Hong Kong You Tiao ( Crisp Chinese Crullers)

300g Flour ( 1/2 bread flour + 1/2 plain flour)
1 tsp double action baking powder
1 tsp alum
1 tsp baking soda
1 tsp salt
1/2 tsp ammonia
220ml water
glutinous rice flour, enough for coating hands

1. Mix flour and baking powder in a bowl.
2. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
3. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentation process.
4. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
5. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
6. Cut into wide strips. Pick up a strip and then place another strip on top of it.
7. Using a stick, dip in flour and press through the center, to join the strips securely.
8. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
9. Drain and serve hot.

You can watch the video for kneading techniques.