonsfoodjournal1188 3 жыл бұрын

Sooooo glad to hear that😄

@jadenephrite Жыл бұрын

Thank you for your video. For those who are unaware, Chinese Bread Stick (油条怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦檜) who with his villainous wife Wang Shi (王氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.

@binamessenger7099 3 жыл бұрын

Tried this and success! Thank you for sharing the recipe in English. The fact of protein level in flour is so important.

@sgong7933 Жыл бұрын

I made the Chinese donuts this morning following you instructions, and I was successful! I failed millions of time before in doing that. Many thanks!

@poleun9 Жыл бұрын

This is the definitely the best youtiao on KZfaq!

@lynntran4213 8 күн бұрын

Very goods! Thank ❤❤❤❤❤❤❤ you ❤❤❤❤❤❤❤

@lgoh7197 9 ай бұрын

I learned a lot from you. I use ammonium carbonate as a leavener. Aside from the pungent odor when in dough form, the smell goes away when fried. But 油条 stays crispy for a long time. From you now I know I need minimum 1cm thickness to make the dough fluff up. Thinner dough makes it dense. This is why my success has been inconsistent.

@Kav90 2 жыл бұрын

One of my favourite food is congee with You tiao. When I was living in my country, I could easily buy it from the street vendors. Now I can make it whenever I want. I found this recipe credible due to the detailed explanation and the amount of people who made this successfully, including me. Thank you for the English version and the detailed explanation again

@boranykyle3358 3 жыл бұрын

Thanks for sharing your experience. I can make my own bread stick now! I love you so much 😘😘😘

@vietpreciousgem 3 жыл бұрын

This is the best recipe ever!!!!! I made it the first time with this exact recipe and it worked. It was super yummy!

@honzie81 3 жыл бұрын

Hi there, may I ask if you sift the dry ingredients cos I didn't and still turn out well .

@yanathe8179 3 жыл бұрын

Thanks alot for english version. Hope the other receipe has english version too. Ur other receipe looks very yummy too.

@telegnes4500 3 жыл бұрын

I tried one recipe from one channel twice, both failed. I tried this-superb! I was so happy, finally I made it. You try. Her recipe works.

@mabelchng 3 жыл бұрын

Thank you for providing this English version.👏👍

@haveniceday7768 3 жыл бұрын

amen

@kitchenhome5838 4 жыл бұрын

Crispy Chinese Donuts 😋 bring back my childhood memories 😍New friend sending my full support and subscribed 💗 Fully watched and liked 👍 Thanks for sharing 💗🥳💗

@jjojo6615 3 жыл бұрын

This is one of my favorite foods. I tried so many time to make it and never got a satisfied outcome until I tried this recipe. It’s really good and tasty. Thank you very much. Now I can enjoy my favorite food at home anytime!! 💕

@seasonsfoodjournal1188 3 жыл бұрын

I’m so glad to hear that!😀

@thongbaisintop7882 3 жыл бұрын

Thak you so much I Love it so much

@thuydao8945 3 жыл бұрын

Perfect presentation!Thank you for sharing.

@phuocdaonguyen3554 Жыл бұрын

Thank you so much for sharing this preciuos recipe in English.

@huonghuynh4703 2 жыл бұрын

Thanks so much. I just made it. Wonderful. Honestly, your instructions much more clear and easier than others. Again, so happy and thankful for you video. ❤👍😁

@sunkistlbc Жыл бұрын

This made my mouth water. Damn looks good golden fried goodies

@DemMuaSaigon 3 жыл бұрын

Yes, I had the same problem with the other recipes, I tried more than a dozen of time, failed, I tried yours, it comes out just the way it is, so perfect

@deborahlu5010 3 жыл бұрын

what brand of flour are you using?

@DemMuaSaigon 3 жыл бұрын

@@deborahlu5010 I used the store brand, the cheap one because I failed this recipe before, I don't want to buy the expensive one. The two important factors in here that I think is I don't knead the dough much like before and the temperature , I bought a very good thermostat from Target

@kevin0318-g3p Жыл бұрын

Thank you for this video. Your explanation is very detailed.

