Deefried 'You Tiao' / Char Kueh/ Chinese Crullers

300 gm high protein flour

2 tsp salt

1/2 tsp alum

1/2 tsp amonia

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp limestone powder (Sek Gou)

190-200 ml water

1.5 tsp sugar

1.5 tsp yeast

2 tbsp lukewarm water

1. Mix water (190 ml) with alum, salt, amonia, baking soda and limestone powder. Set aside

2. Meanwhile, mix sugar, yeast and 2 tbsp water and set aside until frothy.

3. In a stainless steel bowl. Pour in high protein flour.

4. Gently pour in the water mixture bit by bit, mixing it with your hands. And pour in the yeast mixture. Mix well.

5. The dough may look slightly moist (not watery) and sticks to the hand, which is okay.  Mix well and set aside covered for 10 min.

6. The following kneading method must be used if you don't want to have a doughnut instead.

- Gently apply pressure with your fist(slightly pulling it outwards) to the sides of the round  dough. Place your palm (upwards) underneath one of the corners to lift up (and pull) some dough and fold it over to the centre until all sides have been folded. Turn it over and repeat.

 - rest dough for a further 5 minute and repeat the process. for 4-5 times.

- Cover dough with a oiled baking sheet and allow to rise for 2-3 hours.

7. Divide portions into 3. 

8. Use one portion and gently roll it out into a rectangle shaped flat dough (on floured surface)

9. Let it rest while you do the same for the other 2 portions.

10. come back to the 1st portion, gently pull (from centre to the ends) of the rectangular dough to even it out.  This helps stretch the gluten thinner and tighter so that the outer skin becomes thinner.  

10.  Use a pastry cutter and cut into about 1 inch thick short pieces. Carefully (try not to stretch) place one sheet onto another and using a floured skewer, press the centre of the dough to stick them together (NOTE : DO NOT PROCEED WITH THIS STEP UNTIL YOU'RE READY TO FRY IT).

11. Hold the ends of the dough and stretch it slightly so that its length more than doubled and carefully lower it into the hot oil.

12. MUST DO : Immediately (before the shape hardens) use a wooden chopstick to toss /swirl/turn the dough stick from left to  right. (you will see big air pockets starting to form.  If you do not do this, you'll end up with a crispy but compact/dense doughnut).

Fry until golden brown and drain off excess oil.

Note: It is essential to place two sheets together and mark it with a skewer.  As you fry it. The gluten from one dough stretches the other to form a thinner layer of crispy skin. However, the layered sheets should not be left unattended for too long and it will eventually form into one single dough, thus defeating the purpose of doing so. 

If you can't finish the entire batch, just deepfry it until the shape sets and freeze it until you need it.  Deepfry it straight off the fridge until golden brown and crispy.

Most recipes out there are pretty standard.  But they don't teach u how to handle the dough, which is very important or it will never look like a 'you tiao'.