Monday, April 14, 2014
Banh Dau Chao Quay (Fried Breadsticks) Youtiao Chinese Crullers Chinese Cruller Recipe
1 1/2 cup Bread Flour
1 Tbsp. Double Acting Baking Powder
1 Egg Yolk
1/4 tsp. Salt
1 Tbsp. Canola Oil
1/8 tsp. Baking Soda
1/2 cup warm Water (add more as needed)
Combine 1 1/2 cup Bread Flour with 1/8 tsp. Baking Soda. Add 1 Tbsp. Double Acting Baking Powder. Mix well.
In a small bowl, combine 1/2 cup warm Water and 1/4 tsp. Salt. Add it into the flour mixture. Add 1 Tbsp. Canola Oil. Add 1 Egg Yolk.
Mix and the knead the dough. If it seems too dry add in some warm water. Remember to add 1 Tablespoon of water at a time.
The dough should not be too dry, you want it to be kind of sticky. Cover with plastic wrap. Put in the fridge overnight or about 8 hrs. After 8 hrs., take it out of the fridge and knead for a few minutes.
Let it rest for 1 hour. Then roll it out into a rectangle shape. Remember to sprinkle some flour before rolling so the dough will not stick. When it's kind of look like a rectangle.
Cut it into about 1/2 inch strips. Spread some water on the strips. Stack 2 strips on top of each other. Dip a skewer into water and use it to press down on the two strips.
Put into Oil and fry the breadstick. Remember to have it on high heat. Fry until golden, remove from Oil and place on paper towel. Repeat until you finish using all the dough.
Serve with some congee or soup.