Fried bread sticks / You Tiau / Yau Char Kwai
Been wanting to take the challenge to try to make Yau Char Kwai, but the last time with different recipe it turned out to be like the Beignet..LOL.. this time is quite successful considering i used some substitute ingredients. The original recipe requires Alum (i replaced it with cream of tartar) and Ammonia Powder (i replaced it with bicarbonate soda and baking powder) which i don't have intention to 'invest' on these ingredients as i don't think i will use it often. I made a little twist and it turns out surprisingly quite good *grins*.
The process is same as making bread, not that difficult just need a little patience to wait for the dough to prove.
Here you go my first ever successful
Yau Char Kwai / Yau Tiau / Fried Chinese Bread Sticks.
(A) sift and mix well
300g bread flour /high protein flour)
50g all-purpose flour
1/2 tsp baking powder
1/2 tsp sugar
2 tbsp lukewarm water
2 tsp yeast
(C) mix well
250 ml water
1 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tsp baking powder
2 tsp salt
Oil for frying about 2 cups (use smaller frying pan or wok will use lesser oil)
1. Mix ingredient B in a small bowl and set aside to let the yeast froth.
2. Pour the sifted ingredient A into a bow and make a well, then mix in ingredient B and C gradually. Combine all the ingredients well until a dough is formed and knead for 5mins.
3. Transfer the kneaded dough into a lightly oiled bowl and cover with cling wrap and let it prove till double in size about 40mins to an hour.
4. Roll out the dough and on a lightly floured worktop and knead the dough till smooth.
5. Roll dough into a rectangle shape and cut them into about 1" x 4" strips. Place 2 strips on top of each other and press down with a chopstick or skewer in the middle and set aside to rest for about 5mins.
6. Heat oil in wok. Stretch the dough by pulling 2 ends before dropping into the oil. Turn every about 10 second till golden brown.
7. Drain on paper towel and serve hot. It can be served in it's own or with coffee or congee / porridge.