01 April 2015

You Tiao (Chinese Cruller 油条) (No Alum Version)


油条,一道儿子喜欢的食物这里是没卖的。我对它是又爱又怕,不想让孩子吃化学物的我尝试了好多不同的食谱,加米粉版啦,加泡打粉版,加苏打粉版都一一弄过。。。就是不想用Alum 明矾。出来的成品不是像外头卖的那样轻脆,而是有重量,外带脆内空的。这一个食谱的成品是我还可以接受的 没明矾版食谱。不是轻脆的成品,但好吃,安心。

One of my son favourite snack is Chinese Cruller (You Tiao), I have been trying many recipes to replicate the You Tiao we can get like selling outside, the light crispy texture with the hollows inner. But unfortunately, it can not be achieved without the alum powder. A chemical I'm not using. This recipe I'm going to share produce a heavy texture, hollow inner, and a bit crisp outer when it is still hot. This is a no alum version of You Tiao.

I'm referring my recipe on Helen's video recipe with changes.







Ingredients:
250g bread flour
250g plain flour
300ml water
10g baking soda
5g baking powder
1.5 tsp salt
1 tbsp sugar
1 tbsp corn oil
1 litre of Cooking oil

Method: 
1. Place all ingredients (except oil) in a mixing bowl, hand mix all to form a rough dough. Add oil and continue knead a bit to form a smoother dough. Cover the dough and let it rest for 20 mins.
2. Knead the dough for a few mins, cover the dough and let it rest for another 20 mins.
3. Knead the dough for a few mins again, cover the dough and let it rest for another 20 mins.
4. Flatten the dough and divide it into 2 long rectangle portions. Cover the dough and let it rest for 4 hours.
5. Heat up a wok of cooking oil. Slice the dough into small strips, use bamboo skewer with water to press lightly on each dough and stack on the dough to form pairs. Gently stretch the dough a bit before slide it into the hot oil. Use chopstick to keep turning the dough so it can expand, take out the you tiao when it turns golden brown.



I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kuehorganized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour &Me
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