AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Monday, March 19, 2007

Yu Char Kway (Crispy Chinese Cruller)





Ingredients:

600 gm. Plain flour
5 gm. Alum
8 gm. Bicarbonate of Soda
15 gm. salt
5 gm. Ammonia
400 - 450 ml. water

Method:

(1) Mix all the ingredients together except water till evenly mixed.
(2) Pour in water gradually till you get a soft dough. Stop adding water if it's getting sticky. Knead dough and rest for 1 hour.
(3) After 1 hour, knead the dough again until smooth with no lumps and cover with a damp cloth and let it rest again for another 30 mins.
(4) Spread flour onto table top, roll dough into a long rectangular shape and flatten to about 13 cm. wide and 6 mm. thick.
(5) Cut the dough into 2.5 cm wide each.
(6) Press a horizontal line in the middle with a chopstick.
(7) Cover with another piece of dough on top and press a line in the middle of the dough again.
(8) Pick up the double dough from the ends and gently stretch it to make it longer and then carefully drop it into the hot oil.
(9) Turn "crispy chinese cruller" (yu char kway) continously until the cruller expands and turns golden brown.
(10) Dish up and place onto absorbent kitchen towel to cool slightly.
(11) Serve.

48 comments:

Anonymous said...

hi

Anonymous said...

Hello aunty Lucy , i'm Mary from kl and a big fan of your blog.My mom and me always enjoy and get very facinated each time we read your blog. I hope i'm able to leave a comment in future but i know this is solely based on your approval as i'm still a beginner when comes to baking and by exchanging comment, i hope to be better in baking for family's and friends.

thank you

yochana said...

Hi Mary,

I'm glad your mum and yourself enjoyed browsing through my blog. You are most welcome to leave comments as when you like.

rgds to you and your mum

Anonymous said...

Hi aunty ,
Can you share this receipe , it's look so yummy , thanks

Anonymous said...

hi aunty Lucy , thanks for replying. Yu char kway is one of my all time fav food hence why i'm gaining a few inches on my waist. I have try many times in making them but always end in failure such as once it touches the oil it does not extent long and the texture is rock hard. Will it be okay to provide recipe and pics steps in making the YCK as your looks like a perfect YCK. Thank you

Little Corner of Mine said...

Wow, look exactly like what sell outside. Better than the one sold here in Denver.

pink said...

*drooling* now i'm thinking of freshly fried yu char kway with porridge or with hot soy bean milk :)

it's rare to find fresh ones nowadays. most places i go either have the small hard and cripsy ones or the yu char kway has been sitting out there for ages!

can you please share the recipe and your tips on how to have such even frying?!

Ning's Mummy said...

Hi aunty Lucy,

I'm a new fan of yours too, eversince i discover your blog, i've been browsing it often, its so interesting to see what you've made everyday..

at the rate you are baking/cooking, i can imagine your kitchen would be very busy whole day long.

Mine will already be turned upside down each time i bake sometime simple, and my maid will have to clean up after me..

so each time i say, "i'm baking today.." she must be thinking " oh no..." hehe...

You keep posting.. i like i like!

yochana said...

Hi Ning's mummy,

You're so lucky that your maid only said "Oh No". My maid might wake up in the morning with a black face....Ha ha .. Anyway, my maid does the ending. Normally I will wash them myself e.g. when my hands are oily or messy, I will go and wash something so it does help to lessen my maid's washing.

rgds

sue said...

hello aunty lucy...YCK is a daily part of my family breakfast and would like to learn to make them. I salute you because the YCK that you made are so perfect and nice. You are a natural talent. Can u share the recipe and steps in making them as i think many asian families will be glad to learn as this is part of chinese breakfast. Thank you

yochana said...

HI mary, ning's mummy, sue

I may be able to post the recipes but in order to take step by step pics, I need to re-do again. Nevertheless, I will try my best.

rgds

sue said...

Thanks a zillion for considering to share the recipe and steps of YCK. So good bye to hawker reuseable old oil YCK and hello to healthy new oil YCK. So its great that the children will be eating a healtier YCK...thanks a bunch

Agnes Tan said...

Hi Aunty Lucy,

Does Yu Char Kway needs to add ash water? I overheard this from people at bakery supply shop. Do you know what is ash water? It sounds inedible.

yochana said...

HI Agnes,

what is ash water? Never heard of it. Scary hor...

I used alum, ammonia and bicarbonate of soda.

rgds

Kellie said...

Aunty Lucy,your yck looks so 'professional', very attempting to try to make but worried that I am not as skillful, so meanwhile just look and admire all your bakes again and again .. haha

God Bless,

yochana said...

Kellie,
the yck is very easy to do. Give a try afterall the ingredients are cheap. Try half recipe then.

rgds

sue said...

Thank you aunty lucy...will try making them soon and report back of the outcome of my adventure of making the humble YCK.
Does the oil have to be extreamly hot and does the fire have to be high all the time while frying.

Sophia said...

Hi Lucy! May I know what is alum?

Regards.

Kellie said...

yes, aunty lucy .. will try! really love all your bakes - YUMMY

God Bless,

Anonymous said...

Aunty Yo
DO you use Yeast for your YCK? Cos I cant find yeast in your recipe. Please advise. Thank you. Irene

yochana said...

Irene,

YCK, no need yeast. It's supposed to be crispy, not soft and spongy.

rgds

yochana said...

Sophia,

alum is Potassium alum (potash). In chinese is called "pak fan". I bought alum from Sun Lik at 33, Seah Street. To make YCK, you need this alum.

rgds

Poko said...

Hello Aunty Lucy,

I am your new fan too! Would you be able to tell me what Alum is please?

