Nice churros Chinese
The Chinese eat them at meals, at breakfast, at any time.
So how was your week? Did you have time to make some rich recipes? What did you do? I'd love to know what kind of recipes they like. Today I brought you some Chinese churros ("Youtiao"), which may be hard to make, but they are less complex than ours (which can look like a horrible paste, raw or explode in the cooking... so many things). These will be cooked and crispy on the outside. The idea is that they have these large bubbles inside and this is obtained by superimposing the strips of dough. I know you still don't understand what I'm saying, but let's take it one step at a time, this is for patients. As I read, the Chinese eat them at meals, at breakfast, at any time; that depends on how or with what they want to accompany it. I passed them through sugar; the "argentinicists". Read the recipe a couple of times to get a clearer picture of the steps. Let's get started. Sponge: ½ tsp sugar (3g)+ 1 tsp dry yeast (3g)+ 2 tsp water at 37º-43ºc. Mix everything together and rest until fluffy, about 10 min. Dough: Mix 300g of flour 0000+ 2 teaspoons of sugar (10g)+ 1 teaspoon full of baking powder (5g)+ 1 teaspoon of salt (5g)+ warm water 180 cc. In the mixer, I add 180cc of warm water to the dry ones and the sponge at low speed, after a minute or 2 minutes it will start to join, lower the edges with the spatula. Knead for a maximum of 8 minutes until smooth. Oil a bowl and hands, dyke. Oil the dough on top and allow to double with paper film for approx. 2 hours. Flour the countertop, knead 10 times to degas a little. Make a roll of 30 cm long, flatten it with the kneading stick and stretch it to 51 x 18 and 4-5mm thick. Cut off the excess dough and set aside (if I don't have enough space I can divide the dough in two and stretch it to 25 x 18 and 5mm thick). Cut strips 3cm wide each (16 strips will come out to make 8 youtiao). Dip a skewer in water and pass it through the center of one of the strips underneath (so that the other dough can be glued well). I take another one of the strips -which are identical- and superimpose it, I take another skewer of floured skewer and crush it in the center of the 2 superimposed strips so that they unite and then do not separate in cooking. I take the dough along the edges and stretch it out a few more centimetres, about 4cm. Make them one at a time and fry them one at a time because if they are all made and then cooked, the dough can be stuck on the sides and we will not achieve the same effect. I put oil to heat to 180ºC in a large wok or container, because they are long. I grab the prepared stick and dip it in. With the help of 2 skewers, turn them continuously on all sides; they will be inflated enough. Remove when golden brown and drain on paper. NOTE: They can be stored in airtight bags for 3 days in the refrigerator, 7 days in the freezer and up to 3 months in the freezer. To regenerate, place them on a plate in the oven at 180ºC for 5 minutes if thawed and 10 if frozen. Warning: if they are made with a single strip or if the oil is low, the big bubbles are not made as they should be. I can also make 16 YOUTIAO, using each strip, cutting it exactly in the middle and overlaying it. That is, with each strip I could get 1 youtiao the size of a churro, more or less.