One of my favourite comfort food is rice porridge or congee. Its the beauty of combining a soup and rice that seals the deal for me. Recently, I had a craving for the crunchy youtiao (油条) which I like as the finishing garnish on my porridge with pepper and a dash of soy sauce. I missed how I can dunk them into the porridge and feel the semi-crunchiness with hint of pepper and soy sauce all in one mouthful. So, I decided to try them again. Yup, this is one of those experimental thing I tried in 2007 and it didn't came out well - it was more like a fried biscuit then.
My main reference for this recipe comes from Cherry's kitchen, this particular post kinda of combines all three very typical Singaporean snacks. I also made the soymilk and beancurd (the next upcoming post) and oo.....it's just so good with everything freshly made!
One thing I didn't really like is the amount of oil one have to use to have perfect 油条, so I kinda of play cheat i.e I cut the youtiao into shorter slices and I didn't use as much oil that the crullers can float in. What happens was one side is nicely puffed up, the other side is flat. ! I adjusted some ingredients because I don't have the exact one or I didn't have at all (ammonia)But it still taste good! So here's my successful 2011 experiment :)
Ingredients (for 10 long double pieces)
1 cup plain flour
2 teaspoon baking powder
1 level teaspoon alum
1 cup plain flour
2 teaspoon baking powder
1 level teaspoon alum
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon salt
220ml water
glutinous rice flour for coating and handling of dough
glutinous rice flour for coating and handling of dough
Steps
- In a bowl, combine the flour and baking powder together and mix well.
- In a separate bowl (expect some bubbling action here), stir the alum, salt, baking soda and water together until all are dissolved.
- Add the liquid mixture to the flour mixture until the dough comes together. Cover and let it sit for 15 minutes before *punching down the dough 8 times, folding it over 4 times and flipping the dough over to let it rest for another 15 minutes.
- Repeat * 4 times. Then rub some oil/margarine over the dough and let it rest for at least 4 hours or overnight. (I let mine rest in the fridge overnight).
- Take the dough out of the fridge an hour before you intend to fry it to let it return to room temperature.
- Divide the dough into two parts and roll each part into a rectangle. Slice each rectangle into 10 strips and place one strip on top of another.
- Take the back of a knife and indent in the middle before frying the dough strips. Stretch the dough by pulling it gently in opposite directions.
- Make sure the oil is hot and should be deep enough that the dough strips can float and you can turn it over easily.
- Fry until both sides are golden brown and serve it as it is, or with porridge or soy milk.
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