Recipe share_YCK

ok, today share two recipes here:

Ingredients:
290g all purpose flour or
260 g bread flour and 30 g wheat starch
1/2 level tsp ammonia
1 tsp salt (level or heaped; doesn’t matter)
1 1/4 level tsp double acting baking powder-
180g water(enough water to make a sticky dough, in my case, i used 240 ml(1 cup))

Method:
Mix together flour and baking powder.

Dissolve ammonia and salt in water and pour this mixture into the flour.

Knead with your hands to get a sticky but smooth dough. The dough should be wet and sticky (sticks to hands and bowl). Rest dough for 10 - 15 minutes(the longer the fluffier yck)

Wash hands, get out a frying pan or wok, add oil and heat on high (do this while dough is resting,)
Divide dough into 2 portions.

Dust hands and dough with flour.

Roll dough into a rectangle (length and width depends on the size of your frying utensil) by now the dough should be like bread dough. Dough should be about 1/4 inch thick. Cut with a pizza cutter 3/4 inch wide strips. Using a bamboo skewer, dip in water and swipe onto the bottom strip. Top with another strip, and press down lightly with skewer. Let these strips rest. (see notes)

Check to make sure oil temperature is 380’F. Take a piece of yck, stretch it and drop into the oil. Note: After shaping the ycks, the longer you let it rest the puffier it will get when they are fried (you can fry right away if you’re in hurry).

(copied from other blog, but cant remember which blog is that ;PP)