Cakwe - Chinese Crullers
Chinese congee simply doesn't taste the same without cakwe (Chinese crullers/you tiao/油条), and you can make them easily and successfully with my recipe.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gram bread flour (or all purpose flour)
- 1 large egg (~ 55 gram)
- 1 1/2 tablespoon milk (~ 25 gram)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon vegetable oil
- 3-5 tablespoon water
Instructions
- 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.