Chinese Crullers / Yau Char Kwai 简易炸油条

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Ingredients （材料）:
300g (2 1/3 cups) plain flour （普通面粉）
2 tbsp rice flour （粘米粉）
1 tsp baking powder （发粉）
1/2 tsp baking soda （苏打粉）
1 tsp salt （盐）
1 tsp caster sugar （细砂糖）
180ml water（水）
Tips : Kneading the dough tends to create flour veins and destroys the texture of the crullers. Do not use full-force strength to roll and stretch the dough, or else the dough will not develop.
Too little oil for deep frying the Crullers will cause the colour to be uneven.
The amount of water needed for this recipe depends on the flour quality and whether. You should add in water gradually to create the correct texture. If the dough is too wet, then add in more flour.
以拳头搥打代替搓揉，如果经过搓揉，面团将会起筋，造成油条无法拉长。擀面团及拉长过程，手势要轻，避免大力按到，否则炸出的油条发不起。
必须有足够的热油，炸出的油条颜色才会均匀。
水的份量视面粉湿度及天气而定，逐步加入至软硬适中即可。如果太湿，再加少许面粉。

[@muktiswarimayishanmugam7625]

Katerina thank you for your Cakoi (In Malaysia we call with this name )recipe it turns out so well just today I did it and my family loved it so good and delicious🤩🙏👌🏽💜

[@Laetistyle]

I tried the reciepe today but with yeast powder instead of baking powder and it was delicious !

[@KathrineKwa]

Sounds great!

[@yuelingchu]

Made them yesterday and today! Successful!!!!

[@Arjaf]

It’s looked hollowed and crispy... will be nice dip in a coffee 👍🏻👍🏻👍🏻 yummy 😋

[@yaplina2511]

今天我做了你的食谱，很成功，家里的孩子老公都说好吃，谢谢你😊

[@wongsiewmooi9971]

可以做到几条？??请请回复我一下。记得记得。

[@Arjaf]

Thank you Teacher @Kathrine Kwa... Thank U for the recipe... May God Bless U & Ur Family 😘

[@lornayuen7444]

Made these today. Came out perfectly. Good recipe!! 👍👍👍

[@irenegan1878]

Hi roughly how many pcs can you made ?

[@rambus6536]

Easy can try 😉

[@jytwinsasmr5569]

油条爱好者？Chinese Yau Char Kuai Lovers? 😋 🙋‍♀️🙋‍♂️🙋‍♀️🙋‍♂️🙋‍♀️

[@purpleokidkid4818]

🙋my family love it,,

[@meriemlekmiti9648]

With what I should eat this rolls

[@HueTran-vk1re]

Delicious🤩🙏 Thank you so much Kwa .

[@mango_kerapu]

Waahh😍🤗 favorite ane nih...
Makasih ci 👍

[@solehuddinwahab]

Thank you for share the recipe.

[@nadiaramzan2337]

Tks so much, wanted to make this for a long time, finally a foolproof recipe:)

[@penpilasprasertpan9786]

Full?

[@rosemariecammayo2519]

HELO MAM...NICE VIDEO ..VERY INTERESTING AND I LOVE WATCHING IT...SEE YOU 😍

[@maygriffin8705]

Katherine, another gr8 recipe from yr series of Chinese fried snack. One of my fav too👍. Tks v much, enjoyed watching it during this lockdown might even attempt it, given so much time on my hands at the mo.

[@amazingloveism]

Katherine kwa please tell me why do you add tapioca flour in with the plain flour?

[@theresaseahs4798]

我期待已久的"作品"✌谢谢您👍

[@theCook12]

Wow amazing 👍👍👍👍👍

[@RosaRodriguez-bq7jw]

Muy buena la receta lo haré gracias 👏👏👏👏👏👏💐💐💐💐💐

[@xiomaracanteroroldan3468]

👍👍👍 Exquisite!!!

[@dapurbunsusan]

Great 👏👍🙏

[@annaanna3479]

Woooow Hau pang👏👏👏 hau pang 👍👍👍💕💐🌟⭐🌟🌟🌟🤤🤤🙏🙏💪💪💯💯 💯💯💯👈😘😘👌

[@puteribalqish7654]

Adoiii sedapnyer... laparrr😅 nk makan..
Katherine next please buat muah chee.. 👉👈

[@panglimahitam8001]

ruclips.net/video/sQln3dUhN4I/видео.html

[@meinak2071]

.

[@puteribalqish7654]

@@meinak2071 titik ape tu

[@kimseehuat334]

谢谢分享！😋👍

[@Tang442]

made mine tonight ..i failed,was all hard 😅will try again.

[@timunbonik6883]

Thanks for sharing...

[@amazingloveism]

What does tapioca do to the fried bread stick? Could this enhance the texture making it tough instead of soft which shouldn’t be.

