Yau Char Kway Vietnamese 
 

Ingredients
350g or 2˝cups all purpose flour
50gm  or ˝cup Rice Flour
250 ml water
2 tsp or 2˝ tsp baking powder (amount depend on brand)
1 tbsp oil
1 tsp salt



Method

1.  Add 250ml water into the 400g baking powder
2.  knead the dough into a soft ball (leave a bit dough rolled).
3.  Use a Plastic wrap to cover the dough about 10 minutes.
4.  After 10 minutes, knead the dough one more time
5.  Then gently stretch the dough lengthwise .
6.  Cover the dough the dough for three hours ( 4 hours for best result).
     (keep the dough covered as long as possible so that it tastes more delicious




7.  .Brush some oil onto a working surface and roll the dough out into a long rectangle block about 1/2 in thick
8.   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..
9.   Heat oil in a kuali until it starts to smoke.
10.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.

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