Yau Char Kwai
Let me tell you the actual story what happen when I was making the first time of yau char kwai or malay people called cakoi. I have every ingredients accept ammonia powder or cantonese called 'chow fun'..and it looks nice the shape and colour, but as I have a first bite, I knew there is a missing something with the texture. Is suppose to be chewy as you bite it and you can see the air hole in the cakoi itself. Mine don't have for the first attemp of making it!! ;(( But thank god that one my closest friend have the ammonia powder that her mum send it all over from malaysia. And she didn't know it was an ammonia powder. So she let me try some of the powder to experiment again with the same recipe I have and ....walllaaaaaaa....finally is come true!!!! so here the recipe that I would like to share with you guys!! Don't be afraid to see if the dough very sticky...
Yau Char Kwai (Chinese Crullers)
- 300g high protein flour
- 50g flour
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 2 Tbsp lukewarm water
- 2 tsp instant yeast
- 250ml water ( I don't put exactly the amount stated, estimate 210-220, depend on the flour)
- 1/2 tsp bicarbonate of soda
- 1/8 tsp alum (pak fun)
- 1/8 tsp ammonia powder (chow fun)
- 1 tsp salt
- (A) Sift:
- Put (A) in the bowl of an electric mixer. Mix (B) and leave aside to froth for 10 minutes. Combine (C) together.
Pour (B) into (A) and mix well, then add in (C) and beat for five minutes until a soft dough is formed. Cover and leave aside to rise to double its size.
Turn out dough onto a lightly floured surface and knead until smooth. Roll out into a long rectangle, then cut into strips.
Place two strips one on top of the other and allow to rest for five to 10 minutes.
Heat a wok with oil till hot. Press lightly on the two strips of dough with a satay stick. Stretch the strips a little and lower into hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.