# 一碗面粉，1个鸡蛋，教你做健康油条，比外面买的还好吃，解馋！

Source: https://www.youtube.com/watch?v=83Nbv_laIYU
Recap page: https://rapidrecap.app/video/83Nbv_laIYU
Generated: 2026-02-01T23:34:01.586+00:00

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## Quick Overview

The video successfully demonstrates how to make healthy, crispy, and non-greasy youtiao (Chinese crullers) using only flour and egg, skipping the traditional use of baking powder, by employing a cold fermentation technique overnight to achieve a fluffy texture.

**Key Points:**
- The recipe uses 300g of all-purpose flour, 5g yeast powder, 5g baking soda, 3g salt, 1 egg, and 20g cooking oil for the dough.
- The initial dough mixing involves combining dry ingredients, adding the egg, then gradually adding 150ml of warm water until a shaggy mass forms, followed by adding oil.
- The dough requires initial kneading, resting covered for 10 minutes if it resists smoothing, and then kneading again until it achieves a smooth, delicate texture.
- The smooth dough is shaped into a log, wrapped in plastic wrap, folded top-to-bottom and left-to-right, and cold-fermented in the refrigerator overnight to save time in the morning.
- After cold fermentation, the dough is stretched without re-kneading to a thickness of about 0.5 cm, then cut into strips approximately 2 cm wide.
- Two strips are stacked together, lightly moistened with water between them to seal, pressed in the middle with chopsticks to form the classic shape, and then proofed for a second time for 20 minutes.
- The final youtiao are deep-fried over medium-low heat for about three minutes, flipped frequently until golden brown and crispy on both sides, resulting in a product that is crispy outside and soft inside without absorbing excessive oil.

![Screenshot at 00:06: Adding yeast powder \(5g\) to the 300g of all-purpose flour, salt, and baking soda in the mixing bowl, initiating the dry ingredient mix.](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-00-06.jpg)

**Context:** This is a cooking tutorial demonstrating a specific technique for making homemade youtiao (Chinese fried dough sticks), often known for being airy and slightly chewy. The key innovation highlighted in this video is omitting chemical leavening agents like baking powder, relying instead on yeast and a slow, cold fermentation process (proofing overnight in the refrigerator) to develop flavor and texture, resulting in a healthier version that is less oily.

## Detailed Analysis

The video provides a step-by-step guide to making homemade youtiao (Chinese crullers) without using baking powder, relying on yeast and cold fermentation. The process begins by combining 300g of all-purpose flour with 5g of yeast powder, 5g of baking soda, and 3g of salt. An egg is added, followed by 150ml of warm water, mixing until a shaggy dough forms. 20g of cooking oil is then incorporated, and the dough is kneaded until smooth. If the dough is difficult to smooth initially, it rests covered for 10 minutes before final kneading. The smooth dough is shaped into a log, wrapped in plastic wrap, folded in thirds (top-down, then left-right), and placed in the refrigerator for cold fermentation overnight. The next morning, the dough is taken out, stretched by hand (not rolled) to about 0.5 cm thickness, and cut into 2 cm wide strips. Two strips are layered, lightly dampened with water between them to adhere, pressed down the center with chopsticks to create the characteristic shape, and then proofed for a second time for 20 minutes. Finally, the shaped dough pieces are deep-fried in oil heated to five-tenths hot (five-cheng hot, tested by chopsticks bubbling) over medium-low heat for about three minutes, being flipped constantly until golden brown and crispy on both sides. The resulting youtiao are shown to be crispy outside, soft inside, and notably not greasy, concluding that this method produces a very satisfying result.

### Dough Preparation

- Measure 300g flour, 5g yeast, 5g baking soda, 3g salt
- Mix dry ingredients, add 1 egg, then 150ml warm water
- Add 20g oil and knead until smooth

### Cold Fermentation

- Shape dough into a log, wrap in plastic wrap, fold in thirds (top/bottom, then left/right)
- Refrigerate overnight for cold fermentation

### Shaping the Youtiao

- Remove dough, stretch by hand to 0.5 cm thickness (no rolling pin needed)
- Cut into 2cm wide strips
- Stack two strips, seal edges with water, press center with chopsticks

### Proofing and Frying

- Proof the shaped pieces for 20 minutes covered with plastic wrap
- Heat oil to five-tenths hot (chopsticks bubble immediately)
- Fry over medium-low heat for about 3 minutes, turning constantly until golden brown and crispy

![Screenshot at 00:03: The initial ingredients displayed: 300g flour, 5g yeast, 5g baking soda, and 3g salt.](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-00-03.jpg)
![Screenshot at 00:24: The dough being mixed using chopsticks until it forms a shaggy mass after adding warm water.](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-00-24.jpg)
![Screenshot at 00:34: The dough being kneaded into a smooth ball, demonstrating the desired texture before resting.](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-00-34.jpg)
![Screenshot at 01:33: The cold-fermented dough being rolled out with a rolling pin to a uniform thickness of about 0.5 cm.](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-01-33.jpg)
![Screenshot at 02:32: The shaped youtiao pieces being carefully placed into oil heated to five-tenths hot \(medium heat\).](https://ss.rapidrecap.app/screens/83Nbv_laIYU/00-02-32.jpg)