Recipe Ingredient
- Starter dough (A)
- 125g plain flour
- A light sprinkling of sugar
- 80ml water
- 3/4 tsp instant dried yeast granules
- (B)
- 200g high-protein flour
- 200g plain flour
- 50g castor sugar
- 1/4 tsp bicarbonate of soda
- 1/8 tsp ammonia
- 200ml water
- 10g shortening
- Sugar sheet (C)
- 60g plain flour
- 80g castor sugar
- 20ml water
- 1 tbsp sesame seeds
Instructions
- To prepare the starter dough: Combine the flour, sugar, yeast and water in an airtight plastic container. Mix well and close the lid. Leave aside to proof for 7-8 hours.
- To make the dough (B): Sift the high-protein and plain flours together and combine with the sugar and prepared starter dough in a food processor. Pour in water and mix for 4-5 minutes.
- Add shortening and continue to mix for a further 4-5 minutes, then cover the mixing bowl with a damp tea towel. Leave aside to proof for 25-30 minutes.
- Combine baking soda and ammonia with a tablespoon of water. Stir well and add to the dough. Knead well to blend until dough is smooth and pliable.
- Mix ingredients (C) together. Put on a lightly floured working surface and roll out into a thin sugar sheet.
- Place the well-proofed dough on a lightly floured tabletop and roll into a rectangle. Lightly brush with a little more water and place the sugar sheet on one side of dough. Bring the other end over to cover. Cut horizontally into 3 equal parts, then cut each part into 4 equal parts.
- Make a hole at one end of the corner using a chopstick. Turn the edge of the dough through the hole.
- Leave the dough aside to proof for 20-25 minutes. Deep-fry the pieces in medium hot oil until lightly golden and well puffed up.