@sopheakhim344 3 жыл бұрын

Can you provide the ingredients by using cups?

@hongandinnaim5833 3 жыл бұрын

I had been watching your video with all the details, the technique of how to make Chinese breadsticks, I was so impressed of how beautiful bre

@BOYBOY-rn6el 3 жыл бұрын

I like it. Thank.s U. GOD BLESS U

@hiangmarahimin517 3 жыл бұрын

I have just tried your recipe. I'm so happy. The yu tiao puffed to great success! Thank you so much Jesaie.

@aliciahoang 3 жыл бұрын

Thank you for sharing this recipe! My family loves it!

@seasonsfoodjournal1188 3 жыл бұрын

I'm so glad to hear that！😀

@HueTran-vk1re 3 жыл бұрын

Amazing ! Thank you so much for sharing this recipe in English...

@HueTran-vk1re 3 жыл бұрын

💗 Yummy ! Thank you so much for sharing this great recipe with English versions

@honzie81 3 жыл бұрын

Hi , thank you for the English version. I have tried so many recipes as everyone agreed and all failed . I came across yours and today I made it. I am so happy with the result. Its perfect, so crispy 😍 Thank you for this .

@seasonsfoodjournal1188 3 жыл бұрын

That‘s great！😀😀😀

@honzie81 3 жыл бұрын

@@seasonsfoodjournal1188 I actually did not sift the dry ingredients. But still turn out well. May I know is it a must to sift them?

@seasonsfoodjournal1188 3 жыл бұрын

Not necessary, just to remove some lumps.

@honzie81 3 жыл бұрын

@@seasonsfoodjournal1188 hello again , may I ask when the second time I did it, its not that crispy. Same texture, soft but not crispy enough.... Is it because of the frying method and the oil I used? I used vegetable oil .

@seasonsfoodjournal1188 3 жыл бұрын

Check the temperature, it should be about 190°C, do NOT flip it often when the shape is set, leave one side about 20-30 seconds in the air and then flip it back to oil. Vegetable oil is good for frying.

@december_bee 3 жыл бұрын

Wow, I always fail to make this. I followed the recipe that uses instant yeast. I'll try your recipe. Thank you for making this video. This is great.

@Cruisemay2009 3 жыл бұрын

Thank you so much for this recipe. I tried this and they turned out perfect!

@hiangmarahimin517 3 жыл бұрын

Thank you Jesse. This is the first video I watched. Love your thoroughness though I have to rewind it 3 times to get all the notes. Keep it up. I'm definitely going to make yu tiao with your recipe !!

@seasonsfoodjournal1188 3 жыл бұрын

Thanks for watching! Feel free to ask if you have any questions .😀

@zachariahalex3744 3 жыл бұрын

Instablaster...

@2_torial 2 жыл бұрын

Thank you very much,, your video really clearly n easier, succesfull for you sist

@shuguangwan7479 3 жыл бұрын

感谢你的视频分享，终于在异国他乡吃到了思念的家乡味道。我也是每次回国，就会在第一时间跑到小区门口的大饼油条摊，买上一付大饼包油条解馋。反正只要身在国内，我每天的早餐不是大饼油条，就是糍饭油条。遗憾的是试了多次做油条，都以失败告终。昨晚躺在床上看了你的视频，感觉上靠谱，立马起身进厨房和面。今天早餐终于吃上了有国内大饼油条摊味道的油条，真是解馋啊！

@seasonsfoodjournal1188 3 жыл бұрын

同感！回国天天吃油条都不腻😄。所以研究了很久想复制出国内油条摊味道的油条，还得出锅不软，至少半小时（假装我买回家时）还是酥脆的。当我突然开窍“复炸”原理的时候，真的很激动，果然成功了！我们以后不回国也可以想吃就吃上正宗油条，很开心。

