Other variaiton: durian lapis
whole unblanched almond, 250g
6. Bake at 180C for 30 minutes till cooked. The top has to be brown.
7. Use a very sharp knife to slice into thin slices. It is better to put it in the fridge for 1 night before cutting.
Ok, this was what we did at Chef's Secrets with Irene--> making of You Tiao ( Crisp Chinese Crullers), Beancurd jelly (tau hui or dou fu fa) and rojak. It was a hands-on class that was pretty intense as we had to stand all through the lesson. However, it was great! :)Wikipedia describes You Tiao as, "sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk. "
It is pretty hard to find fresh and delish youtiao in the US and hence, although it is one of the unhealthiest foods, I still wanted to learn how to make it. ;p You know, cultural foods are a must once in a while. *grin*
BTW, this recipe is the Hong Kong's style you tiao. Singapore's style uses the yeast dough method. Irene said that Hong Kong version is preferred because the youtiao still remains crisp even after several hours.
Ingredients: -makes 10 pieces
Flour ( 1/2 bread flour + 1/2 plain flour, if bread flour has too much gluten use all plain flour)
baking powder,doubel action, 1 tsp
alum, 1 tsp ( level)
baking soda, 1 tsp
salt, 1 tsp
ammonia, 1/2 tsp
glutinous rice flour, enough for coating hands
VIDEO!! Showing how the hong kong style you tiao is made. This video explains many of the techniques stated.
A. Mix flour and baking powder in a bowl.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
D. Write down knead times -> 4 times, every 15 minutes
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.
soya beans, 300g : water, 3 litres: Gypsum powder, 1 tsp (5 gm) OR citric acid, 1 tsp (4 gm): Corn flour, 3 tbsp (25 gm) : water, 100g
1. Making of SOY MILK: Soak beans for about 2-3 hours, add in water and blend into a fine paste. Put the blended beancurd in a bag and squeeze out milk. Add in the remaining water and squeeze. Do it at least 3 times to ensure all particles are removed, making it more smooth. Throw away sediments. Boil the milk in a sauce pan. Must stir constantly. After few minutes, add in pandan leaves. After it comes to a rolling boil, allow it to continue to boil for another 5-10 minutes longer. Remove pandan leaves. ( total amt of water used is only 3 litres)
2. Gypsum powder: Method: Put gypsum powder into a bowl. Add 100ml water. Mix well. Strain above mixture through a sieve into another bowl. Discard all sediments. Add in 3 Tbsp corn flour into the mixture. Mix and pour into thermal flask.
Citric acid method: Do not need to sieve, put everything together. and pour into flask.
3. Stir in a circular motion until all the powder has dissolved thoroughly. Swirl the mixture that is in the container before pouring the soy milk in. When pouring, it is important to start from low to high to ensure that everything is evenly distributed, for circulation. Put a cloth over. Cover and leave it to set for at least half hour.
Serve with sugar solution: sugar or gula melaka or honey rock sugar with pandan leaf. It can be kept for 4-5 hours and is best eaten the same day. The soymilk can be prepared the day before, kept in the fridge to be boiled the next morning to make into beancurd. If you do not have a warmer, able to use rice cooker instead. Make sure everything used is oil free.
ROJAK: a melange of different items combined into a dish!
Ingredient for custard:
500g water, 200g sugar, 50g butter (soft /melted), 500g soy milk, 100g custard powder, 1 egg (opt)
Fresh fruit topping: peaches, kiwi, cherries, grapes, strawberries, mandarin oranges, etc...
Method: Boil water, sugar and butter together until boil, before adding the rest. Mix fresh milk, custard powder, egg together and pour into no.1 Cook over gentle fire until mixture thickens. Pour into tart shell. ( OR pour in fruit cocktail mixture into custard mixture, mix, before pouring into tart shell.)
Decoration: Place a small round cake into baked tart shell, top with custard. Decorate with fresh fruit of your choice and glaze with agar or apricot gel.
(note: *boil together 1/2 tbsp agar agar powder, 150ml water and 50g sugar before glazing. Or melt 100g apricot gel in 80ml water.
*If don't like custard, use fresh cream instead).
1. Add the egg and sugar into the mixer ( use an wire whisk). Mix for approximately 2 minutes on medium speed. Add S.P. Sift Hong Kong flour and baking powder together. Fold it into the batter.
2. Add half the amount of water into the batter, beat before adding the rest of the liquid.
3. Continue to beat for 10 seconds until the batter is smooth.Remove from mixer.
4. Line steamer with greaseproof paper. Pour cake mixture in. Use an oiled spatula to cut a "x" on the top. Add raspberry coloring on top. Swirl. Steam over high heat for 25 minutes. Makes 18.
1. Use Ice cream soda or orange flavored sprite drink instead of water. It depends on your taste preference. You can also use orange juice for the whole liquid portion.
2. Must use Hong kong flour, not plain flour because yeast dough mixture is not used.
3.It can be baked in a bigger tin instead of small mufin cups.