Crullers are a popular Chinese breakfast item. This recipe is from Madame Wong's Long Life Chinese Cookbook. Recipe reprinted with permission of co-author Sylvia Schulman.
- 1 teaspoon salt
- 3/4 teaspoon alum
- 1 teaspoon baking soda
- 3/4 teaspoon ammonium bicarbonate
- 7/8 cup water
- 2 cups flour (all purpose)
- 8 cups
- oil for deep-frying
- Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth.
- Knead the dough until it is elastic. Cover and let stand at least 4 hours.
- Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour.
- Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces).
- Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
- Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.
- Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips.
- May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|