Full written recipe (Cong thuc day du) http://danangcuisine.com/?p=2756 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br /> <br />This is a very popular snack in Asia. It is known under many names such as: Youtiao, Chinese cruller, Chinese oil stick, Chinese doughnut, fried breadstick, patongkoh, guǒzi, iû-chiā-kóe, 油炸粿, yàuhjagwái , 油炸鬼, cakwe, pah thawng ko, char kway, you char kuay, u char kway, e kya kway, bicho, bicho-bicho, bánh quẩy, quẩy nóng, giò chéo quẩy, giò cháo quẩy etc. <br /> <br />Ingredients <br />500 g all-purpose flour (10-11% Protein) <br />300 ml water at room temperature <br />10 g baking soda <br />5 g baking powder <br />1 tsp salt <br />1 tbsp sugar <br /> <br />TIPS: <br />*If the protein percentage in your flour is lower than 10%, you might need to use less water. The amount of water should be somewhere between 250-300ml <br />**If you want more crispy breadsticks, use 5g baking soda and 5g baking ammonium to REPLACE the baking soda and baking powder in the recipe. <br />**You can keep the fried breadsticks (after fried) in the freezer. Fry again or bake in the oven next time you want to eat. <br /> <br />Buy the frying rack at http://amzn.to/1asLAyh <br />Baking ammonium (Bot Khai) http://amzn.to/1aRaL9F <br />In Deutschland könntet ihr das Hirschhornsalz bei der Weihnachtsbäckerei oder bei dem Ostmann Gewürzregal im Supermakt finden. <br /> <br />Music by Audio Network
