Youbao (Oil-fried Bread / Youbiao)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 1 hour 10 minutes (includes resting)
Servings: 8 puffed pockets
Country of Origin
China (Jiangnan / Eastern Diaspora Style)
Description
An airy, deeply comforting fried bread related to Youtiao. These are simple rounds of lightly salted leavened wheat dough that are dropped into bubbling hot oil. The high heat triggers an immediate explosion of internal steam, causing the flat dough to expand violently into hollow, golden, puffy balloons with a shatteringly thin crust and a soft, chewy interior web.
Presentation & How It's Eaten
Served warm stacked high in a fabric-lined basket. They are torn open by hand while steaming, frequently filled with savory fried eggs, or dipped into hot bowls of fresh savory soy milk or congee.
Ingredients
250g (2 cups) all-purpose flour
150ml warm water
3g (1 tsp) instant dry yeast
1/2 tsp salt
1/2 tsp baking powder (for extra airy bubbles)
1 tbsp vegetable oil (for the dough)
Vegetable oil (for deep-frying)
Step-by-Step Directions
Combine Dough Ingredients: Whisk the yeast, salt, baking powder, and 1 tablespoon of oil into the warm water. Pour the liquid into the flour and mix until a soft, slightly sticky dough forms.
Knead Smooth: Knead the dough for 5 minutes on a lightly oiled surface until it turns smooth and supple.
The Long Rest: Place the dough back into an oiled bowl, cover tightly with plastic wrap, and let it rest in a warm place for 45 to 60 minutes until it rises significantly and becomes packed with tiny visible air bubbles.
Divide into Rounds: Punch the dough down gently. Divide it into 8 equal pieces. Roll each piece into a smooth ball, then use a rolling pin to flatten each ball into a round disc about 4 inches wide and 1/4-inch thick.
Heat Frying Oil: Pour 3 inches of vegetable oil into a deep pan or wok and bring it to 375°F (190°C). The oil must be hot enough to flash-expand the dough instantly.
Flash-Fry to Balloons: Drop one disc carefully into the hot oil. It will sink, then race to the surface within 3 seconds. Use a slotted spoon or chopsticks to gently splash hot oil over the top surface continuously. It will balloon into a puffy sphere. Fry for 1 minute per side until light golden-brown, then drain on a wire rack.
Cooking Tips
The Splash Technique: The key to getting a hollow center is to actively splash hot oil over the top of the dough disc the exact second it surfaces. This rapid top-down heat cooks both sides simultaneously, trapping the air and forcing the center to expand outward like a balloon before the crust hardens.
Nutrition Facts
(Estimated per puffed bread)
Calories: ~150 kcal
Total Fat: 6g
Saturated Fat: 0.8g
Cholesterol: 0mg
Sodium: ~150mg
Total Carbohydrates: 21g
Dietary Fiber: 0.8g
Sugars: 0.1g
Protein: 3g
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