Monday, March 19, 2007
Yu Char Kway (Crispy Chinese Cruller)
600 gm. Plain flour
5 gm. Alum
8 gm. Bicarbonate of Soda
15 gm. salt
5 gm. Ammonia
400 - 450 ml. water
(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.