Authentic Fried Breadstick Recipe: Dầu Cháo Quẩy (Vietnamese) | Youtiao (Chinese) | Patongko (Thai)

Dầu Cháo Quẩy / Youtiao is a long golden-brown deep-fried strip of wheat flour dough. It is of Chinese origin and also popular in other East and Southeast Asian cuisines. Conventionally, it is are lightly salted.

These fried breadsticks are normally eaten at breakfast as an accompaniment for rice congee, Soy milk or regular milk blended with sugar.

In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kway, shakoy or Pathongko.

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▶️Ingredients:

1) 300g All Purpose Flour: https://amzn.to/3vmnp3q
2) 2g Baking Soda: https://amzn.to/3Ko1Ogl
3) 6g Baking powder: https://amzn.to/393hSY4
2) 3g Salt:https://amzn.to/3ryt2uo
3) Small Egg
4) 15g Vegetable Oil (for kneading)
5) Cold Water
6) Oil for frying


▶️Cooking method
1) Put plain flour in the bowl.
2) Add baking soda, baking powder (Do not use too much baking soda. The dough may taste like alkaline), salt, egg, vegetable oil and cold water.
3) Use a spatula or chop sticks to make soft dough. Then knead a little by hand.
4) Cover it and rest for 30 minutes.
5) After 30 minutes use your knuckle to tap the dough. The dough is much softer than before with slightly smooth surface.
6) Cover and continue to rest for half an hour.
7) Second time to tap the dough by knuckles. This is to prevent the dough from forming gluten.
8) Take a clean bowl and oil the bottom. Put the dough into the bowl cover it with cling wrap.
9) Rest at room temperature for 2 hours. If you plan to fry in the next morning, the dough can be chilled in the fridge overnight.
10) After 2 hours the dough is very soft. Do not knead.
11) Sprinkle a small amount of flour on the board and roll the dough into a long strip.
12) If you feel the dough is shrinking while rolling, cover it with cling wrap and rest for 15 minutes.
13) Cut off irregular ends. Cut into pieces about 3-4 cm wide each.
14) Flip one strip into another strip.
15) If the frying pan is not big, cut into half.
16) In-order to keep the dough sticks from separating you can press both ends of the dough.
17) The temperature is very important. the optimal temperature is 180°C.
18) Heat the oil over high heat. A lot of bubbles to quickly from around the chopstick.
19) Pull the ends of the dough stick slowly.
20) Place it into the oil.
21) After about 5 seconds, the stick starts to float. Keep turning, the dough expands only at high heat.
22) Deep fry each stick for about 1 minute until the stick turns golden brown, then remove from the oil.

▶️Kitchen Equipment:
1) Induction cooker: https://amzn.to/3s2pdxz
2) Glass bowl set: https://amzn.to/3ONu4fO
3) Bamboo cutting board set:https://amzn.to/3rCDyk1
4) Chefs knife:https://amzn.to/380E2tq
5) Rubber spatula: https://amzn.to/3EXFWHP
6) Nonstick Frying Pan: https://amzn.to/3vtg6rU

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