Update to mini yau char kwai
Yau Char Kwai, yau tiew or whatever you call them are very common in my 'kampung'. Every morning, if you get up early enough, you can run out to the nearby morning market and get them fresh. If you are late, then I'm sorry, they are all sold out. When Hubby visited my Melaka home, that was what he precisely did, went out early and bought quite a few of them. He could eat out the whole store if he had a mind too seeing as how it was hard to get in Burnaby.
Since he loved eating them so much, I had been trying to find a really simple and easy recipe that wouldn't require ingredients that I have not even heard of, since I didn't do much cooking back home in Malaysia. I finally found two recipes, one by Amy Beh and the other Lily Ng. I settled for Amy's. There were about two ingredients I substituted:
(A) Sift:
300 g high protein flour (settled for just normal all-purpose flour)
50 g flour (all-purpose flour)
1/2 tsp baking powder
(B) 1/2 tsp sugar
2 tbsp lukewarm water
2 tsp yeast
(C) Combine:
250 ml water
1/2 tsp bicarbonate of soda (big name for baking soda 
)
1/2 tsp alum aka pak fun ( substituted with cream of tartar)
1/2 tsp ammonia powder aka chow fun (substituted with 1/2 tsp baking soda and 1 tsp baking powder)
1 tsp salt
Method:
- Put A in mixer (used KitchenAid), mix B and leave aside for 10 mins.
- Pour B in A and mix well. Add in C, beat for 5 mins until soft dough is formed. Cover, let rise until double original size. (I used the oven - heated oven at about 180 degrees then switch off - so waiting time is shorter)
- Roll out, knead til smooth. Roll dough into a rectangle, cut them into strips. (rolled mine into 1'' wide and about 4'' in length)
- Place 2 strips on top of each other, before that I painted a wet trail down the middle of the bottom strip so they would sort of adhere to each other. I found that if I didn't, probability that they would come apart while frying would be very high. Let rest for 5 - 10 mins.
- Heat wok with oil. Press down lightly lengthwise down the middle of the strips with a satay stick or a dough cutter or a bread knife, whichever works for you or is available. Pull on the ends of the strip and stretch it as long as you want without pulling it apart and drop it in the oil. How brown you want it to be is up to you but usually just until it is golden brown. Of course Hubby would love it if it was just a little more brown.
My yau tiews were varied in length according to how long I stretched them but they tasted good though. We ate the whole batch in one day.
You can find the original recipe here:
Yau Char Kwai (Chinese Crullers) by Amy Beh
or you can try out Lily's recipe:
Yau Char Kway aka Yau Tiew