@bearllande 3 жыл бұрын

Baking Powder is made of: carbonate or bicarbonate and a weak acid. Baking Powder already HAS baking soda in it + an acid, that's why it's self-activating even if you just mix it in water, and don't need to mix it in acids like vinegar. Baking Soda on the other hand, requires an acid to activate (like vinegar, lime, cocoa, buttermilk, cream of tartar, yogurt, etc) I suspect the additional baking soda is included to use the excess acid from the baking powder. But the baking powder already has baking soda in it, that's why the dough puffs up without the additional bs. you can substitute bp with bs + cream of tartar instead. 1/4 tsp bs + 1/2 tsp cream of tartar for every 1 tsp baking powder

@seasonsfoodjournal1188 Жыл бұрын

Baking powder is easier to get than cream of tartar and no need to calculate😀

@hongandinnaim5833 3 жыл бұрын

how beautiful the breadsticks looked. Thank you so much for sharing this recipe. I failed many many times for making the breadsticks, now I can made this incredible breads.. thank you again

@jamiengo8992 3 жыл бұрын

I tried other recipes as well, and they ended up sticking together and becoming one piece, but with yours, they came out beautiful. I think one confusion in the video is whether or not you're supposed to knead the dough after you mix the dry and wet ingredients. In the video, after you mixed the dough with chopsticks, you said that the dough was sticky, but there is no mention of kneading it first. I didn't realize it until I read one of your comments. My dough was very sticky, so I made sure to knead it three times and it came out good. =)

@seasonsfoodjournal1188 3 жыл бұрын

Sorry for the confusion, the dough should be kneaded well because we need the gluten to build the big air bubbles inside. After kneading, let it rest for about 2-3 hours at room temperature, then shape and fry, it turns out better than overnight ones.

@jamiengo8992 3 жыл бұрын

@@seasonsfoodjournal1188 It's not a problem, thank you for the recipe! 🥰 I made it a second time, and it came out better than the first time. And it was still good with porridge on the second day!

@cochinusa5787 Жыл бұрын

Hi@@seasonsfoodjournal1188 , how long do we need to knead the dough? I followed your instructions to the letter, and many many times, but the dough is still not as stretchy as seen in your video. Or, any way to know when the dough is ready?

@lifangzhang6997 3 жыл бұрын

一个做饭爱好者，炸油条已经一年多了，总是有时候好，有时候不好，不明白为什么我的油条总是一边泡起，一边不泡起来，现在终于明白了，明天一定要试一下，谢谢你的详细解释

@sardinkampung2939 3 жыл бұрын

Love it 👍

@sunnytian4551 3 жыл бұрын

Thank you for detailed explanation. I found my failure was stick the two dough together too early, then end up didn't separate at the time of frying. I will try again with your method.

@somarcooking 3 жыл бұрын

Love it 🥰

@Lulu-yn2id 3 жыл бұрын

Thank you for this in-depth recipe! I'm planning to make this but I have a question before I carry on. Should I be using double action baking powder? or the normal one is sufficient enough? Because I have read on other sites that the leavening effect of normal baking powder will be gone after a lot of resting time.

@seasonsfoodjournal1188 3 жыл бұрын

Double action baking powder would be better，because it react when mix with water, second action is happening when heated.

@appletoapple6109 Ай бұрын

After overnight in chiller and comes out. How long the dough waits at room temperature before shape stage? Because after comes out and RT the dough becomes wet , sprinkle flour on the surface and shape it and then fry it, it would be a little tough on the outer layer. I made your recipe twice. First one good result. Second time it was tricky. Hope you can help. really appreciate

@seasonsfoodjournal1188 Ай бұрын

It depends on your room temperature, usually 30 minutes is fine. I always put the dough in a ziplock bag squeeze the air out, leave it in the bag when “warm up”it won’t get very sticky. Only dust flour on when you take it out of the bag and shape it.

@veronicasarahjanesie1297 3 жыл бұрын

Thank you for sharing. I wanna ask you, for having the best chinese donuts, which way is good before cutting the dough? better pour with flour or pour with oil to reduce the sticky dough? Thank you so much.

@seasonsfoodjournal1188 3 жыл бұрын

Better with flour，easy to stick together。Dust off before put in the oil. Make sure both sides are separate，or it won’t puff up.

