YAU CHAR KWAI

YAU CHAR KWAI( Chinese Cruller)

Sift and combine

300gm high protein flour

50gm plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

Combine

1 tsp sugar

2 tbsp lukewarm water

2 tsp instant yeast

250ml lukewarm water

1/8 tsp alum(pak fun)

1/8 tsp ammonia powder

1/2 tsp salt

Oil for deep-frying

1. Put sifted ingredients in the bowl of an electric mixer fitted with a dough hook. mix water,sugar and yeast and leave to froth for 10 mints.

2. Combine lukewarm water,alum,ammonia powder and salt. When yeast is frothy,add to flour and beat until mixture is well combined. Stir in combined water mixture and beat for 4-5 mints until a soft dough is formed. Cover dough with a damp cloth and leave to rest for 10 mints.

3. Knead dough for 5 mint until it turns springy. Allow to rest,covered,for 2-3 hours until dough doubles in size. Punch dough down and turn out onto a lightly floured surface and knead until smooth. Roll out into a long rectangle 10x60cm. Cut into approximately 20 pieces.

4. Pick up a strip and place it on top of another strip. Do the same for the rest of the strips. With a chopstick dipped in water press through the centre lightly to join both the strips together.

5. Heat oil in a kuali. Take the strips of dough,stretch them slightly and lower into the hot oil. Deep fry,turning constantly until dough turn puffy and golden brown.Remove and drain on absorbent paper. Serve hot with coffee or tea.