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Yau Char Kway  - Traditional No Ammonia
(Chinese Cruller- another hawkers secret recipe, proven to work)
adapted from Wantanmein video

200 gm all purpose flour (sieved)
2 tsp  baking powder ( amount depending on the brand)
3 tablespoon vegetable oil
100 ml  plus another tbsp water (or 110ml  water)
1 tsp salt

1. Dissolve the salt in the water.
2. Using Chop stick mix  all the ingredients together in a mixing bowl. If too dry add a little water.
3  Knead for about 3 minutes using your hands
4 .Set aside for 1hour cover with a wet cloth or plate
5. After one hour,  fold the dough from the sides and punch  about 10 times. Repeat this process for about 10 minutes.
6. Flip over the dough  and again repeat the process as in step 5 for another 5 minutes.
After 5 minutes, the dough need to be wet and sticky.

7. Put the dough into a plastic bag and sealed with a rubber band.
8. Keep the dough in the fridge overnight or at least 12 hours
9. The next day take out the dough and set aside about 2 hours to cool to room temperature. The dough should feel very much softer than the day before.
10.Brush some oil onto a working surface
and roll the dough out into a long rectangle block about 1/2 in thick.

 Cut into 1 x 2  inch  strips.  Place two strips, one on top of each other. Do the same for the rest of the strips..
12. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch and twist gently  the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.

Adapted Video-


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