Youtiao / Cakwe (Chinese Crullers)

God knows how many attempts I've made with these! Finally found a perfect recipe with a little tweaking . Original recipe from Sheila Rusly.

http://www.resepisheilarusly.com/2015/02/cakoi-recipe.html?m=1#axzz3T077bMBg

250g flour

1 tsp baking powder

1 tsp salt 

1/4 tsp bicarbonate soda 

1/8 cup oil

1 tsp garlic powder

Mix the above in a bowl and separately add yeast, water and sugar in another bowl until yeast is frothy. 

1/8 cup sugar

1 1/2 tsp instant yeast 

3/4 cup warm water

Knead the above into a soft smooth dough. Cover and rest for 1 hour. 

Roll the dough about 3mm thin not too thin or your youtiao will end up crispy.

Dip a satay stick in water and press a linein the middle.

Layer another piece on top of the first piece and press down with the satay stick.

Deep fry in oil and I find scooping hot oil on top of the dough makes it puff better and more evenly like how you would do for a Poori. 

Serve with vinegar chilli or eat with your porridge :-)