Today, I'm going to teach you how to make a hollow fried bread dough. This is a healthier version and it’s not what you might expect when it comes to the ingredients, shaping, frying oil, and the entire process.
There are no weird flavours here; it’s crispy on the outside and soft and hollow on the inside. The magic is in the dough itself, along with the right fermentation and frying temperature.
(This recipe makes 8 oval-shaped pieces).
You can double or triple it to make more if you want.
In a bowl, mix together 90 grams of cold milk, 2 teaspoons (which is 12 grams) of sugar, half a teaspoon (about 2 grams) of dried yeast, and 125 grams of cake flour combined with half teaspoon of baking powder.
Makes 8 Oval Shaped
90g cold milk
2 tsp / 12g sugar
1/2 tsp dried yeast
125g cake flour
1/2 tsp baking powder
You can either mix everything in a bowl or use a bread maker for convenience to knead the dough. Let it ferment using the dough setting for about 30 to 45 minutes until you hear the signal that it's ready to shape.
After that, let it rest for a second fermentation for at least 15 minutes. If you're not in a rush, it's fine to let it ferment for up to 30 minutes!
You can easily make your own cake flour at home with just two ingredients; check out the video recipe link in the description box below. Using cake flour ensures that when the fried bread dough cools down, it remains crispy on the outside while still being soft and pleasantly chewy inside. Shaping the dough is super easy this way. The oval shape looks great.
In a pan, add some olive oil for frying (not the salad type. This is the best cooking oil I've discovered so far for frying, cooking, and baking). I set a timer for 15 minutes for the first round of frying the bread dough. My cooking hob ranges from low 1 to high 9. Heat the pan on medium-high at '7' for 3 minutes, then maintain that medium-high '7' for another 3 minutes while deep frying. After that, switch to medium heat '5'. It's best to adjust the heat if you don't have a thermometer; cover the pan just in case, and keep an eye on it until they puff up and turn golden brown. Be careful, your hands should be dry—no water, as it’s dangerous if any water drops into hot oil.
If you’re not sure how to use chopsticks, don’t attempt it (use heatproof clips instead for easier handling; if the fried breadsticks dough falls into the hot oil, it can hurt you and create a mess).
There’s no smoky oil flavour, and you can control your frying temperature well. Wear sunglasses to protect your eyes, and keep the kitchen feeling less greasy by ensuring all windows are open for good ventilation. Now you can make your own crunchy, airy fried bread dough.
Frying with olive oil is seen as a healthy cooking option. It holds up well at high temperatures due to its high monounsaturated fat and antioxidant content, which helps it resist oxidation better than vegetable oils. It boosts nutrient absorption and stays nutritious even after being heated.
And yes, Olive oil it’s pricier but it is also high quality is the strongest and healthiest choice. It is reuse safely: Olive oil can be reused more often than other oils because of its stability. Beware don't overheat!
There’s no smoky oil flavour, and you can control your frying temperature well. Wear sunglasses to protect your eyes, and keep the kitchen feeling less greasy by ensuring all windows are open for good ventilation. Now you can make your own crunchy, airy fried bread dough.
Drain them on kitchen paper. Lightly coated with caster sugar! If you’re not sure how to use chopsticks, don’t attempt it (use heatproof clips instead for easier handling; if the fried breadsticks dough falls into the hot oil, it can hurt you and create a mess).
My absolute favourite way to enjoy it coasted with sugar, appreciating the textures while eating, paired with assam milk tea, my favourite homemade royal milk tea. I’ll make a video of it in the next upload, so keep an eye out. It’s a delightful afternoon treat for relaxation and food therapy. It’s truly my favourite for a tasty treat at home.
Happy spring, happy cooking, happy eating, and happy weekend, good bye my friends! I hope you enjoy this recipe. Don’t forget to hit that like button for me, and I’ll share more delicious, no fail recipe videos for you all. Beautiful tulip flowers for you guys, all the best!
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