Cakwe - Chinese Crullers

Ingredients

• Wheat flour

  White, bread, enriched

  200g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ tbsp or 23g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Water

  Plain, clean water

  300g

Directions

1. Mix all ingredients together (start with 3 tablespoon of water) in a mixing bowl, knead into a soft and smooth dough, adding more water only if necessary.
2. Shape the dough into a roughly rectangular shape, cover it with a saran plastic wrap, and let it rest inside the fridge for 4 hours (overnight is best).
3. Return the dough to room temperature. Flour your work surface, then turn the dough out onto the floured surface. Roll into a rectangle of 1/8" thickness (~ 1/2 cm) by 6" (~ 15cm) wide and 12" (~30cm) long , then cut into 14 strips.
4. One portion of the cruller consists of 2 strips stack on top of one another, so we will end up with 7 portions.
5. To glue together 2 stacks of dough into 1 cruller, use one chopstick (or the dull part of a butter knife), press the two pieces right through the center along its length.
6. Heat enough oil for deep frying in a wok/frying pan over medium heat. Once the oil is hot (200 Celsius/400 Fahrenheit), gently hold the two ends of each stack of crullers and pull it slightly to fit the length of your wok/frying pan. fry the crullers until golden brown, about 30 seconds. Drain over a wire rack to remove excess oil.
7. Serve as is with soy milk, or cut into pieces and serve with congee.
8. Recipe by: Anita Jacobson (source: https://dailycookingquest.com/cakwe-chinese-crullers.html)

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