Back to 8 servings dough 2 cups all-purpose flour, about 260 to 300 g, spooned and leveled 2 teaspoons baking powder 0.25 teaspoon baking soda, optional, for color; do not exceed or it tastes soapy 0.5 teaspoon salt, kosher or fine 1 teaspoon sugar 1 large egg, lightly beaten 0.75 cup water, about 180 ml; add in batches, adjust for dough softness 2 tablespoons vegetable oil, plus a little for coating and resting to finish vegetable oil, for deep-frying, about 2 to 3 inches deep flour, for dusting warm unsweetened soy milk, for serving, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Whisk the flour, baking powder, baking soda, salt and sugar together in a large bowl. In another bowl, combine the egg, water and 2 tablespoons oil, then pour into the dry ingredients and stir until shaggy clumps form.2 Step 2: Gather the dough into a ball and knead about 3 to 5 minutes until smooth and fairly elastic. Cover and rest 30 minutes at room temperature.3 Step 3: Knead the dough again until smooth, then shape into a rectangle about 6 by 8 inches. Brush lightly with oil, wrap well and refrigerate 8 to 12 hours or overnight.4 Step 4: Let the chilled dough stand at room temperature for 1 to 2 hours before shaping, so it is soft and no longer cold.5 Step 5: Heat about 3 inches of oil in a large deep pot or Dutch oven to 350°F (175°C), monitored with a candy or instant-read thermometer.6 Step 6: Roll the dough on a lightly floured surface to about 20 by 5 inches. Cut into 20 strips about 1 inch wide, then stack them into 10 matched pairs.7 Step 7: Press a chopstick lengthwise down the middle of each pair to seal the two layers together without cutting all the way through. Set the pairs on a parchment-lined sheet.8 Step 8: Gently stretch a pair to about 8 to 10 inches, then lower it into the oil. Fry until it puffs and floats, turning it occasionally, until rich golden brown all over, about 1 to 2 minutes.9 Step 9: Drain on a paper towel-lined sheet. Fry in small batches without crowding, letting the oil return to temperature between batches.10 Step 10: Serve immediately, with warm unsweetened soy milk for dipping, or toss in sugar or cinnamon sugar for a sweet version.getsaucepan.com/r/85681a39-daee-5fa7-aa90-b29e2952c13b
Cook this in Saucepan You Tiao (Chinese Crullers) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
