Chinese Recipe for Chinese Crullers or Yow Char Kway
INGREDIENTS FOR MAKING CHINESE CRULLERS OR YOW CHAR KWAY
- 625g flour
- 450ml water
- enough oil for deep frying
Ingredients to be mixed in a bowl - 2 1/4 tsp ammonium bicarbonate
- 1 1/2 tsp baking soda
- 1 1/2 tsp alum
- 1 3/4 tsp salt
Image of cut Chinese Crullers or Yow Char Kway
We hope you enjoy this delicious Chinese Crullers or Yow Char Kway.
- Gently poured water into the ammonium bicarbonate mixture
- Stir till everything dissolves
- You should get a mixture that "fizzles"
- Add flour to the mixture, stir in a circular motion till dough becomes smooth
- Using your hands, lift up the dough to the nearest bowl using a circular movement
- Drop it back to the centre
- Repeat for 3 times
- Lift dough up, lightly rub the surface with oil
- Wrap dough in a piece of cellophone paper
- Leave to rest in a warm place for about 30 mins
- Remove dough from paper and knead
- Wrap and leave to rest again for about 30 mins
- Knead for the third time, allow the dough to prove for 2 to 3 hours
- Remove dough from cellophane to a lightly floured board
- Lightly stretch dough into a 3 inch wide and 1/2 inch thick piece
- Cut into 3/4 inch wide strips
- Place one strip on top of the other with the opposite ends together
- Press middle of the strips slightly with the length of a chopstick to secure
- Heat enough oil for deep-frying
- Lift each pair of strips and stretch lightly to 5 inches and drop into hot oil
- Flip crullers over with chopsticks till golden and crispy
- Drain well on paper towel
- Serve with congee (e.g. Singaporean Century Egg and Minced Pork Congee)
TIP: If you want to save time, you can buy already prepared Chinese Crullers or Yow Char Kway from any Chinese bakery store. To reheat the crullers, place in a toaster oven for a couple of mins, taking care not to burn them. Cut them into strips and serve with congee or soy milk drink.
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