Yau Char Kwai/Crispy Chinese Cruller

Ingredient (A) - Sift & Mix well
300g bread flour (high protein flour)
50g AP flour
1/2 tsp baking powder

Ingredient (B)
1/2 tsp sugar
2 tbsp lukewarm water
2 tsp instant yeast

Ingredient (C) - Mix well
250ml water
1/2 tsp bicarbonate soda
1/8 tsp ammonia
2 tsp salt

Oil for frying

Directions:

1. In an electric stand mixer with hook attachment, add the ingredient (B) & set aside to let the yeast froth for about 10-15 mins.
2. Sieve in ingredients (A) into froth yeast & then mix in (B) & (C) gradually.   Combine all the ingredients on low-high speed until dough is formed & knead for 5-7 mins.
3. Transfer the dough into a lightly oiled bowl & cover with cling wrap & let it prove till double in size about 2 hours (I let it rest for an hour, punch 8x, fold 4 sides of the dough to middle, flip & repeat the process again for about 4x.  Then I oiled the cling wrap & wrap the dough tight & put in the fridge overnight)
4. Roll out the dough & on a lightly floured worktop & knead the dough till smooth.
5. Roll dough into a rectangle shape & cut them into about 1"x4" strips.  Place 2 strips on to of each other & press down with a chopstick or skewer in the middle & set aside to rest for about 5 mins.
6. Heat oil in wok to 180 deg.  Stretch the dough by pulling 2 ends before dropping into the oil.   Turn every about 10 second till golden brown.
7. Drain on paper towel & serve hot.   It can be served on it's own or with hot coffee.