Total Time: 30m
Ingredients:
*6 c. (1 Ibs) high protein flour
*2 c. water
*2 t. ammonium bicarbonate or 1 T.
baking powder
*2 t. baking soda
*1t. alum
*1t. salt
*oil
Method:
Place ingredients of ammonim bicarbonate, baking soda, alum and
salt in a mixing bowl; add water and stir until the ingredients
have dissolved.
Add flour and mix well; let stand for 15-20 minutes.
Use hand to take some dough from around edges and drop into the
center of the dough; let stand for 15-20 minutes.
Continue to drop the dough in the center of the bowl 3 or 4 times
until the dough is elastic and smooth.
Turn the dough over and lightly coat the surface with oil so that
the dough will stay moist.
Let it stand for 1 hour.
Remove the dough from the bowl and place it on a sheet of plastic
wrap; wrap the dough and form it into a rectangular shape.
Let it stand for 4 hours.
If a large batch is made, cut the dough into several 1 lbs. pieces,
then wrap each piece in a sheet of plastic wrap.
Unwrap the dough. Use a rolling pin to roll the dough and strech it
into a long strip. Roll the dough into a rectangular shape, 3''wide
and 0.1'' thick.
Crosswise cut the rectangular shaped dough into strips wide.
Put two strips on top of each other;Use a thin rod (skewer) or the
back of a cleaver to press lengthwise in middle of the strips; this
will attach them securely to each other. Follow the same step for
the other strips.
Heat the oil for deep-frying; pick up a strip from the ends and
gently stretch it to make it longer. Carefully drop it into the hot
oil and turn it over continuously with chopsticks until the
crueller expands and turns golden brown; remove.
**Not an easy thing to do urself. Cheaper to buy. Heehee 