@chanthasoukphetkhamphou9967 3 жыл бұрын

Thanks it very work good for me

@kimbakerkitchen4001 2 жыл бұрын

Thanks

@_____-ze5ow 3 жыл бұрын

Thank you for adding english text here, really helpful....instant subscribe from me 😊

@misssh6805 3 жыл бұрын

非常喜欢有实验精神的博主，爱了

@nathaliewalker7468 3 жыл бұрын

Can we have the recipe for American measurement plse? 500g flour, is this 2 or 4 cups flour?

@seasonsfoodjournal1188 3 жыл бұрын

About 4 cups

@radrob2861 2 жыл бұрын

Profesional !

@seasonsfoodjournal1188 2 жыл бұрын

Thanks！

@suongho9451 3 жыл бұрын

Thanks😍😍🎁🎁

@zawhtikehtike2069 3 жыл бұрын

I watched Many Video for chinese bread stick , I really happy to see your method its very accurate detail and English version . your bread is look very elegant , I failed many time This time I will try your way. one thing questions I have , does not need yeast? if I keeping hour , is it enough ? I don't want to over night some time if possible 😄? I will looking others recipe at your channel.😍😍 Because I trust you in one sigh😍 If you english subtitle, it is will be perfect, for me . Thank you so much and Have a nice day safe from virus🙏🙏🙏.

@seasonsfoodjournal1188 3 жыл бұрын

No yeast，just follow the recipe. Actually make it on the same day is better than overnight, just cover and rest for 2-3 hours, then you can fry it.

@zawhtikehtike2069 3 жыл бұрын

@@seasonsfoodjournal1188 Thank you so much.😍

@ramonamacabugao4836 2 жыл бұрын

Do you have the recipe for a dipping sauce for this donuts? We tried this in a Chinese restaurant and they served with a citrusy kind of dipping sauce. Thank you for a great tutorial. 🥰

@seasonsfoodjournal1188 2 жыл бұрын

This is a traditional food in China from north to south. In north China people eat this with soybean milk or soybean curd (soft like jello),in south China, people like wrap this with steamed rice roll and dip with soy sauce，oysters sauce, peanut butter… mix. Actually you can dip in any kind of sauce, even jam:) that citrusy sauce probably is that restaurant’s special.

@lennyzaidi8282 Жыл бұрын

Hi Jess. I was wondering which one is the correct method for this recipe? Do I skip baking soda or follow the full recipe? Thanks

@seasonsfoodjournal1188 Жыл бұрын

The recipe with baking soda is better! baking soda can also give a special taste and decrease the color, make the dough easier to stretch.

@barryshung 3 ай бұрын

Cold water Is from fridge ?

@seasonsfoodjournal1188 2 ай бұрын

room temperature is okay

@yummycoffee8418 3 жыл бұрын

Thank you..i found way

@rozilamaamor306 Жыл бұрын

Hello sis Thank you for the recipe ☺️.. Could you guide me on how to knead the dough using the bread maker? Put all ingredients inside right? And how about the water quality? How long to knead the dough?

@seasonsfoodjournal1188 Жыл бұрын

Mix dry ingredients then add wet，mix until they combine together，let the dough rest for about 2-3 mins，knead it again，repeat 2-3times，until the dough become smooth

@evaleentan5107 2 жыл бұрын

Does yours supposed able to rise during the 2~3hrs room temp proofing? since your this recipe doesn't require yeast. But with baking soda and baking powder. As this is my first time trying this now this evening (sg time)

@seasonsfoodjournal1188 2 жыл бұрын

No，it won’t rise up, just relax the dough at room temperature, it will puff up when frying (baking powder reacts).

@souphomphakdy4815 3 жыл бұрын

You are super 👍👍👍

@seasonsfoodjournal1188 3 жыл бұрын

Thank you！😀

@manyeng5906 3 жыл бұрын

Yum! Gonna have to try this recipe. I tried 5 times and failed. Can I use Kitchen Aid to knead the dough? Can you do the measurements in English? Thanks for the recipe!

