You Char kwai

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

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 overnight or at least 12 hours
7. The next day take out the dough and set aside about 2 hours to cool to room temperature. The dough should feel very much softer than the day before.
8.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.

For more detail information please visit my website Shoonyin Recipes

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