Ingredients
250g all purpose flour
200ml water
2½ tsp baking powder
1 tsp salt
Method
1. Dissolve the salt in the water. Mix all the ingredients together in a mixing bowl. Add a little bit more flour if necessary.
2. Knead for about 3 minutes
3. Set aside for 10 minutes cover with a wet cloth.
4. After 10 minutes, Brush a little cooking oil on a working surface.
5. Divide the dough into half and shape the dough into a into a long rectangle block about 1/2 in thick.
6. Brush cooking oil on both side of the dough and cover them on a plate sealed with cling wrap
7. Keep the dough in the fridge overnight or at least 12 hours.
8. 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.
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 gently twist 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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