Yau Char Kway (Chinese Cruller)

Ingredients:

2 cups all purpose flour
1 tsp baking powder
120 mL water
1/2 tsp salt
2 tsp sugar
1 tbsp cornmeal (optional)
oil for deep-frying

Method:

In a bowl, mix flour and baking powder; set aside.

In another bowl, dissolve salt and sugar in water.

Pour water solution to flour mixture, knead dough till soft, smooth and elastic but remain sticky; set dough aside covered to rest for few hours.

Flours working surface, pin roller and hands.

Divide dough into 2 portions.

Shape doughs into rectangular shape on floured working surface, sprinkle-on cornmeal.

With pin roller, stretch doughs out into 1/4 inch thick rectangular with the desired length X width.

With a knife, cut doughs into individual long strips of about 1/2 inch wide each.

With bamboo skewer dipped in water, swipe onto the center of alternate strips to draw a middle line.

Place undrawn strip on top of the drawn strip.

With wet bamboo skewer, lightly press on the double layers strip to create a middle line on top surface, set aside covered with wet towel while working on the remaining strips.

Repeat these stacking and pressing steps for the remaining strips.

Heat oil in deep wok over high heat.

Pick a double layers strip, hold both end and gently stretch it out.

Drop into hot oil, wait till it floated, turn it continuously with wooden chopstick till it fully expands and golden brown on all sides.

Drain on supported wire rack.

Serve warm with or without dipping sauce (example: mayonnaise, peanut butter, rojak sauce, coconut jam and etc.).