Ingredients
200 gm sieved flour
2½ tsp baking powder
3 tablespoon vegetable oil
100 ml plus another ½ tbsp water (or 110ml water)
1 tsp salt
Method
1. Dissolve the salt in the water.
2. Mix all the ingredients together in a mixing bowl. Add a little bit more flour if necessary. Knead for about 3 minutes
3. Set aside for 1hour cover with a wet cloth.
4. After one hour, knead and fold again for about 5 minutes. The dough need to be soft but not sticky.
5. Put the dough into a plastic bag and sealed with a rubber band.
6. Keep the dough in the fridge for four hours ( 4 hours for the best result)
7. .Brush some oil onto a working surface and roll the dough out into a long rectangle block about 1/2 in thick.
9. Cut into 1 x 2 inch strips. Place two strips, one on top of each other. Do the same for the rest of the strips..
10. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch and twist gently the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.
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