Put 150-170 grams of flour on a bowl.
Add 1/2 tablespoon of baking powder.
Add 1-2 teaspoons of baking soda.
Add 1 teaspoon of salt.
Add 2 teaspoons of garlic powder (optional).
Add 200 milliliters of water.
Knead for 5 minutes at low speed.
Leave to rest for at least 15 minutes.
Continue kneading for 5 minutes with the dough hook.
Repeat steps 7-8 a total of 7 times.
Prepare the plastic foil.
Add 1/2-1 tablespoon of cooking oil.
Distribute oil evenly on the plastic foil.
Flour your palms.
Shape the dough into a ball with your hands.
Place the dough on the plastic wrap.
Wrap it well.
Leave to rest for at least 1 hour.
Flour the work surface.
Unwrap the dough.
Flour the dough.
Roll out the dough on a floured surface.
... up to about 25 milliliters thick.
Trim the dough edges.
Cut the dough into 1 centimeter wide strips.
Put two pieces over each other.
Flour a skewer.
Use the skewer to press the center of the dough lengthwise.
... so that the two pieces stick together.
Heat the cooking oil in a wok (for deep-frying).
Put the dough into the hot oil.
Fry until golden brown.
Remove from the heat ...
Cool slightly.


Youtiao is a long golden-brown deep-fried strip of dough eaten in China and in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. In Indonesia, this fried dough is known as cakwe. It is commonly chopped or thinly sliced then eaten for breakfast with bubur ayam (chicken porridge) or eaten as snacks with local version of chilli vinaigrette.


300 grams flour
1⁄2 tablespoon baking powder
1 teaspoon baking soda (1-2 teaspoons)
1 teaspoon salt
2 teaspoons garlic powder (optional)
200 milliliters water
  cooking oil (for deep-frying)