Yau Zhar Kwai

Yau Zhar Kwai

油条

(make around 30pcs of 15cm size)

Ingredients:
1 tbsp/15g double acting baking powder
1 tsp/5g salt
1/4 tsp baking soda
15g oil
1 egg
270 water (room temperature)
450g all purpose flour

Method:
1. Mix double acting baking powder, salt, baking soda, oil, egg and water and stir using chopsticks.
2. Pour in flour.
3. Wear a plastic glove and fold the flour and press down using back of hands till well corporated.
4. It is sticky, add some flour and keep pressing for around 5mins. (DO NOT over knead and add too much flour)
5. Drizzle some oil on top of dough (ard 1 tbsp) then coat all around the dough using you palm. (DO NOT press, just turn around).
6. Wrap the dough with cling film.
7. Keep in fridge for at least 8hours.
8. Remove from fridge and rest at room temperature for at least 2 hours.
9. Flour your working top with flour.
10. Flatten the dough using rolling pin for 5mm thickness.
11. Cut into rectangle shape with 3cm wide.
12. Lay one stripe on top of another.
13. Press a mark in the center.
14. Cover the dough.
15. Heat up oil to around 200c.
16. Hold the two ends, slightly press and pull the strips to around 18cm or according to your wok size.
17. Put into hot oil, keep turning and fry till golden brown. (REMEMBER to cover the dough while you are still frying)

Source : Long Yen (FB)
1. https://www.facebook.com/watch/?v=639384689975811
2. https://www.facebook.com/watch/?v=533156254011254
3. https://www.facebook.com/watch/?v=598698227387513