There are five stages to learning a new skills & techniques. This is Fried Chinese Crullers, YouTiao, Yu Char Kuih, Yau Char Kwai, and also known as Chinese Breadsticks.
1 cup bread flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
½ cup warm water
1 tsp sugar
½ tsp allinson easy bake yeast
1/2 cup bread flour for sprinkle over and kneading
2 tbsps oil (vegetable, corn or peanut)
You can use any type of oil you prefer.
Oil for deep frying
A) In a large bowl, add 1 cup bread flour, 1 tsp bicarbonate of soda, 1 tsp baking powder and 1 tsp salt. Add the (B) yeast mixture to the flour and use a hand mixer (dough hook) on low to middle speed until the dough is well blended, then cover with plastic wrap and leave to rise in a warm place for 2 hours. or you can let the dough rise in the lower part of the fridge overnight instead; (cold rise at least 6 hours).
B) A glass of ½ cup warm water + 1 tsp sugar + ½ allinson easy bake yeast, and stir well.
Cover with plastic wrap and let sit in a warm place for 15 minutes or until bubbles arise.
C) Sprinkle some more flour over the dough, and transfer the soft and sticky dough onto a clean work surface and knead until smooth and elastic, about 10 minutes. Covered with a wet cloth.
The second fermentation takes about an hour. Leave to rise in a warm place or in the oven under 40°c, the dough should rise until double or triple in sized. Add 2 tbsps oil, and knead it again for 5 minutes.
D) Roll out the dough on a well floured surface, Cut to shape and making conjoined dough twins. Using a bamboo sticks or chopstick, make a gutter in the middle of each strip and Pressing it down lightly. Pick up one double strip. Hold the two ends and stretch it. Repeat process with remaining pieces.
E) Fry in hot oil (at approximately 180°c) Gently flip it over continuously many times with chopstick, Keep flipping & frying until they have puffed up and become golden brown and remove. Drain off excessive oil or drain on kitchen paper before eating. It was traditionally served warm and Enjoy!
1) The fermentation temperature, and time control are two very important
elements in making the perfect dough.
2) You can put the dough in the fridge overnight, so the next day, you can save a lot of time, just taking the dough out of the fridge and skip to the second fermentation for at least two hours.
WATCH THE VIDEO AND FULL RECIPE FROM BEGINNING TO END,
OR EVEN WATCH / READ MORE THAN ONCE BEFORE YOU BEGIN COOKING.
IF YOU'RE NOT SURE, WELCOME TO ASK
• ALL STEPS IS AN EXTREMELY IMPORTANT!