Golden Youtiao with Savoury Hot Soy Milk

⏱ 75 min · Serves 4

Crisp, airy Chinese fried dough sticks with hollow, chewy centres, served alongside a bowl of steaming savoury soy milk that curdles into silky clouds the moment it hits the vinegar. This is Shanghai breakfast at its most comforting — make the dough the night before and fry them fresh in the morning.

Per serving: 540 kcal · 18.5g protein · 63.0g carbs · 23.0g fat

Ingredients

• 300g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp fine salt
• 1 tsp caster sugar
• 1 large egg, lightly beaten
• 150ml warm water
• 2 tbsp vegetable oil, plus about 1 litre for deep-frying
• 1 litre unsweetened soy milk
• 4 tsp light soy sauce
• 3 tsp Chinkiang black vinegar (or rice vinegar)
• 1 tsp caster sugar (for the soy milk)
• 2 tbsp dried shrimp or 2 tbsp chopped preserved vegetable (optional)
• 2 spring onions, finely sliced
• 2 tbsp toasted sesame seeds
• 1 tsp chilli oil, to serve
• Pinch of white pepper

Method

1. Whisk the flour, baking powder, bicarbonate of soda, salt and 1 tsp sugar in a large bowl.
2. Mix the beaten egg with the warm water, pour into the flour and stir to a shaggy dough. Add the 2 tbsp oil and knead in the bowl for 5 minutes until smooth and elastic — it will be soft and slightly sticky.
3. Cover tightly and rest at room temperature for 1 hour, then refrigerate overnight (or at least 4 hours). This long rest is what gives you hollow, chewy youtiao.
4. Turn the dough onto a well-oiled surface and press out to a rectangle about 1cm thick and 8cm wide. Cut into strips 2cm wide.
5. Stack strips in pairs, press a chopstick lengthwise down the middle of each pair to seal them together, then gently stretch each pair to about 20cm.
6. Heat the frying oil to 190C in a deep pan. Lower in one youtiao, turning constantly with tongs or chopsticks — it should puff within seconds. Fry 1-2 minutes until deep golden, then drain on a rack. Repeat, frying 1-2 at a time.
7. For the soy milk, divide the soy sauce, vinegar, 1 tsp sugar, white pepper, dried shrimp or preserved vegetable, spring onions and sesame seeds between four bowls.
8. Heat the soy milk until steaming but not boiling, then pour it from a height into each bowl — it will curdle into soft silky curds. Do not stir yet.
9. Top with chilli oil and serve immediately with the hot youtiao for tearing and dunking.