Chinese Crullers

Ingredients

 * 1 teaspoon salt
 * 3/4 teaspoon alum
 * 1 teaspoon baking soda
 * 3/4 teaspoon ammonium bicarbonate
 * 7/8 cup water
 * 2 cups all purpose flour
 * 8 cups oil for deep-frying

Directions

 * 1) Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl.
 * 2) Add water and stir until thoroughly dissolved.Add flour. Stir with chopsticks to make the dough soft and smooth.
 * 3) Knead the dough until it is elastic. Cover and let stand at least 4 hours.
 * 4) Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour.
 * 5) Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide.
 * 6) 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).
 * 7) Lay a chopstick on top of these double strips. Press down.
 * 8) Repeat process with remaining pieces.
 * 9) Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.
 * 10) Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands.
 * 11) Remove and drain.Repeat with other strips.
 * 12) May be prepared in advance and refrigerated or frozen.
 * 13) Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.

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