Friday, August 12, 2016

油条 Chinese Fried Breadstick

Yesterday after mentioning about making fried breadstick (fried crullers), both my maids got excited and volunteered to try out the recipe by hand. The kneading could actually be done by mixer but they wanted to learn the process with minimal use of equipment as they plan to make these fried breadstick for their family when they go back to their kampung this coming Haji festival.

This wonderful alum free recipe from Awayofmind Bakery House produces a hollow inner with crispy heavy texture which we all love. Now we can make our own healthier version of youtiao  without having to worry about the over recycling of the frying oil with store bought ones. Hurray!
这道无矾的油条食谱取自于Awayofmind Bakery House 而制做出来的油条表皮厚酥,内中空口感很好。如今我们可以在家里制做这项较健康版本的油条,同时即不须顾虑着油质的问题。太好了!

Chinese Fried Breadstick

Ingredients 材料

250g Bread Flour 高筋面粉
250g Plain Flour 中筋面粉
10g Baking Soda 小苏打
5g Baking Powder 泡打粉
2 Tsp Salt 盐
2 Tbsp Sugar 糖
310-320ml Water 清水
1 Tbsp Corn Oil 玉米油
1 Litre Cooking Oil 食油

Method 做法

Combine all flour ingredients into mixing bowl. Add salt, sugar and water and hand mix to bring the ingredients together. 

Continue to add in 1 Tbsp corn oil and knead for another 15-20 mins until the dough become smooth and pliable. Round up the dough and cover with wet cloth or cling wrap for 20 mins.

Flatten the dough and knead for another 5-8 mins. Cover and allow the dough to sit for another 20 mins.

Repeat the same process and for the dough for the final round before rolling out into a 0.5cm thick rectangle. Divide the rectangle dough into two portions in length. Cover and rest the dough for 4 hours.

Cut the dough into 1" wide strips (as per picture). Cover and rest for another 15 mins.

Heat up 1 litre cooking oil in a deep fryer. Stack a strip of dough over another to form pairs. Use a wooden chopstick to tightly press horizontally on each stack of doughs.

Hold the two ends of each dough and gently stretch it to a 9 inch long rope.

Gently slide the stretched dough into the hot oil. Use chopsticks or long tongs and continuously swiftly rolling the dough for 1 min. It is ready when it turn light golden brown.

Repeat the same process with the remaining dough until completion.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   

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