@seasonsfoodjournal1188 3 жыл бұрын

Yes，we can use KA to make the dough, Here’s the tips for machine kneading: once it forms a dough, knead it for about 1-2mins, stop, cover and let the dough rest for about 5 mins, then keep kneading for another 1-2 mins, stop, cover and rest for 5 mins, repeat this 3 times, you’ll get a smooth dough easily. I’ll put the measurements in cups later. Thanks for watching!😀

@cx2283 3 жыл бұрын

If I want to add sugar like we do in Thailand, how much would you recommend? Thankful for an answer!

@seasonsfoodjournal1188 3 жыл бұрын

If we make it sweet, sugar amount usually is 20%-25% of the flour, that means 500g of flour add 100-125g of sugar, reduce 20-30g of water, otherwise the dough will be too soft and sticky.

@fernooilinhun5645 3 жыл бұрын

If we keep the dough overnight in fridge..the next morning when want fo fry shld let the dough back to room temperature? Or can fry straight away? TIA.

@seasonsfoodjournal1188 3 жыл бұрын

It has to be room temperature.Take it out of the fridge, flat it a little bit, it’ll back to room temperature faster.

@fernooilinhun5645 3 жыл бұрын

@@seasonsfoodjournal1188 tq

@itsSirKELL 3 жыл бұрын

Hi how are you? Just want to ask how long does your youtiao crispiness last? Before it becomes soft. Thanks

@seasonsfoodjournal1188 3 жыл бұрын

At least 1 hour😀

@ngocyencuocsongmy1880 3 жыл бұрын

0:46 ingredients

@user-cs7fn7ov4t 2 жыл бұрын

When creating this recipient I’m not sure what went wrong but my dough was sticky what should I do? Even when it was within the 2-3hrs of resting

@seasonsfoodjournal1188 2 жыл бұрын

1，Use all purpose flour which has 10-12% of protein is better, 2, Try to reduce some water, knead it at least 3 times with 10 mins rest in between until it’s smooth.

@user-cs7fn7ov4t 2 жыл бұрын

@@seasonsfoodjournal1188 thank you!!!

@DaDa-se1sz 10 ай бұрын

有中文嗎？那是加清潔劑？

@prismacronont8369 2 жыл бұрын

The best Yue tiao in the world 😃😘

@seasonsfoodjournal1188 2 жыл бұрын

Thank you！

@nithiya9358 3 жыл бұрын

Sis... what difference for all purpose flour and self rising flour. can I use self rising flour.....?

@seasonsfoodjournal1188 3 жыл бұрын

Self rising flour has baking powder and salt in it, for this recipe that is too much baking powder.

@nithiya9358 3 жыл бұрын

thank you so much sister for helping me.

@ARadhikaRay 3 жыл бұрын

Is egg compulsory? M egg intolerant

@miraclemaui Жыл бұрын

Can i use high protein flour?

@seasonsfoodjournal1188 Жыл бұрын

If you use bread flour, it’s better to add some cake flour. 80%bread+20%cake flour.

@marywelin2225 3 жыл бұрын

Can i knead it with breadmaker?

@seasonsfoodjournal1188 3 жыл бұрын

Yes，just rest the dough a little bit longer to soft the gluten（2 hours）.

@charlahpi4747 3 жыл бұрын

I want to know Which flour u used??????

@seasonsfoodjournal1188 3 жыл бұрын

All purpose flour

@SamanthaSweetAnne 2 жыл бұрын

In Thailand they call them Pa-Tan-Go. Don't know how they got that name. I want to make this but I stay away from baking powder. It has aluminum and causes dementia. Can we make it without baking powder?

@seasonsfoodjournal1188 2 жыл бұрын

There’s another way to make Youtiao which use yeast, but not that crispy. Now we can find baking powder without aluminum easily. Just check the ingredients on the box when you buy it.

@SamanthaSweetAnne 2 жыл бұрын

@@seasonsfoodjournal1188 okay I will, sometimes rename it to trick consumers. I see how the aluminum makes it crispier.

