Chinese cruller (yau char kwai)


–ingredient (A)

  • 300 g high protein flour
  • 50 g flour
  • 1/2 tsp baking powder

–ingredient (B)

  • 1/2 tsp sugar
  • 2 tbsp lukewarm water
  • 2 tsp instant yeast

–ingredient (C)

  • 250 ml water
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp alum (pak fun)
  • 1/8 ammonia powder (chow fun)
  • 1 tsp salt

note: alum is K.Al(SO4)2.12H2O or NH4.Al(SO4)2 whereas ammonia powder is NH5CO3. Available from McCormick


  1. mix ingredient (A) with electric mixer.
  2. mix ingredient (B) and allow to froth, 10 min.
  3. combine ingredient (C) together
  4. Mix (B) into (A) well, followed by (C) and beat for 5 min until soft dough forms.
  5. Cover and leave aside to double in size.
  6. turn out dough onto a lightly floured surface and knead until smooth.
  7. roll out into a long rectangle, then cut into strips
  8. place two strips, one atop the other and allow to rest, 5 to 10 min
  9. heat wok with oil until hot. press lightly on the two strips of dough with a satay stick
  10. stretch the strips a little and lower into hot oil
  11. deep fry until puffy and golden brown


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