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米子油炸鬼 | Gluten-Free Fry Dough (Youtiao)

米子油炸鬼 is a gluten-free twist on the classic Chinese Youtiao. Made using rice-based flour instead of wheat, these golden fry dough sticks are light, crispy on the outside, and soft on the inside
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Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

(make 2 rolls)
  • 2 egg
  • 1 tablespoon milk/soy milk
  • ⅛ teaspoons ground white pepper to taste
  • ⅛ teaspoon salt
  • ⅛ teaspoon of sugar
  • 8 pieces of large rice paper
  • spray of olive oil

Equipment

  • Mixing Bowl
  • Whisk or spatula
  • Measuring cups and spoons
  • Rolling pin (or bottle)
  • Knife or dough cutter
  • Frying pan or deep pot
  • Thermometer for oil temperature
  • Slotted spoon or tongs
  • Paper towels or wire rack
  • Heat-resistant chopsticks for shaping and flipping

Instructions
 

  1. Pre-heat the air fryer or oven at 200 °C.
  2. In a large plate, beat two eggs, milk, and all the seasonings
  3. Dip rice paper into egg mixture and place on a chopping board.
  4. Repeat with the second layer, stacking on top of each other.
  5. Roll it loosely, leaving a hollow center. This will leave room for it to puff up while baking.
  6. Repeat with the second roll, placing them side by side to mimic the Youtiao shape.
  7. Spray with olive oil and sprinkle with a dash of salt. Bake on a non-stick baking sheet or air-fry for 15 minutes, until golden brown.
  8. Enjoy as is, or dip into your favourite congee or Salted Soy milk (咸豆漿). See recipe up next.

Macros

Serving Calories Protein (g) Carbs (g) Fat (g)
Whole Recipe 380 17 40 14
Per Serving* 190 9 20 7