@itsSirKELL 4 жыл бұрын

hi, really nice to bump into an english version of this video. tried it out but my youtiao is not like yours that puffs up and have crispy and thin outer texture. mine puffs up but its thicks and not very hallow and weblike inside, and after it cools down it becomes soft and soggy. do you have advise for me? and also my dough doesn't stretch like your in the video. mine when stretched cracks so when frying the crack burns easily and doesn't expands as it should. any advise will be greatly appreciated. thanks

@seasonsfoodjournal1188 4 жыл бұрын

Here are 3 tips for you：1⃣️the flour you used might be not enough protein, that means it cannot develop enough gluten to spread to support the dough, the dough is not strong enough . When you fry it, the air getting more and more, the weak structure explode like a balloon. To avoid this, change to higher protein content flour, or add some bread flour. 2⃣️not enough kneading and resting to let the gluten develops. Try to knead it longer and rest 15mins in between, repeat 3 times.3⃣️another tip: add little bit more salt to help the gluten develop.

@itsSirKELL 3 жыл бұрын

@@seasonsfoodjournal1188 hi, i used regular all purpose flour 250g. let it rest for 30 min before the 2nd and 3rd knead with 20 mins rest in between. i put 1/4 tsp salt which make it a bit salty already. what is the ideal ratio of bread flour to all purpose flour. will give it a try. how much oil should i use also. for the 2nd and 3rd knead i also rub some oil for every knead. does this make it more softer and stretchy? i let it rest overnight and let it cool down in room temp before forming it. thanks again

@seasonsfoodjournal1188 3 жыл бұрын

Increase salt to 3g(1/2tsp+1/4tsp) for 250g flour. Check the flour’s protein content, around 10% is better. Flour is different in different countries even though they’re called the same name, like the one I used in China is totally different than the one I used in Canada. Switch 10-15% to bread flour based on the all purpose flour’s protein content.

@itsSirKELL 3 жыл бұрын

Seasons Food Journal 四季美食 hi. How are you? Just wanna share with you that i used 50g bread flour and 200g all purpose flour. I found out the flour is just 6% protein. the dough became stretchy and puffs up nicely when fried. But as soon as it. Cools down it becomes soft/ soggy and not crispy. Do i still have to adjust the bread flour? What do you think is still wrong or missing. Thanks

@seasonsfoodjournal1188 3 жыл бұрын

So glad you got it stretchy and puffy. Soft is not about the flour, check the oil temperature and use the re-fry method🤗

@deborahlu5010 3 жыл бұрын

I want to know what brand of all purpose flour you used?

@seasonsfoodjournal1188 3 жыл бұрын

It doesn’t matter, as long as the protein content is around 10%, no more than 12%, it should be fine.

@deborahlu5010 3 жыл бұрын

@@seasonsfoodjournal1188 got it. thank you for your reply, I will definitely try your recipe. ❤️

@ankitaverma82 2 жыл бұрын

Is there any eggless Youtiao recipe?

@seasonsfoodjournal1188 2 жыл бұрын

Just replace eggs with water and oil, 50g egg =30 water + 10 oil

@BobBob-yt8sp 3 жыл бұрын

Hi, after you cut the dough and cover it. How long do we have to leave it?

@seasonsfoodjournal1188 3 жыл бұрын

For about 5-10 mins，just wait until the oil temp reaches 190°C。If you have the oil preheated， no need to wait，fry it right away. Just make sure the dough got enough rest before cutting which takes about 2 hours at room temperature.

@BobBob-yt8sp 3 жыл бұрын

Thanks for that. I did try it and was very successful. The taste was good but the only thing is when after the Chinese fritters cool down the outside texture is crispy but tough. Is there a way we can make it light and fluffy?

@seasonsfoodjournal1188 3 жыл бұрын

add little bit more water，knead the dough until gluten fully developed，and let it rest enough（that means when you shape it，it's easy to stretch）

@BobBob-yt8sp 3 жыл бұрын

Thank you, I will try it next time I make it.

@bearllande 3 жыл бұрын

just made it, did not come out that way.

