Yau Char Kway - Traditional No Ammonia
with modifications. ( updated 10th Oct 2018)
Ingredients 1 tbsp/15g double acting baking powder
2 tsp salt
¼ tsp/1.5g baking soda
1 tbsp/15g cooking oil
1egg * see notes below
1 + 1/8 cups/275 water
3 cups / 450 all purpose flour
Method 1. Dissolve the salt in the water in a mixing bowl.
2. Using Chop stick beat the egg together with
baking powder, baking soda and oil
3. Add in water and finally add in the flour bit by bit.
4. Mix all the ingredients together
5 Knead for about 3-5 minutes using your hands, the dough
need to be wet and sticky at firs but will eventually
smoothen out . Add a little flour if necessory
6. Put the dough into a plastic bag and sealed with a rubber band.
7. Keep the dough in the fridge overnight or at least 12 hours
8. 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.
9 .Brush some oil onto a working surface and roll the dough
out into a long rectangle block about 1/2 in thick
10. 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..
11. Heat oil in a kuali. to about 400 degrees Celsius. 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.
1. Adding egg will increase and strengthen the gluten
2. The you tiao must be deep fried with 2 strips glued together. If
you fry with one strip the result will not be good.
The you tiao will not have the big hollow rings inside.
It is amazing how our Chinese ancestor can invent such simple method using