Monday 7 July 2014

You Tiao (Chinese Cruller) 油炸鬼

I remembered when I was little, there is this stall across my house that sells You Tiao 油炸鬼.  Back then it was only S$0.10 per piece.  The father and daughter team will be busying rolling out the dough, cutting and dipping it into the oil.  The customer on the other hand will take a proactive role in helping the girl to fry it.  It was good fun.

These days, one Chinese Cruller cost $0.70!  and it is not even freshly made.

We chanced upon a stall in AMK recently and it was good but unfortunately, they sold out quite early.  

Always wanted to see whether I can replicate this at home and here is my attempt.

Findings: I didn't get that hollow effect as this is how it determined a good you tiao.  It is more bread stick like.  

Back to the drawing board now.

What you need:

200g plain flour

2½ tbsp baking powder
3 tbsp oil
100ml + ½ tbsp cold water
a pinch of salt


In a mixing bowl, add in plain flour, baking powder, oil, salt and cold water.  Mix together until everything comes together to form a dough.

Knead the dough for 3 mins.  Cover and let it rest for one hour.

Now fold the dough and punch, 4 times in one "circle".  

Flip over the dough and repeat the process.  Do this for 5 mins.

By now, dough should be soft and moist, place it inside a plastic bag and sealed with rubber band.  Let it rest over night in the fridge.

Remove dough from fridge, release the rubber band and let it rest to room temperature (approx 40 mins)

Roll dough into a long cylinder, 2 fingers (thumb to pinky) long.  

Flatten with fingers and roll, width approx 1 pinky width. thickness approx 1 chopstick.

Cut off both ends, cut strips 

Heat oil to 180°C, fry cruller until golden brown.  Flipping constantly to avoid burnt.



  1. Pretty sure the traditional recipe includes some form of ammonia because that is what I smell when I eat a freshly made yu tiao. Yum!!

    1. Daphne, I was trying to avoid this as I hated the smell. But I guess I need to try once to see the success rate.

  2. You are amazing ! Fancy making this at home.

  3. wow, i nvr thot of making this at all..cos it always sound so tedious..bravo to you and no matter what, worth the experiment and effort :)

    1. Lena, actually after reviewing so many you tube, I think we just need to master the technique of punching the dough.

  4. You are very right... It's difficult to find good crullers these days... I love the one in hougang and PP but now that I reside in Beijing, yong he dou jiang still maintain their consistency.. Of course home made can never be beaten since we omit the bad stuff... Nice golden ones u hv there! Now pass me a basket ful please

    1. Vic, which part of hougang? My girl loves you tiao. We used to know the boss of Yong He but he has since sold the biz and passed on too.

  5. This looks amazing! I have only tried this from a store once, and I wanted to try making it at home ever since. Although the one I tried was more bread stick like as well. So if I made your recipe, I wouldn't think anything of it :)

    1. Cathleen, if you try this recipe, do make sure you punch them well. The dough should be well rested after each process. Let me know whether you have better luck than me.


Thanks for dropping by. Thanks.