Many thanks,
Poko

yochana said...

Hi Poko.

I've already explained what is "alum" above.

Happy trying.

rgds

Poko said...

Oops, sorry Aunty Lucy, didn't see your previous explanation on Alum earlier on.

Shall give it a try soon.

Many thanks,
Poko

Anonymous said...

hello aunty, i'm yantie, from kl. stumbled across your blog a couple of days ago and have been viewing it everyday ever since. love what you have done, even my kids, 5 yr and 19 mth old, enjoy your pix and drool all over the key board. :) will tell my mom about your blog.

anyway, wanted to ask you where i can find alum in kl? i attempted to make yck last weekend but somehow couldn't get it quited right. it just looks like one long lump, that's how i stumbled upon your blog. i will keep on trying. can i get alum in the supermarkets or will i be able to find it in any chinese shops?

help! thank you....

ps. love your kek lapis. recipes please! thanks again...

yochana said...

HI anonymous,

wow, that's great ...my youngest fan is a 19 months old child. Kudos!!

As for alum, try "phoon huat" or "bake with yen" in KL. Call all the bakery marts in KL and see which has it. I'm pretty sure it's easy to get from KL.

rgds

Anonymous said...

Hello Anty Lucy,

I found Alum at Oriental market, but it comes with big pieces. Can i crust those and use it for this recipe?

I tried to make Yu Char Kway twice, but it doesn't expand, just little bigger than the dough i put in the oil. The amonia i boutht at chinese market it has the label call AMOMIUM BICABONATE is it the right one? I am scare because it smell strong and bad? i follow the recipe, but it doesn't tun out right.

Sophia

yochana said...

Sophia, what you did is correct but yck is something that is not easy to do though.

This recipe is easy to do...try again and see what happens.

rgds

Drama said...

Hi,

I live in central California and this week I found Alum powder at local supermartket. Anyone living in the U.S. should be able to find them in the Spice section in the supermarket. McCormick's cost around $3 to $4.

Once question.....does anyone know what is alkaline water? My YCK recipe calls for alkaline water. If I can't find this product here is there a substitute?

Thanks

yochana said...

Hi drama,

alkaline water is called "kan sui" in cantonese.

Hope someone who lives near you can help you.

rgds

sue said...

hi aunty lucy..tried making YCK today but unsucessful leh...very sad.Was hoping to enjoy them with a cuppa black coffee. I had a hard time measuring the dough such as the thinkness thus my dough would not grow bui bui but skinny YCK.This is actaully my fifth attemp but my first with yr recipe. Will there ever be a chance of a step by step pics of making the YCK if the next time u r making the YCK.

thank you

yochana said...

Hi sue,

the next time I make YCK, I will try to take step by step pics.

rgds

sue said...

thank you so much aunty lucy for considering the steps by steps pics in making the yCK. Together the pics n recipe ...maybe most of us will then hv a sucessful attempt in making the yCK. These little rascal r indeed difficult to make but yummy in taste LOL.

thanks

yochana said...

Yes you're right sue.

rgds

Anonymous said...

hi lucy,
i tried this and still did not have a bouncy dough( a dent stills noticeable after poked a finger into it). pls advice how to have a real bouncy dough? (fyi-i have increased a bit more water, 10gms to ensure not to get sticky and wet dough, though). thank you,
joe

Anonymous said...

Dear Aunty,

Do you have the recipe for ham chim paeng with the sweet glutinous rice filling?
Thank you very much.

Wafiqah said...

Hello Aunty Lucy, i try YCK already it seem ok to me but why amonia smell strong and bad. can i reduce the amount of the amonia or if i reduce is it affect to YCK. what is the function of the amonia. then 5gm of amonia in scale of tsp is it 1/8 / 1/2 or etc .. thank you

yochana said...

hi wafiqah,

the ammonia smells like this all the time. You can reduce it. Ammonia helps to make the YCK crispy.

rgds

Wafiqah said...

Hi aunty Lucy, tq very much for reply my question, one more thing .. why inside my yck turn in light yellow colour when i fry yck & the doh also turn in yellow .. & what the function of the alum? thank

Eileen said...

Hello aunty,
Your recipe looks really great and especially being away from malaysia i'm so tempted to have yu char kway but dont know where do i get the ammonia from. Where can i get if from malaysia as i am down here for a holiday. Please help me!!!!!!!

yochana said...

Hi Eileen,

Most shops that sells bakery stuff have ammonia.

Rgds

Anonymous said...

hi ur cakes are lovely! pls give me the recipe for the green apple thingy. twinklingoldstars@gmail.com

Anonymous said...

Hi,
I would like to know how much is 5gm, is it the same as 1 teaspoon? Sorry i am a beginner.
Tks

stardust8687 said...

Hi aunty yochana. I adore your blog so much. I would like to clarify if it is necessary to use alum powder or can i omit it?

Anonymous said...

Hi Aunty Lucy, I am Fong from Spore. Just curious, how many YCK did you make with the recipe given? If I want to reduce half the plain flour, should everything else be halved too?

Thank you,
Fong

Bibi said...

Hi aunty Lucy,

I love yu char kway since young and whenever I see yu char kway I must try one until I tried Bee J You Tiao in my home town in Kuching. It was so delicious that I won't eat other yu char kway and you tiao anymore except Bee J's You Tiao. I am Bee J's you tiao real fan.

I found that they have a blog too http://beejyoutiao.blogspot.com/2010/11/bee-j-launching-new-products-at-premier.html
and really put their heart into the business for I know the cost of yu char kway is low. Am I right?

pat said...

Hi aunty Lucy, attracted to your blog. thank you very much for your recipe. love and enjoy visiting....