Deep-Fried Devils (You Zha Gui or You Tiao)

---------- Recipe via Meal-Master (tm) v8.05

Title: Deep-Fried Devils (You Zha Gui or You Tiao)
Categories: Chinese, Breads, Appetizers
Yield: 20 Servings

-From Florence Lin's Complet
Book of Chinese Noodles,
Dumplings and Breads,
Morrow Press
2 ts Coarse salt
1 ts Alum*
1 ts Ammonium carbonate powder*
1 ts Baking soda
1 ts Baking powder
1 1/4 c Water at room temperature
3 1/2 c Unbleached flour (approx.)
6 c Or more peanut or corn oil
For deep frying, preferably
In a wok

*available at pharmacies. MK note: Chains may not carry these. Try to find
an old mom & pop pharmacy. Put the salt, alum ammonium carbonate, and
baking soda and powder in a large mixing bowl. Add the water and stir until
all the powders are dissolved. Add 3 cups of the flour and use your hands
in a pressing and pushing motion to mix the dough. Add the remaining flour
if the dough is too soft. It should be firm enough to handle Transfer the
dough to a floured surface and knead until smooth with no lumps. The
kneading should take no longer than 2 or 3 minutes. Divide the dough into
two pieces, and with a little flour shape them into two oblong loaves, then
coat with oil and wrap tightly in plastic. Let them sit at least 4 hours
and up to 8 hours at room temperature. Sprinkle a large cutting board with
flour and put it near the stove. Stretch the loaves so that each measures
14 inches long and 3 inches wide. Lay them on the board at least 4 inches
apart. Sprinkle some flour on top. With a rolling pin, roll on loaf out to
about 1/4 inch thick, 4 inches wide, 16 inches long. Repeat with the other
loaf. Cover with a damp towel & let rest 10 minutes. Heat 3 inches of oil
to 350 deg. Have a tray lined with paper towels nearby. Cut 4 crosswise
strips 2/3 inch wide from one of the loaves. Brush the top of 2 with water,
then lay the other 2 on top. Press a chopstick lengthwise on each pair of
strips to make them stick together. Stretch each double strip to 8 to 10
inch length. Lower the pieces into the oil, immediately turning them gently
with chopsticks, without squeezing them, until all sides become lightly
browned. This takes about 2 minutes. Drain on paper towels. Repeat the
cutting and frying with the rest of the dough. Wrapped in plastic, they
keep well 1 week in the refrigerator and 1 month in the freezer. Reheat in
a pre-heated 450 deg oven for about 2 minutes, until crisp but not dry.

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