[@casamia7087]

Il mio preferito per sempre
Grazie 😙

[@windshigh]

油炸鬼蒸雞蛋也是不錯的

[@xiaopingzhang2247]

请教为什么要放粘米粉？

[@nguyencloudy5030]

More crunchy

[@counterindraprasta8750]

😍😍😍
Hallo madam Katherine kwa
Good night
👍👍👍

[@ajibaskoro6593]

In Banjarmasin and Pontianak Name=cakwe from kue khas Chinese Banjarmasin,Chinese Semarang and Chinese Pontianak.

[@jeannejeyn9804]

After I rest the dough for the 2nd time, can I leave it in the fridge overnight?

[@valerie3219]

I have the same question

[@JaniceQH93]

Can I put it overnight after the 2-3hrs underneath damp cloth or right after the 5 mins punch?

[@thanhmydam4015]

Yummy! Thằnk you

[@sallykoh9313]

Best

[@mariacucina]

Wow

[@itran888]

Question. What is the reason you add rice flour to this youtiao? Most recipes don’t use rice flour. Just curious

[@alanko1987]

probably to increase the crispiness

[@evelineserenafrancis3554]

My most anticipated recipe 😍TQ for uploading it..

[@maylay90]

Can I use all purpose flour Instead of plain flour ?

[@irenetan3578]

Thanks for the recipe. Had tried but it was not soft and with lots of holes as shown. What went wrong?

[@wongsiewmooi9971]

Can you tell me how many sticks can do this recipe? ?大约可以做到 几条？？please answers .thank you请回复我一下。

[@ganhoon9142]

Can we prepare all , keep the dough in the fridge and fry the next morning?

[@KathrineKwa]

Yes you can

[@Poonamsmartkitchen]

Very nice 👌

[@laylaalfina8319]

In my village...this cakwe

[@szeweina1106]

Looks yummy 🤤🤤🤤🤤🤤.. can be made then frozen in freezer the next day to be fried?

[@sunroof6625]

Yes

[@susanc8434]

8
^89

[@alexng3622]

Hi kathrine i have tried to make this today...not success ...but i guess its my oil not hot enough...btw have u put an oil on the dough while letting the dough rest for 2 hour? Just curious ....will try again 2morrow ..and thanks in advanced.

[@rohanaabdghani2875]

mine too do not rise

[@pangkeekong2950]

Can use corn flour replace rice flour??

[@salihaharzallah8682]

😍👍🏻👍🏻👍🏻👍🏻👍🏻👌🏽❤💖

[@yaaroyevero]

Can't use bowl to mixing? Or this way convenient miss?

[@karengoh5059]

Can i use the air fryer instead of deep frying

[@TheDrummer0615]

I tried air fryer, it do not look like you tiao, like bread

[@itran888]

So you don’t use any oil in the dough except when to fry, is that right? Please reply as I want to make it today. Thank you.

[@fengyuanong4159]

希望老师可以解答我的问题，我这里买不到soda粉，只有泡打粉，请问泡打粉替代soda粉的比例是多少呢

[@evvlim128]

可以用machine 揉吗

[@March19_91]

Yummy 😋... wanna try soon but don't have baking soda, may I skip that one?

[@wednesdaychild2408]

❤👍👍👍

[@hafizah0366]

Is that ok if I dont put the rice flour

[@KathrineKwa]

yes you can omit

[@lightofchristjkt3745]

Thank you for the recipe..by the way how much water we use in to make this?..

[@KathrineKwa]

I use 180ml of water

[@lightofchristjkt3745]

Thanks for your reply..👍

[@purpleokidkid4818]

Yur reciepi is different from others,, U mixed some rice flour,, I want try

[@kokafarida7454]

请问如果只加泡打粉不加苏打粉，可以吗? 谢谢。🙏

[@kokafarida7454]

还有请问最后醒2-3小时，可不可以直接放到早上在来炸呢 还是要放冰箱吗? 谢谢🙏

[@kokafarida7454]

@弗兰克赵 谢谢

[@user-xn9vp3xe4x]

Is this the one you eat with soymilk

[@stephaniekoh577]

Really messy. Why dont want use a bowl first.

[@faldielacassiem6161]

Hi what can i use as a substitute for rice flour with lockdown its not easy to find

[@KathrineKwa]

You can omit the rice flour

[@faldielacassiem6161]

@@KathrineKwa thank you for replying

[@shaaqueela1881]

Dibahasa indonesiakan jd cak kwe 😅

[@符明燕]

请问为什么要加粘米粉呢！

[@maybleng780]

粘米粉可以让炸好的食物有脆口的效果

[@ajibaskoro6593]

In Banjarmasin and Pontianak Name=cakwe from kue khas Chinese Banjarmasin and Chinese Pontianak.

[@yokelanchew59]

做了不成功，什么原因呢？

[@wouldyoudomeakindnes]

it seems to me the dough is too dry

[@wishfulkelly3669]

Can I knead this in breadmaker?

