IMG_6368over the weekend, i was most fortunate to find out the secrets to making very good chinese crullers from a veteran chinese chef (高级面点师傅).. 。^‿^。 apparently many chinese locals have asked him for advice on making THE crullers at home… most specifically, their complaints being that homemade crullers waste too much oil (太费油) (waste, meaning they can no longer re-use the oil as it’d turned totally dark brown after frying); crullers are instant soft (油条变皮)after leaving it to cool, or crullers are no longer crispy after 3 days (油条3天后不脆)…  and so, the chef imparted his knowledge, so behold ლ(⌒▽⌒ლ)…

Ingredients (makes 10 crullers ~ ingredients below are based on per catty)


250g all purpose flour (普通粉)
250g very strong bread flour (富强粉
4g baking soda
4g baking powder
16g salt (the reason for the high amount of salt here, is not only for seasoning purpose. apparently the salt adds texture of the cruller. so do use good sea salt)
15g oil
1 egg, slightly beaten
250g warm water

Directions (hand knead where possible)

IMG_6375– mix all dry ingredients together in a bowl, and then make a well in the middle

– add in egg, and mix everything together. Add water in a little at a time (using one hand), whilst working on the dough using the other hand

– continue kneading the dough until it comes together

– at this point, prepare a bowl of water. just a bit will do

– clenching your palm in a fist, dip your knuckles and first portion of your fingers (i.e. where the fist is) into the water, then start punching water into the dough. this process is called 扎水. the chef did not mention how many times to do this, but i repeated this process for 3x, i.e. kneading the dough for a total of 20 mins (from the time you start adding water at stage 2)

– let the dough to rest for 20 mins, then add in the oil and incorporate well

– immediately, knead the dough out into a long sheet, with a 0.5cm thickness. then, slice into portions which is about 2 fingers wide

– stack one portion on top of the other (i.e. each cruller is made of 2 portions of dough, stacked up) and press a chopstick in the middle of the dough (NOT TOO HARD ~ make sure the sides of your dough are not sticking together)

IMG_6374– heat oil till it’s about 70% heated

– holding on to both ends of the dough, slowly dip the dough into the oil and start to swirl it gently to and fro you (like the action you do when you try to cook a piece of meat quickly in steamboat/hotpot). just swirl it a few times, then allow it to fry

– make sure you use a pair of chopsticks to roll the cruller over and over again in the oil so that it browns evenly

– remove when golden brown and serve when it has slightly cooled


Personal notes:

IMG_6373– if you do not have very strong bread flour, you can use the flour that is used for making steamed mantou or dumpling skin

– i made 2 batches of these ~ one batch with 14g sea salt (which is salty enough ~ some may find it on a bit salty); and second batch with 8g salt. the second batch was bland

– the chef recommended not throwing the oil away and you can reuse it for frying ~ it is pretty fragrant due to the addition of the egg to the cruller. and i have to give this to the chef, the oil was really SPOTLESS! like it has never been used….

– if i were to do this again in the future, i will attempt air frying ~ but i will have to cut it into really small portions

IMG_6370good morning Beijing -(๑☆‿ ☆#)ᕗ

Pollution index: 55 (good)


(23) Comments

  • Little Blue (March 4, 2014)


  • Zoe (March 4, 2014)

    Applause applause applause!!!

    I can\’t help to sing the chorus of Lady Gaga\’s applause! You are so brilliant making your own you tiao!!!

  • Qi Qi in the house (March 4, 2014)


  • Mel (March 4, 2014)

    I really love eating this….but very hesitate to buy at stalls because of that \”black oil\”. I envy you lor for making this at home. You are mzking \”liew koh sui\” now. I love eating snack.

  • sally (March 4, 2014)


  • 婉婉下午茶 (March 4, 2014)


  • Jessie Ng (March 4, 2014)

    VB, you got soy milk there? Ok, then I should bring here some white porridge! The ingredients look very \”clean,\” I think in the past, I found some recipes using 臭粉? Need a pair of strong hand to make these yao cha guai, looks so delicious there!

  • kitchen flavours (March 4, 2014)

    Hi Victoria,
    Gorgeous yau cha guai!!! This has been on my list for sooooo long!! Thanks for all the tips, will definitely take note of them when I attempt to make this! A plus with the oil! 🙂

  • Veronica @ Minty\'s Kitchen (March 4, 2014)

    Finally I found yau cha guai without using ammonia. Yours look so good and crispy. But kneading with hand, I am not sure I would be able to knead it well. But anyway thank you very much for sharing.

  • Baby Sumo (March 4, 2014)

    Wah wah wah… u can even make Chinese cruellers… really admire you! 😀

  • 鲸鱼蓝蓝蓝 (March 4, 2014)


  • Vivian pang (March 4, 2014)

    Look so professional! Can open stall now.

  • Cass (March 5, 2014)


  • mosQ 蚊子 (March 5, 2014)

    富强粉??有什么是可以代替的吗? 因为我这里好像没有这东东哦..

    • Victoria Bakes (March 5, 2014)


  • Jenny (March 5, 2014)


  • 柠檬叶 (March 5, 2014)


  • Xiao (March 6, 2014)


  • I Don’t Want My Youtiao To Have Ammonia “Aroma”–Alum Free Youtiao (无臭粉油条) | GUAI SHU SHU (March 21, 2014)

    […] recipe but it is hard to find. Then I came across this recipe from Victoria Bakes on  yau cha guai (tips to THE chinese crullers) 自制放心油条, I have decided to give it a […]

  • Ganhh (March 24, 2014)

    Hi! I wonder 富强粉 is the same as Bread Flour (high-protein flour aka high-gluten flour aka 高筋面粉)?

    • Victoria Bakes (March 24, 2014)

      Hi, it\’s difficult to say if it is equivalent or not as flours varies from region and country. In china where I reside, they argue it\’s not the same thing. But to put it easier for you, you want to look for a flour with protein level above 13.5 percent. Some bread flour is only about 13 percent e.g. Allison strong white flour is about 13.9 and some flour in Australia range from 12-15 percent. I personally like Allison brand if you are looking for a good substitute. Hope this helps and thanks for dropping by

      • Ganhh (March 24, 2014)

        Thank you Victoria for your explanation. I am from Malaysia. I think it is very difficult to get this flour with the mention protein level. Will try to look from some online baking shop instead. Thank for your kind sharing.

  • Peony (May 1, 2014)

    我猜\”富強粉\”可能是日本人叫的\”強力粉\”吧. But anyway look so delicious😋😋😋

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