April 27, 2009

Yau Char Kueh / Cakoi


3 cups bread flour
7 – 10 ozs water
1 tsp ammonia bicarbonate
1 tsp baking soda
¾ tsp alum
1 tsp salt


Mix the ammonia bicarbonate, baking soda, alum and salt with 7 ozs water until dissolve.

Add in to the flour and using the end of a wooden spoon, stir in a circular motion until a dough is form – dough should be sticky, if not, add in more water – dough must stick to fingers.

Cover with cling wrap and let it rest for 30 minutes.

After 30 minutes, punch down the edge and all over dough with your knuckles for at least 8 punches, then take the dough from the side of bowl, lift it as high as it can go and fold in the middle - 4 folds will do . Let is rest for 15 – 20 minutes.

Repeat the punching , folding and resting for 3 – 4 times more.

Next, oil your fingers and dough, lift it up and overturn it, oil the top so that it will not dry. Wrap tightly with cling wrap, and leave in the fridge for 1 hour.

After 1 hour, remove from bowl, divide into 2 portions and fold in to make a long smooth elastic dough. Wrap it back with greased cling wrap. Then put in a Ziploc bag and leave in the fridge for 3 – 4 hours.. Leaving in the fridge, well wrapped, overnight is better – the dough is easier to handle and the result is lighter.

Original recipe : http://lilyng2000.blogspot.com

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