Yau Char Kwai (Chinese Cruller)

Char Kwai

Sift and combine:
300g high protein flour
50g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

Combine:
1 tsp sugar
2 tbsp lukewarm water
2 tsp instant yeast
250ml lukewarm water
1/8 tsp alum (pak fun)
1/8 ammonia powder (chow fun)
1/2 tsp salt
Oil for deep-frying

   Put sifted ingredients in the bowl of an electric mixer fitted with a dough hook. Mix water, sugar and yeast and leave to froth for 10 minutes. Combine lukewarm water, alum, ammonia powder and salt. When yeast is frothy, add to flour and beat for 4-5 minutes until a soft dough is formed. Cover dough with a damp calico and leave to rest for 10 minutes. Knead dough for 5 minutes until it turns springy. Allow to rest, covered, for 2-3 hours until dough doubles in size.
   Punch dough down and turn out onto a lightly floured surface and knead until smooth. Roll out into a long rectangle (10 x 60cm). Cut into approximately 20 pieces. Pick up a strip and place it on top of another strip. Do the same for the rest of the strips. With a chopstick dipped in water, press through the centre lightly to join both the strips together.
   Heat oil in a kuali. Take the strips of dough, stretch them slightly and lower into the hot oil. Deep fry, turning constantly until dough turns puffy and golden brown. Remove and drain on absorbent paper.