[@melodyismybestfriend]

油條肥皂味太重！小苏打……

[@singlingteong1354]

请问粘米粉可以用什么代替吗？

[@nguyencloudy5030]

Plain flour

[@leeyantai2299]

老师，好像没加鸡蛋~ 加鸡蛋会较酥脆

[@sarvinagunentheran6773]

Can prepare the dough b4 sleep & fry next morning

[@carrie5113]

老师这方子没有加蛋吗？

[@KathrineKwa]

我没加蛋，你也可以加蛋的

[@carrie5113]

谢谢!加蛋水分是否要减些

[@KathrineKwa]

Carrie Liew 当然要减水分

[@MrMuffin4430]

hi kat, do you know how to make baked BBQ charsiu pork bun that are super soft

[@happyaiying8368]

老师，请问下面团可以前一晚做放在冰箱，明早再来搓揉吗？

[@KathrineKwa]

最好是搥打两次后，再收冰箱，隔天不要再搓揉了，可以擀长切片

[@pangkeekong2950]

Can use corn flour , replace rice flour???

[@KathrineKwa]

Pang Kee Kong just omit the rice flour if you don’t have

[@ymasea25]

Lina3joy channel - gotcha

[@michellelimhuiping7549]

After 3 hours, can I put into friedge and fry the next day?

[@KathrineKwa]

Sure

[@GuangXiAPing]

Thank you for sharing! I also tried it once today, and I urge everyone to go to my homepage to give me some suggestions!

[@Laetistyle]

陈冷漠的精致生活 I have checked out your video. They are well made 👏🏾👏🏾👏🏾

[@GuangXiAPing]

@@Laetistyle Thank you!

[@yenshinlee811]

老师，请问收粉是用什么粉？谢谢

[@KathrineKwa]

面粉

[@joewong4403]

你好我试了2次了 为什么炸了不会很pong 然后硬硬的

[@ysl6194]

Same here. it just didn't work the dough didn't rise,just hard tough logs.

[@KathrineKwa]

joe wong ，我有写下提示在说明框，请留意一下

[@jarthoonchee3277]

Kathrine Kwa day

[@jarthoonchee3277]

Kathrine K

[@chombiehello3515]

eat tausah porridge 👍

[@MsMadhu78]

If don't hv rice flour.....

[@KathrineKwa]

You can omit the rice flour

[@meliwati2546]

Try to explain In English please!

[@gracelee7397]

Very messy and turn off

[@jingyee1443]

你好 是不是 用自发面粉就不需要放baking powder？

[@helenaheng5631]

I also want to ask this question

[@ysl6194]

我做了,一定要发面才能喔~ 要放酵母。

[@satysara9459]

dipanggil pak tong ko kalau di kedah

[@davidlim4594]

你的油条不行的

[@onlyelleenchan3905]

看起来就好硬 好干

[@piptienwong6866]

请问都试做了吗？

[@gingerchen681]

炸出的有點太深，卻是又不脆，感覺上不成功！

[@itaamir2843]

No ingris y ses

[@loyetti9177]

Bakso pentol

[@ysl6194]

Didn't work at all. May I know what brand of baking soda and baking powder you use? This recipe has no yeast in it so when I fried the dough sticks none of them rise up like in the video they just turned into greasy hard logs. Not yau char kwai. 😕

[@Laetistyle]

甜蜜天堂YSL Was your oil warm enough before putting your dough ? If not, your dough will not rise up. Did you do the test with a small amount of dough first ?

[@ysl6194]

@@Laetistyle yes of course I wait until the oil heated up properly before frying. But when I tried one recipe that calls for baking powder and instant yeast as main raising agents,the dough puffed up nicely instead of turning into hard logs. That's why I asked what brand of baking soda the video uploader used because I highly suspect the main culprit for my failure in this recipe was the baking soda. Not the oil or the dough handling problem.
In fact when I checked other videos featuring similar recipe without yeast,there are people reported their char kwai didn't rise up as well.
Some suggested to use McCormick double acting baking powder in place of the baking soda (due to different level of raising formula in it based on manufacturing countries),but I don't have it. So right now I have to settle with yeast usage,which purists might considered as 'savoury doughnuts', not original or genuine like yau char kwai supposed to taste like.

[@Laetistyle]

甜蜜天堂YSL okay I got you ! I want to try this reciepe as well. Now I am afraid to fail. Hoping not to fail ! Maybe that’s true from a country to another the formula may be different.

[@rohanaabdghani2875]

@@Laetistyle mine too do not rise when fry, I don't know what to do with the remaining dough

[@ysl6194]

Rohana ABD GHANI Just omit the baking soda replace it with instant yeast. Let the dough rise for 1 hour,shaped and fry. That's how I got it works. Some raising ingredients are very different from one place to another but using instant yeast is fail proof method and won't alter the taste of char kwai.
It will rise so don't worry.

[@skaarf_357]

比例不对，肯定失败。这也拿出来视频哈哈😄

[@carrie5113]

请问老师，要怎么样保持酥脆？