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Yau Char Kway made simple
( No Ammonia and no yeast)
adapted from the original  Tradtional method .

2cups all purpose flour
7/8 cup (210ml )water
2 tsp or 2 tsp baking powder (amount depend on brand)
1 tsp salt


1.  Dissolve the salt in the water. Using  chopsticks, mix  all the ingredients together in a mixing bowl.
2.  then using your hands knead for about 3 minutes until smooth.
3. Set aside and let it rest for 10 minutes.
4. After 10 minutes,
brush a little cooking oil on a working surface
5. Divide the dough into half and shape the dough into a
into a long rectangle block about 1/2 in thick.
6. Brush cooking oil on both side of the dough and cover them on a plate sealed with cling wrap
7. Keep the dough in the fridge for 12 hours or overnight.
8. The next day take out the dough and set aside  to cool to room temperature.

 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..
10. 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 gently twist the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.

Notes- The above is
adapted from the original  Traditional method . The traditional method has some oil added to the dough to make it more easy to knead and handle.

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