These days, one Chinese Cruller cost $0.70! and it is not even freshly made.
We chanced upon a stall in AMK recently and it was good but unfortunately, they sold out quite early.
Always wanted to see whether I can replicate this at home and here is my attempt.
Findings: I didn't get that hollow effect as this is how it determined a good you tiao. It is more bread stick like.
Back to the drawing board now.
What you need:
200g plain flour
2½ tbsp baking powder
3 tbsp oil
100ml + ½ tbsp cold water
a pinch of salt
In a mixing bowl, add in plain flour, baking powder, oil, salt and cold water. Mix together until everything comes together to form a dough.
Knead the dough for 3 mins. Cover and let it rest for one hour.
Now fold the dough and punch, 4 times in one "circle".
Flip over the dough and repeat the process. Do this for 5 mins.
By now, dough should be soft and moist, place it inside a plastic bag and sealed with rubber band. Let it rest over night in the fridge.
Remove dough from fridge, release the rubber band and let it rest to room temperature (approx 40 mins)
Roll dough into a long cylinder, 2 fingers (thumb to pinky) long.
Flatten with fingers and roll, width approx 1 pinky width. thickness approx 1 chopstick.
Cut off both ends, cut strips
Heat oil to 180°C, fry cruller until golden brown. Flipping constantly to avoid burnt.