Lazy Keto Chinese crullers

This has always been one of my favorite teatime-- You Tiao aka Chinese crullers. But it's also very sinful-- deep fried with lots of goodness of the gluten. To enjoy it in a slightly healthier way, I have mixed coconut flour to give it lower carb/GI. 

1 3/4 cups (200g) all purpose flour

1/4 (40g) cups coconut flour

1 1/2 teaspoon (4g) baking powder

2 eggs (120g)

25ml milk

25ml water

2 teaspoon vegetable oil

1/2 teaspoon salt

oil for deep-frying

In a stand mixer, add all the ingredients together and then knead with hook on low speed for 7-9 minutes until the dough is quite elastic. Shape into a ball and then cover with plastic wrapper. You can set aside in fridge overnight. Alternatively, cover dough and proof for 4 hours before use. 

In the next morning, bring the dough outside and set aside for around 2 hours until it is returned to room temperature.

Slightly dust your operating board and then shape the dough into a long log and then further to a rectangle. Cut the rectangle into strips around 3cm wide. Lay one stripe over the other one and press a mark in the center (lengthwise).

Heat the oil to around 200 degree C. Then hold the two ends and slightly stretch the strips to around 18cm (or slightly adjust the length according to your frying wok). Press the two ends so they can stick together.

It really needs a lot of oil for the crullers to have time and space to expand nicely. At least 1kg I would say.

Enjoy while hot!

Tips: 

They don't taste as good when left to cool. But if you have excess batter, you can refrigerate it overnight.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.