Chinese cruller or Yu Char Kueh or You tiao or Yau Ja Gwai, sometimes known in English as Chinese oil stick or fried bread stick is a long, golden-brown, deep fried strip of dough. It is usually eaten for breakfast in East and South East Asian cuisines. Chinese Crullers are normally eaten as an accompaniment with rice congee or soy milk or sometimes dipped into hot coffee.
Mix Ingredients A and set aside for 10 minutes until foamy.
Mix Ingredients B.
Sift Ingredient C into a mixing bowl.
Add in mixture of A and B into the flour.
Use a wooden spoon, mix the dough until well combined.
Knead for 5 minutes and if the dough is too sticky to work with add a little bit more flour.
Cover with cling wrap and let the dough proof for 2 hours.
After 2 hours, turn the dough onto a well floured work surface.
Sprinkle some flour on the dough and roll the dough out into a long rectangle.
Cut into 4 cms width strips.
The length of the uncooked cruller is the length of a chopstick.
Place two strips, one on top of each.
Let it proof for another 5 minutes.
In the meantime, prepare oil for deep frying.
Press lightly on the two strips of dough with a chopstick.
Hold both ends of the dough and stretch the strips a little and lower into hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.
The fried Chinese Crullers should be light and golden with hollow texture on the inside.
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