@rongsun9352 4 жыл бұрын

牛👍

@user-nv4hw6yt2w Жыл бұрын

为什么是英语

@seasonsfoodjournal1188 Жыл бұрын

有中文版的😃

@agnesma9372 3 жыл бұрын

What do you mean by saying " 15 minutes in between we need to knead the dough 2 more times? Do you mean: First time, kneading the dough couple times, let it rest for 5 minutes. Second time, kneading the dough couple times & let it rest for 5 minutes. Third time, kneading the dough couple times & let it rest for 5 minutes. So the total kneading times are 3 times & rest time are 15 minutes. I am really confused & need your reply. Tks a million.

@seasonsfoodjournal1188 3 жыл бұрын

knead the dough，cover and rest for 15 mins，then knead it again，rest for another 15 mins，knead it third time，then cover it，let it rest for 1.5-2 hours at room temperature if you want to fry it on the same day. Other wise keep it in the fridge overnight. (Sorry for my poor English ...LOL)

@agnesma9372 3 жыл бұрын

@@seasonsfoodjournal1188 Thks a million. I really appreciate your reply. I now know how to follow your recipe. I will try next week & wish me luck.

@yingmingu987 4 жыл бұрын

谢谢！看了好多视频, 只有你道出了苏打的用途和为啥彭不开的原因‘如此用心做视频估计马上订阅破百万

@seasonsfoodjournal1188 4 жыл бұрын

谢谢！作为一个爱较真的做食物者，最了解想做又做不成功的懊恼，在我的知识范围内最大能力去做好视频，心里踏实。😀

@shenaishiren77 3 жыл бұрын

谢谢你的分享，如果有中文字幕就更好了。我跟着其他人的视频分享尝试几次，但做出来的效果并不好。但愿再来尝试你的指教。

@seasonsfoodjournal1188 3 жыл бұрын

有中文版，点开我的所有视频就能找到了😄

@shenaishiren77 3 жыл бұрын

@@seasonsfoodjournal1188 谢谢你的及时回复，好的，我找找看。

@user-zs6mb3zu4l 3 жыл бұрын

Is cold water from the water cooler?

@seasonsfoodjournal1188 3 жыл бұрын

cooler water and tap water both work.

@user-zs6mb3zu4l 3 жыл бұрын

Thank you!!

@user-zs6mb3zu4l 3 жыл бұрын

If we want to make only half the recipe, do we need to reduce baking soda and baking powder too? Thank you!

@UNBIASEDA 2 жыл бұрын

This is a spoofed video. I tried 3 times and failed according to the method provided by the video maker. This is to cheat clicks.

@seasonsfoodjournal1188 2 жыл бұрын

So sorry to hear that. Many people left a comment said they made it perfectly. I think maybe sth went wrong, like the frying temperature, dough relaxed not enough…

@donaldli1864 2 жыл бұрын

别瞎翻译，donut是圈状的，油条就用汉语拼音，或者叫bread stick

@seasonsfoodjournal1188 2 жыл бұрын

哈哈，多谢建议！不过我的老外朋友都知道Chinese donut是啥。

@weishen9009 3 жыл бұрын

You memorize all receipts, strictly follow the instructions, then fail again and again!

@seasonsfoodjournal1188 3 жыл бұрын

Double check：1⃣️baking powder still working good 2⃣️ frying temperature is high enough, 3⃣️both sids are not stick together, 4⃣️if leave it overnight, let it back to room temperature before frying

@yingmingu987 4 жыл бұрын

以后就用英语讲，我已订阅

@seasonsfoodjournal1188 4 жыл бұрын

谢谢

@nanshao8230 3 жыл бұрын

请问您有微信公众号吗？

@anlin4744 3 жыл бұрын

发现了一个宝藏博主

Жыл бұрын

El famoso you tiao o youchashin, en Perú se deformó el vocablo, se castellano y le decimos yuca

@TwichMcvey-mc3pv 6 ай бұрын

Is there a version with American measurements??

@sopheakhim344 3 жыл бұрын

Can you provide the ingredients by using cups?

@lanakhoeun7631 3 жыл бұрын

3 cup flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/4 cup water 2 tablespoons oil This is what I got from all her ingredients in scaled. The water just a tiny bit less than 1 1/4 cup. But you can just add 1 1/4 cup and if the dough is a little too soft, add in a tablespoon or two more flour. Hope this helped.