Chinese Crullers / Yau Char Kwai 简易炸油条 

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Ingredients （材料）:
300g (2 1/3 cups) plain flour （普通面粉）
2 tbsp rice flour （粘米粉）
1 tsp baking powder （发粉）
1/2 tsp baking soda （苏打粉）
1 tsp salt （盐）
1 tsp caster sugar （细砂糖）
180ml water（水）
Tips : Kneading the dough tends to create flour veins and destroys the texture of the crullers. Do not use full-force strength to roll and stretch the dough, or else the dough will not develop.
Too little oil for deep frying the Crullers will cause the colour to be uneven.
The amount of water needed for this recipe depends on the flour quality and whether. You should add in water gradually to create the correct texture. If the dough is too wet, then add in more flour.
以拳头搥打代替搓揉，如果经过搓揉，面团将会起筋，造成油条无法拉长。擀面团及拉长过程，手势要轻，避免大力按到，否则炸出的油条发不起。
必须有足够的热油，炸出的油条颜色才会均匀。
水的份量视面粉湿度及天气而定，逐步加入至软硬适中即可。如果太湿，再加少许面粉。