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Ingredients A:
80g plain flour
80ml water
1 tablespoon white vinegar
Ingredients B:
1 teaspoon sugar
½ teaspoon instant dried yeast
1 teaspoon plain flour
2 tablespoons lukewarm water
Ingredients C:
250g high protein flour
110g plain flour
¼ teaspoon bicarbonate of soda
a pinch of ammonia
70g sugar
1¼ teaspoons salt
240ml water
Ingredients D:
Some sesame seeds
1 teaspoon Chinese five spice powder
1 teaspoon fermented red beancurd (nam
yee)
¼ teaspoon salt
1 teaspoon corn oil
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Method:
Mix flour, water and vinegar in a
container, cover and leave aside overnight at room temperature.
Dissolve sugar in lukewarm water and add in yeast. Sprinkle
flour over and stand for 10-15 minutes or until yeast turns frothy.
Sift high protein and plain flour into a large mixing bowl. Add
bicarbonate of soda, ammonia, sugar and salt to mix. Pour in
combined ingredients A, frothy yeast liquid and 240ml water. Mix
and knead into a smooth dough. Cover, and leave aside for 1½-2
hours to rise or until the dough doubles in bulk. Roll out the
dough onto a lightly floured table top into a rectangle. Mix
fermented red beancurd, salt and oil into a smooth paste. Brush
the paste on the rolled out dough and sift the five spice powder
evenly over the surface. Roll up into a Swiss roll and cut into
equal slices. Dust the palm of your hands with flour and lightly
press each piece of dough on a floured board into a slightly flat
round disc using a small rolling pin. Sprinkle some sesame seeds
and press down. Heat oil until hot and deep-fry the pieces of
dough a few at a times, over medium heat. Turn over frequently
until golden brown. Remove the pancakes and drain on several
pieces of absorbent kitchen paper towels.
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