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*6 c. (1 lbs) high protein |
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Method: |
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1. 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 1.25 lbs. pieces, then wrap each piece in a sheet of plastic wrap. 2. 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, 0.25” 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. |
(Source: ebeijing.gov.cn)
