Saturday, 22 August 2015

How To Make Fried Chinese Breadstick | 油条 Youtiao Chinese Crullers | Chinese Street Food 油炸鬼製作方法 Josephine's Recipes 158




There are five stages to learning a new skills & techniques. This is Fried Chinese Crullers, YouTiao, Yu Char Kuih, Yau Char Kwai, and also known as Chinese Breadsticks.

Ingredients:
Step:
(A)
1 cup bread flour
1 tsp bicarbonate of soda
1 tsp baking powder
 1 tsp salt

(B)
½ cup warm water
1 tsp sugar
½ tsp allinson easy bake yeast

(C)
1/2 cup bread flour for sprinkle over and kneading
2 tbsps oil (vegetable, corn or peanut)
You can use any type of oil you prefer.

(D):

Oil for deep frying

Method:
A) In a large bowl, add 1 cup bread flour, 1 tsp bicarbonate of soda, 1 tsp baking powder and 1 tsp salt. Add the (B) yeast mixture to the flour and use a hand mixer (dough hook) on low to middle speed until the dough is well blended, then cover with plastic wrap and leave to rise in a warm place for 2 hours. or you can let the dough rise in the lower part of the fridge overnight instead; (cold rise at least 6 hours).

B) A glass of ½ cup warm water + 1 tsp sugar + ½  allinson easy bake yeast, and stir well.
Cover with plastic wrap and let sit in a warm place for 15 minutes or until bubbles arise.

C) Sprinkle some more flour over the dough, and transfer the soft and sticky dough onto a clean work surface and knead until smooth and elastic, about 10 minutes. Covered with a wet cloth. 
The second fermentation takes about an hour. Leave to rise in a warm place or in the oven under 40°c, the dough should rise until double or triple in sized. Add 2 tbsps oil, and knead it again for 5 minutes.

D) Roll out the dough on a well floured surface, Cut to shape and making conjoined dough twins. Using a bamboo sticks or chopstick, make a gutter in the middle of each strip and Pressing it down lightly. Pick up one double strip. Hold the two ends and stretch it. Repeat process with remaining pieces.

E) Fry in hot oil (at approximately 180°c) Gently flip it over continuously many times with chopstick, Keep flipping & frying until they have puffed up and become golden brown and remove. Drain off excessive oil or drain on kitchen paper before eating. It was traditionally served warm and Enjoy!

Helpful Tips:

1) The fermentation temperature, and time control are two very important
elements in making the perfect dough.
2) You can put the dough in the fridge overnight, so the next day, you can save a lot of time, just taking the dough out of the fridge and skip to the second fermentation for at least two hours.

WATCH THE VIDEO AND FULL RECIPE FROM BEGINNING TO END,
OR EVEN WATCH / READ MORE THAN ONCE BEFORE YOU BEGIN COOKING.
IF YOU'RE NOT SURE, WELCOME TO ASK

• ALL STEPS IS AN EXTREMELY IMPORTANT!


Recipe Source: JosephineRecipes.Co.Uk

Monday, 17 August 2015

Super Soft and Fluffy Coconut Roll Buns | Chinese Bakery Buns 超軟椰蓉卷 麵包製作 - Josephine's Recipes 157



Makes 8 Chinese Coconut Roll Buns 

Ingredients:

(A)
1 cup warm milk 40°C
1 tsp active yeast
1 tsp sugar

(B)
2 cups bread flour
2 tbsp sugar

(C)
35g butter

(D)
1 tbsp golden syrup
+ 1 tbsp water

(E)
Coconut Filling:
3/4 cup Desiccated Coconut 
1/2 cup Icing Sugar 
35g Soften Butter 
2 Fresh Eggs 

In a bowl, combine all filing ingredients and mix until combined. You can use them immediately or keep in the fridge for overnight.

Method:

Day 1: 

1) Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid until bubbles arise.

2) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, then add the (1) yeast mixture to the flour and mix well until combined. kneed till it forms a rough ball and a medium level of gluten has developed.

3) Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2: 

4) Take the dough from the fridge, Cover the dough with a wet and hot tea towel. It will help to balance the rising temperatures. Rest for an hour.

5) Use your finger test for dough, it will helps you to know exactly when bread has risen enough.

6) Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.

7) Sprinkle some flour on the board surface so the dough won't be sticky. Add the coconut filling and roll up dough and pinch edge together to seal. Cut into slices as desired. Cover with plastic wrap and rise again in a warm place for about 1 hour or until doubled in size

8) Preheat the oven to 150°C, Bake for 25 minutes. Baking time depends on the size and shape of the bread being baked.

Helpful Tips:
Everyone's oven is different.
PLEASE UNDERSTAND YOUR OVEN!
You can follow these old fashioned hand kneading method or using machine, 
like stand mixer, food processor and bread machine instead.
Brushing the crust with melted butter, milk, whisked egg, 
or sugar water on the bread surface as you desired.
If your dough too tough and hard to knead, the problem you adding too much bread flour. 
If so, You must add warm milk or water to balance and rise again.

Recipe Source: JosephineRecipes.Co.Uk