Recipe Ingredient
- 225g bread flour
- 225g plain flour
- 1/2 cube fermented bean curd (nam yue)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon black sesame seeds
- 150ml water
Instructions
- Mix the flours in a large bowl. Make a well and add the nam yue, salt, baking powder, sesame seeds and water.
- Break the nam yue and mix it with the flour.
- Mix in circular motions, drawing everything together until it is smooth.
- Place dough in a bowl, cover with cling wrap and allow to rest for 2 hours.Dust the worktop with tapioca flour and flatten dough with a wooden rolling pin. Roll out into a sheet.
- Wrap the dough sheet around the rolling pin to make a dough roll
- Remove rolling pin
- Use the rolling pin to press the dough roll evenly all over
- Flatten the dough again and roll out into a sheet
- Repeat the rolling and flattening steps twice more until the dough is very thin
- Alternatively, use a pasta maker to flatten the dough until it is very thin.
- Cut the dough into long strips and then into diamond shapes, about 5 x 1cm. Deep fry in hot oil until crisp and golden. Allow to cool completely and store in an airtight container. Keeps well for up to 2 weeks.
