I'd searched further, and found a recipe that appears authentic. One can
Google it in the groups archives "crispy chinese crullers (you tiau)",
originally posted by Rona Y. I know that high protein flour would give it
the elastic structure as well as a somewhat long proofing time... but I have
never used baking soda and baking powder for my breads.

The ammonium bicarbonate and alum will give it a crispness and that
texture you're talking about (plus that funny smell they always have).
I'd really try to get the ammonium bicarb before making it, I don't
think the soda will do the same thing. You can find it in asian
groceries or online at king arthur flour.

regards,
trillium