Yau Char Kwai 油炸鬼

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Yau Char Kwai 油炸鬼

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Ingredients

Adjust Servings:
1 Tsp. Active Dry Yeast
1 Tsp. Sugar
2 Tbsp. Warm Water
250 ml Water
1 Tsp. Baking Soda
1/2 Tsp. Ammonia Powder
1/2 Tsp. Alum Powder
300 g Bread Flour
1 Tsp. Salt
Cuisine:

    Ingredients

    Directions

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    Steps

    1
    Done

    Make Dough

    In another bowl, mix 250ml water, baking soda, ammonia powder and alum.

    In a large bowl, sift bread flour and salt. Add in yeast mixture and water mixture into the flour. Using a wooden spoon, mix the dough until well combined. Knead it for 5 minutes. If the dough is too sticky, add a little bit flour.

    Cover with a cling wrap and let the dough rest for 2 hours.

    2
    Done

    Shaping and Deep Fry

    Turn the dough out onto floured surface. Sprinkle some flour on the dough and roll the dough out into a long rectangle. Cut into 1” strips. Place two strips, one on top of each. Let it rest for another 5 minutes.

    In the meantime, prepare oil for deep frying.

    Press lightly on the two strips of dough with a wooden skewer. Hold both ends of the dough, stretching the strips a little and lower into hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.

    Serve hot and fresh!

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